Menghai Da Ye Shu Puerh brick 2002

Menghai Da Ye 2002 is a fermented puerh aged for over 20 years, with an authentic character and intense aroma.

Pu-erh tea has always been a rustic tea. While great Chinese green teas require careful harvesting, pu-erh teas have always been made from large-leaf varieties. It is these mature leaves and the specific compounds they contain that give it its unique flavour. These same compounds also allow, over time, the post-fermentation typical of this family of teas and produce the mature aromas for which it has become famous.

This tea possesses a classic character, from its rustic harvesting to its light fermentation. It is precisely this light fermentation that, by allowing space for natural fermentation, enables the tea to age optimally, something that no longer occurs with the fully fermented shu cha widely produced today.

With almost 20 years of natural dry maturation, this tea has acquired a classic character and particularly rich notes, which play along with the complexity of the woody flavours and it distinguishes itself from most shu cha currently available on the market.

Tasting:

Notes: Mild infusions, without bitterness, rich in resinous and honeyed notes. However, the intensity of the infusions is high, and the leaves react quickly to the water.

Due to the size of the leaves, perhaps a wide-necked teapot, gaiwan (or similar) would be the most suitable.
The amount of leaves will depend on the volume of the infusion. We recommend approximately 5 to 9 grams per 100 ml.

It is always best to use low mineral and chlorine-free water to optimize the steeping of the leaves.

 We recommend steeping the leaves several times: Starting with 1 minute and going down to between 15-40 seconds for subsequent infusions.

Conservation:

This pu-erh has already aged well, but it can still age further. If you store it in a well-ventilated container in a room with a neutral odor, low humidity, and no excessive heat, it will continue its fermentation process. If you intend to store it long-term, you can taste it every 5 years to observe its evolution.