Using the one bud with two leaves of Bulang Mountain large-leaf tea as the raw product, Palace Menghai Palace Tribute Ripened Pu Erh Cake Tea 2011 is pushed into cake with tea buds picked by separating machine. This cake is utilized the tea buds as the raw product, so it ought to be combined with mellow and aged pu-erh teas to balance the taste. Naturally, another method to take a look at this, the sweet taste and smoothness of this tea are due to the aid of the stalks.
Let’s relocate to the taste of this tea. Aged pu-erh is a better base for this sort of mandarin Pu-erh tea. The Mouthfeel of this tea is mild and smooth, somewhat sticky and a little bitter when the tea liquid is thick.
Menghai Palace Tribute Ripened Pu Erh Cake Tea 2011
- The aged the much better
- Shop in cool, dry location far from sunshine; keep ventilated
- Low caffeine (less than 10% of a cup of coffee).
- Man Xin Long Tea Garden.
- Menghai large-leaf tea bush types (about 100 years of ages).
- Smooth, slightly sticky, with dark chocolate after taste.
- Clear, brilliant crimson color.
- Glutinous rice fragrance.
- Round compressed cake shape, lots of tea buds on the surface and inside equals outside, reddish brown in color.
- April 28, 2011.
- 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.