Aged Raw Puer Tea | Meng Qing Puer Round Tea 勐庆圆茶 Year 2008

This tea was produced in 2008 in the renowned tea planting regions of Menghai, Xishuangbanna, Yunnan Province, China. Premium sun-dried tea are mixed with leaves from Jingmai ancient tea trees to be steamed and compressed into round tea cakes in the traditional way.

After production, this tea left Yunnan for a year of well quality-controlled aging in Guangzhou warehouse. Upon finishing this first stage of aging, the batch is shipped to Malaysia and kept for further natural aging in Purple Cane Da Ma Cang (Malaysian Storage Warehouse). After two years, it had achieved a smooth taste with a rich texture and was launched in Spring 2011. The tea was named “Meng Qing Puer Round Tea” by Purple Cane.

Meng Qing proved to be well worth the wait and anticipation as it quickly became a favourite among tea lovers and collectors. The red infusion gives a smooth mouthfeel and a full-bodied flavour with a mellow aftertaste. It is an excellent daily beverage with plenty health benefits that endures multiple brews, and will also continue to achieve a greater taste and higher value over time, making it a worthwhile collectible.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.