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2012 Menghai "Spring of Menghai" Raw Pu-erh tea
1 review, 1 commentPremium 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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„After initial taste and aroma, the first thing tea drinkers are likely to focus on is known in Chinese as 回甘 [huí gān]. In English, a near literal translation is “Returning Sweetness,” but we can think of this loosely as aftertaste. You can experience this clearly in most good teas, and probably already have. In the best teas, though, the taste can go on for hours.“
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