Teas2u China Yunnan 2006 Mengku “Mangbo and 50 similar items

Teas2u China Yunnan 2006 Mengku “Mangbo”Raw Puer Cake Tea Sample* Harvest Year: 2006 (Early spring- April) Tea Region: Yunnan Province, Menkgku County, Lincang, China Tea Factory: Yunnan Shuangjiang Mengku Tea Co. Ltd. Tea Type: Raw/Green Puerh Tea Weight: 100 grams (3.53 oz.) Yunnan Shuangjiang Mengku Tea Company, Ltd. was established in 1999. Prior to 1999, it was a state run tea enterprise called Yunnan Provincial Shuangjiang Mengku Tea Factory. Teas2u selected this early spring 2006 moderately aged bingcha, which originates from Mengku “Mangbo Mountain,” raw puerh tea cake for its earthy, light floral, smooth, and slightly camphorous taste notes. The tea liquor provides a consistently satisfying tea energy. Looking at the tea cake, one can see a few gold tips between the large, dark, mature, thick leaves. The tea cake has a moderate to semi-tight compression which makes it fairly manageable to break off whole tea leaves. Tea Notes: Tea Cake Compression: Moderate to semi-tight. Tea Leaf Appearance: Dark, stout and veiny leaf. Some gold tips and few stems. Tea Leaf Aroma: Earthy, mildly floral, and subtle camphor-like notes. Tea Liquor: Clear golden orange. Tea Taste: Full, earthy, mildly floral and tobacco-like notes. No hint of bitterness. Just a touch of pleasant astringency with mildly salivating mouthfeel tapering off to a smooth and lingering sweetness. Note: The above photos are only for illustration purposes. The 100 gram weight of this China Yunnan 2006 Mengku “Mangbo Mountain”raw puerh tea cake will come from a sample of the above pictured pu-erh tea cake. You may receive a whole 100 gram sample portion or more likely a few pieces of the pu-erh tea cake that add up to 100 grams which will come packaged in a heat-sealed foil bag. Pu-erh Tea Steeping Tips: 1. Bring filtered, reverse osmosis, or spring water (best) to a boil. 2. Add ~6 to 8 grams of the leafy material to an earthenware, porcelain teapot, or gaiwan. 3. Rinse the tea leaves with boiling water for about ~5 seconds. Strain and discard the tea liquor. 4.Now you are ready for the first infusion. Pour hot water onto the tea leaves for ~10 seconds and strain the tea liquor into a cup. Sip and taste! 5. On the 2nd and 3rd infusions steep again for ~10 seconds. On the 4th and subsequent infusions adjust steeping times to your liking. One should be able to easily make 10+ pots of tea using the original serving amount of tea leaves. China Yunnan 2006 Mengku raw puerh tea cake is a good value when you consider the amount of tea one can make using a single serving size of between 6-8 grams of loose tea leaves. Enjoy!