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Menghai Raw Pu-erh Cake Tea 2024 – Year of Dragon

Fresh and sweet, commemorative, good for aging

$2.50
Ship from U.S. Warehouse (2-5 days delivery)
Menghai Raw Pu-erh Cake Tea 2024 – Year of Dragon

Fresh and sweet, commemorative, good for aging

Rating:
70% of 100
Categories:
TeaPu-erh
Summary
Origin:

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

Harvest Date:

April 2, 2023

Production Date:

Jan. 1, 2024

Weight

357g

Dry Leaf:

Neat and round cake shape, the tea strips are clear, complete and fat with obvious white hairs

Aroma:

Nectar, sweet aroma

Liquor:

Bright yellow

Taste:

The entrance is gentle and sweet, smooth and soft; the bitterness and astringency will

come out in the middle steeps; the sweet aftertaste is prominent

Tea Bush:

Menghai large-leaf tea bush species (200-300 years)

Tea Garden:

Man Xin Long Tea Garden (1600m – 1900m)

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:

The first puerh cake in the Year of the Dragon, it is mainly sweet and has a rock sugar aftertaste, which may add a touch of sweetness to our life.

The raw materials for this cake were picked in the spring of 2023 and pressed into cakes in January 2024. Even through the double-layer packaging, we can smell the faint aroma of the dry leaves, and the warmed tea leaves have a rich nectar fragrance, very refreshing. In terms of taste, it is still a young raw puerh, the bitter and stringent notes are still there, but the sweetness returns quickly with a strong feeling of body fluid producing. It can also brew many steeps. We look forward to its change during aging.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 8g Tea
Brewing time: 3 - 5 mins 10 steeps: rinse, 15s, 10s, 10s, 10s, 20s, 30s, 40s, 60s, 80s, 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.

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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