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Menghai Palace Ripened Pu-erh Cake Tea 2008

Soft and smooth, rich and thick texture

$4.00
Ship from U.S. Warehouse (2-5 days delivery)
Menghai Palace Ripened Pu-erh Cake Tea 2008

Soft and smooth, rich and thick texture

Rating:
82% of 100
Categories:
TeaPu-erh
Summary
Origin:

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

Harvest Date:

April, 2008

Weight

357g

Dry Leaf: 

Evenly compressed round cake shape, plenty of golden buds

and pekoes both inside and outside

Aroma: 

Rich aging aroma with subtle fruit and nutty notes

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

Tea Bush:

Yunnan 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:

Excellent aged puerh that is worth your tasting of its featured characteristics of smooth and mellow.

The leaves for this cake were first picked and processed into raw material in Spring 2006, with a two-year pile fermentation period before pressing into full cakes in May 2008. During the following seven years the cakes have been stored in special warehouses for fermentation purposes; as a result when brewing this tea, the evidence of its age comes out prominently on its scent, and the liquid is clear, bright red. The aroma of this tea is intriguing, somewhat similar to red dates while the taste is mild and balanced without any sort of bitterness.

All in all this is a perfect tea for daily consumption and those who are new to drinking pu-erh.

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: 3 - 5 mins 12 steeps: rinse twice, 15s,15s,15s,15s,
15s,15s, 20s,30s,40s,60s,100s,160s
      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.

Manxin Tea Garden
Picking Tea Leaves

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 21℃. 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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