Pu-erh Menghai
This cooked pu-erh comes from the Menghai factory, one of the oldest pu-erh producers in Yunnan.
Tealeaves undergo a pile-fermentation process and are matured for around 40 days to produce an earthy, smoky flavour with woody notes.
To brew Gong Fu style, prepare in a small pu-erh teapot, brew for a short time and re-infuse up to eight or nine times. To brew Western style, brew for a longer period with less infusions. Always rinse the leaves by discarding the first infusion.
Brew: Measure 4g per 100ml cup, infuse at 100°C.
This cooked pu-erh comes from the Menghai factory, one of the oldest pu-erh producers in Yunnan.
Tealeaves undergo a pile-fermentation process and are matured for around 40 days to produce an earthy, smoky flavour with woody notes.
To brew Gong Fu style, prepare in a small pu-erh teapot, brew for a short time and re-infuse up to eight or nine times. To brew Western style, brew for a longer period with less infusions. Always rinse the leaves by discarding the first infusion.
Brew: Measure 4g per 100ml cup, infuse at 100°C.
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