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This is due to its geographical features and the large forest which provides shade and generates a high humidity
It has a heavier sweetness than last year's version
Late March 2020
nature can help the tea farmers sometimes
but burning the leaves would give a nasty taste
2013 Menghai Shu 2016 This is due to itsMenghai plantation material Blended material Fermented in Mengku in 2013 in Hui Rui Lan Xin factory Pressed into 357g This Shu Pu erh is a solid daily drinker, it is called 'taste of Menghai', the material used and the fermentation parameters were chosen in order to give a typical Menghai taste to this cake. The body has a medium thickness with fairly complex aromas and a mineral tone. It was dry stored in Kunming since 2013.
