2012 Menghai - Ripe Puer

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Produced in a small tea factory in the Menghai area of Xishuangbanna, China, this lot is comprised of material from Bu Lang, Ba Da, and Nan Nuo.

After undergoing 46 days of wo dui, the unique rapid fermentation processing step that differentiates Ripe Puer from Raw Puer, it was aged in Menghai and then Kunming until it shipped to the States in the summer of 2017. This is a wonderfully approachable Ripe Puer for those new to this style of tea. It is ready to drink now but will continue to improve with further storage.

Brewing Notes
Rinse tea for 10 seconds with boiling water prior to brewing. Using 212°F (boiling) water, steep 1/2 gram of leaf per ounce of water for 3-4 minutes. For successive infusions steep at least 5 minutes. Can be successfully steeped 3-5 times.
Menghai, China
Tasting Notes
Cocoa, Dried Red Fruit, Wood

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