€13,91 – €160,21

Amazing, Malaysian stored yesheng pu-erh!

Mengbana tea factory was located in Luxi city, now named Mangshi. It’s the far west of Yunnan Province.

We don’t know from which area of Yunnan these wild leaves come from.

This tea is really strongly matured – with high level of fermentation and oxidation during the storage. Bitterness and astringency are still here, after almost 20 years of storage.

Taste profile: red fruits, wood, incenses, baked apple, smoke, menthol.

Full-bodied and bit rustic tea with amazing charm and vibrant energy.

* tea was originally pressed as 400g cakes, but during the storage weight is slightly reduced to 385-395 g.

Origin: Yunnan, China.

Vintage/Harvest: spring 2005

Tea vartietal: probably Camellia Sinensis var Dehongensis

Tea trees age: not confirmed. Taste profile is typical for wild trees.

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Description

Temperature of water and amount of leaves: 100 C 7-5g/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 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information

Weight

circa 380 g cake, 30 g, 50 g, 100 g

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