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2012 Menghai "Spring of Menghai" Raw Pu-erh tea

2012 Menghai "Spring of Menghai" Raw Pu-erh tea
4.0 stars 1 review, 1 comment

Premium blend of first flush of spring tea * Batch 201This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe is comprised entirely of Menghai county early spring raw material from 2009-2011 mao cha. It's special characteristics are bitter, pungent, aromatic and thick and full in the mouth. The tea quickly causes salivating in the mouth and cha qi is warming. Tightly rolled leaves lock in the pungent aroma!...


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Quotes

„Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q502] [s62]

Photos

Tea plantations in
Tea Gardens at
Darjeeling tea
Chengdu, the capital

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