Menghai Raw Pu-erh Cake Tea 2022 – Year of Tiger

Sweet and refreshing, daily-drink tea

Ship from U.S. Warehouse (2-5 days delivery)
Menghai Raw Pu-erh Cake Tea 2022 – Year of Tiger

Sweet and refreshing, daily-drink tea

95% of 100

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

Harvest Date:

April 2, 2021

Production Date:

Jan. 10, 2022



Dry Leaf: 

Round and well-shaped cake, fat tea buds and leaves with obvious white hairs


Fresh aroma and sweet fragrance of dry leaves; light floral and rock sugar fragrance in liquid


Bright light yellow


Rich and refreshing, the first few steeps are sweet with rock sugar aroma;

the bitterness comes out in middle and last steeps but disappear fast

Tea Bush:

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

Tea Garden:

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


Low caffeine (less than 10% of a cup of coffee)


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

Shelf Life:

The aged the better

Angel's Comment:

This year of the tiger commemorative tea is a great present, with advanced package design and a charming tiger on it. It is recommended to gather the entire box (7 cakes).

The material of the “tiger” puerh cake was harvested in April 2021. After aged for one year, its taste is getting richer, the mouthfeel is getting mellower, and there are slight floral and rock sugar notes in the tea liquid. The aroma will lingering in the bottom of the Gaiwan and tea pitcher, which is delighted. After many times of brewing and tasting, we recommend using a Zisha teapot to brew it, which can better stimulate its tea aroma and 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 is a good daily-drinking tea.

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: 5 - 8 mins 8 steeps: rinse, 15s, 20s, 20s, 30s, 40s, 50s, 60s, 80s
      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.


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


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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