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Menghai Palace Ripened Pu-erh Cake Tea 2009

"Sticky Rice" aroma, cost-effective

$1.50
Menghai Palace Ripened Pu-erh Cake Tea 2009

"Sticky Rice" aroma, cost-effective

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

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

Harvest Date:

April, 2009

Production Date:

January 28, 2010

Weight:

357g

Dry Leaf: 

Round cake shape, but slightly loose on the edge, many golden tea buds on the surface.

Aroma: 

Strong glutinous rice aroma

Liquor: 

Clear, bright deep red color

Taste: 

Soft, smooth and Strong glutinous rice taste with good aftertaste

Tea Bush:

Menghai large-leaf tea bush species

Tea Garden:

Man Xin Long Tea Garden

Fermentation:

Post-fermented

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 glutinous rice aroma of Menghai Palace Ripened Pu-erh Cake Tea is very outstanding, which is suitable for the new tea friends who want to try ripened Pu-erh tea.

The raw materials of Pu-erh tea can be divided into eleven grades, among which the palace grade is the most delicate raw material. It has many tea buds and the main characters are fine, smooth and soft with light tea taste.

The raw material of this Palace Ripened Pu-erh Cake is from Menghai County of Yunnan and it was harvest in 2009, but in 2010 it was pressed into cakes. After many years of transformation under dry storage condition, the pile flavor has disappeared, and instead, it is full of aged fragrance. When brewing, the strong glutinous rice aroma emanates from tea liquid, which immediately arouses the desire to drink. More importantly, its glutinous rice aroma is very persistent, and even the tea is tasteless, but the tea liquid will still have some pleasant aroma, which is very rare for the pu-erh cake of this price. If you happen to like the high aroma Pu-erh tea, then you can try it and also it will be a good choice for your daily drinking.

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 10 steeps: rinse, 10s, 10s, 15s, 15s, 60s, 160s, 180s, 260s
      Rinse time is 5 seconds
Tea Garden

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.

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 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

History

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.</p

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