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No. 119 - Menghai Palace Ripened Pu-erh Tea Cake

Quick Overview

This Menghai Palace Ripened Pu-erh Cake Tea 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 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 Palace Pu-erh is worth trying.

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Details

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.


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.

Additional Information

Ingredients Pu-erh Tea
Product of: No
Region(s) Yunnan Province - Bulang Mountain
Antioxidants Medium
Caffeine Low
Makes Great Iced Tea No
Milk No
Sugar No
Lemon No
Mint No
Organic No
Chinese Gongfu Method (Water Amount) 3.72 fl oz / 110 ml
Chinese Gongfu Method (Water Temp) 212 F / 100 C
Chinese Gongfu Method (Amount) 10 g
Chinese Gongfu Method (Time) Rinse, Rinse, 15s, 15s, 15s, 15s, 15s, 15s, 20s, 30s, 40s, 60s, 100s, 160s
Western Method (Water Amount) 16.9 fl oz / 500 ml
Western Method (Water Temp) 212 F / 100 C
Western Method (Amount) 1 Tablespoon
Western Method (Time) 3-5 Mins (to taste)
Steeping Notes No