Menghai Palace Tribute Ripened Pu-erh Cake Tea 2011

Mild and smooth, slightly sticky

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

Mild and smooth, slightly sticky

87% of 100

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

Harvest Date:

April 28, 2011



Dry Leaf: 

Round compressed cake shape, many tea buds on the surface

and inside equals outside, reddish brown in color


Glutinous rice aroma


Clear, bright deep red color


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


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:

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.

Using the one bud with two leaves of Bulang Mountain large-leaf tea as the raw material, Palace Ripened Pu-erh Cake Tea is pressed into cake with tea buds selected by separating machine. This cake is used the tea buds as the raw material, but for fresh tea leaves from Menghai County have many stalks and there are traditional recipes for blending teas, this Pu-erh cake still has some stalks. Of course, another way to look at this, the sweetness and smoothness of this tea are due to the help of the stalks.

Let’s move to the taste of this tea. This tea is 2011 dry warehouse ripened Pu-erh tea, which owns the authentic “Menghai taste” with no hint of pile-fermentation taste, moldy odor, and other off-flavors. The Mouthfeel of this tea is mild and smooth, slightly sticky and a little bitter when the tea liquid is thick.

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, 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.


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


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.

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