Menghai Tea Factory is a veteran factory that is famous for making the best ripe pu’erh in Yunnan Province. A Little Red, or “Yi Dian Hong” Ripe Pu'erh Cake is composed of a blend of 2008 fermented Menghai regional tea to compose this cake. The fermented material was stored in Menghai for 2 years before being pressed into these 100 gram mini cakes. The fermented "dui wei" flavor is mostly dissipated.
Our 2010 Menghai “Yi Dian Hong” Ripe Pu'erh Cake has ripe pu’erh classic character, an earthy full aroma, and a rich, nutty, burnt caramel like taste. It has a full and well-rounded mouthfeel. Keep your infusions short, and you will enjoy the fullest flavor!
Pu’erh Steeping Suggestions
Generally, the water should be as hot as possible when you pour it into the pot. If you are going to use an yixing teapot, you should have one pot for your ripe pu’erh and another for raw pu’erh.
Start by inserting a pu’erh knife or pick into the cake to break off some tea to infuse.
Always rinse pu’erh tea, simply wash the tea of dust and tea particles with a first infusion (this will also open the leaves) for approximately 15 seconds, then discard.
Next, infuse the tea with water just off the boil at 98C/208F with 1 gram of tea per ounce (30ml) of water for a 25- 30 second brew.
You can infuse the pu’erh tea multiple times to enjoy the full complexity.
These are our suggestions, but we suggest discovering your fine pu’erh and experimenting with temperatures, quantity of both water and tea, and finding what you like best.
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