Our previous 2009 Menghai Golden Buds Tribute Ripened Pu-erh Cake Tea was so popular amongst puerh lovers but sadly it had been out of stock for a long time. The fresh leaves are from Fengqing large leaf types in Yunnan. Angel began to get in touch with the Pu-erh tea factories to find a premium raw product of Pu-erh loose tea and then pressed into cakes. While the factory pressed the cakes,. teabeau started to design the packaging tissue paper.When drinking it, the fragrance and taste stick around on your tongue, bringing the sweetness to your throat.
This tea was picked the one bud with two leaves selected in the spring of 2009 from Bulang Mountain large-leaf tea bush species as the raw material. We sorted the shoot tips (golden buds) to make tea after pile fermentation, so we called this sort of raw material as “palace grade basic material”. Typically in order to ensure the taste, when utilizing the palace grade basic material to make Pu-erh cake, other grade of raw materials will be combined. however, this cake is made of pure palace grade raw material and no matter on the surface or within this cake, there are many golden buds, very genuine. To individuals who have a better understanding about Pu-erh tea, they will know that the raw product can be divided into 11 grades, of which the palace grade is the tenderest one with many tea buds and soft, delicate taste, so for the tea pals who are accustomed to the strong tea, the taste might be too light. For the tea good friends who begin to drink Pu-erh tea or love the light taste, it is a great option.
Menghai Golden Buds Tribute Ripened Pu-erh Cake Tea 2009
- The aged the better
- Store in cool, dry location far from sunlight; keep aerated
- Low caffeine (less than 10% of a cup of coffee).
- Guy Xin Long Tea Garden.
- Menghai large-leaf tea bush species.
- Soft and smooth, slightly sticky with obvious sweet.
- Clear, intense crimson color.
- Slight but consistent aged fragrant.
- Little and splendid Pu-erh cake, slightly loose on the edge, many golden or reddish brown tea buds on the surface and within the cake.
- One bud with 2 leaves.
- 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.