2013 Mengku Spring Sheng Puerh
country of origin China
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Metallic grey-green, sublime, long leaf comprising a tip and usually three leaves, relatively leisurely pressed into traditional cakes. After unpacking you will be surprised by the intense spicy and slightly woody fragrance with tones of green pepper, ginseng and almost inconspicuous trace of camphor.
Pepper and ginseng remain in the taste of the first two infusions, attacking intensively our taste buds on the tongue and the gums, giving us the sense of slight anaesthesia there.
Flush: Spring 2013
Area: Mengku region, Lincang Prefecture, Yunnan, China
Cultivar: Large-leaf variety of tea tree (Da Ye Zhong), 200–300 year-old trees, single origin, unblended mao cha. Tea highly suitable for archiving.
Brewing recommendations: 4–5 g of tea per 100 ml of boiling water, steep for 20, 15, 10… seconds. This tea is ideally prepared in a miniature teapot, shiboridashi or zhong and cup(s) of the same volume so that the entire content could be strained at once.
New dimension in taste - known as Hou Yun in China
Pepper and ginseng remain in the taste of the first two infusions, attacking intensively our taste buds on the tongue and the gums, giving us the sense of slight anaesthesia there. In further infusions the aroma remains, but the taste significantly deepens and integrates. We do not perceive it only in our mouth, as we do with the majority of teas, but it enters our throat and then the whole body. This sensation is called Hou Yun (Hou – neck, Yun – stable/persistent/charming, i.e. "a flavour we feel in the throat that lingers on); it is somewhat more than a classical aftertaste. It is a kind of a third dimension of flavour and aroma, describing their intensity and depth.
The further infusions are accompanied by exceptionally balanced flavour with the diverse tones ranging from pine, apricot, autumn forest and rain to nuts.
Area: China - Yunnan, Mengku region
Country of origin: China