- Tao Te Tea
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This 250g ripened pu-erh tuocha is made entirely of leaves selected from Yunnan large-leaf Bulang Mountain trees of more than 100 years of age, picked in 2008 with the raw material pressed following traditional fermentation. The tea has a smooth initial taste, which sweetens along a jujube aroma and mellows out into a mouthwatering aftertaste. This pu-erh is remarkably mild, with long-term drinking granting a warming feeling.
Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China
April 26, 2008
One bud with two leaves
Well-proportioned Tuocha, moderate tightness and clear strips
Dried jujube aroma
Bright red color
Taste sweet, soft and smooth with pleasant jujube aroma
Yunnan large-leaf tea bush species (more than 100 years)
Man Xin Long Tea Garden
Low caffeine (less than 10% of a cup of coffee)
Store in cool, dry place away from sunlight; keep ventilated
The aged the better
Man Xin Long stockaded village is located in Bulang Shan entirely surrounded by forests and at an elevation of 1800 meters. The Bulang nationality here migrated over two hundred years ago, and planted the original tea trees along the nearby 150 mu of hillsides during that time.
Bulang Mountain sits in Menghai County of Xishuangbanna, Yunnan, and is a famous area of pu-erh production. This mountain houses the largest concentration of ancient tea trees within a 100,000-hectare area.
The mountain rolls and stretches across Menghai, with deep valleys cutting through hills that can reach up to 1216 meters on average, with the highest point, Sanduo Peak, rising almost 2100m above sea level. Bulang Mountain experiences a subtropical monsoon climate, with abundant sunlight and rainfall of about 1374mm per year, and the average temperature between 18 and 21℃. There is little risk of frost here, and the season for it is also short; during the spring and winter a heavy fog blankets the mountain, while the summer and autumn months are often overcast and rainy.
Native to Menghai County in Xishuangbanna, the Menghai large-leaf tea species was rated as the most improved national variety in 1984. It grows up to 7m tall in the wild with bold green leaves noticeably larger than more common varieties, and the buds of this species are yellowish-green and coated in fuzz. The leaves are high in phytochemicals, with one bud and two leaves containing 2.3% amino acids, 32.8% polyphenolic compounds, 4.1% caffeine, and 18.2% catechinic acid. Because of this, pu-erh tea made from this species is high in quality, rich yet soft in taste, and maintains a full-bodied essence.
Pu-erh is one of the oldest types of tea in China with a history stretching back over 1700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was originally the early trading center for this tea. In early history pu-erh was used as a bartering currency in southwest China, with the famed Cha Ma Gu Dao, the Tea Horse Road, being built for the purpose of transporting this tea through the Himalayas to other countries and areas in Tibet.
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