- Tea Knowledge
For lovers of fruit and cream with a twist of sheng.
Produced by Shuangjiang Mengku, known for the consistently clean and fresh sheng coming out of their Mengku Rongshi brand, it's no surprise that this one fits the bill with the crisp fruitiness of quince and blackcurrant. More interesting is a very velvety mouthfeel with a creamy aftertaste that complements the fruit and camphor hui gan. Delightful in its fresh character, one can imagine equally pleasant developments over time. The small bricks are pressed in chocolate-bar-like squares for easy dosing and beautifully presented, the neatly folded wrapper cushioned in a special presentational box.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.