These ripe pu’er stuffed tangerines are a fun and delicious treat to jazz up your everyday tea drinking!  2016 Menghai material was masterfully processed into classic loose leaf ripe pu’er and then carefully packed into a hollowed out tangerine before curing in Yunnan for several months.  The result is a smooth and spicey flavor with a touch of sweet fruitiness.  The tea can be removed from the tangerine to be brewed or, alternatively,  the rind can be broken up and added to the brew for more tangerine flavor.

Each tangerine is approximately 25g, or just under 1oz.

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This 2018 Menghai Hong Yun mini cake is an amazing example of high quality ripe pu’er tea production.  This recipe was originally released in 2008 for the 68th anniversary of the famous Menghai tea factory and was an immediate hit.  Produced from young, high quality Da Ye variety leaves and pressed into a firm 100g disk with the famous DaYi logo pressed prominently into the front of the cake.  The tightly pressed disk is a bit hard to break apart, but it’s worth the effort!  This tea brews dark red/black with a deep earthy aroma.  The flavor is remarkably clean for a pu’er tea with little to no fermented flavor or funk.  Notes of dark chocolate and sweet pine make way for dry, clean finish.  A great tea for reminiscing about how far you’ve come.

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This 2012 bamboo wrapped raw pu’er is a nicely aged and wonderfully complex example of quality raw pu’er.  Pressed by the famous Menghai Tea Factory in Yunnan, China’s Xishuangbanna autonomous region, from a blend of 1-2 year old raw material and then wrapped in bamboo bark for further aging.  The dry leaves have the unmistakable sweet and woody aroma of the bamboo wrapper.  The brewed tea gives a more fermented, sour aroma with a touch of floral jungle.  The flavor of the tea is strong and herbal, yet still smooth with complex notes of sandalwood, mint, and cut cedar.  A tea to simultaneously bring you back to the jungle and make you contemplate the future.

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