Menghai Palace Ripened Pu-erh Cake Tea 2008

PureTea

Continue Shopping or Checkout


Tribute grade pu-erh: abundant golden pekoe covering on the buds, nicely crafted. The taste is smooth and thick, carries strong nut’s fragrance. If you love ripened pu-erh, choose this golden cake.

Original Place:
  • Bulang Mountain in Menghai, Xishuangbanna, Yunnan, China

Tea Tree:
  • large leaf species, 90 to 120 years old
  • Harvest Time: April, 2008
  • Weight: 357g

Dry Tea:
  • nice shape; the cake is covered with golden pekoes, has plenty of buds, and pleasant aroma
  • Appearance: evenly compressed leaves, full of buds and pekoes; inside equals outside.
  • Tea Leaf: glossy and soft after brewed, remained in complete shape.
  • Aroma: elegant and unique sweet fragrance.

Tea Liquid:
  • clean, bright red color, with full and elegant aroma.

Flavor:
  • rich levels of taste and fragrance; 
  • sweet and strong scent of nuts; 
  • tastes smooth, mellow and soft.

Spent Tea Leaves:
  • dark and glossy.

Summary:
This Menghai Palace Ripened Pu-erh Cake Tea 2008 comes from the typical production area of Yunnan pu-erh: Menghai, Xishuangbanna.

The extraordinary natural environment here not only makes Menghai a renowned place of producing pu-erh, but also brings the unique tea tree here: the Yunnan large leaf species. Our Menghai Palace Ripened Pu-erh Cake Tea 2008 is made of selected tea leaves from the Yunnan large leaf tea trees on Bulang Mountain.

The large leaf species are excellent material for making teas. Plenty of golden buds can be found in this Palace pu-erh cake, which was made of large leaf species. Thus, in ancient times, pu-erh teas of this high grade were limited-offered as tribute to the imperial. Being renowned from the palace, this kind of pu-erh tea tastes quite mellow and full-bodied. The tea was then given the name as Palace Pu-erh.

With the elegant aroma, soft taste and golden appearance, this 2008 Palace Pu-erh is worth trying.

Pu-erh tea has been touted for many years as a great weight loss tea because of its ability to help us burn fat and shed pounds, as well as having a deliciously mellow and deeply earthy flavor. Pu erh has a mild, gentle nature to it, and so is great to drink if you have a delicate stomach or trouble drinking other teas.

Palace pu-erh means this tea is the best and precious in the royal family. PureTea offers this 2008 Menghai Palace Ripened Pu-erh Cake Tea, to bring you a wonderful experience of high grade pu-erh tea.


Original Place – Bulang Mountain

Bulang Mountain lies in Menghai County in Xishuangbanna, Yunnan, is a famous area of producing pu-erh tea. It keeps the largest amount of ancient pu-erh tea trees within an area of 100,000 hectares.

Map of Yunnan province

The Bulang Mountain rolls and stretches on the land of Menghai. Deep valleys crossed through the hills. Average height there can reach to 1216 meters, while the highest spot, Sanduo Peak, is at the altitude of 2082 meters. Standing on the spot, you can have a clear view of the whole Bulang Mountain.

Bulang Mountain is subtropical monsoon climate, has abundant sunlight and rainfalls. The annual rainfall is 1374 mm, and average temperature is around 18℃ - 21℃. Frost season is very short. In spring and winter, there is heavy fog, while summer and autumn are often overcast and rainy.

This unique natural condition creates the legend of Bulangshan’s Pu-erh tea through the history.


About Tea Tree

After picking appropriate tender leaves, the first step in making raw or ripened pu'er includes de-enzyming, twisting, dehydration, thus converting the leaf to maocha (晒青毛茶), which literally means, "light green rough tea". Pu'er traditionally begins as a raw product known as "rough" Mao Cha(毛茶), Which can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing(sun fixation, rolling, Wo Dui (piling) (渥堆), sun drying) to make ripe Pu’re. Those complicated processing steps bring puer tea with sweet, smooth and aged taste.

Due to a series of complicated chemical process during the entire tea process ( such as enzymatic action, Microbiological and hydrochemical changes in water promoted by heat), components in tea leaves changed its physical and chemical properties. It leads to tea polyphenol in tea has decreased by 40%, catecin by 75%-80%,free amino acid by 60%,soluble sugar by 40%, and theabrownin has increased to 230%. So the finished puer teas abounds in many kinds of chemical compound which are beneficial to human body.


The most important things decide the Puerh quality:

1 Place: The high quality Puerh should use the Yunan Large-leaf variety.  The main traditional Puerh production areas are Xishuangbanna, Pu’er (Simao), Lincang and Baoshan.  The tea from different area has different characteristic.  And each place also has their own representative places, for example, the representative places in Lingcang are: Fengqing and Mengku.

2 The quality of tea tress: Although all the Puerh tea trees are Yunnan Large-leaf tea trees variety, this variety also has many subcategories.  There are many ways to distinguish the tea trees.  In order to understand easily, we can judge the quality by the age of the trees.  The older the tea tree is, the deeper the root is, so it can absorb more nutrient and mineral substance which can ensure the high quality of the tea.

Generally speaking, the 60 years old tea tree (also called big tea tree 大树茶) is better than the 30 years old tea tree (also called arbor tea tree 乔木茶) which is better than 10 years old or less than 10 years old tea tree (also called tableland tea tree 台地茶).  Of course, there are also some tea trees more than hundred years old which is quite rare.

3 Picking time: For big tea tree, the Spring tea and Autumn tea both have their own characteristic which are better than Summer tea.
For tableland tea tree, the Spring tea is the best, then Autumn tea, Summer tea is the worst

4 The grade of tea leaves: The thick branches and big leaves don’t mean it is bad quality.  Usually the grade only means the tenderness of the maocha.  It can be divided into ten grades by the tenderness.  The super grade is the most tender which contains tiny buds with golden tips.  The worst is the tenth grade which contains big leaves with stalk.

The appearance of higher grade maocha is elegant and the also contains more inclusions.  But the higher grade also has bitter taste.  The lower grade taste roughly and clearly, and also contains much fragrant which make the tea rich taste.  So it is better to choose puerh by the taste you like but not only focus on the grade.

5 Storage time: Under the condition of dry storage, the taste changes with the length of time it stored; the longer it stored, the better it tastes.  With fine Pu-erh tea, the longer it is stored and aged, as long as it is stored properly, the more complex the flavor and the more valuable the tea gets.  But it need to note that it is under the condition of good place, tea tree and proper picking time, it can’t be only emphasis the storage time but ignore the tea inner quality.

Besides the above factors, there are also some other aspects which can affect the puerh quality like the tea process.


Collections: Loose Leaf Teas, Most Popular, Pu-erh Tea, Teas

Category: Pu-erh Tea

Type: Pu-erh Tea

Vendor: PureTea



Related Items