The Chinese Zodiac Pu-erh cakes have been famous in current years. Usually, the raw products above grade 3 are used to make loose Pu-erh tea, and those listed below grade 5 are more suitable for pushing into cakes.
This Pu-erh cake from Teabeau was chosen and produced in 2016, the Year of the Monkey – or “Bingshen Year.” The raw material is of the first spring, very first-grade Pu-erh material, most of it being one bud with one leaf. Usually, the raw materials above grade 3 are utilized to make loose Pu-erh tea, and those below rank 5 are better for pushing into cakes. It does not have the strong, bitter taste of other new raw Pu-erh teas, and its liquid is sweet and tender with a strong nectar flavor, slightly bitter in the beginning only to pave the way to its softer, delicious true taste. Drinking this 2016 Monkey Year Menghai Raw Pu Erh Cake Tea reminds us of camellia flowers in bloom in a mountain garden; it has a fantastic track record among spring teas.
2016 Monkey Year Menghai Raw Pu Erh Cake Tea
- The aged the much better
- Shop in cool, dry location far from sunshine; keep ventilated
- Moderate caffeine (less than 20% of a cup of coffee).
- Guy Xin Long Tea Garden.
- Menghai large-leaf tea bush types (about 300 years of ages).
- Mainly sweet with less bitter, soft taste, sweetish and tasty later on.
- Golden yellow, clear and bright.
- Strong nectar taste.
- Round and smooth cake with a somewhat loose edge, full of fat tea buds and pekoes, some leaves are slightly
- yellow and red.
- One bud with one leaf.
- 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.