Young Mengku sheng can be assertive: bitter, brisk, full of energy. But it transforms over a decade or two into something smooth, sweet and complex, with notes of camphor, dried fruit and forest floor.
Tasting Notes
What do you taste?
Origin
Mengku, Lincang, Yunnan, China
Plant
Land
1,500–1,800m
Craft
Spring harvest. Sun-dried maocha, stone-pressed, ages gracefully over 10–20+ years.
From the tea table
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