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2012 Menghai "Spring of Menghai" Raw Pu-erh tea
1 review, 1 commentPremium blend of first flush of spring tea * Batch 201This 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 2009-2011 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!...
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„Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.“
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07.12.2015 @ 09:07:02 - sypalino:
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09.10.2015 @ 10:31:19 - Eternal Spring:
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24.01.2015 @ 16:55:57 - Eternal Spring:
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