2012 Blang’s Special Pu’erh Ripe Tea Cake 357g

(1 customer review)

$105.99

Our 2012 Blang Special Pu’er (Riped) uses large sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety) from Bulang Mountain. It comes in a tea cake, which is produced by the Biming Tea Factory in Menghai County, Yunnan province.

Blang Mountain is located in Menghai County, Xishuangbanna, Yunnan, which is a well-known and ancient Pu’er-producing area with very advantageous natural conditions. The Blang people were the first in the world to grow and process tea leaves, and countless generations have grown up cultivating the local Pu’er tea trees. The Pu’er tea that is produced here has legendary status.

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Origin:Yunnan
Caffeine Level: (Very Low)
  • 357g
  • Original
  • Gift Packaging
Clear

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3.5

Mellow & Strong

Appearance & Taste

The taste of the tea is strong and mellow, with an earthy and floral flavour. It has a very strong and impressive, sweet, lingering aftertaste. Because it has been aged for seven years, it also has a special, rich Chen fragrance. The tea soup is pure and clear, and wine-red to amber in colour.

Tea

7g

Gaiwan

100°C

Brewing Time

20 SECONDS

Enjoy Your Tea

ENJOY!

Tea

3.5g

Gaiwan

100°C

Brewing Time

3-4 MINS

Enjoy Your Tea

ENJOY!

Tea

7g

Tea Glass

100°C

Brewing Time

3-4 MINS

Enjoy Your Tea

ENJOY!

Tea

14g

Tea Pot

100°C

Brewing Time

3-4 MINS

Enjoy Your Tea

ENJOY!

Adjust the amount of tea based on your own taste

Brewing Guide

For simple glass vessel / teapot brewing:

You can brew less tea leaves with more hot water for longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

  • Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
  • Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
  • Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
  • Refill clay teapot/Gaiwan with hot water
  • Infuse tea for around 10s – 20s for first brew, extending extra 20s infusion time for the following brew.
  • Pour the steeped tea into serving cup and divided into small teacups and serve
  • Repeat 8-15 times depends on personal taste.

Blang Mountain, Yunan Province

Origin

The Blang Mountain area has a subtropical monsoon climate with abundant sunlight and rainfall. The average annual precipitation is 1,374mm, and the average annual temperature is around 18–21℃. It is basically frost-free, or has a very short frost period. The winter is not very cold, but is as foggy as the spring, and the summer is not intensely hot but is as rainy as the autumn. The temperature is very mild – it feels like spring all year round. Blang Mountain tea plantations include many wild, ancient trees that grew up with the primeval forest. The soil is deep, breathable and fertile; it isslightly acidic and has good drainage. Types include red soil, yellow soil and lateritic soil, and the pH value is between 4 and 6. These are advantageous conditions for the cultivation of Pu’er tea trees.

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1 review for 2012 Blang’s Special Pu’erh Ripe Tea Cake 357g

  1. Declan F.

    I have been a huge fan of your tea. I’ve been a regular user of the HeyChina’s teas. I experienced digestive issues and I was in great need of something to help me. I read up a lot of about tea before ordering it I’m so grateful that I did.

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