The Puer Shu Menghai Gold Bud tea cake was made from tea buds picked and processed at the beginning of the spring season. A multitude of gems embellish the cake, naturally coloring it gold. The pressed leaves come from the mountainous area around the city of Menghai in southern Yunnan. The tea has a smooth, sweet taste with an enveloping body reminiscent of autumn walks in the woods.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in 95°C water, an initial infusion of 20 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (20 - 25 - 30 ...)
This tea has a longevity of about 8 infusions.
For a classic preparation according to the Western style we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for an infusion time of one and a half minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool and dry place away from direct sunlight.
Black Friday 50
