Li Ming Octagonal Pavilion' 2008 | sheng puerh

In 2008, Li Ming Tea Factory introduced two notable teas: Red Classic and Blue Classic. These teas are crafted from the ancient tea trees of Nannuo Mountain, Brown Mountain, Bada Mountain, and other historic tea gardens across the Menghai region. This area, covering 19,700 square kilometers, is steeped in history, known as the "Living Fossil" of tea culture. It is the birthplace of the world-renowned Puerh tea and the starting point of the ancient Tea-Horse Road.

Yunnan's "Qizi Cake Tea," also known as round tea, is made from the esteemed ancient tree Pu'er leaves, cherished both domestically and internationally. The tea is compressed into its distinctive form using high-temperature autoclaving. The resulting brew is bright in color, with a pure aroma and a rich, mellow flavor, embodying the unique qualities of spring water and the lingering fragrance of autumn.

Dark chocolate
The slight bitterness and rich flavor align beautifully with the deep, earthy notes of puerh tea. Opt for chocolate with a high cacao content (70% or more) to balance the tea’s mellow yet robust flavor.

Mushroom dishes
A savory mushroom risotto or sautéed wild mushrooms would be an excellent match. The umami richness of mushrooms resonates with the tea's earthy, autumnal tones.

Roasted duck or pork
The tea’s depth can stand up to richer meats like roasted duck or pork belly, especially when prepared with a slightly sweet glaze or sauce.

Aged Cheeses
Cheeses with a bit of age, like Gouda, Comté, or aged cheddar, work well with puerh tea. Their complex, nutty, and sometimes slightly tangy flavors enhance the layered profile of the tea.

Temperature

Tea weight

Water amount

Steeping time

95 °C

4 gram

500ml

2 min (you can brew up to 5 times adding 30 seconds for each brew)