No. 119 - Menghai Palace Ripened Pu-erh Tea Cake
Original Place – Bulang Mountain
Bulang Mountain lies in Menghai County in Xishuangbanna, Yunnan, is a famous area of producing pu-erh tea. It keeps the largest amount of ancient pu-erh tea trees within an area of 100,000 hectares.
The Bulang Mountain rolls and stretches on the land of Menghai. Deep valleys crossed through the hills. Average height there can reach to 1216 meters, while the highest spot, Sanduo Peak, is at the altitude of 2082 meters. Standing on the spot, you can have a clear view of the whole Bulang Mountain.
Bulang Mountain is subtropical monsoon climate, has abundant sunlight and rainfalls. The annual rainfall is 1374 mm, and average temperature is around 18 - 21. Frost season is very short. In spring and winter, there is heavy fog, while summer and autumn are often overcast and rainy.
This unique natural condition creates the legend of Bulangshan’s Pu-erh tea through the history.
After picking appropriate tender leaves, the first step in making raw or ripened pu'er includes de-enzyming, twisting, dehydration, thus converting the leaf to maocha (???????????), which literally means, "light green rough tea". Pu'er traditionally begins as a raw product known as "rough" Mao Cha(??????), Which can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing(sun fixation, rolling, Wo Dui (??????) (??????), sun drying) to make ripe Pu’re. Those complicated processing steps bring puer tea with sweet, smooth and aged taste.
Due to a series of complicated chemical process during the entire tea process ( such as enzymatic action, Microbiological and hydrochemical changes in water promoted by heat), components in tea leaves changed its physical and chemical properties. It leads to tea polyphenol in tea has decreased by 40%, catecin by 75%-80%, free amino acid by 60%, soluble sugar by 40%, and theabrownin has increased to 230%. So the finished puer teas abounds in many kinds of chemical compound which are beneficial to human body.
|Shelf Life||10 Years|
|Packed||United States of America|
|Chinese Gongfu Method (Water Amount)||3.72 fl oz / 110 ml|
|Chinese Gongfu Method (Water Temp)||212 F / 100 C|
|Chinese Gongfu Method (Amount)||10 g|
|Chinese Gongfu Method (Time)||Rinse, Rinse, 15s, 15s, 15s, 15s, 15s, 15s, 20s, 30s, 40s, 60s, 100s, 160s|
|Western Method (Water Amount)||16.9 fl oz / 500 ml|
|Western Method (Water Temp)||212 F / 100 C|
|Western Method (Amount)||1 Tablespoon|
|Western Method (Time)||3-5 Mins (to taste)|