Yunnan MengHai Pu-erh Tea Mini Cake Family Set - 13 Flavors

Pu-erh tea, a unique tea originating from Yunnan Province, China, has been renowned since ancient times for its rich flavors, distinctive aroma, and diverse health benefits. In the world of Pu-erh tea, raw (sheng) and ripe (shou) teas are the two main categories, each boasting distinct characteristics and charm to appeal to tea lovers of varying preferences.

This product features 13 varieties of premium origin-sourced Pu-erh teas, including both raw and ripe teas. Crafted into convenient mini cakes (6g each), they are perfect for on-the-go enjoyment. Explore and compare the unique profiles of each tea in one tasting experience. Keep the packaging of your favorite flavor to easily reorder its full-sized version later.

• Lao Ban Zhang Pu-erh Raw Tea

• Lao Ban Zhang Pu-erh Ripe Tea

• Aged Sticky Rice Aroma Pu-erh Ripe Tea

• Rose Pu-erh Ripe Tea

• Sticky Rice Aroma Pu-erh Ripe Tea

• Rose Black Tea

• Bing Dao Pu-erh Ripe Tea

• White Moonlight Yunnan White Tea

• Tangerine Peel Pu-erh Ripe Tea

• Golden Cake Pu-erh Raw Tea

• Osmanthus Black Tea

• Sticky Rice Aroma Pu-erh Raw Tea

• White Peony Yunnan White Tea

Flavor Differences Between Raw and Ripe Pu-erh Tea:
In terms of taste, raw and ripe Pu-erh teas offer striking contrasts. Raw Pu-erh has a more astringent and bold flavor with a strong initial bitterness, followed by a quick sweet aftertaste and intense floral/fruity notes. Freshly processed raw tea delivers a robust, aromatic profile that evokes the freshness of a tea garden.

Raw Pu-erh Tea:
Slight bitterness, floral notes, fruity aroma, sweet aftertaste.

Ripe Pu-erh Tea:
Mellow, smooth, earthy aroma, woody undertones.

Brewing Instructions:
Raw Pu-erh Tea:

1. Use 6g of tea leaves with 180ml water at 100°C.
2. Rinse twice: Pour boiling water, steep for 2 seconds each, and discard the liquid.
3. Third infusion: Steep for 4 seconds and enjoy.
4. From the 10th infusion onward, gradually extend steeping time by a few seconds.

Ripe Pu-erh Tea:

1. Use 6g of tea leaves with 180ml water at 100°C.
2. Rinse three times: Pour boiling water, steep for 2 seconds each, and discard the liquid.
3. Fourth infusion: Steep for 4 seconds and enjoy.
4. From the 10th infusion onward, gradually extend steeping time by a few seconds.

Black Tea & White Tea:

1. Use 6g of tea leaves with 180ml water at 100°C.
2. Rinse twice: Pour boiling water, steep for 2 seconds each, and discard the liquid.
3. Third infusion: Steep for 4 seconds and enjoy.
4. From the 10th infusion onward, gradually extend steeping time by a few seconds.