Mengku Arbor Tree Ripened Puerh Cake Tea ZhenMu LingYa 2007

Tea type
Pu-erh Tea
Ingredients
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Edit tea info Last updated by TeaVivre
Average preparation
Boiling 1 min, 15 sec 7 g 8 oz / 236 ml

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18 Tasting Notes View all

  • “This is one of my favourite pu erhs to date. I have never had a ripe pu erh that is smooth and delicate. Don't get me wrong it has a lot of flavour and it's very deep and rich but it's also...” Read full tasting note
    91
    KittyLovesTea 1096 tasting notes
  • “This was one of the free samples I received from *Teavivre.* Writers' Group meets at my house every other Thursday. On some of the first meetings, I hesitantly offered tea because I didn't...” Read full tasting note
    ashmanra 1832 tasting notes
  • “Its been awhile since I've had a pu-erh. I like to take some time with them since you can get so many steepings-16 for this one, according to Teavivre. So today, I have the time, and I'm motivated...” Read full tasting note
    97
    djahls 166 tasting notes
  • “Another fine sample from the folks at *Teavivre* :) The dry leaves are small and tippy with lots of golden buds. The initial infusions come out very dark, the little leaves are very potent....” Read full tasting note
    78
    tperez 109 tasting notes

From Teavivre

With a century-old history, abundant rainfall and sunlight, Yunnan owns a reputation as “South of the Colorful Clouds”. She feeds her people and the land they live on with her own stream. This time TeaVivre brings you Pu-erh lovers the ZhenMu LingYa, within which the passion of Yunnan Pu-erh people you can feel. This Ripened Puerh Cake Tea ZhenMu LingYa uses fresh leaves of Mengku arbor tree as material. The tea workers have years of experience in making Pu-erh tea. With their hands and professional experience, they made the fresh tea leaves into this beautiful ripened Pu-erh cake. Using the Mengku arbor tree of high quality as material, this ZhenMu LingYa has the pure and mellow flavor of ripened tea. You could see the golden pekoe covering on the dry leaves. As the cake was suppressed just fine in tension, you could enjoy breaking the cake——-By KitteyLovesTea

Origin: Mengku, Lincang, Yunnan, China

Ingredients: Made from 100% pure leaves from Mengku Large-leaf Arbor Tea Trees

Picking Time: in June, 2007 by hand

Production Date: August, 2011

Taste: smooth and brisk flavor with a heavy taste above your tongue, sweet aftertaste

Health Benefits: Pu-erh tea has been touted for many years as a great weight loss tea because of its ability to help us burn fat and shed pounds, as well as having a deliciously mellow and deeply earthy flavor.

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18 Tasting Notes

171 tasting notes

Brewing guidelines: Standard parameters when I brew ripened pu-erh in my 11 OZ Yixing.
……….15 – 20 second rinse with near boiling water, Stevia added thereafter.
……….1st: Near boiling, 0.5’
……….2nd: Boiling , 1’
……….3rd: Boiling , 1.5’
……….4th: Boiling, 2’
……….If 5th and/or more: Boiling, < If I do more than 4 steepings, I basically add 0.5’ for each. >

Overall: This was tea from a 14 gram sample from a pu-erh tea sampler I purchased at the end of 2013, and with each 14 gram sample I did two sessions each (cutting each roughly in half, or about 6-8 grams for each session), such that I did at least 4 steepings in each session.

As with all of the ripe samples I have been trying (probably about ten different ripe samples from a number of different vendors), this one tasted much like the rest: heavy, woodsy, with a flavor I enjoyed. This was a part of a cake, and I noticed even after the 4th or 5th steeping that much of the tea was still in a single ‘chunk’. This one seemed to maintain a dark color throughout the steepings, where most of the rest of the teas got substantially lighter by the 4th or 5th steeping. On the last steeping I did it for about 7 mins, and I noted that there was the slightest hint of bitterness in it (I didn’t put sweetener in it, and perhaps that is why).

One pattern that is emerging for me: on most days I seem to only have the time and energy for about 4 steepings, and those I usually do in conjunction while heating water for steeping another tea (usually a green tea). Perhaps sometime soon I will sit down and really pay attention to the flavors in all of these ripe pu-erh teas. I like to take things slowly.

Preparation
205 °F / 96 °C 0 min, 30 sec 7 g 8 OZ / 236 ML

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302 tasting notes

Tea 3 of 5 from Teavivre’s pu-erh sampler.

As usual, I didn’t do a rinse on this, which maybe I should have done. Because I’m impatient, I will probably do separate tasting notes for the second (and third?) steeps of this.

With its thin reddish-brown leaves, it looks like a pretty typical pu-erh. Since I got the sample, it’s in loose form rather than cake form, although there are a few clumps. I boiled the water and didn’t do a super-long steep on this one; didn’t use a timer, but it was around 3 minutes.

This is very pleasant. It’s one of the mellower shus I’ve had. The earthiness is on the deep, sweet side. There’s a bit of fishiness, but not really enough to put me off. The flavor is pretty understated, possibly because of my relatively short steep time, which I don’t really regret but my only concern is that it’ll become too understated in the later steeps. We’ll just have to find out, won’t we?

Preparation
Boiling 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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