The raw materials of Menghai Palace Ripened Pu Erh Cake Tea 2009 can be divided into eleven grades, among which the palace grade is the most delicate raw material.The leaves for this tea were picked in between March and May of 2016, with the requirement of one bud with one or two leaves; only Grade 1 leaves are used, specially and thoroughly crafted using traditional processing techniques.
The raw product 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 several years of transformation under dry storage condition, the stack flavor has actually disappeared, and rather, it is full of aged scent. The acme here has to do with 3100m above water level, and the most affordable is 1200m.
Its glutinous rice aroma is really consistent, and even the tea is unsavory, but the tea liquid will still have some enjoyable fragrance, which is very rare for the pu-erh cake of this rate. If you happen to like the high fragrance Pu-erh tea, then you can try it as well as it will be an excellent choice for your everyday drinking.
Menghai Palace Ripened Pu Erh Cake Tea 2009
The aged the much better
Store in cool, dry location far from sunshine; keep aerated
Low caffeine (less than 10% of a cup of coffee).
Guy Xin Long Tea Garden.
Menghai large-leaf tea bush types.
Soft, smooth and Strong glutinous rice taste with great aftertaste.
Clear, bright deep red color.
Strong glutinous rice scent.
Round cake shape, however slightly loose on the edge, many golden tea buds on the surface.
January 28, 2010.
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.