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Reviews (1)Add Review
Already delicious and great valueReview by adp3355
I bought this to put away to age for a while, but couldn't resist breaking off just enough leaves for one pot. I'm glad I did, because it is lovely smooth, sweet and flavoursome. I'm not that experienced with cooked puerh teas, but it seems to be a very good example of its type. It is great for drinking at any time of day. As just a few grammes will last all day it is exceptional value for money. The VFM raises it to a 5* rating for me.(Posted on 4/4/13)
|English Pronunciation||moo yay chun|
|Year of Production||2011|
|Factory||Mu Ye Chun branch of the Mengku Tea Factory|
|Harvesting Area||Yongde county, Lincang prefecture, Yunnan|
|Puerh Type||Beeng Cha (cake)|
|Leaf Appearance||Dark with gold flecks, fermented|
|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.|
|Puerh Vintage||2008 to date|