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<\/p>\nDark (ripe) puerhs are among the favorites of our customers in Israel, so we\u2019ve expanded our collection with even more variety!<\/p>\n
This ripe (shu) puerh is produced in Yunnan Province from large-leaf Da Ye Zhong Shai Qing Mao tea leaves.<\/p>\n
Like its peers, Menghai Shu Puerh has a dense, full body and brews into a dark reddish-brown liquor. Its taste is characteristic of aged ripe puerh \u2014 thick, woody, and earthy. Its unique feature lies in the malty undertones and layered floral notes that enrich the flavor.<\/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