"Golden Buds" Fengqing Ripe Pu-erh Tea Cake, 2013
A young monk asked the wise tea master Lao Cha:
— Sensei, what is this treasure that you are saving for The Great Emperor of China?
— This treasure is Fengqing Golden Buds Ripe Pu-erh. It is made exclusively from the most precious tea leaves — the golden buds. Pu-erh made from these tea leaves is mellow, thick, and sweet. And the soft energy you get from this tea will last you all day, even during the winter. It takes many days and great attention and dedication to make this tea. This is a tea truly worthy of The Great Emperor.
Fenqing Golden Buds Ripe Pu-erh tea cake is made exclusively from the finest leaves picked during early spring of 2013 in Fengqing, Yunnan. This tea is made by farmers who are very passionate about their craft and use a tedious processing method known as “pile-fermentation”. The 45-day process involves moistening large stacks of sun-dried raw tea leaves. The leaves are then piled high and carefully monitored to produce a dark composted tea that is pressed into cakes. The whole process requires the constant attention of the farmers in order to produce a top quality pu-erh.
What makes this tea special is the high proportion of golden buds used in every cake. The tea cake has a glossy brown surface with golden tips visible on the top and bottom. It produces a deep red liquor with a soft and smooth mouthfeel, as well as a mellow taste. Because this tea was harvested in the early spring, it holds a sweet flavor throughout the brews, not typical of other pu-erhs.
NOTE: The pu-erh stand that's in the photos is not included.
- Place of Origin: Fengqing County, Lincang, Yunnan Province, China
- Harvest Date: March 2013
- Production Date: April 8, 2015
- Dry Tea: Round compressed cake shape, with evenly distributed golden buds on the surface and inside
- Aroma: Aged woody scent
- Taste: Mild and mellow taste with a sweet finish
- Tea Species: Fengqing large-leaf tea bush species
How to brew loose leaf tea, Western Method:
210℉ / 99℃
6g per 500ml 3-5min
6g per 110ml 10sec + 5sec for each subsequent infusion
How to brew Pu-erh tea, Gong Fu style: