2014 Menghai Sheng Pu'er Tuocha | Pu'er Tea


$14.00
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The 2014 MENGHAI SHENG PU’ER TUOCHA is a classic piece by tea master Zhuang Jin Li, produced in Menghai, Xishuangbanna, Yunnan, China. The tea master Zhuang Jin Li has over-50-year experience in making Pu’er tea, and has created many renowned classic pieces even after her retirement from the famous Meng Hai Tea Factory as Chief Quality Officer. She is one of the few in the industry who have mastered the traditional blending technology and unique fermentation process of Meng Hai Tea Factory.

Harvested in 2014, MENGHAI SHENG PU’ER TUOCHA has already a unique “aged” fragrance, which is mellow in a way similar to Shu Pu’er, but preserving also its complexity and depth in varied stages. The dry leaves have a faded brown color, waft a subtle woody fragrance with a hint of orchid in at the finish. When brewed, the wet leaves of the tea exude a delicate fragrance of berries. 

The liquor is a rich amber brown, tastes immediately rich, only with a little fresh bitterness on the very surface of the tongue. Only after a while does the tea taste gently sweet, and a warming fruitiness of berries gradually arises at the end, the after taste is unusually long and winding. After the fifth infusion the tea may deliver faintly bitter notes, but still not too intense, as such bitterness soon transforms into fruitiness –  but less about berries and more about plums.

The tea leaves are pressed in the form of Tuo Cha (沱茶), or dome-shaped bowl tea. The tea leaves compressed in this way are even tighter than those in the normal disc-shaped cake, and exhibit a unique delicacy in their appearance. Historically, the form was used for ease of transportation to be shipped to different parts of the country. The cake is not extremely tight as some other Tuo Cha's case, relatively easy to break off a intact piece.

Vintage: 2014

Style: Shai Qin Sheng Pu'er

Cultivar: Daye

Elevation: 1400m

Tea farm: Menghai County, Xishuangbanna, Yunnan

Tea Master: Zhuang Jin Li

 

 

Another classic piece by master Zhuang Jin Li. The tea leaves are pressed tighter in a Tuocha appearance than normal Pu'er cake. The tight shape on the outside allows one to appreciate the delicate appearances of the leaves. Made from 2014, this Tuocha already accumulates an unique 'old' fragrance, approaching that of a Shu Pu'er's mellowness while harnessing its own complex aroma and depth.

The the tea master Zhuang Jin Li is the founder of her own tea company Shuangli. Previously retired from the famous Meng Hai Tea Factory as Chief Quality Officer, she has over 50 years experience in making Pu'er tea and has created many renowned classic pieces. She is one of the few in the industry who has mastered the traditional blending technology and unique fermentation process of Meng Hai Tea Factory.

Tuo Cha (沱茶) is a special form of Pu'er cake. Made from the same raw Pu'er tea material, they are pressed into a small bowl like structure, normally of 100-250g. Historically, the form was used for ease of transportation, so it could be shipped to different parts of the country. This cake is produced from 2014 and can be drunk directly.

full bodied, rich, mellow, slight bitterness
unique aging aroma, plum like fruitiness
quick, long-lasting and fresh sweetness

suggested teaware: gaiwan
method: 5g tea in 110ml/100°C (could be brewed for 13-14 times). 1st time wash the tea and throq away the water
brewing time: 1st (washing); 3s. 2-4; 5s,5-13: longer

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