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Menghai Palace Tribute Ripened Pu-erh Cake Tea 2011

Sweet and thick, glutinous rice and woody aroma

$3.50
Ship from U.S. Warehouse (2-5 days delivery)
Menghai Palace Tribute Ripened Pu-erh Cake Tea 2011

Sweet and thick, glutinous rice and woody aroma

Categories:
TeaPu-erhNew
Summary
Origin:

Menghai County, Xishuangbanna, Yunnan Province, China

Harvest Date:

April, 2011

Production Date:

August 25, 2016

Plucking Standard:

One bud with one leaf

Weight:

357g

Dry Leaf: 

Round and well-shaped cake, the surface and inside

of the cake are full of golden tips

Aroma: 

Aged and glutinous rice aroma, woody fragrance

Liquor: 

Bright and clear dark red

Taste: 

Taste mellow and thick, sweet and smooth with high viscosity

Tea Bush:

Yunnan large-leaf tea bush species

Tea Garden:

Man Xin Long Tea Garden (about 1600-1800m)

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:

This is an award-winning tea, with thick and sweet tea liquid, worth trying!

The raw material of this ripened Pu-erh cake was plucked in 2011 and selected from Yunnan large-leaf tea trees over 300 years old, delicate and tender with obvious golden tips. They were pressed into cakes in 2016 and won the silver prize at the Guangzhou International Tea Expo. After several years of aging, the dry leaves are full of Chen Xiang (aged aroma) and also have light woody fragrance. The tea liquid is clean and bright, with glutinous rice fragrance and sweet fragrance intertwined; taste thick and mellow, sweet and smooth. After drinking, the sweet and honey scents will linger in the cup and tea pitcher.

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 2 times, 8s, 8s, 10s, 10s, 20s, 20s, 25s, 35s, 70s, 100s
      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 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.

tea tree

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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