About 2025 Menghai High Mountain Ripe Loose Leaf Pu-erh

Menghai High Mountain Ripe Pu-erh is produced in the high-altitude tea regions of Menghai, Xishuangbanna, Yunnan - one of the core areas for ripe Pu-erh. The warm, humid climate, fertile red soil, and mountain ecosystem allow Yunnan large-leaf tea trees to develop rich compounds, producing thick leaves that create a smooth, mellow and naturally sweet tea.
Made from moderately mature Yunnan large-leaf sun-dried maocha and fermented using the traditional wet-piling method, this tea suits those who prefer a smooth, sweet ripe Pu-erh with a clean profile and minimal aged aroma.

Appearance & Taste

The dry leaves are naturally twisted, dark brown to black with a slight sheen. After brewing, the leaves open gradually, revealing soft, moderately mature material.

The liquor is deep red, bright and clear, with a smooth texture and rounded sweetness. Early infusions are mellow with gentle cooked-fruit sweetness and light woody notes. The mid infusions become fuller and smoother, while the finish remains clean with a mild, lingering sweetness.

Taste: Earthy, Sweet, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-4 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

Use 6–7 g of tea in a 120 ml gaiwan or small teapot.
Add 100°C boiling water.
Rinse
Pour water over the leaves and discard after 3–5 seconds to awaken the tea.
1st infusion: 8–10 seconds
2nd infusion: 8 seconds
3rd infusion: 10 seconds
From the 4th infusion: increase each steep by 5–8 seconds.
The tea can typically be infused 8–10 times. Adjust brewing time according to preference.

Origin

This tea is produced in the Menghai high mountain tea region of Xishuangbanna, Yunnan. The area has a well-preserved mountain ecosystem, high forest coverage, a warm and humid climate, and moderate day–night temperature variation, providing ideal conditions for tea cultivation. Yunnan large-leaf tea trees dominate the region, producing thick leaves rich in compounds that contribute to the mellow, smooth and stable character of fermented ripe Pu-erh.

Origin: Yunnan

Picking and Production

The tea uses moderately mature Yunnan large-leaf tea leaves. After traditional sun-drying to produce maocha, the leaves undergo the classic ripe Pu-erh wet-piling fermentation process. Controlled fermentation ensures a clean, stable flavour while preserving the signature sweetness and smooth texture of ripe Pu-erh.