2010 Menghai "Spring of Menghai" Raw Pu-erh tea * 357 grams

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Stonefruits
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
200 °F / 93 °C 0 min, 15 sec 7 g 8 oz / 236 ml

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  • “Been a while since I opened this tea and trie it last. Maybe 3 years. This is very good tea slight bitterness up front but a fantastic tea flavor. Sweet stone fruit and glacial quality. Notes of...” Read full tasting note
    80

From Menghai Tea Factory (berylleb on ebay)

Premium blend of first flush of spring tea * Batch 001

This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe is comprised entirely of Menghai county early spring raw material from 2008-2010 mao cha. It’s special characteristics are bitter, pungent, aromatic and thick and full in the mouth. The tea quickly causes salivating in the mouth and cha qi is warming.

Tightly rolled leaves lock in the pungent aroma! This Pu-erh Cake used early spring pre-rain tea leaves from Menghai region, blending tender young leaves with fat mature leaves. The cake surface is covered by sliver hairs and the tea yields a rich, fresh flavor. This is a product of overall high quality.

About Menghai Tea Factory (berylleb on ebay) View company

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1 Tasting Note

80
36 tasting notes

Been a while since I opened this tea and trie it last. Maybe 3 years. This is very good tea slight bitterness up front but a fantastic tea flavor. Sweet stone fruit and glacial quality. Notes of stone and cooling mouth feel. No comliants t all a very good factory sheng that is aging well in my dry Mountain west climate.

Flavors: Stonefruits

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 8 OZ / 236 ML

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