This is an unusual raw (sheng) puerh from Menghai. Clear, smooth and sweet with gentle woody, musky notes and a subtle suggestion of tangerine.
Origin: Menghai, Yunnan Province, China - 2012
Cultivar: Ancient Tea Bush
Amount: 2 tsp per 8oz/250ml of water
Water Temperature: 195ºF/90ºC
Bring fresh, cold spring water to a boil.
Brew 4-6 minutes
All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.
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