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Original Place: Lincang , Yunnan(云南), China
Tea Tree: Yunnan large leaf species, 100 years old
■ Harvest Time: 2007■ Production Date: 2007
Flavor: mellow and full, tastes smooth with rich aroma
Tea Leaf: glossy and soft after brewed, has obvious tea buds, carries a unique fragrance of ripened pu-erh tea.
Tea Liquid: bright and clean in brown color.
Summary: As one of the four famous tea producing area, Lincang is renowned for its representative pu-erh tea. In its name 临沧 (lín cāng), the临 means “near to” in Chinese, and 沧 refers to the Lancang River. The good name suggests the unique natural condition where our Yunnan Palace Ripened Pu-erh Loose Tea 2007 comes from. Today, TeaVivre is going to introduce this tea for you. The highest-yielding tea area in Yunnan is Lincang, which covers a total area of 24,469 sq. km, among which the acreage of tea production is about 443.51 sq. km. It has long been regarded as the hometown of Yunnan large leaf species tea and the birthplace of tea plant. Because of its peculiar geographical condition, Lincang is much favorable for the large leaf species.Yunnan large leaf species is the best material for making pu-erh. Tea cakes made of this species have a large quantity of golden buds. Looking at them, people cannot help but associating its yellow color with the imperial palace in ancient China.
Pu-erh tea is a healthy beverage. According to its processing method, it is divided into raw tea and ripe tea, having different shape, such as tea cake, tea brick, rounded Tuocha and so on. The palace pu-erh specially refers to those ripe loosen tea without being suppressed. Palace pu-erh means this tea is the best and precious in the royal family. Furthermore, the original place of palace pu-erh, Mengku, is the holy land of pu-erh tea, from which the world’s top pu-erh tea comes.
Good place produces good tea. Lincang locates close to Lancang River and near to the Tropic of Cancer, has a subtropical climate, and is the home to Mengku large leaf species tea.
The major raw tea leaves for making pu-erh tea are picked from Yunnan Daye trees, which are regarded as the world’s endangered species. Yunnan province, with its abundant rainfall and mid climate, has an advantageous
natural condition and abundant resources. Tea trees grown in Yunnan are abundant in tea polyphenol, catechinic acid, amino acid, caffeine as well as other beneficial elements.
Fengqing is a place in Lingcang which is one of the four famous Pu-erh production areas (Xishuangbanna, Pu’er (Simao), Lincang and Baoshan). Fengqing located in the northwest of Lincang, east longitude 99°31′～100°13′, northern latitude 24°13′～25°03′. It has a distance of 580 kilometers from Yunnan province Kunming. Fengqing is also the original place of the world-wide famous Dian Hong Tea and also one of the original habitats of planting tea all over the world. Fengqing is also an important place of the north part of Ancient Tea Route. There’s a biggest old tea tree named “Jing Xiu Cha Wang” found in Xiang Zhuqing village in Fengqing. It is a representative tea tree cultivated in Fengqing which is more than 3200 years old with 1.84 meter in diameter.
The highest altitude is 3098 meters while the lowest is 919 meters. It is subtropical monsoon climate with average 13-15℃ temperature. The lowest temperature is -5℃. The annual precipitation is 1200mm. The relative humidity is 70%. The soil is red. The raining is synchronous with the high temperature. The temperature is warm and sunshine is sufficient. The rainfall is concentrated.
After picking appropriate tender leaves, the first step in making raw or ripened pu'er includes de-enzyming, twisting, dehydration, thus converting the leaf to maocha (晒青毛茶), which literally means, "light green rough tea". Pu'er traditionally begins as a raw product known as "rough" Mao Cha(毛茶), Which can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing(sun fixation, rolling, Wo Dui (piling) (渥堆), sun drying) to make ripe Pu’re. Those complicated processing steps bring puer tea with sweet, smooth and aged taste. Due to a series of complicated chemical process during the entire tea process ( such as enzymatic action, Microbiological and hydrochemical changes in water promoted by heat), components in tea leaves changed its physical and chemical properties. It leads to tea polyphenol in tea has decreased by 40%, catecin by 75%-80%，free amino acid by 60%，soluble sugar by 40%, and theabrownin has increased to 230%. So the finished puer teas abounds in many kinds of chemical compound which are beneficial to human body.
1 Place: The high quality Puerh should use the Yunan Large-leaf variety. The main traditional Puerh production areas are Xishuangbanna, Pu’er (Simao), Lincang and Baoshan. The tea from different area has different characteristic. And each place also has their own representative places, for example, the representative places in Lingcang are: Fengqing and Mengku.
2 The quality of tea tress: Although all the Puerh tea trees are Yunnan Large-leaf tea trees variety, this variety also has many subcategories. There are many ways to distinguish the tea trees. In order to understand easily, we can judge the quality by the age of the trees. The older the tea tree is, the deeper the root is, so it can absorb more nutrient and mineral substance which can ensure the high quality of the tea. Generally speaking, the 60 years old tea tree (also called big tea tree 大树茶) is better than the 30 years old tea tree (also called arbor tea tree 乔木茶) which is better than 10 years old or less than 10 years old tea tree (also called tableland tea tree 台地茶). Of course, there are also some tea trees more than hundred years old which is quite rare.
3 Picking time: For big tea tree, the Spring tea and Autumn tea both have their own characteristic which are better than Summer tea. For tableland tea tree, the Spring tea is the best, then Autumn tea, Summer tea is the worst
4 The grade of tea leaves: The thick branches and big leaves don’t mean it is bad quality. Usually the grade only means the tenderness of the maocha. It can be divided into ten grades by the tenderness. The super grade is the most tender which contains tiny buds with golden tips. The worst is the tenth grade which contains big leaves with stalk. The appearance of higher grade maocha is elegant and the also contains more inclusions. But the higher grade also has bitter taste. The lower grade taste roughly and clearly, and also contains much fragrant which make the tea rich taste. So it is better to choose puerh by the taste you like but not only focus on the grade.
5 Storage time: Under the condition of dry storage, the taste changes with the length of time it stored; the longer it stored, the better it tastes. With fine Pu-erh tea, the longer it is stored and aged, as long as it is stored properly, the more complex the flavor and the more valuable the tea gets. But it need to note that it is under the condition of good place, tea tree and proper picking time, it can’t be only emphasis the storage time but ignore the tea inner quality.
Besides the above factors, there are also some other aspects which can affect the puerh quality like the tea process.
How to Properly Loosen and Pry Pu-erh Tea The Four Main Pu-erh Tea Production Areas of Yunnan China Miracle Weight Loss Tea from China – How Pu-erh Tea Can Help You Shed PoundsHow to Brew an Enjoyable Pu-erh Tea
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This pu-erh tea has great long lasting aroma. It is not really bitter, but not sweet either. Tastes a bit like normal black tea rather than pu-erh.. Dark thick soup. Average quality material (lots of sticks).
Incredibly smooth Ripe with nice flavours of wood, earthiness without getting overpowering or too strong. It doesn't overbrew easily either. One of the best Ripe's on Teavivre. (I have tried most of them through samples of friends)
Pretty good everyday Pu-erh!
I like the tea, I use a french press to make it and it works quite well. I struggle with when to drink the tea for weight loss so I bought the raw tea as well, but i just have a hard time remembering when to drink each. so ill drink this one all day and hope it helps. service is wonderful
In my limited experience, loose pu-erh tends to taste a little bit different than compressed pu-erh. Not really worse mind you, just different. And this one is the best loose pu-erh I know of.
2005….where was I? I was a kid trying to succeed in the radio business, no kids, single, and trying to make ends meet. I guess you would call this my Throw Back Thursday Tea. Ten years later I wonder if I’ve still really made it in this biz, 2 kids with one here anytime now, on my second and last marriage, and there’s a whole lot more in between. First I’ve never met a Pu I didn’t like. Erh that is. This one is no different. Dark. Smooth. Earthy. Everything that you would expect from a great Pu-Erh. Good tea is a part of a great daily trifecta. A good cup of coffee, good tea, and a good BM. That’s really all you need to have an excellent day. I am now remembering why I need to take the time to make good tea. Pu-erh has a balancing effect on me. It may be real it may be in my mind. I feel more relaxed after having this tea. I never worry about the quality either. I have not had a tea from Teavivre that is not top quality. Flavors: Coffee, Dark Wood, Earth, Smooth This review was originally published on Steepster by The DJBooth in May, 2015. TeaVivre adds this review here after getting permission from Tabby.
I'm very surprised to the lightness of this tea as it brews up. The taste is very full in the mouth, yet softer to the palate and very refreshing! There is definitely some nice warm energy to the face and chest as you sip each cup. This is a very good everyday tea!
This is a very tasty ripe tea that has lost most but not quite all of its fermentation flavor. It has a variety of sweet notes but I wasn't paying close enough attention to get specific. This is an excellent tea and one I want to buy in the future. This is an excellent tea to drink everyday with its lack of fermentation funk. I steeped this six times gongfu style.
Another sample from Teavivre! Thank you! I've only tried a few loose pu-erhs in the past -- these leaves are on the smaller side and have hints of reddish gold to them. I used an entire sample pouch of this. This sample was a loose three teaspoons. With the robust flavor, I could have used 1 1/2-2 teaspoons, but three is perfectly delicious! The flavor is sweet, hints of marshmallows, smooth yet deep (the cup is VERY dark.. very coffee like). The other steeps were just as good. The perfect pu-erh, as usual from Teavivre. I could describe most of Teavivre's ripened pu-erhs the same way but they never fail me! They might be similar but most of them are so delicious, with none of the disagreeable pu-erh characteristics that might scare someone away from pu-erh. You can't go wrong with any of the ripe pu-erhs I've tried from Teavivre. Teavivre is the PERFECT shop to start with pu-erh for beginners. Steep #1 // 8 min after boiling // rinse // 1 1/2 min steep Steep #2 // 5 min after boiling // 2 1/2 min steep Steep #3 // 5 min a. b. // 4 min
Nous avons procédé à deux infusions : - Première infusion 5mn à 90° - Deuxième infusion 10mn à la même température Nous avons utilisé pour cela 2 cuillères à café pour une théière en fonte (eh oui…) de 500 ml d’eau. Premières impressions au déballage La présentation est agréable à l’oeil (voir photo) : des brins fins certains dorés, bien proportionnés, pas de poussière de thé, les brins sont assez longs, contrairement à certains pu-erh en vrac de mauvaise qualité où l’on retrouve beaucoup de poussière et de petits brins. Le nez est agréable, doux, aucune agressivité. On ne sent pas de notes vertes comme sur certains pu-erh. Le tout est bien rond, légèrement boisé. La robe est relativement normale pour du Pu Erh (cf photo). Première infusion Puissant, mais léger, c’est la main de fer dans un gant de velours. On ressent tous les arômes de façon très nette, sans pour autant être agressé par l’un qui soit prédominant, ou un par un ensemble cacophonique. On note évidement des tendances terreuses, légèrement salées, peut être de poisson fumé (cela reste léger). C’est un ensemble complexe et non linéaire qui ravira vos papilles gustatives. Deuxième infusion Toujours les mêmes goûts, mais qui se dégagent plus subtilement. On peut préférer la deuxième infusion à la première, dans certains cas. Personnellement je préfère la puissance de la première. Conclusion C’est un thé, abordable, que je recommanderais aussi bien aux débutants du Pu-Erh (pour la facilité du thé en vrac), qu’aux amateurs plus éclairés, car il apporte réellement sa touche personnelle, difficile à décrire par des mots. Mieux vaut le gouter. C’est un thé que l’on appréciera à tout moment de la journée, en particulier le soir, me concernant, à la place du café, à une heure d’intervalle du repas. Bon pour la digestion, et pas trop stimulant, il me permet d’entamer ma soirée de travail en toute sérénité.
Reply: Dear Barkoczi, The harvest time of this tea is April 2005. So this is a kind of spring tea. About the brew method, you can click this link to see: http://www.teavivre.com/info/brew-an-enjoyable-pu-erh-tea/. Hope this is helpful for your concern.
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