D-CN-008
Menghai Pu-erh
勐海普洱
Classic regional raw sheng, from Yunnan, China.
Dark tea (post-fermented)
Menghai Pu-erh is strongest on body, finish length and sweetness. Typical tasting words: plum, mineral, bark, honey, tobacco. Menghai County has served as the industrial core of modern pu-erh production and standard recipe blending since 1940. Regarded as the benchmark reference profile for balanced, sturdy, and ageworthy raw pu-erh teas.
Also known as Menghai Raw Pu-erh and Menghai Qizi Bing.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Yunnan, China
- Plant
- Camellia sinensis var. assamica
- Harvest
- spring flush
- Elevation
- high
- Oxidation
- 0 to 10%
- Roast
- unroasted
- Leaf
- compressed
- Price band
- mid-range
- Availability
- everywhere
- Ageing
- made for ageing
- Forgiving to brew
- 3 of 5
- L-theanine
- moderate
Made by: plucking, then withering, then pan-firing, then sun-drying, then steaming, then compressing.
Caffeine
A cup of Menghai Pu-erh carries a typical estimate of 55 mg of caffeine, within a range of 40 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 90 to 95 °C | 2 min, 3 min, 4 min |
| Gongfu, 100 ml | 6 g | 92 to 98 °C | Rinse, then 10 s, 15 s, 20 s, 25 s, 35 s, 50 s |
| Cold brew, 250 ml | 2.5 g | Fridge | 8 to 12 hours |
Up to 9 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- morning
- midday
- study_focus
Pairs with dim_sum, red_meat and fried_food. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.
Tasting words explained
Similar teas
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shares body and finish length - D-CN-014Pu-erh Loose Leaf (Mao Cha)
shares finish length and sweetness
More: all dark tea (post-fermented) teas, teas from Yunnan, China, or filter the whole drawer.