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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2011
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Tasting Notes
EarthyWoodyComplex
Vendor Notes
Experience a robust and deeply satisfying infusion with the characteristic 'Menghai qi'. This tea offers a substantial mouthfeel, evolving into a pleasant sweetness and lingering aftertaste that promises to develop beautifully with further aging.
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About This Tea
What does 2011 Menghai "Da Yi Jia Ji Tuo" Raw Pu-erh Tea taste like?
Experience a robust and deeply satisfying infusion with the characteristic 'Menghai qi'. This tea offers a substantial mouthfeel, evolving into a pleasant sweetness and lingering aftertaste that promi. It leans earthy, woody and complex.
How should I brew 2011 Menghai "Da Yi Jia Ji Tuo" Raw Pu-erh Tea?
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 2011 Menghai "Da Yi Jia Ji Tuo" Raw Pu-erh Tea come from?
Grown in Yunnan, China. This batch is from the 2011 harvest.
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