EN
"Menghai Chocolate" is a pressed 2025 shu pu-erh in a compact 50-gram format. This small portion is handy for a first tasting: you can get to know shu pu-erh without buying a large cake. The name hints at the Menghai school of flavor and soft chocolate shades in the liquor.
Shu pu-erh undergoes accelerated wet-piling fermentation, so the liquor is dark and smooth, without the harshness of young sheng pu-erh. It is one of the easiest types of tea to brew: it forgives inaccuracies in temperature and time.
Characteristics
- Type: shu pu-erh (dark pu-erh)
- Year: 2025
- Shape: pressed portion, 50 g
- Region: Yunnan province, China
- Flavor: soft, slightly sweet, with woody and dark chocolate shades
Aroma and Taste
Dry leaf. The dry tea smells of dark wood and dried fruit.
Liquor. The liquor is dark and full, with a soft, round flavor and woody, earthy-sweet notes.
Aftertaste. Warm and calm, with a light sweetness.
Why You'll Love It
Suits beginners and anyone who wants to try shu pu-erh in a small amount. It is nicely warming in cool weather and pairs well with desserts. The portion is easy to take along on a trip or to work.
How to Brew
Gongfu brewing
- Vessel: gaiwan or clay teapot, 100 ml
- Tea: 4–5 g per 100 ml, break the portion into pieces if needed
- Water: 95–98 °C
- Time: rinse for 5–10 s, then infusions of 10–15 s, adding 5–10 s each time
- The tea gives 5–7 infusions
Western-style brewing (teapot)
- Tea: 4–6 g per 500 ml of water
- Water: 95–98 °C
- Rinse the tea with boiling water and pour it off, then add water and steep for 4–5 min
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Pu-erh does not like dampness or the company of strongly scented foods.