The 2016 Menghai Cooked Pu-erh Tea Cake is a classic example of Menghai craftsmanship. This region is renowned for producing ripe Pu-erh with rich, full-bodied character.
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Origin: Menghai, Yunnan
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Type: Ripe Pu-erh (Shou)
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Flavor Profile: Smooth, mellow, with notes of wood, caramel, and dried fruit.
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Brewing: Use boiling water, rinse once, then steep for 15–20 seconds. Can be infused more than 7 times.
Why It’s Special: A perfect introduction to ripe Pu-erh. The smooth body and deep aroma make it ideal for daily enjoyment.
👉 Try it here: 2016 Menghai Cooked Pu-erh Tea Cake
Further Reading: The Art of Pu-erh Fermentation
