Menghai teas are considered as the benchmark of all Pu Er tea, with the oldest tea factory & oldest tea trees there is a magic in the soil. The soil contains specific white sandstone which is rich in minerals and variety of beneficial bacteria.
Ripe Pu Er teas undergo a heavy fermentation process to speed up the natural slow fermentation of Raw Pu Er teas and meet the needs of tea drinkers who wishes for ready to drink dark strong & full bodied tea. You may notice a Leaf grade on Pu Er teas. This refers to size: grade 1 being the buds to 10 being the largest leaf size. They do not refer to quality, this is determined by the tea trees and processing.

Leaf: Large leaves and golden buds tightly compressed into beautiful round cake. Fragrance carries deep & rich notes of musk, wet forest earth & honey.
Infused leaf: Infused leaves are dark brown in colour with aroma of earth, walnuts and spice.
Liquor: Cup has a brilliant deep brown colour with a red tint. Strong aroma of old books, cherry wood and bit of honey sweetness is rising up from the cup. The mouthfeel is very rich and coarse with notes of freshly baked rustic bread, caramel and toasted walnuts. Aftertaste is velvety and sweet. There is no acidity in the cup and no astringency. The tea is well balanced, smooth and sweet. Only for Gourmet people :)