The fresh leaves for making this cake were picked and processed into raw teas （ 毛茶 ） in spring, 2006. Possibly you are familiar with the typically stiff and unconstrained features of fresh tea or have tasted the mild and gentle particular brought by our Wild Tree Pu-erh. In the following seven years, those Menghai Palace Ripened Pu Erh Cake Tea have been kept in the individual storage facilities for fermentation function. When developing this tea, the aged aroma is prevalent, and the liquor is ordinarily intense red and clear. The initial some steeps bring great smell and pure sweet taste, likewise a hint of bitterness, followed by a quick sweet aftertaste. On the whole, this product is ideal for Pu-erh tea novices and daily intake.
Menghai Palace Ripened Pu Erh Cake Tea 2008
- The aged the better
- Store in cool, dry place far from sunshine; keep ventilated
- Low caffeine (less than 10% of a cup of coffee).
- Man Xin Long Tea Garden.
- Yunnan large-leaf tea bush species.
- Taste earthy, with a tip of nuttiness and sweet flavor; smooth, mellow and creamy followed by a sweet aftertaste.
- Bright red liquor with noticeable Cha Yun.
- Abundant aging aroma with subtle fruit and nutty notes.
- Uniformly compressed round cake shape, a lot of golden buds and pekoes both inside and outside.
- April 2008.
- Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China.
Recommend Developing Technique
Teacup: 12oz/ 355ml
203 ℉/ 95 ℃.
Developing time: 3 – 5 mins
Chinese Gongfu Method.
Gaiwan: 3.8 oz/ 110ml.
203 ℉/ 95 ℃.
12 steeps: rinse, 10s,15 s,20 s,20 s,20 s,30 s,40 s,50 s,60 s,70 s,90 s,120 s.
Rinse time is around 5 seconds.