Beng Cha #7532 [Menghai] Sheng | Year 2005

This Pu-Erh tea cake from Menghai [Dayi], recipe 7532, comes from tea trees in the Xishuangbanna region of Yunnan province. It primarily uses buds from the first spring harvest. This results in an exceptional quality tea that offers a richer and more aromatic liquor. Matured to perfection in our Hong Kong warehouses, this sheng (raw) type cake is a grand cru!

Flavor profile: Its amber liquor offers very rich and gourmet notes of date, black mulberry, prune, and flowers, as well as lighter but warm notes of smoked cedar, camphor, and spices – with a beautiful long finish and a sweet aftertaste. The almost 19 years of aging of this tea, a perfect age for consumption, has allowed for a balance between all its rich notes and a beautiful "hui gan" energy.

Pre-rinse the leaves (quick 2-second infusion) with water at 95° C, then let the leaves rest for about 30 seconds before the first infusion.

1st infusion: 15 seconds

2-5 infusions: 12 seconds

6-8 infusions: 15 seconds
9-10 infusions: 18 seconds
11-12 infusions: 20 seconds
13+ infusions: 25+ seconds