Shuangjiang Mengku 2010 Ye Sheng Cha (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

Shuangjiang Mengku is a major pu'er tea producer in Shuangjiang County, Lincang Prefecture. The producer has been producing tea since the turn of the 2000s and the tea grades are focused on tea from the Mengku Village area of ​​Shuangjian County. This 2010 Sheng Pu'er is nicely aged. The tea is picked from wild tea trees on Da Xue Shan, or the Great Snow Mountain, which are so-called Ye Sheng variant that clearly differs from the commonly cultivated tea bush varieties. The color of the leaf is darker and the taste has a special exotic fruitiness.

Taste

The dry tea has a delicious spicy woody and slightly tarry aroma. The aroma of the brewed leaf is darkly woody, slightly rooty and sweetly woody. The special vegetal rooty aroma of the wild tea variety emerges in the infused tea. In addition, the aroma is dry-woody and slightly tarry. The tea has a sweet, full-bodied taste from the beginning. It is rich in minerals and has a woody tone. The long aftertaste reveals the rooty sweetness and tarry wood of the wild variety.

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.