Menghai Ripened Pu-erh Cake Tea 2013

100g small cake, a good daily tea

$3.50 $3.50
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Menghai Ripened Pu-erh Cake Tea 2013

100g small cake, a good daily tea

89% of 100

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

Harvest Date:

May, 2013

Production Date:

September 18, 2020

Plucking Standard:

One bud with two leaves

Net Weight:


Dry Tea:

Round cake shape, red-brown in color, noticeable golden tips are evenly

distributed inside and outside the tea cake


Woody, aged aroma


Bright deep red


Taste thick and mellow with sweet note, the liquid is soft and smooth with

glutinous rice aroma and sticky feeling

Tea Bush:

Menghai large-leaf tea bush species

Tea Garden:

Man Xin Long Tea Garden




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:

A very cost-effective daily tea, suitable for pu-erh tea lovers.

This Menghai Ripened Pu-erh is made of 2013 harvested premium grade Yunnan large-leaf tea bush species. After several years aged, the main feature of this tea is the sweet glutinous rice aroma and taste, and even produces a hint of jujube aroma. We have press it into 100g cakes, which is cute and light and not only easy to store but also convenient to carry around.

The first steep of this tea is mainly sweet, since the leaves are not completely opened, the flavor is still light; while from the second steep, we can feel its mellow and stick, the liquid is deep red with obvious Cha Yun (茶氲) on the surface, and the taste is delighted with glutinous rice aroma. We can also find a slight honey aroma when smelling the cup or the tea pitcher. The first few steeps need short infusion, while after the fifth steep, we can appropriately extend the steeping time. After the eighth steep, its thickness tends to weaken but the sweetness is more prominent, and the liquid is still gentle and smooth. All in all, this tea is enjoyable no matter brew strongly or lightly, it’s suitable for everyone who likes ripenen pu-erh tea.

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 two times, 10s, 10s, 10s, 15s, 25s, 35s, 45s, 55s, 75s, 120s, 150s, 210s
      Rinse time is 5 seconds
Tea Garden

Man Xin Long stockaded village is located in Bulang Shan at an elevation of 1800 meters, surrounded all around by thick forests. The Bulang nationality here migrated to the area over two hundred years ago; the tea trees within the nearby 150mu were planted 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.


Bulang Mountain in Menghai County of Xishuangbanna, Yunnan, is a famous pu-erh production area with the highest abundance of ancient tea trees within 100,000 hectares. The mountain rolls and stretches throughout Menghai, with deep valleys cutting through hills. The average elevation here reaches over 1200 meters, while the tall Sanduo Peak stretches up to around 2100 meters; standing there will give you a clear view of the entire mountain.

The surrounding area experiences good sunlight and abundant rainfall, being of the subtropical monsoon climate, and a remarkably short frost season. During the spring and winter, a thick, heavy fog lies around the area, while summer and autumn are most often overcast and rainy.

Map of Yunnan,Bulang Mountain

Tea Bush

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

Menghai large leaf tea tree species


Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 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 the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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