Chinese Shu Puer Tea from Menghai (loose, 2017 raw material)
Shu Puer from Menghai, produced from 2017 raw materials, is a shining example of high-quality Chinese tea that combines rich taste, deep aroma and traditions of one of the most famous tea regions of China. The loose form of this puer makes it convenient for brewing, and aging since 2017 gives the tea a special softness and harmony.
Features of the Menghai Region
Menghai (勐海, Měnghǎi) is one of the key tea regions of Yunnan Province, famous for its ancient tea traditions and favorable conditions for growing tea. High-mountain plantations, clean air and fertile soils create ideal conditions for the growth of tea trees. Tea from Menghai is distinguished by its rich taste, deep aroma and bright energy.
Features of loose Shu Puer
Loose Shu Puer, unlike pressed, does not require additional time for the leaves to open. This makes it convenient for daily tea drinking, and also allows better control over the strength of the infusion. The 2017 raw materials have managed to "ripen" over the years of storage, acquiring softness and harmony, which makes this tea especially pleasant to drink.
Characteristics of tea
Appearance
Tea leaves are dark brown in color. The leaves can be whole or slightly broken, which does not affect the quality of the drink.
Aroma
Dry tea has a deep, rich aroma with notes of nut, wood, caramel and a slight earthiness. Once brewed, the aroma becomes more complex, adding hints of dried fruit, chocolate and sweet spice.
Taste
The taste of the tea is soft and velvety. The infusion has a rich dark brown color with ruby reflections. The taste is dominated by warm notes of nuts, caramel, dried fruits and light woody bitterness. The aftertaste is long, with pleasant sweetish and spicy shades.
Energy and Impact
Shu Puer from Menghai has a warming effect and promotes relaxation. This tea is ideal for the cold season, as well as for those who appreciate a calm and meditative tea party.
Brewing recommendations
To brew loose Shu Puerh from Menghai, it is recommended to use the steeping method in a gaiwan or a Yixing clay teapot. The water temperature should be around 95–100°C. The first steeps should be short (5–10 seconds) to reveal the aroma and avoid excessive bitterness. Gradually, the steeping time can be increased. The tea can withstand up to 8–10 steeps, each of which reveals new facets of taste.
Shu Puer from Menghai (loose, 2017 raw material) is a tea that combines rich taste, deep aroma and rich energy. Its origin from the Menghai region and aging since 2017 make it a real treasure for puer lovers. This tea will give unforgettable moments of pleasure and allow you to feel a connection with the ancient traditions of Chinese tea art.
If you are looking for a tea that will surprise you with its versatility and give you warmth and comfort, loose leaf Shu Puer from Menghai 2017 is a great choice.
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Name in Chinese
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勐海 |
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Pinyin
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Menghǎi |
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English name
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Ripe puerh in Menghai |
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Translation
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Shu Puerh from Menghai |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Region
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Menghai (勐海) |
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Habitat
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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.
