Beng Cha #7542 <901> [Menghai] Sheng | Year 2009

This famous Menghai Pu-Erh tea cake, recipe 7542 <901>, has long been the quality standard for Sheng type teas; it offers excellent value for money.
From tea trees in the Xishuangbanna region, Yunnan province, this Pu-Erh Sheng has matured to perfection in our Hong Kong warehouses.

Taste profile: Its golden liquor offers a complex initial aromatic bouquet reminiscent of a hint of smoky cedar, camphor, and menthol. It then evolves towards fresher floral notes with a beautiful length on the palate, leaving a sweet sensation in the finish. The 14 years of aging of this Puerh Sheng tea cake have allowed it to achieve a balance between all its rich notes; an ideal age for consumption.

5g for 250ml (1g per 50ml) / water at 95° C / 8 assured infusions

Pre-rinse the leaves (quick 2-second infusion) with water at 95° C, then let the leaves steep for approximately 30 seconds before the 1st infusion.

1st infusion: 15 seconds

2-5 infusions: 12 seconds

6-8 infusions: 15 seconds