This fine ripe pu’erh cake from Menghai Tea Factory, a veteran factory that is famous for making ripe pu’erh in Yunnan, China. Song of the Lotus (连韵) is composed of fine ripe tea from the 2016 harvest, this wonderful wet-piled semi-aged ripe tea was then pressed into 357 gram cakes.
Menghai's Song of the Lotus Ripe Pu’erh Cake has a mild creamy body, with a deep wet-leaf aroma; at first sip you will enjoy the heavy woodsy notes, and a sweet finish similar to dried Chinese red dates. It has a balanced smooth mouthfeel with a rich aroma. The multiple infusions you will enjoy are a delight.
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 rinse the tea 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 pu’erh tea multiple times to enjoy the full complexity.
These are recommendations, but we suggest that you experiment with temperatures, and the quantity of both water and tea to fully discover your fine pu’erh to find what you like best.