2021 Menghai Old-Growth Microbatch shou puerh

It's been a while since we've been so excited for a fresh ripe puerh - this one is special indeed for the quality of the raw leaves chosen for these cakes and the meticulousness of the fermentation process. The leaves were harvested from wild old-growth tea trees in Menghai county, the kind that are usually reserved for raw puerh production that fetches a higher price at the market (whereas ripe puerh production involves extra costs and is generally 20% more expensive compared to raw puerh). The tea was fermented in 50 kilogram baskets and moistened with spring water - usually around 300 kilos of tea is needed to make ripe puerh, while having a smaller batch makes it easier to control the fermentation process, leaving some complexity of flavour and nice energy in the leaves. The flavour is clean, the tea is smooth, strong and clear with hints of dark chocolate in the aftertaste.

Brewing tips: 5 grams of tea per 200ml of 100C water. Rinse the tea, 1st steeping 1-2 minutes, 2nd steeping 1-2min, 3rd steeping 2 min etc.