Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2010
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Tasting Notes
EarthyMineralSmooth
Vendor Notes
This aged Ripe Pu-erh offers a clean, harmonious liquor with a distinctive mineral quality that invites repeated sips. Its deep character, developed over years, provides consistent complexity and a medium body, making it a very enduring tea perfect for many infusions.
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About This Tea
What does 2010 Menghai Shu taste like?
This aged Ripe Pu-erh offers a clean, harmonious liquor with a distinctive mineral quality that invites repeated sips. Its deep character, developed over years, provides consistent complexity and a me. It leans earthy, mineral and smooth.
How should I brew 2010 Menghai Shu?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2010 Menghai Shu come from?
Grown in Yunnan, China. This batch is from the 2010 harvest.
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