You're currently on:
- Home >
- Menghai Golden Buds Tribute Ripened Pu-erh Cake 2009
A Lovely Little Cake – Golden Buds Tribute Pu-erh 2009
- Original Place: Man’en Village (曼恩村), Mengzhe, Menghai, Yunnan
- Harvest Time: 2009
- Production Date: September 9, 2009
- Tea Tree: Yunnan large leaf species.
- Appearance: exquisite, small, tidy cake with glossy surface.
- Tea Liquid: dark red color.
- Flavor: carries a typical strong aroma of ripened pu-erh, tastes mellow, smooth, thick with sweet aftertaste.
- Tea Leaf: fat and glossy after brewed.
- Tea Manufacturer: Menghai Ju Ming Tea Factory
- Weight: 200g.
TeaVivre’s Review : full, thick, smooth, mellow with sweet aftertaste
Our Menghai Golden Buds Tribute Ripened Pu-erh Cake tea is made by Ding Lanxian, a descendant of Mabang people, who has over thirty years of experience in making tea. Using the tea leaf of Yunnan Large Leaf Species from Lantsang basin as material, the cake was properly fermented, carefully compressed after high temperature sterilization.
Being crafted into the small, convenient shape, this Menghai Golden Buds pu-erh is favorable in price, easy to carry and preserve. With the typical aroma of ripened pu-erh tea and amazing taste, you can discover a deep, mellow and strong flavor in this little cake, as well as the long-lasting aroma and thick leaves. Several years of preservation will bring more fantastic features to it.
If you notice a hint of bitter taste in the tea, you find a feature of Menghai pu-erh: the bitterness will turn quickly and then leaves long-lasting sweetness in your month.
The original place of Menghai Golden Buds Tribute Pu-erh is in Man’en Village, Mengzhe, Menghai. Mengzhe (勐遮) is a name in Dai language, pronounced as meng jie in Dai, which means a place of flat ground in the water. Man’en Village lies in the southeast of Mengzhe, producing rice, sugarcane and tea as main crops.
TeaVivre’s Review: full, thick, smooth, mellow with sweet aftertaste
Having acquired some good tea, the next step is to steep it well. You can't make a cup of wonderful pu-erh tea out of appropriate equipment. Pu-erh tea can be steeped in a number of ways, but ideally with a yixing teapot and tea needle.
It is recommended to use a Yixing teapot of 160ml capacity. Break 10 grams tea from the cake with a tea needle. Pour boiling water over teapot to pre-heat it and then discard them all. Then put the pu-erh tea in, rinse for 5 seconds. This is to remove impurities and “wake up” the leaves.
After that, you are going to full the teapot with boiling water, and then cover it with a lid. At the same time pour hot water over the whole teapot’s body to balance the temperature inside and outside of the teapot. Then let the teas leaves steep in the teapot for 10 to 20 seconds.
First steep is sweet with rich aroma.
It has a fresh, amazing fragrance of ripe puer and yields a bright reddish broth. Generally speaking, the first steeps features its “faint” taste not but “aged” aroma like it was supposed to be. Nevertheless, its fragrant aroma and sweet taste is absolutely attractive. You can taste the sweet of “gold tips “which lingers wonderfully in the after taste, also hints of roasted grass and perfume with a little dryness and astringency. A very flavorful first steep.
Tips: Before you plan to begin your second steep, empty all tea water inside the tea pot and cool them in an open container for a few minutes, then you can enjoy other kind of taste different from what you tasted when it was still heat.
Second and third steep become mellow and heavier.
Like when preparing the first steep we did, you just fill teapot with boiling water then put the lip on and wait until all the water outside the teapot body has been evacuated, all the process supposed to last 20s. Now, you can share your friend with this wonderful tea. If everything goes well, the tea brew can yield a deep red broth, rich aroma which are stronger in flavor when compared to first steep, also have rich aftertaste lingering in your mouth.
You should steep about 20 seconds for third steep. Once the tea seems ready to you, pour and taste. If necessary, adjust the steeping time for a stronger taste. Generally, this steep can yield bright reddish broth and rich fragrant aroma, also lasting lingering undertone, which can help you produce saliva and slake thirst.
After 3 Steeps
In most situations, good puer tea can continuously steep for more than 10 times (each time with 150ml water). The length of steeping time directly affects the flavor of tea soup. Re-steep allowing an additional 5 seconds for each extra steep, or change your steeping time according to your personal taste.
The best parters for you, when using 12oz or more bigger tea pot to brew this tea, are boiling water(100°C) and 10g tea leaves. If all steps are well done, after 3 minutes you can get delicious puer tea with amazing aroma. (If you want more rich and bitter taste, 5-6 minutes is best for you).
The Original Place – Man’en Village, Mengzhe, Menghai
Mengzhe Town lies in a valley basin surrounded by mountains. The terrain slopes gently. Northwest areas are higher in altitude than southeast areas. The highest altitude is 2147 meters while the lowest is 1172 meters. The place has a subtropical plateau monsoon climate, with average temperature at 18℃ and medial humidity at 78%. The climate gives Mengzhe the mild, warm weather, featured the place with abundant sunshine, foggy weather and rich rainfall. Thus, tea tree here can grow under the most advantageous environment, which is the key of producing the profound quality.
There are 107 to 160 foggy days in Menghai in a whole year. Fogs make the pu-erh tea trees flourish , brings it unique flavor with a great numbers of nutrition. On the other hand, the rich soil promotes the growth of the trees. Only a good place can bear good pu-erh teas.
Local Scenery – The Wugui Mountain
Wugui Mountain locates in the center of Mengzhe Town, covers an area about 100 hectares, at the altitude of 1252 meters high. A very old banyan tree leaves on the mountain, which is renowned as the tree king of Mengzhe. According to the history records of Dai people and the legends, this tree king has lived for 1002 years. It was said the leader of Dai people in Ruili areas, Zhaoshuli Yaha, brought the breed from Dehong, planted it in front of the Mengzhe Pagoda. The tree is 3 meters wide and 30 meters high. Nowadays it’s still leafy, remains green throughout the year.
Introduction of the tea tree and tea leaves
The tea trees in Fengqing belong to Fengqing Large-leaf species, a kind of sexual variety, arbor, quite large. Original in Fengqing, those tea trees are very big, even up to 6 meters high; the leaves can reach 12.6 to 20.5 cm length, width 5.2 to 8.1 cm. In 1984, China identified the Fengqing Large-leaf as national improved species, named “Hua Cha No. 13 (GsCTl3)”. It contains high content of the tea polyphenols and catechin. Usually the spring one bud and two leaves contain amino acid 2.9%, polyphenols 30.2%, caffeine 3.2% and catechin 13.4%.
The tea leaves used to make this Pu-erhh cake tea Teavivre carefully selected are picked from 30 to 40 years old Large-leaf Arbor Tea Trees. The trees are naturally growth without any fertilizer and pesticides, only need manually loosen the oil and trim branches and leaves. The tea leaves are hand-picked and selected on April, 2006. It contains many golden buds which ensure the high quality of this pu-erhh cake.
I bought this... Write a Review
Write a Review
Commonly asked questions
- Q: Good morning from Siebenburgen, could you please attach a brewing plan?
edy Posted on 11/15/14 by Barkoczi Eduard
Reply: Dear Barkoczi,
Thank you very much for your questions. About how to brew pu-erh teas, you can click this link to see: http://www.teavivre.com/info/brew-an-enjoyable-pu-erh-tea/. If you have any questions, please feel free to contact us.
You might also like to look at
$42.00 / 1 cake (400g)