This gorgeous raw pu’erh cake was produced by the Menghai Tea Factory, famous for making some of the best pu’erh in Yunnan Province. This 2008 raw pu’erh tea is a traditional autumn cake, “autumn tea” in China is known for being especially fragrant and aromatic. The cake consists of a blend of select leaves from aged autumn maocha and 2008 autumn maocha to make a balanced cake full of the high autumn aroma of a young tea but also some aged aroma as well.
Menghai Dayi "Autumn Aroma" Raw Pu'erh Cake is a generous 500g size, and has begun to really mature and mellow out beautifully; it has a highly floral fragrance. The infusions are thick, mellow, and floral- a real treat for any raw pu’erh enthusiast!
Pu’erh Steeping Suggestions
Generally, the water should be as hot as possible when you pour it into the pot. If you are going to use an yixing teapot, you should have one pot for your ripe pu’erh and another for raw pu’erh.
Start by inserting a pu’erh knife or pick into the cake to break off some tea to infuse.
Always rinse pu’erh tea, simply wash the tea of dust and tea particles with a first infusion (this will also open the leaves) for approximately 15 seconds, then discard.
Next, infuse the tea with water just off the boil at 98C/208F with 1 gram of tea per ounce (30ml) of water for a 25- 30 second brew.
You can infuse the pu’erh tea multiple times to enjoy the full complexity.
These are our suggestions, but we suggest discovering your fine pu’erh and experimenting with temperatures, quantity of both water and tea, and finding what you like best.
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