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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:
83% 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 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.

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, with elevation of 1800 metres and forest surrounded. The Bulang nationality in Man Xin Long has been migrated here since over two hundred years ago. The tea trees around 150 mu were planted nearby hillsides and forest from 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 lies in Menghai County in Xishuangbanna, Yunnan, is a famous area of producing pu-erh tea. It keeps the largest amount of ancient pu-erh tea trees within an area of 100,000 hectares. The Bulang Mountain rolls and stretches on the land of Menghai. Deep valleys crossed through the hills. Average height there can reach to 1216 meters, while the highest spot, Sanduo Peak, is at the altitude of 2082 meters. Standing on the spot, you can have a clear view of the whole Bulang Mountain. Bulang Mountain is subtropical monsoon climate, has abundant sunlight and rainfalls. The annual rainfall is 1374 mm, and average temperature is around 18℃ - 21℃. Frost season is very short. In spring and winter, there is heavy fog, while summer and autumn are often overcast and rainy.

Map of Yunnan,Bulang Mountain

Tea Bush

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

Menghai large leaf tea tree species

History

Pu'erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu'erh is named after the town of Pu-erh in Yunnan province, which was the early trading center for this tea. In this teas early history it was used as a bartering currency in south west China. In south west China the famed Cha Ma Gu Dao - “Tea Horse Road” - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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