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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Autumn Lincang
Quiche Teas · 2006 Mengku Rongshi "Mu Shu Cha" (Mother Tree) Autumn Raw Puerh Cake
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Tasting Notes
SweetHoneyedMellow
Vendor Notes
This aged raw Pu-erh offers a remarkably dense tea soup with a profound honeyed sweetness. Expect a mellow character with an elegant aromatic profile, reminiscent of rock sugar, indicating a powerful yet refined aged quality.
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About This Tea
What does 2006 Mengku Rongshi "Mu Shu Cha" (Mother Tree) Autumn Raw Puerh Cake taste like?
This aged raw Pu-erh offers a remarkably dense tea soup with a profound honeyed sweetness. Expect a mellow character with an elegant aromatic profile, reminiscent of rock sugar, indicating a powerful . It leans sweet, honeyed and mellow.
How should I brew 2006 Mengku Rongshi "Mu Shu Cha" (Mother Tree) Autumn Raw Puerh Cake?
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 2006 Mengku Rongshi "Mu Shu Cha" (Mother Tree) Autumn Raw Puerh Cake come from?
Grown in Yunnan, China from the Da Ye Zhong cultivar. This batch is from the Autumn 2006 harvest.
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