About 2013 Golden Needle Pu-erh Ripe Loose Leaf Tea
This extra-fermented Golden Needle pu-erh tea was produced by the very famous Yunnan Menghai tea factory in 2013, made from large, sun-dried Yunnan tea leaves (Mao Cha).
Appearance & Taste
The tea bud is large and well-formed. After the exposure to the sun, it shrinks into a needle shape and covered with golden fuzz (like its name suggests). The taste of the tea is mellow and smooth with earthy and honey flavors. The tea is 7 years old, having a special and rich Chen fragrance. It is sweet with a bit of caramel taste and the taste last a bit longer than normal teas. The tea soup is clear and its color is like wine-red and amber.
Brewing Guide
2 teaspoon(s)
100°C (125ml)
3-4 mins
Enjoy!
4 tsp
100°C (250ml)
3-4 mins
Enjoy!
8 tsp
100°C (500ml)
3-4 mins
Enjoy!
For simple glass vessel/teapot brewing:
You can brew fewer 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 afterward
- 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 the first brew, extending an 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.
Origin
It is produced in Menghai county, the famous home of Pu-erh tea and one of the earliest sites of tea production in China. The area is planted with ancient tea trees – the oldest wild tea tree here is about 1,700 years old. The leaves picked from these old trees are referred to as ‘wild arbour’.
The climate has both tropical and subtropical characteristics: The temperature differences from the southwest monsoon are small across the year, but quite large from day to day. Depending on altitude, the area can be divided into northern tropical and subtropical climate zones. It’s averaging about 18.7℃ in temperature, 2,088 hours sunshine time, 1,341 mm rainfall volumes and 32 days frost time in a year. Menghai is often very foggy as well – around 107 to 160 foggy days in a year. The soil layer is deep, fertile, slightly acidic (pH value between 4 and 6) and loose (good for drainage). The soil types there include red, yellow and lateritic, which have advantageous conditions for cultivating pu-erh tea trees.
Origin: Yunnan
7 reviews for 2013 Golden Needle Pu-erh Ripe Loose Leaf Tea
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Dean –
This is my go to tea. The sweet caramel taste is just delicious.
Isabel –
This tea has made a huge difference to my digestion. I get less bloating and have a much more settled stomach. The flavour takes a few sips to get used to, but it’s just different, not unpleasant.
Charli –
A tea with a more medicinal appeal and with a strong aftertaste. I probably wouldn’t drink it everyday but good to have on hand.
Julian T. –
This is a great loose leaf tea with an incredible golden colour and delicious and deep flavour. Excellent mouth feel
Aiden S. –
A lovely fermented tea with all the health benefits and a pleasing, earthy flavour that has a hint of sweetness
Adam –
One of the best gift of the nature. I’m addicted to this tea. The aroma of the tea is great. This tea makes my day.
Oliver H. –
This tea not only aids in digestion but also soothes stress after a hectic day at work. There’s nothing better than sipping on this tea after a meal which clears away all accumulation in your throat and removes any degree of constipation and bowel imbalance.