2007 Ming Qian Chun Jian (Sheng Pu'er)

General

Lincang Prefecture is located north of the two other major pu'er tea producing areas, Pu'er and Xishuangbanna. Although Lincang produces large quantities of pu'er tea and also the Yunnan black tea Dian Hong, it is still a border region in terms of pu'er tea geography. Pu'ers from the Lincang region are often fruitier in tone than teas from Xishuangbanna, for example. In addition to fruitiness, these teas also have woody, mineral and grassy tones. The tones are lighter than average, but many of the Lincang pu'er teas are still very vigorous.

This tea

A nicely aged 2007 sheng pu'er from Mengku area of Lincang prefecture. The tea has a large whole leaf whose color has already darkened considerably during aging. The tea was produced by a factory called Lin Bo Meng Ku Da Ye Zhong Shengtai Cha Chang. The name Ming Qian Chun Jian means Qing Ming Festival Spring Buds. It comes in the larger 400g and we also offer a 50g sample batch.

Taste

Coming

Infusion

Detach the leaves from the pressed cake with a sharp tool for brewing. You can use a table knife, for example. The spike-like shape works best, as it breaks the leaves less. Pu'er tea is infused with boiled water. About 3-5 grams of leaves are needed, or a generous tablespoon of loose tea. The tea can be brewed using the so-called gongfu technique, using a teapot of less than 300ml and infusing the leaves several times. In this case, the length of the brewing should be about 30-60 seconds. The amount of leaves can also be increased, which reduces the brewing time to 10-20 seconds. If you are using a larger teapot or only want to brew one batch, the steeping time should be 3-5 minutes. Adjust the amount of leaves to achieve the desired strength.