Molihuawei (Jasmine) Shu Puer
This is a top grade shu (‘cooked’) gongting puer scented with freshly picked jasmine blossoms. This molihuawei shutea was grown and processed in Yunnan county of China. It has a classic deep puer taste and aroma with a nice jasmine touch. This puer is a great addition to your daily tea experience. It will be particularly interesting to those who want to appreciate a rich base tea flavor with only a touch – rather than complete dominance – of jasmine in the gustatory spectrum.
Why we like it?
We have received multiple requests to add a jasmine flavored tea to our collection. Since one of our guiding principles is to focus on unique or underrepresented teas, we have decided to meet the demand for jasmine in an unconventional way. While the majority of jasmine teas sold in the West have green tea at their basis, our jasmine choice uses top quality gongting puer that is at least three years old.
The word ‘gongting’ literally means ‘royal palace’ in Chinese, and it is used not only to describe the fine nature of the tea leaves, but also the its pleasantly rich taste, which distinguishes this variety of shu puer from its lower quality, throat-scratching, murky counterparts.
This tea is made in-house with a sense of balance in mind. Blended with freshly picked jasmine blossoms, this gongting puer has the texture, taste, and aroma that easily make it eligible for a tea party of royal proportions, just as its name implies.
Roman’s personal score: 85/100
Miha’s personal score: 87/100
The scores above represent how the Daoli co-founders Miha and Roman feel about each particular tea. The ratings are given on 0 to 100 scale and are absolutely subjective. We simply translate into numbers our first impression about this tea.
General steeping suggestions
Tea can be steeped in a tea pot, gaiwan, or a strainer placed right in your cup. Feel free to experiment with time, temperature, and quantity. If tea feels a bit strong or bitter, just use less leaves or steep it for a shorter period of time.
The purpose of the first brew is to rinse the leaves, so it shouldn’t last more than five seconds and should be discarded. Pour the hot water again. This time, steep it for longer periods. Avoid leaving the leaves soaking in water between brews, because it makes tea taste bitter and steals a lot of its flavor. If used properly, about six grams of tea leaves can yield several middle-size cups of excellent tea.
Chinese people enjoy the original taste of tea, so they never use milk, sugar, or lemon.
Steeping suggestions for molihuawei
Start with this, then experiment:
- one serving: 6 grams (0.2oz – about 1 tsp)
- water: ~ 90 °C, 100-250 ml (~ 195°F, 3-9oz)
- time: 30-60 seconds
- number of infusions: 5-6
- discard the first brew
Jasmine-scented (molihuawei) shu puer responds very well to oversteeping. Just remember that lack of bitterness is not an indication of strength. So make sure you ‘feel’ the tea before you drink a cuppa that will keep you awake for half a night. We like to keep infusion time at around one minute. The 3rd brew is our favorite – that’s when the jasmine begins to fade away and the savory mellowness of gongting starts to kick in. Double steeping time for 5th and 6th brews if you want a comparable degree of strength.
Have you tried this tea? Do you have any comments? Please use the space below to share your thoughts and ask us questions.