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Menghai Golden Buds Palace Ripened Pu-erh Cake Tea 2012

Smooth & mellow with slight lotus leaf scent

$3.00
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Menghai Golden Buds Palace Ripened Pu-erh Cake Tea 2012

Smooth & mellow with slight lotus leaf scent

Rating:
100% of 100
Categories:
TeaPu-erh
Summary
Origin:

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

Harvest Date:

April, 2012

Production Date:

June 20, 2016

Plucking Standard:

Bud tips

Weight:

357g

Dry Leaf: 

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

evenly distributed inside and outside the tea cake

Aroma: 

The smell of age, lotus leaf and Jujube aroma

Liquor: 

Thick and deep red in color

Taste: 

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

Caffeine:

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

Storage:

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 for this ripened pu-erh cake is selected from tea trees in the Brown Mountain tea area at an altitude of between 1600 and 1900 meters above sea level. These trees average 90-100 years old.

Leaves used to make pu-erh tea can be divided into eleven grades based on quality; since this tea contains whole spring buds and leaves with noticeable golden tips, it is considered palace-grade. The cotton paper wrapper bears the words “Golden Seal” (金印), a name derived from the tea-trading process which has become customary according to the characteristics of the tea’s packaging: if the color on the paper is red then it is “red seal”, if it is blue it is “blue seal”, and so on. A golden seal represents high quality tea..

 

This tea contains pure buds, and after some time in storage, the liquid brews bright red like rich wine. At first it presents a smooth and sweet taste, with a unique lotus leaf aroma beneath the higher jujube taste: the smoothness of the tea remains throughout drinking, lingering in the mouth and throat.

This cake is also capable of lasting through several infusions, and whether at home or in the office, it is definitely 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 entirely surrounded by forests and at an elevation of 1800 meters. The Bulang nationality here migrated over two hundred years ago, and planted the original tea trees along the nearby 150 mu of hillsides 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.

Origin

Bulang Mountain sits in Menghai County of Xishuangbanna, Yunnan, and is a famous area of pu-erh production. This mountain houses the largest concentration of ancient tea trees within a 100,000-hectare area.

The mountain rolls and stretches across Menghai, with deep valleys cutting through hills that can reach up to 1216 meters on average, with the highest point, Sanduo Peak, rising almost 2100m above sea level. Bulang Mountain experiences a subtropical monsoon climate, with abundant sunlight and rainfall of about 1374mm per year, and the average temperature between 18 and 21C. There is little risk of frost here, and the season for it is also short; during the spring and winter a heavy fog blankets the mountain, while the summer and autumn months are often overcast and rainy.

Map of Yunnan,Bulang Mountain

Tea Bush

Native to Menghai County in Xishuangbanna, the Menghai large-leaf tea species was rated as the most improved national variety in 1984. It grows up to 7m tall in the wild with bold green leaves noticeably larger than more common varieties, and the buds of this species are yellowish-green and coated in fuzz. The leaves are high in phytochemicals, with one bud and two leaves containing 2.3% amino acids, 32.8% polyphenolic compounds, 4.1% caffeine, and 18.2% catechinic acid. Because of this, pu-erh tea made from this species is high in quality, rich yet soft in taste, and maintains a full-bodied essence.

Menghai large leaf tea tree species

History

Pu-erh is one of the oldest types of tea in China with a history stretching back over 1700 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 originally the early trading center for this tea. In early history pu-erh was used as a bartering currency in southwest China, with the famed Cha Ma Gu Dao, the Tea Horse Road, being built for the purpose of transporting this tea through the Himalayas to other countries and areas in Tibet.

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