Mengku Chun Jian refers to Pu-erh tea made from the first round of tea leaves harvested in the spring in Mengku Town. Crafted from the highest quality raw materials, Mengku Chun Jian features a sweet, mellow flavor with a refreshing aftertaste, drawing attention from the tea community every year. In recent years, the 2005 harvest is considered the finest in quality, commanding high prices for its raw (sheng) Pu-erh tea cakes.
▲ Mengku Chun Jian tea cake.
The Mengku region is a premier Pu-erh tea production area, home to renowned ancient tea trees and tea factories that produce exceptional Mengku Pu-erh tea. Pu-erh tea here can be harvested 5 times a year: 3 times in the spring, once in the summer, and once in the autumn. Among these, the raw materials from the first spring harvest are of the highest quality. Tea made from this harvest is called Chun Jian, and “Mengku Chun Jian” is synonymous with premium Pu-erh tea, standing out as a top-tier product in both the Yunnan Pu-erh tea community and the Mengku tea region.
Because of its outstanding quality, Mengku Chun Jian is exclusively used to make the finest raw (sheng) teas. Raw tea cakes aged for over 5 years often retail for upwards of NT$1,000 per cake. Among them, the 2005 Mengku Chun Jian boasts exceptional quality and has been one of the most sought-after selections in the Pu-erh market in recent years.
