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<\/p>\nPuerh is the only type of tea whose flavor and qualities improve with age. Unlike ripe (shu) puerh, the infusion of raw (sheng) puerh has a golden-green hue and a gentle, grassy aroma.<\/p>\n
The tea is pressed into compact 100g cakes (bing cha), convenient for storage and daily use. Menghai Sheng Puerh is made in Yunnan from large-leaf Da Ye Zhong Shai Qing Mao, using traditional processing: picking, withering, fixation, rolling, drying, pressing, and packaging \u2014 with no additives.<\/p>\n
Because sheng puerh is less fermented, it preserves a fresh, delicate aroma. The liquor is golden and transparent, with a soft, slightly sweet taste, velvety texture, and long aftertaste.<\/p>\n
Beyond its exquisite flavor, Sheng Puerh is also valued for its health benefits: it aids digestion, boosts metabolism, helps break down fats, and lowers cholesterol and triglycerides. But its charm goes beyond wellness \u2014 a pot of aromatic puerh brings warmth, peace, and lightness to both body and soul.<\/p>\n
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Using the knife accurately separate some tea leaves along the layers. Brew 2 tea spoons per 500 ml filtered boiled water. Cover with a lid, strain after 2-3 minutes and serve. You can brew the leaves a second and even a third time, adding a minute or two to the brewing time\u00a0<\/span><\/p>\n \u2014\u00a0 For more delicate types of tea, like white or green, glass or porcelain teapots are better while for oolongs, black teas and puerhs clay teapots are preferred<\/em><\/p>\n
\nPick teaware<\/h2>\n