Pu Erh Menghai Five Years

This Shou Pu-Erh comes from Menghai (Xishuangbanna, South Yunnan) – a region known for its calm, dense, and very smooth Pu-Erh profiles. It is based on sun-dried maocha made from large-leaf material, which is then fermented using the Wo-Dui method: humidity and temperature are precisely controlled over several days until the raw leaf structure transforms into dark sweetness, cocoa, and earthy warmth.

After drying, the tea rests for about five years. During this time, sharp fermentation notes smooth out, the texture becomes rounder, and the typical Menghai nuances emerge more clearly: dark chocolate, dried fruit and damp wood, without harshness, without any "wet" edges.

With mature shou, it's not just the aroma that matters, but also how the cup develops. This menghai starts off soft and dark immediately, without the "wet" edges you get from less-than-perfect fermentation. A shorter pull makes it clearer and more structured, almost dry in the finish. If you give it time, the body becomes denser, the sweetness is reminiscent of molasses, and the cacao line lingers longer.

Complete pouring is essential. This keeps the cup stable and clean, and allows you to control the brewing process through the infusions. The later infusions are often the most beautiful: less woodiness, more rounded sweetness, supported by a warm, earthy base that doesn't overpower but rather unfolds.

NOEMA is an independent tea house with a clear ambition: Only what we can stand behind in terms of taste, craftsmanship and content makes it into our product range.

We work with carefully selected partners who share our eye for quality. Every variety is tasted, compared, understood – and only included if it fulfills what we look for in tea: clarity, tranquility, and depth.