Bai Ying Shan 'Mengku' ( 白莺山 '勐库' )

In the Spring of 2014 my wife and I spent 3 months in Yunnan, China; the home of puerh tea. We walked the Ancient Tea Horse Road, we explored the tea markets, and we visited 6 unique tea mountains. In each of these mountains live traditional minority tea farmers whose families have worked the land cultivating puerh tea for countless generations. This tea was entirely hand picked and hand processed. This tea reflects both the unique regional terroir, and the individual skill of the farmer who is responsible for turning raw leaf into puerh tea. 

Bai Ying Shan (White Warbler Mountain, pronounced 'buying shah-n' ) is a very remote high altitude tea growing region. The farmer we work with was still delivering this tea to market by mule in 2005. That is when the first road came to his village. Bai Ying Shan is a magical place that reminds you of the Shire from Lord of the Rings. Ancient tea trees rise from fields of wheat like ancient obelisks. This mountain has more than 10 varietals of camellia sinensis.

This cakes contains a varietal the locals call 'mengku' ( '勐库' pronounced 'mung koo' ). We're not entirely certain why. There is another tea growing region called Mengku. This tea shouldn't be confused with that. This is a sub varietal whose mother is 'Ben Shan'.

• Prefecture: Lincang
• Village: He Tao
• Tree Age: over 500yo
• Elevation: 2229m

Brewing Instructions

Add 6 ounces of boiling water to 5 grams of leaf. Rinse once for 3 seconds. Steep quickly for 6 seconds. This tea is generous and can be resteeped many times. Add 10-15 seconds each re-steep.