2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g
2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g 2013 Menghai Qizi Yunpu Pu’erh Raw Tea Cake 357g inside1
2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g 2013 Menghai Qizi Yunpu Pu’erh Raw Tea Cake 357g inside2
2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g

2013 Menghai Qizi Yunpu Pu’erh Raw Tea Cake 357g

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(6 customer reviews)

$60.99

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About 2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g

Our 2012 Menghai Pu’er Raw Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). It is produced by Fuhai Tea Factory in Menghai County, Xishuangbanna, Yunnan.

Since the rough taste of raw Pu’er tea has already been eliminated, the tea acquires a gentle mouthfeel. The taste is clean and pure with a fresh forest aroma and a very light smoky flavour. A pleasant bitterness at the first sip transforms into a long-lasting, sweet aftertaste within 20-30 seconds. Tasting the tea carefully, a very delicate floral aroma emerges. Since it has been aged over several years, it also has a very special Chen fragrance. The tea soup is bright yellow.

Appearance & Taste

2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g2013 Menghai Qizi Yunpu Pu'erh Raw Tea Cake 357g 2013 Menghai Qizi Yunpu Pu’erh Raw Tea Cake 357g inside2

Since the rough taste of raw Pu’er tea has already been eliminated, the tea acquires a gentle mouthfeel. The taste is clean and pure with a fresh forest aroma and a very light smoky flavour. A pleasant bitterness at the first sip transforms into a long-lasting, sweet aftertaste within 20-30 seconds. Tasting the tea carefully, a very delicate floral aroma emerges. Since it has been aged over several years, it also has a very special Chen fragrance. The tea soup is bright yellow.

Taste: Bitter, Floral, Fruity, Sweet

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-4 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

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.

Origin

Yunnan

It is produced in Menghai County, the famous home of Pu’er tea and the earliest site of tea production in China. The area is dotted with ancient tea trees; the oldest wild tea tree here is 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: there is a southwest monsoon Temperature differences across the year are small, but large from day to day. Depending on altitude, the area can be divided into northern tropical and subtropical climate zones. The annual average temperature is 18.7℃, the average annual sunshine 2,088 hours, the average annual rainfall 1,341 mm, and the annual frost around 32 days. Menghai is very often foggy, on average around 107 to 160 days a year. The soil is deep, breathable and fertile; it is slightly 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.

Origin: Yunnan

6 reviews for 2013 Menghai Qizi Yunpu Pu’erh Raw Tea Cake 357g

  1. English

    michaelcaruso91 –

    Quite astringent upfront, but the aftertaste is sweet and mellow and quite nice to complement the initial bitterness.

  2. English

    Patrick –

    Initially a little bit bitter, this tea quickly transforms into a mellow sweetness that is very pleasant.

  3. English

    Tyler –

    A little bitter at first but the aftertaste is quite sweet. Very satisfying.

  4. English

    Archer F. –

    A lovely, subtle smokey flavour comes through in this raw tea. Overall mellow, but with nice strength and body.

  5. English

    Madeline H. –

    The ageing process has taken away the bitterness of this tea, leaving a soft fragrance and sweet aftertaste that makes you want more.

  6. English

    Caitlyn H. –

    This tea taste great and makes me feel amazing. This tea contains in my routine.

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