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Earthy and mellow, this medium-bodied sheng (raw) puerh yields notes of crushed maple leaf and peanut shell. A pleasant astringency proceeds a finish of cooling camphor, while rose and incense linger in the cup. Good Energetics. Mengsong is one of the six famous Puerh mountains west of the Langcang river.
Dry stored in Jinghong.
Origin: Mengsong, Xishuangbanna Prefecture, Yunnan Province - Spring Harvest
Producer: Yu Long
Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping. Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 205ºF/95ºC
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.