2004 Shi Kun Mu's Menghai Gushu Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 oz / 120 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

1 Want it Want it

2 Own it Own it

1 Tasting Note View all

  • “2004 Shi Kun Mu’s Menghai Gushu Raw Shi Kun Mu is a tea trader/blender/master from Taiwan and I was very curious about the 2004 ShiKunMu productions (Yiwu, YiBang, Manzhuan, Menghai). When...” Read full tasting note

From Chawangshop

2004 Shi Kun Mu’s Menghai Gushu Raw 400g
This cake is one of a four cake set (Yiwu, Manzhuan, Menghai and Yibang) produced by master Shi Kun Mu. Taiwanese tea master Shi Kun Mu is a famous producer of the highest quality ancient arbor puerh teas. He selects the materials personally and monitors the production process from beginning to end. This cake is made of pure spring acient arbor Menghai tea.

Picked one bud/one leaf and one bud/two leaves. Traditional processing of “mao cha”, stone pressed in Changtai Tea Factory (Changtai Tea Group) in Yiwu town. These rare cakes were stored in a Kunming tea collector’s warehouse.

The tea soup has a deep golden color and sweet aromas of honey, awakening the sense of smell and surprising the sense of taste. Well-balanced tea soup full of aromas and flavors of honey and cream. Mellow and smooth, honey sweet with fruity tones. Rare and excellent Menghai tea!

About Chawangshop View company

Company description not available.

1 Tasting Note

301 tasting notes

2004 Shi Kun Mu’s Menghai Gushu Raw
Shi Kun Mu is a tea trader/blender/master from Taiwan and I was very curious about the 2004 ShiKunMu productions (Yiwu, YiBang, Manzhuan, Menghai). When my Menghai and YiBang cakes arrived over 18 months ago, they seemed a bit dry so I stuck them away to freshen up a bit. They have been in my humidity monitored tea cabinets and they now seem ready to taste. The Menghai cake is rather enjoyable – overall a tea of rich flavor and mouth feel. Reported to be spring ancient arbor material, the leaf looks good and the dark golden tea liquor is very clean. Sweet aroma lingers in the cup. Early steeps offer an earthy mushroom flavor which lightens and becomes sweeter in the next cups. The flavor includes a bit of rather delicate astringency in 3rd and later infusions but this makes the tea a little more interesting and complex in my opinion. Camphor and menthol appear off and on. Reasonable amount of Qi builds up through the session. Decent endurance – I’ve enjoyed eight cups and the tea has more to give. My mouth continues to water from the tea session which ended an hour ago.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML
tea123

Excellent review.

ashmanra

Weeping at the thought of having a humidity monitored cabinet! How wonderful!

jschergen

Humidity monitored cabinet should be easy. Just buy a hygrometer for $10 to measure humidity!

DigniTea

ashmanra – I have two free standing cabinets in my dining room – one for sheng and one for shu. I use multiple hygrometers and water glasses to monitor and control the humidity. Nothing fancy but it works for me.

jschergen

That’s more or less my setup!

tea123

I have this hygrometer. Less that $5 delivered. http://www.aliexpress.com/item/High-accuracy-LCD-Digital-Thermometer-Hygrometer-Electronic-Temperature-Humidity-Meter-HTC-2-Clock-Household-Indoor-Outdoor/32315726971.html?spm=2114.01020208.3.1.Wv93h7&ws_ab_test=searchweb201556_6,searchweb201644_2_79_78_77_82_80_62,searchweb201560_8

Login or sign up to leave a comment.