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“A chunk of this bing made its way to my door, so I grabbed my yixing and started the kettle. The leaf is lightly silver and green with some yellow. I can pick up interesting tones of corn husk,...” Read full tasting note
Teabook Exclusive.
Name: Sheng Puerh | Raw Puerh
Origin: Mengku Village, Yunnan Province, China
Material: Mother Tree (Mu Shu) 100+ yr old trees
Harvest Year: Spring 2013
Tasting Notes:
Earthy, honey, camphor
Mengku is known for its stronger, more aggressive traits, both in taste and in energy (Cha Qi). This cake is slightly sweeter than you would expect from a Mengku, with hints of honey, floral and returning sweetness with little to no smokiness.
Upon the first sip you’ll notice a bright texture yielding a slight pucker on the center of your tongue.
This lovely tea finishes a little dry around the gums with a sweet, long linger.
Brewing suggestions:
2g. of tea for teabook tumbler
Temp: Med 185-195°F | 85-90°C (let cool 3 mins after boil)
Tea master notes:
Teapot: 6 g. of tea | 4 oz. water
Fermentation: Post-fermentation
Infusions: 20-30 secs
Company description not available.
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Berylleb King TeaA chunk of this bing made its way to my door, so I grabbed my yixing and started the kettle. The leaf is lightly silver and green with some yellow. I can pick up interesting tones of corn husk, sweet wood, some honey, and a light floral. It smells alike White2Tea’s plantation Mengku, except this has some distinct corny tones (lol). I warmed my pot up and threw this in. Now, this was a very interesting aroma. There is a Ben & Jerry (Vermont Ice Cream) flavor called spectacular speculoo cookie dough (or something??), and this tea smells almost exactly like that. Its a mix of dark caramel, graham cracker, and butter cookie. The scent is thick, tangy, and sweet. This intrigued me quite a bit, so I washed the tea and began brewing. The taste begins sweet with a strong background of grass. The astringency is mild in the back of the throat, and it mixes with the sweet greens. The qi is slight buzz that hits the forehead. However, this tea kinda goes downhill from there. The taste becomes plain and bitter with basic plantation tastes of grass, slight sweetish, and soft woods. I can pick up a bit of undertones of floras, but that is the extent of this brew. So, all in all, this is special for its aroma, but that is it.
https://www.instagram.com/p/BRq6MtTAEps/?taken-by=haveteawilltravel&hl=en
Flavors: Bitter, Caramel, Cookie, Grass, Green, Sweet
