2016 Meng Song Gushu Shu Pu'er Tea Cake 栀艾 | Pu'er Tea


An aged Shu Pu'er that has strong Cha Qi and long lasting impact. The Maocha are chosen from blends of Gushu and Laoshu antient tea trees and relatively high altitude in the area. Giving the tea a very rich and heavy texture while at the same time very high aroma and qi.

Tea farm: Gushu Tea Garden in Meng Song, Yunnan

Tea Master: Zhuang Jin Li

Altitude: ~1800m

Variety: Dayezhong Shaiqing

About the master: Based in Menghai, Xishuangbanna, Yunnan, China. She 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, the producers of the infamous TAETEA 大益 tea.

This Pu'er cake is a classic taster of Menghai flavor. is made by drying, kneading, piling, fermenting and pressing according to traditional techniques. The golden hair is exposed, oily and glowing. The soup color resembles deep red wine, the golden circle is revealed, the tea soup is transparent and crystal clear, and the taste is mellow, rich and refreshing. Smooth and fragrant, the aroma of arbor is obvious and strong, and the bottom of the leaves is full of vibrance.

high fragrance, earthy, jujube
mellow, sweet, hearty
quick and long lasting sweet aftertaste

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

Shai Qing, fermented and blended

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