Menghai Golden Buds Palace Ripened Pu-erh Cake Tea 2012

Smooth & mellow with slight lotus leaf scent

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Menghai Golden Buds Palace Ripened Pu-erh Cake Tea 2012

Smooth & mellow with slight lotus leaf scent

100% of 100

Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China

Harvest Date:

April, 2012

Production Date:

June 20, 2016

Plucking Standard:

Bud tips



Dry Leaf: 

Round cake shape, red-brown in color, the golden tips are noticeable and

evenly distributed inside and outside the tea cake


The smell of age, lotus leaf and Jujube aroma


Thick and deep red in color


The entrance is sweet and mellow, taste soft and smooth with a hint of lotus leaf aroma

Tea Bush:

Menghai large-leaf tea bush species

Tea Garden:

Man Xin Long Tea Garden


Low caffeine (less than 10% of a cup of coffee)


Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

A tea that can be compared with the Menghai Palace Ripened Pu-erh Cake Tea 2008.

The raw material of this ripened Pu-erh cake tea is selected from the large mountain tea trees in the Brown Mountain Tea area at an altitude of 1600-1900 meters, with an average age of 90-100 years. The leaves used to make pu-erh tea can be divided into eleven grades, and this tea is made of whole spring tea buds, the leaves are tender with noticeable golden tips, which belongs to the palace grade. It is wrapped in cotton paper and printed with the words "golden seal" (金印). The name of the "seal level tea" is derived from the tea trading process, and gradually become customary according to the characteristics of the tea cake packing. If the color of the seal on the cotton paper is red, the tea is called “red seal”; if the color of the seal is blue, the tea is called “blue seal”. According to the different raw materials, this tea "golden seal" is a representative of high quality in the seal level tea.


This tea is made of pure tea buds, after sometime’s conversion, the color of the tea liquid is like the red wine, thick and bright. At the entrance, it comes with an obvious sweet taste. Apart from the aged and jujube aroma, this tea also presents a unique aroma: lotus leaf, which is slight and gives a very comfortable feeling. When tasting, it has a very soft and smooth taste, and this smoothness is very comfortable through the throat. At the same time, we can also feel its mellow and thick characteristics.

Overall, this Pu-erh cake is very infusion-enduring, no matter at home or in the office, it is worth a try.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
212℉ / 100℃ 212℉ / 100℃
5g Tea 10g Tea
Brewing time: 5 - 8 mins 10 steeps: rinse, 15s, 15s, 15s, 20s, 25s, 50s, 70s, 90s, 160s, 210s
      Rinse time is 5 seconds
Tea Garden

Man Xin Long stockaded village is located in Bulang Shan at an elevation of 1800 meters, surrounded all around by thick forests. The Bulang nationality here migrated to the area over two hundred years ago; the tea trees within the nearby 150mu were planted during that time.

Man Xin Long stockaded village
Picking tea leaves on the high tea tree

In the tea grove, tea farmers are picking tea leaves on the high tea tree.


Bulang Mountain in Menghai County of Xishuangbanna, Yunnan, is a famous pu-erh production area with the highest abundance of ancient tea trees within 100,000 hectares. The mountain rolls and stretches throughout Menghai, with deep valleys cutting through hills. The average elevation here reaches over 1200 meters, while the tall Sanduo Peak stretches up to around 2100 meters; standing there will give you a clear view of the entire mountain.

The surrounding area experiences good sunlight and abundant rainfall, being of the subtropical monsoon climate, and a remarkably short frost season. During the spring and winter, a thick, heavy fog lies around the area, while summer and autumn are most often overcast and rainy.

Map of Yunnan,Bulang Mountain

Tea Bush

Native to Menghai County, Xishuangbanna, the Menghai large-leaf tea tree spaces was rated as the most improved national tea variety in 1984. It has the ability to grow up to 7m tall in the wild, with bold green leaves that are much larger than more common varieties. The buds of this species are most often yellow-green, and coated in fine fuzz. The leaves of this tree are high in phytochemicals: one tea bud with two leaves contains 2.3% amino acids, 32.8% polyphenolic compounds, 4.1% caffeine, and 18.2% catechinic acid. As a result, pu-erh tea made from the Menghai species is high quality and rich in flavor, with a soft taste and full-bodied essence.

Menghai large leaf tea tree species


Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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