Menghai 1st grade

Menghai 1st grade is an organic shu puerh from Yunnan, China. Menghai, located in the southwestern part of Yunnan province in China, is known for its rich tea heritage and perfect conditions for growing and producing Pu-erh. This dark, fermented tea is prized by tea drinkers looking for depth, complexity and a sophisticated flavour experience. Through a controlled fermentation process, the tea leaves develop a rich, almost creamy texture with notes of earth, dark chocolate, and wood. Its deep, mature flavour is the result of a careful fermentation process that refines the tea leaves and gives them a silky, round character.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 95-100°C

Infusion 3-4 minutes

M enghai 1st grade is well suited for multiple infusions. The second brew is best kept short, as the leaves have already started to open up and release their flavours. The following infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.