2012 Menghai Washan Shu Puer

country of origin China


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Dark Shu-puerh moulded into a typical 357g cake. Mao-cha picked in 2012 from semi-wild, 50 – 60 years old tea trees in Menghai region, moulded in 2013. Dark brown – pink in a cup with full rustical flavor, pleasantly balanced between earthiness and juiciness with playful sensuous tones of sweer nuts, turf and black pepper.

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.

What is Mao-cha and Shu-puerh?
Shu Puerh
The attempt to speed up the process of ripening of pu-erhs led to the discovery of the Wò Dūi method (渥堆, wet piling), which was first used in the early seventies in the famous plants Menghai and Kunming and that has spread throughout the whole region and become very popular. It is a controlled enhancing and extension of all microbial processes in the leaf. The Mao Cha tea leaves are made wet again, piled on top of each other and covered by waterproof sheets under which they ripen for 40 to 60 days. Then they are pressed, similarly as Sheng Puerhs, or dried and sold as loose-leaf tea. Although the original idea that led to the production of Shu Puerh was to replace the very long ripening process of the green variant, it basically led to the discovery of a brand new type of tea, which won its place in the tea market. After complete drying or pressing also Shu Puerhs ripen and gain quality with time.

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Area: China - Yunnan, Menghai
Harvest: Shu Puerh
Year: 2012
Designation: Shu puerh
Country of origin: China