2012 Menghai "Spring of Menghai" Raw Pu-erh tea

4.0 stars  4.0  1 review  Added 20.05.2013 by Eternal Spring, Tea status: [193] A 6553x
2012 Menghai "Spring of Menghai" Raw Pu-erh tea
2012 Menghai "Spring of Menghai" Raw Pu-erh tea 2012 Menghai "Spring of Menghai" Raw Pu-erh tea 2012 Menghai "Spring of Menghai" Raw Pu-erh tea

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: raw material from 2009-2011 mao cha

Producer: Menghai Tea Factory

Shop: Yunnan Sourcing

Yunnan Sourcing

Tags: , , ,

Description:

Premium blend of first flush of spring tea * Batch 201

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 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!

Producer: Menghai Tea Factory
Vintage: 2012 / Batch 201
Tea Weight: 357 grams
42 cakes per case


  •   Display count: 6553  


Eternal Spring
22.05.2013 14:34:32
Eternal Spring

Three springs from Menghai

5 stars 4.0 This review helped: 0 / 0

This tea is the blend of first flushes of springs 2009, 2010 and 2011 from Menghai, pressed into cakes in 2012. The cake smells very fresh. It is firmly pressed and is relatively thin. Leaves are rather small. It's not easy to break off a whole piece, it crumble away a lot. Wet leaves smells very nicely sweet. The infusion has a subtle spicy aroma. The flavor is really full, aromatic and sweet with a subtle smokiness. The taste is nicely balanced. Very simulative tea. Price seems to me fine - $ 14. It is a good tea for everyday drinking. It will be interesting to compare to the same tea from 2009 ($ 34), what is the bland of 2006-2008 years.

I must say that it took me a while to master the preparation. Tea is very fast. Best if you manage to break off the whole piece of tea and add a little bit of loose leaves. It is enough to use just a smaller amount of tea. I give about 4 grams per 170 ml gaiwan. Longer steeping will easily produce very bitter infusion. 4 g per 170 ml - 100 ° C - wash - 15s/5/10/15/20/25/30/35/40/45/60


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Eternal Spring
22.05.2013 16:10:50
Eternal Spring

Unfortunately the price is now up on $25 :(

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„The Fragrance of Tea
For the main, Puerh fragrances can be divided into two kinds; distinct and indistinct or explicit and implicit. The Distinct fragrance of Raw Puerh tea is immediately obvious as a delicate, bright fragrance; a fresh, crisp aroma that is uplifting“

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Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q753] [s84]





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„ji qi sha (de); 机器杀(的) - Machine fried. Most tea famers have a machine for the sha qing process, which is generally an electrically driven revolving drum, fired by a wood fire. Machine fried tea is probably better than poorly hand fried tea, but lacks the possibility of the more tactile method of hand frying.“

Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q617] [s78]

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