2016 Ancient Tea Tree Golden Bud Pu-erh Ripe Loose Leaf Tea

(5 customer reviews)

From: $12.99 / 50g

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About 2016 Ancient Tea Tree Golden Bud Pu-erh Ripe Loose Leaf Tea

This Pu-erh was produced by using the most tender tea buds which are newly grown as the raw material. After being processed through traditional tea-making technology and fermentation, the color of the very fresh and tender Mao Cha then turns into dark gold. It's produced by the very famous Yunnan Menghai Tea Factory in 2016, made from large, sun-dried Yunnan tea leaves (Mao Cha).

Appearance & Taste

2016 Ancient Tea Tree Golden Bud Pu'er Ripe Loose Leaf Tea 3

The leaves are small and slender with a slight twist and covered with golden fuzz. The taste is mellow and smooth, earthy and with a hint of lotus flavor. Because it’s aged tea for four years, it also has a special, rich Chen fragrance. The tea soup is pure and clear and its color is similar to wine-red and amber.

Taste: Earthy, Sweet, Woody

Brewing Guide

2 teaspoon(s)

100°C (125ml)

3-4 mins


4 tsp

100°C (250ml)

3-4 mins


8 tsp

100°C (500ml)

3-4 mins


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.



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

5 reviews for 2016 Ancient Tea Tree Golden Bud Pu-erh Ripe Loose Leaf Tea

  1. English


    This tea is lovely. It has a mellow taste with a lovely rich colour.

  2. English


    I stopped buying supermarket tea after getting this one – I just can’t go back; nothing compares.

  3. English


    I was really taken by the colour of this tea, a lovely rich golden colour with a rich and mature taste to match.

  4. English

    Jeremy B.

    Excellent loose leaf tea. Thanks!

  5. English

    Jamie N.

    What a beautiful looking tea! Looks like a jewel in the cup and tastes complex and layered. A lovely choice.

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