Menghai Raw Pu-erh Cake Tea 2016 - Monkey Year

Strong nectar flavor, soft taste

Menghai Raw Pu-erh Cake Tea 2016 - Monkey Year

Strong nectar flavor, soft taste

80% of 100

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

Harvest Date:

March, 2016

Production Date

March 28, 2016

Plucking Standard:

One bud with one leaf

Net Weight


Dry Leaf: 

Round and smooth cake with slightly loose edge,

full of fat tea buds and pekoes, some leaves are slightly yellow and red in color


Strong nectar flavor


Golden yellow, crystal clear and bright


Mainly sweet with less bitter, soft taste, sweetish and mouth-watering afterwards

Tea Bush:

Menghai large-leaf tea bush species (about 300 years old)

Tea Garden:

Man Xin Long Tea Garden


Moderate caffeine (less than 20% of a cup of coffee)


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

Shelf Life:

The aged the better

Angel's Comment:

Menghai Raw Pu-erh Cake Tea 2016 - Monkey Year is a strong nectar-aroma raw Pu-erh tea, which is sweet and less bitter.

The Chinese Zodiac Pu-erh cake is popular in recent years. The tea farmers picked off the first batch of fresh tea leaves before or after Qingming Festival, and then selected the good quality tea leaves to make that year’s zodiac tea, which not only tastes good, but also has good transformation in later period and is more suitable for collection.

This Pu-erh cake from Teavivre was picked and produced in 2016, which also can be called “the Year of Monkey” and “Bingshen Year”. The raw material was the first batch spring tea and was the first grade Pu-erh material. Most material is one bud with one leaf. The raw material is tender and the first flush tea, so the cake is full of pekoes. It does not have the strong bitter taste of other new raw Pu-erh teas and its liquid is sweet and tender with strong nectar flavor, though this tea tastes a little bitter at first, but it will be disappear quickly and then becomes sweetish and mouth-watering afterwards. While drinking this tea, the scene of camellia flowers blooming around mountains and bees flying around to gather nectar springs to our mind. It has a great reputation in spring teas.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
212℉ / 100℃ 212℉ / 100℃
5g Tea 8g Tea
Brewing time: 3 - 5 mins 10 steeps: rinse, 20s, 25s, 30s, 35s, 50s, 65s, 80s, 140s, 180s, 220s
Tea Farmer

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.

Tea Garden
Tea Garden


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


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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