Emperor Shou Pu-erh 2008, Cake

Description Brewing Guide 漢字 〇八年勐海宮廷熟普洱餅茶 origin Menghai, Yunnan craft shou (fermented) & pressed flavor notes earthy, chocolate mint, malty 漢字 〇八年勐海宮廷熟普洱餅茶 origin Menghai, Yunnan craft shou (fermented) & pressed flavor notes earthy, chocolate mint, malty Our Emperor Pu-erh Cake is comprised of small hand-picked young leaves and buds, gathered in Spring of 2008 from Menghai County in Xishuangbanna, the lush tea growing region of Yunnan, China. It’s a region rich in history and in the unique environmental factors ideal for cultivating good quality pu-erh. Crafted in a shou, or "cooked" style, these leaves were withered, twisted, and finally roasted to create the "mao cha" or base green stage of a pu-erh, before being heaped together to undergo an accelerated fermentation process. In this way, the pu-erh can be ready to drink in as little as a year, while natural fermentation through aging can take more than 10 years to create the rich, dark fla