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2006 Raw Mengku "Gu Hua Chan"

A classic Mengku puerh, slightly aged and packed with flavours.
A great tea from the world-class Mengku tea factory, this cake was pressed in 2006 and made with large autumn leaves picked locally in Mengku county. Having had a few years to develop, this tea is wonderful in its complexity. It is smooth, lively, sweet and slightly smoky - a liquor to appreciate slowly with friends.

Carefully made from large Autumn leaves at the established and highly regarded Mengku tea factory. If you're looking for a good tea to lay down, this is a great choice.

Buying Options

£28.00
£0.09 per serving

*Based on a 5g serving, infused 4 times

2006 Raw Mengku "Gu Hua Chan"

Reviews (2)

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Great value with lovely tobacco notes

Review by Rachel

5

/ 5

This is my favourite raw puerh yet (I have tried at least 7 others from Canton). The strong tobacco, spicy, earthy, leathery, smokey notes remind me of my favourite perfume(Byredo Black Saffron) without the florally-fruity sweetness. Some raw puerhs are unpleasantly bitter to my taste, but this isn't. Brewed in a small yixing teapot (Plump Muse, also from Canton), this yields infusion after infusion of characterful tea.

(Posted on 2/23/14)

big and tarry

Review by OTT

3

/ 5

This has distinct age, with the young puerh edges rounded off. Has great persistence on the palate. I especially like the fourth to tenth infusions (the first few are too smoky and tarry for me) when the tea comes into its own for me. Rewards short hot brewing, and I have pushed this to twenty infusions before it fades. I'm still making up my mind about the balance between tar/smoke and the character of the tea leaves, but I did buy a second cake to age for a few more years.

(Posted on 10/22/13)

Learn More

Chinese Name 勐库谷花生饼
Country China
Year of Production 2006
Factory Mengku Tea Factory
Harvesting Area Mengku county, Lincang prefecture, Yunnan
Puerh Type Beeng Cha (cake)
Style Raw (Sheng)
Weight 400g
Varietal Assamica
Leaf Appearance Dark green/green and silver tippy
Aroma Sugar and camphor, with hints of five spice
Quick Brewing Instructions Use a yixing (zisha) teapot or gaiwan. 3-5g of tea per 140ml boiling water: 95°C (203°F) Wash tea briefly then make several 10-15 seconds infusions.

Read more about Puerh Tea in Canton Tea School.

Puerh Vintage 2004 to 2008

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