You know – I am not real Shu Pu-Erh lover… but sometimes I can find VERY good shu cha. This 2002 tea was matured in the place of origin and it’s made only from big leaf (Da Ye) varietal typical for sheng pu-erh production. This tea shows us the assets of 15 years natural Yunnan storage and lower fermentation level than you can usually see in shu pu-erh. It’s a rustic, village style tea with very big leaves and stems mixed together. Looks bad, but tastes excellent! The body is smooth and sweet with nice notes of wood, liquorice, cane sugar and mineral feeling and some herbal notes. Cause the leaves are big and strong, the tea will show its full palette after 3-4 infusions.

I like to brew it using bigger quantity of leaves like 8-10g per 100ml pot. 

Origin: Menghai, Yunnan, China.

Vintage: 2002

Cultivar: big leaf Camellia Sinensis var. Assamica- Da Ye.

Age of trees: unknown.



Temperature of water and amount of leaves: 100 C 7-10g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


50 g, 100 g


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