Featured Ripened Pu-erh Teas Assortment Samples

	Origin:	Mengyou Town, Fengqing County, Lincang City, Yunnan Province, China
	Dry Leaf:	Round and well-shaped cake, the surface and inside of the cake are full of golden tips
	Liquor:	Bright and clear deep red
	Taste:	Rich and bold mouthfeel, taste smooth and sweet with high viscosity

Fengqing is the original place of the world-wide famous Dian Hong Tea. But it is also a classic place of Yunnan Pu-erh. This tea comes from Lingcang, a city belongs to one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. The tea leaves used to make this Man Ting Fang Ripened Pu-erh Cake Tea are all high-grade pure leaves hand-picked from 70 to 150 years old Large-leaf Tea Trees, we can also found many golden tips in it. Its tea liquid is clear, deep red and thick, with a faint taste of mushrooms. The mouthfeel is bold and smooth, with a high viscosity, and the aftertaste has the sweet fragrance of longan.

	Origin:	Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China
	Dry Tea:	Small and exquisite Pu-erh cake, slightly loose on the edge, many golden or reddish brown tea buds on the surface and inside of the cake.
	Liquor:	Clear, bright deep red color
	Mouthfeel:	Soft and smooth, slightly sticky with obvious sweet

A kind of palace grade ripened Pu-erh cake weights only about 200g, which is suitable for new tea beginners to try.

	Origin:	Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China
	Dry Leaf:	Evenly compressed round cake shape, plenty of golden buds and pekoes both inside and outside
	Liquor:	Bright red liquor with visible Cha Yun
	Taste:	Taste earthy, with a hint of nuttiness and sweetness; smooth, mellow and rich followed by sweet aftertaste

Excellent aged puerh that is worth your tasting of its featured characteristics of smooth and mellow. The fresh leaves for making this cake were picked and processed into raw teas （毛茶） in spring, 2006. Then a two-year pile fermentation process was carried out before they were further processed into cake teas in May, 2008. In the following seven years, those cake teas have been stored in the special warehouses for fermentation purpose. So, when brewing this tea the aged scent is prominent and the liquor is typically bright red and clear. The liquid aroma of this tea is intriguing and smells a little bit like red dates while tastes very mild and balanced without bitterness. On the whole, this product is ideal for pu-erh tea beginners and daily consumption.

	Origin:	Fengqing County, Lincang City, Yunnan Province, China
	Dry Leaf:	Round compressed cake shape, it presents dark brown in color with lots of golden buds visible on the surface and inside
	Liquor:	Red-brown
	Taste:	Full-bodied, thick mouth feel with soft, mellow taste as well as sweetness

Using Fengqing large-leaf tea tree leaves as the fresh material, this tea was handpicked throughout the springs of 2015 and 2016. The unique ratio of mixing teas of different harvests together creates a harmonious taste in this ripened cake, richer with a well-layered flavor profile. Upon opening the wrapper, the first thing of notice is the abundance of remarkably golden buds; when tasted, this tea’s sweetness presents itself fully up-front and then spreads through the mouth.

	Origin:	Xinhui, Jiangmen City, Guangdong Province, China
	Dry Leaf:	Each one weighs about 9-11g with greenish brown peel. The opening at the top is easy to remove the fruit flesh and the little hole at the bottom is convenient for drying, transforming and brewing.
	Liquor:	Bright and dense red in color
	Taste:	It tastes slight sweetness and offers a smooth and soft mouthfeel with the tangy citrus flavor, giving a very cool aftertaste and comfortable throat finish.

When making mandarin orange pu-erh tea, the tea makers choose leaves of different grades based on how they match with the ripeness of the peels. The green mandarin orange is an unripe fruit with a heavy and sour fragrance, so it should be blended with mellow and aged pu-erh teas to balance the taste. In contrast, ripened mandarin oranges are very sweet, so they should rather be paired with palace-grade pu-erh tea, with tender buds and leaves and a softer taste. Aged pu-erh is a better base for this kind of mandarin orange tea.