Yunnan Palace Ripened Pu-erh Loose Tea 2005


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PureTea introduces you this carefully selected Yunnan Palace Ripened Pu-erh Loose Tea 2005. It is from one of the four famous tea producing area of Yunnan, Lincang, made of Yunnan large leaf species, are covered with large quantity of soft golden pekoe.

Original Place:
Lincang , Yunnan(云南), China

Tea Tree:
  • Yunnan large leaf species, 100 years old
  • Harvest Time: 2005
  • Production Date: 2005
mellow and full, tastes smooth with rich aroma

Tea Leaf:
Glossy and soft after brewed,
has obvious tea buds, carries a unique fragrance of ripened pu-erh tea.

Tea Liquid:
bright and clean in brown color.

As one of the four famous tea producing area, Lincang is renowned for its representative pu-erh tea. In its name 临沧 (lín cāng), the临 means “near to” in Chinese, and 沧 refers to the Lancang River. The good name suggests the unique natural condition where our Yunnan Palace Ripened Pu-erh Loose Tea 2007 comes from.  Today, PureTea is going to introduce this tea for you.

The highest-yielding tea area in Yunnan is Lincang, which covers a total area of 24,469 sq. km, among which the acreage of tea production is about 443.51 sq. km. It has long been regarded as the hometown of Yunnan large leaf species tea and the birthplace of tea plant. Because of its peculiar geographical condition, Lincang is much favorable for the large leaf species.

Yunnan large leaf species is the best material for making pu-erh. Tea cakes made of this species have a large quantity of golden buds. Looking at them, people cannot help but associating its yellow color with the imperial palace in ancient China.

Pu-erh tea is a healthy beverage. According to its processing method, it is divided into raw tea and ripe tea, having different shape, such as tea cake, tea brick, rounded Tuocha and so on. The palace pu-erh specially refers to those ripe loosen tea without being suppressed. Palace pu-erh means this tea is the best and precious in the royal family. Furthermore, the original place of palace pu-erh, Mengku, is the holy land of pu-erh tea, from which the world’s top pu-erh tea comes.

Good place produces good tea. Lincang locates close to Lancang River and near to the Tropic of Cancer, has a subtropical climate, and is the home to Mengku large leaf species tea.

The major raw tea leaves for making pu-erh tea are picked from Yunnan Daye trees, which are regarded as the world’s endangered species. Yunnan province, with its abundant rainfall and mid climate, has an advantageous natural condition and abundant resources. Tea trees grown in Yunnan are abundant in tea polyphenol, catechinic acid, amino acid, caffeine as well as other beneficial elements.

About Original Place

Fengqing is a place in Lingcang which is one of the four famous Pu-erh production areas (Xishuangbanna, Pu’er (Simao), Lincang and Baoshan). Fengqing located in the northwest of Lincang, east longitude 99°31′~100°13′, northern latitude 24°13′~25°03′. It has a distance of 580 kilometers from Yunnan province Kunming. Fengqing is also the original place of the world-wide famous Dian Hong Tea and also one of the original habitats of planting tea all over the world. Fengqing is also an important place of the north part of Ancient Tea Route. There’s a biggest old tea tree named “Jing Xiu Cha Wang” found in Xiang Zhuqing village in Fengqing. It is a representative tea tree cultivated in Fengqing which is more than 3200 years old with 1.84 meter in diameter.

Map of Yunnan province

The highest altitude is 3098 meters while the lowest is 919 meters. It is subtropical monsoon climate with average 13-15℃ temperature. The lowest temperature is -5℃. The annual precipitation is 1200mm. The relative humidity is 70%. The soil is red. The raining is synchronous with the high temperature. The temperature is warm and sunshine is sufficient. The rainfall is concentrated.

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, Pu-erh Tea, Teas

Category: Pu-erh Tea

Type: Pu-erh Tea

Vendor: PureTea

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