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Menghai Palace Tribute Ripened Pu-erh Cake Tea 2011

Mild and smooth, slightly sticky

$1.50
Ship from U.S. Warehouse (2-5 days delivery)
Menghai Palace Tribute Ripened Pu-erh Cake Tea 2011

Mild and smooth, slightly sticky

Rating:
85% of 100
Categories:
TeaPu-erh
Summary
Origin:

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

Harvest Date:

April 28, 2011

Weight:

357g

Dry Leaf: 

Round compressed cake shape, many tea buds on the surface

and inside equals outside, reddish brown in color

Aroma: 

Glutinous rice aroma

Liquor: 

Clear, bright deep red color

Taste: 

Smooth, slightly sticky, with dark chocolate after taste

Tea Bush:

Menghai large-leaf tea bush species (about 100 years old)

Tea Garden:

Man Xin Long Tea Garden

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:

Palace Ripened Pu-erh Cake Tea has up to 70% tea buds, smooth taste and high cost-effective, which is the first choice for many ripened Pu-erh tea beginners in ordinary life.

This tea utilizes leaves from Bulang Mountain large-leaf varieties under the one-bud, two-leaf standard, and is pressed into its cake form using buds selected by a special separating machine. Though this cake uses mostly buds as its material, fresh leaves from Menghai County often retain their stalks and stems; as such, this cake may still have some fresh stems. Some drinkers look for this quality in their pu-erh, as the presence of the stalks and stems adds to the sweet smoothness of the tea.

As for the taste, this tea is a 2011 dry warehouse-ripened pu-erh tea, showing an authentic Menghai taste with no pile-fermentation acidity or moldy odor, or other strange flavors. The mouthfeel is mild and smooth, slightly sticky with a hint of bitterness when the tea liquid is at its thickest.

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 10 steeps: rinse, 10s, 10s, 10s, 10s, 10s, 10s,
10s, 30s, 80s, 130s
      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.

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 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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