2006 Mengku "Mu Shu Cha" Raw Pu-erh Tea Cake * 500 grams

Tea type
Pu-erh Tea
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Caffeine
High
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Edit tea info Last updated by tanluwils
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  • “This is a powerful and aromatic tea layered with sweet fruity notes. It’s obvious after the first rinse that these are well-sourced and expertly-processed leaves. The dry and wet leaves are large,...” Read full tasting note

From Shuangjiang Mengku Tea Company (Yunnan Sourcing)

2006 Mengku “Mu Shu Cha” Raw Pu-erh Tea Cake * 500 grams

Pure Lincang raw material of the highest quality was used to make this cake. The tea is all from one are of the Big Snow Mountain and represents centuries old trees. An excellent cake for aging or investment.

Producer: Shuangjiang Mengku
Vintage: Spring 2006 material (2nd pressing of spring material. Oct 1st, 2006)
Production area: Mengku County of Lincang

About Shuangjiang Mengku Tea Company (Yunnan Sourcing) View company

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1 Tasting Note

142 tasting notes

This is a powerful and aromatic tea layered with sweet fruity notes. It’s obvious after the first rinse that these are well-sourced and expertly-processed leaves. The dry and wet leaves are large, intact, and highly aromatic. Early steeps are of classic dried fruit/sugar plum, sweet hay, and a very subtle smokiness that accents the floral notes rather nicely. The tea then becomes more juicy in the way oolongs can be. It has that sweetness and texture of a well-ripened black plum.

There are strong floral notes in the huigan, very pleasurable mouthfeel, consistent body, and expansive energy. These qualities never fall flat, which lead me to believe the leaves were picked from older trees. The aroma of the empty cup is impressive.

It’s hit the 10-year mark, but dry storage has allowed the tea to retain those high floral notes and dark olive green tinge in some of its leaves. I’d say it’s cross between EoT’s 2006 Wild Peacock and Finepuer’s 2009 Wild Raw DaXueShan from Yong De. After steep 6, it reveals more juicy fruit notes and just enough bitterness to add interest. It’s a very easy drinker.

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