2009 Menghai First Grade Spring

  • Notes of camphor, dried mushrooms and a light earthiness.


    Menghai County, Yunnan province, China.


    Unlike all other teas, Pu-Erh is aged going through a natural fermentation process before the tea is dried. Our 2009 Menghai Spring was aged in a warehouse in specific conditions to give it its smooth, rich flavour with aromas of malt and fresh earth. When brewed the tea shows an underlying sweetness, clarity of flavour and a complex finish.

    Brew Guide:

    Per cup: 1 tsp  100°C  3 minutes

    Can be infused up to 12 times with shorter steeps.
    Our preferred method for Pu-Erh is gong fu style, using more leaf and shorter steep times of 20 seconds.

    75 brews per pack | Sfr. 0.15 per brew

  • Picked and harvested in the spring of 2009 in Yunnan from 40 year old tea trees, this Menghai First-grade loose leaf ripe Pu-erh is an excellent choice for Pu-erh lovers. It has an extraordinarily thick but surprisingly mellow and smooth flavor that lingers with every sip. A medium-fermentation Pu-erh, it has been carefully handled and properly stored by the deft hands of tea artisans from Yunnan, China. Their knowledge and skill at producing quality Pu-erh has been passed down from generation to generation and is an integral part of the economy in Yunnan. 

    As with all aged Pu-erh, always wash the leaves once with hot water for a period of 10 seconds to prime the leaves. Typically the water from the initial infusions is used to wash and warm the cups. For the third brewing, steep the tea leaves for about one minute and gradually increase steeping time for the succeeding infusions to your desired strength. High quality Pu-erh can be steeped up to 30 times. Remember to remove the leaves after the desired strength has been reached to avoid overbrewing.

Collections: Pu-erh Tea, Tea

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