2012 Menghai work as such high quality tea

as such high quality tea was rare and very expensive at the time

pairs well with food

For more information on brewing in a gaiwan

A blend of stems and leaf and produced organically at 400m in Shizuoka Prefecture by Mr

This autumnal tisane brews to a beautiful copper hue and can be enjoyed year round

2012 Menghai work as such high quality teaThis shou style Pu Erh is our best seller in the category. Pressed into mini tuo cha (bird's nests) in 2012, this aged tea is an excellent introduction to Pu Erh and the perfect tea for coffee drinkers looking to branch out. The 2012 Menghai produces a nearly opaque black infusion that is smooth, earthy and just a little spicy. Coffee and whiskey drinkers may notice aromas of peat and leather that remind them of their favorite brew or bottle. For more