Large dry leaves have a rich aroma of ripe berries, among which wild strawberries, lemongrass, and a hint of strawberry are clearly visible. The aroma also contains a sweet and sour shade of camphor. After washing the tea in a gaiwan, an unusual, calm aroma of dark blue grapes, boiled corn, and black currants opens up.
The finished drink has a clear and smooth taste, in which baked apples, ripe strawberries, gooseberries, dried fruits are distinguishable. Puer without bitterness and astringency, without foreign flavor shades. Tea leaves in the amount of 5-7 grams taken per 150 ml. gaiwan are able to withstand 6 full steeps without loss or change in taste. The aftertaste is sweetish, long, in the mouth you can feel blackcurrant leaves, gooseberries, ripe berries.
The color of the infusion is deep, light green with a lime tint.
After the first cup, the ship called "Mengsun Laoshu" sets sail on the waves of tea states. For people who are looking for tea that can cause that very "tea intoxication", this sheng puer will be a real find!
The effect is very strong. Complete relaxation of the whole body, slight pleasant dizziness, complete calm and peace. Tea sharply "stops" a person, removes fuss and excitement, clears thoughts, helps to look at the world with a fresh and reasonable look. Raises the mood, helps the body to rest and recover after a hard day at work. By the end of tea drinking it greatly invigorates, gives strength and confidence, immediately makes you do something.
This tea is for special ceremonial occasions when you need to understand yourself, find answers to unresolved issues. This sheng puer can be drunk now, but after a while, it will constantly surprise you with new, balanced shades of taste and aroma.
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Name in Chinese
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勐宋老树 |
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Pinyin
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měngsòng lǎoshù |
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Translation
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Old trees from Mengsun |
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Country
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China |
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District
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Xishuangbanna Dai Autonomous Prefecture |
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Provinces
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Yunnan (云南) |
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Habitat
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Мэнсун (勐宋, měngsòng) |
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Manufacturer
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Чайная Линия |
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Raw material production date
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2018 |
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Year of pressing
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2018 |
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Pressing form
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Bing Cha (Cake Tea) |
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Declared weight, g
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357 |
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Tea tree (bush) variety
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Lao Shu |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
Over time, some consumers who are part of the country's "tea elite" discover mainland Chinese tea. And only a few get acquainted with Taiwanese varieties. The path of a tea person is usually long and thorny, but ultimately it leads to the King of Teas - puer. But not everyone is able to go all the way from ordinary teas to puer and appreciate its qualities.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
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