2009 Mengla Huang Shan Bing Cha

Medium aged Sheng Puerh from 2009

Sheng puerh from the Mengla area south of Yiwu in Xi Shuang Banna County. A nicely matured tea harvested in spring 2009 from 40-60 year old trees. Maocha was traditionally sun-dried and then pressed into 240g cakes. Rich, spicy, slightly leathery aroma of dry leaf. A golden infusion of smooth, creamy rich complexity with notes of dried fruits, nuts and exotic woods.

How to prepare 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.