2004 Mengsong Gushu Bing Cha

Tea from 2004 from the village of Naka in the Mengsong area. It is pressed from the leaves coming from old wild trees that grow in the mountains around the village at an altitude of around 1500m, the tea was produced on commission for a Taiwanese trader.
A nicely aged 375g cake made up of longer slightly rolled leaves with a delicate slightly earthy aroma. Light brown to golden infusion with a smooth to creamy, slightly sweet taste with notes of nuts, prunes, and a trace of fresh mushrooms. The flavour and aroma are fairly consistent over the many infusions the tea can take.

How to brew Sheng Puerh

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 20, 20, and 30 seconds, respectively.