It's a tea that's a great favourite of ours, with notes of roasted chestnut, cocoa and camphor. It's almost the only tea we drink in the morning to start our day.

Mengku Rongshi shu puer

Centrally fermented, soft, silky, sweet, creamy and thick shu puer tea. After the fourth steeping, the dark chocolate notes begin to come to the fore. Compared to gong ting style shu puers, the flavor and aroma curve rises quite steeply.

The gong ting style is typically a puer tea recipe with many buds, from which fewer infusions can be elicited, but this is not the case for this tea.

This is a tea with many infusions, roasted chestnut, cocoa and camphor notes, and we like it here in the shop. It's a favourite of many of you.

Vintage 2016, pressed into a 400 gram disc.

Making the tea

To make shu puer, use hot water and a clay pot, which retains heat for longer. It's a great morning wake-up tea or study tea, and it's also an excellent digestive tea after a heavy meal.

For more information about puer teas, click here

How to make puer tea