2015 Mengku Da Hu Sai Raw Pu'erh Tea Cake
Da Hu Sai is a major Pu-erh tea village situated in the famous Da Xue Shan mountains of the Mengku, Lingcang prefecture. Historically, Da Hu Sai has several sub-villages that produce Pu-erh tea. A beautiful land that has a lot of preserves with ancient Pu-erh trees, which has come to light to the Pu-erh tea community during China's most recent decades' tea renaissance. The tea features an understated character, much like the local Lahu ethnic and Han people, who are quiet yet hard working people and have been thriving in the distant mountain for centuries.
This tea is from the village’s arbor Pu-erh trees, with an altitude of around 2300 meters. After eight years of aging, this tea has developed into a pleasant daily go-to tea. It is floral, fruity and smooth. The liquor is a bright yellow, very clean, with a bit astringency if you steep too long but it quick produces sweet aftertaste. The liquor holds its flavor well into many steepings without any obvious fading. It can sustain as many as 15 steepings when gongfu style brewing is employed. The later steepings are lighter, but still hold the flavor so well that you just don’t want to quit.
Traditionally, Pu-erh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, just purchase 7 cakes and leave us a note for us to ship a tong to you.
Cake weighs 357g.
Origin: Mengku, Yunnan province, China
Harvest Time: April 2015
Elevation: 2300 meters
Bush Varietal: Mengku Da Ye (large leaves)
Caffeine level: Medium
It is aromatic, mellow, very smooth with a lasting aftertaste.
Grandpa style: 210oF, 5g for 6-8 oz of spring/filtered water, .5 minute, up to 10 steepings, adjust to taste. We advise against the use of tap water as well as purified water.
It is recommended to use the Gongfu brewing method in order to get the most out of this tea. Please click here for Gongfu brewing instructions.