Menghai Shou Puer
Wo Dui (wet-pile) fermentation, the method that defines shou puer, was developed across Yunnan in the early-to-mid 1970s, with key work at both the Kunming and Menghai factories. Menghai became the benchmark producer, and almost every shou today traces its lineage to that decade.
Tasting Notes
earthysweetsmooth
What do you taste?
Origin
Plant
Land
1,200–1,800m
Craft
Spring / Autumn harvest. Wo Dui fermented, typically aged 5–15 years for smoothness.
From the tea table
Been drinking this one? Share what you noticed.