This fine ripe pu’erh cake from Menghai Tea Factory, a veteran factory that is famous for making ripe pu’erh in Yunnan Province. In fact, our "Hong Yun" Ripe Pu'erh Cake is the one of the highest grade premium ripe teas released by Menghai tea factory for the year 2009! "Hong Yun" means Red Rhyme, and this 2009 production was the first release. Composed of fine ripe tea from the 2009 harvest, this lovely semi-aged ripe tea was then pressed into these lovely 100 gram mini cakes. Included in a beautiful red and gold gift box that was stamped and dated.
2009 Menghai "Hong Yun" Ripe Pu'erh Cake has an earthy, leather, woodsy taste. It has a full and well-rounded mouthfeel and sweet aroma. Keep your infusions short, and you will enjoy the fullest flavor!
Pick up this collectable 2009 first release pu’erh before its gone.
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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