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Reviews (1)Add Review
A strong but smooth mouth feel is followed by a nice belly rub.Review by SoCamJam
This sun-dried and blended tea from the Mengku Shuangjiang Factory (Yong De Sub-Branch) is both fragrant and smooth. The initial floral note suggesting a good percentage of wild arbour leaf. A strong but smooth mouth feel is followed by a nice belly rub. Well blended and good to drink now due to the smaller sized chopped material in the mix. Some purple bud indicates high altitude leaves as well. Based on second infusion not sure if this will produce more than a few more.(Posted on 4/19/14)
|English Pronunciation||moo yay chun|
|Year of Production||2012|
|Factory||The Mu Ye Chun branch of the Mengku Tea Factory|
|Harvesting Area||Yongde county, Lincang prefecture, Yunnan|
|Puerh Type||Beeng Cha (cake)|
|Leaf Appearance||Dark green and silver tippy|
|Aroma||Cane sugar and camphor|
|Tasting Notes||Golden yellow, with a good bitterness and sweet after-taste|
|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||2008 to date|