Mengku King Tea Cake:

Our 2009 Mengku King Tea Cake is sheng style puer from the Mengku region of Shuangjiang County. This area is famous for two prominent tea mountains with the Nanmeng River flowing through. Mengku is one of the major puer regions of Yunnan and contains many wild growing tea trees. The Mengku King Tea Cake is considered “gushu,” or coming from ancient trees. Gushu teas are also said to age particularly well.

To produce sheng puer, the leaves are lightly steamed and, in this case, pressed into a round cake or bing cha. The tea is then allowed to age over a period of years, preferably in environments with a bit of fresh air flowing through, moderate to warm temperatures, and some humidity, which allows the tea to ferment over time.

Ingredients: Puer Tea Leaves.

Flavor Profile:

Medium-bodied sheng puer that is smoky and slightly spicy with notes of roasted barley. A slight lingering sweetness emerges with multiple steepings.

Brewing Instructions:

Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.