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Menghai County Ripe Pu-erh Tea Cake, 2013 (100g)



A young monk asked the wise tea master Lao Cha: 

Shifu, why does this pu-erh taste so sweet, thick, and rich... just like honey? It's unlike most other pu-erhs that I’ve tried before!

– The secret is simple, young man. The tea leaves from which this tea cake is made are all premium grade Menghai large-leaf tea bushes. These leaves are special, and after processing, they give off the sweetest scents — sweet glutinous rice, jujube, and honey. 


This tea is from Bulang Mountain and was made in the spring of 2013 by applying 'one bud with two leaves' plucking standard to premium grade Menghai large-leaf tea bushes. The iconic feature of this ripe pu-erh tea cake is the undeniably sweet glutinous rice taste and jujube aroma that accompanies it. 

On the first gong fu style brew, the tea is still pure and very sweet. However, with subsequent brews, the tea leaves open up and introduce us to a remarkably thick liquid. The tea brew is bright red and has a slightly sticky feeling, almost resembling honey. Indeed, when you smell your cup after the ceremony, the aroma of honey will prevail. 


Place of Origin: Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China
Harvest Time: May 2013
Production Date: September 2020
Plucking Standard: One bud with two leaves
Net Weight: 100g
Dry Leaf: Small and exquisite Pu-erh cake; slightly loose edges; many golden or reddish-brown tea buds on the surface and inside of the cake
Aroma: Slight, but the persistent fragrance of aged tea
Taste: Soft and smooth, with notes of sweetness
Tea Bush: Menghai large-leaf tea bush species 

Storage: Store in a cool, dry place away from sunlight; keep ventilated


Brewing guidelines:

       210℉ / 99℃ 

 6g per 500ml   3-5min 

   6g per 120ml    Rinse. Then 10sec + 5sec for each subsequent infusion

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