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    Ripe Puerh (Shou Puer) Tea (Tea Cake)

2008 Lao Man é Brand (IFOAM - Little Chinese Cabbage) Menghai Ripe Tea (357g)
[Code: 80816534]



                   





Packing: One Tea Cakes
Weight: 357g
In stock: 2
Ingredient: Ripe Puerh Tea (Shou Puer Tea)
Year of Production: 2008
Raw Materials: Menghai, Yunnan, China

Retail Price: 898.00

Qty:  



enlightenedFor Sale & Gifts,
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  • Free worldwide courier fee for the purchase at HK$5,000.
  • Free local (Hong Kong) delivery with SF Express courier.
Product Name 2008 Lao Man é Brand (IFOAM - Little Chinese Cabbage) Menghai Ripe Tea (357g)
Factory Lao Man é Brand
Ingredient Puerh (Puer / Pu-erh)
Nature Ripe Tea (Shou Puerh)
Year of Production 2008
Storage Dry Storage
Weight 357g per one tea cake (+/-10g including wrapping paper)
Stack (Tong) Seven tea cakes in one bamboo stack
Availability Available at Cloud's Tea House Retail Store & Online Store, available while stock lasts.

Thick tea broth with medium aged aroma. The taste of the tea is high quality with round sensations...

IFOAM stands for “International Federal of Organic Agriculture Movement”
  • The well stored 16 years of age Ripe tea cakes are now available at Cloud's Tea House. 



Because of the price collapse of new Puerh tea after speculation in 2007, this resulted in over-supplying and dramatical price drop of 2008 raw tea leaves materials.  However, this was good to the quality, which was generally great in 2008, due to the large reduction of demands so that less tea leaves were picked.  As a result, this caused the price of 2008 tea leaves materials dropping to an extremely low price.  Besides, the low demand also gave room for tea trees to rest and grow great tea leaves which accumulated abundant and plentiful contents and substances for the future great taste.
 
Cloud must emphasize that it was due to the double effects of special historical and economic reasons (i.e.  the price collapse of new tea speculation in 2007 and the financial tsunami in 2008), that was the reason why those 2008 tea cakes were seriously low in price for many years.  However, it does not mean that the quality of 2008 Puerh tea is poor.  Cloud would like to advise that tea lovers should not judge the 2008 tea quality based upon the  price only.  Instead, tea connoisseurs and investors should actively discover the treasure tea from those 2008 tea products, which are actually aged with high quality but just selling at the low price.



  • 2008 Lao Man é Brand (IFOAM - Little Chinese Cabbage) Menghai Ripe Tea 357g has the thick tea broth with medium aged aroma. The taste of the tea is high quality with round sensations. The tea leaf materials selected are fine and similar to the quality of the traditional Royal Ripe Loose-leaf Puerh.
Ripe Puerh tea (Shou Puerh, 熟茶) is an artificially fermented tea product, which has been mellowed for instant consumption within a short period of time.  Artificial fermentation (人工發酵) is to transform the raw Puerh tea into the ripe Puerh tea, having its special mellowness, by adding a fixed portion of water and placing the raw tea leaves at a fixed level of temperature and humidity.  The process is called “Wodui” (渥堆).
 
The purpose of fermenting the raw Puerh tea artificially into the ripe Puerh tea is to make the internal compounds such as tea polyphenols (茶多酚) and tea pigments to oxidise, combine together or disintegrate apart so that the astringency of original raw taste will become the artificially mellowness.  The above artificial fermentation process is the key know-how of Yunnan ripe Puerh tea.


  • What are the criteria of a great ripe tea?
 
First of all, the basic principle of a ripe tea must be the mellow tea broth.  Since the purpose of drinking ripe tea is to appreciate it when it is still young (e.g. just newly coming out from the factory), we do not want the raw and astringent taste which is still present in the tea broth.
 
In addition to the basic mellowness, the thickness of tea broth is also essential for a great ripe tea.  For example, although some ripe tea’s tea broth is smooth, it is thin and not rich enough so that it does not have round and solid feeling.  Such a ripe tea can only be sold cheaply and it is not a tea appreciation grade.  Therefore, the thick tea broth of ripe tea is definitely an important element, which will add additional scores.
 
Third, the degree of fermentation of ripe tea has already determined its subsequent vividness and aging ability.  If the ripe tea is heavily fermented at the beginning, although the taste will be very mellow at first, it however will sacrifice the room of further aging.  It is because there is absence of small portion of raw tea flavor, which supposedly should have been reminded for future aging.  That small portion of raw tea flavour is intended for future aging into the ripe tea mellowness gradually through time.  On the contrary, if the ripe tea is slightly fermented at the beginning, although the tea broth is quite vivid and fresh, it will not be mellow enough for instant appreciation when it comes out from the factory.  This violates the true meaning of drinking ripe tea when it is still young. 
 
Therefore, if a ripe tea can strike a balance between the mellowness and the vividness, which provides slight huigan and good aftertaste, it is a well-fermented great ripe tea.
 
A great and gorgeous ripe tea must have these elements: mellowness, thickness, vividness, slight huigan, sweetness and good aftertaste. 
In addition to the above conditions, if a ripe tea can also have the long years of aging and aged tea aroma, this aged ripe tea is even more precious!

Brewing Tool:
Use a tea bowl (Gaiwan) or a purple clay teapot.
Amount of Tea leaves: 10g or one third of the brewing utensil's volume.
Before you brew: Rinse it with boiled water once, it will not be drunk and thus will not be counted as the first infusion.

Brewing method:
Add boiled water and brew for:-
5 seconds (1st infusion),
10 seconds (2nd infusion),
15 seconds (3rd infusion),
20 seconds (4th infusion),
30 seconds (5th infusion),
45 seconds (6th infusion),
60 seconds (7th infusion),
90 seconds (8th infusion),
and brew it as many times as you want until the tea broth is not strong enough.

A Chinese article written by Cloud☁️ for reference:
The Best Budget Buy Ripe Tea Cake (價格親民的熟茶 - 11 Feb 2017)

A Chinese article written by Cloud☁️ for reference:
Puerh - Drinkable Antique - How To Choose Your Right Puerh (可以喝的古董——如何挑選適合自己的普洱茶 - 3 Sep 2016)

A Chinese article written by Cloud☁️ for reference:
How to Choose A Quality Ripe Tea Cake (怎樣挑選靚熟茶 - 6 Feb 2016)

 

  • Cloud said, “Drinking Puerh is an art for the Poor and the Rich.
 
The expensive Puerh has its appreciation value, but it doesn’t mean that the inexpensive Puerh must have bad quality.  Maybe, its low price is just due to the reality that the market doesn’t know and has no idea about that low price Puerh tea only.

 

  • Health functions of Puerh tea
In the famous Supplement to the Compendium of Materia Medica (《本草綱目拾遺》) written by Zhao Xuemin (1765, the Qing dynasty), Puerh tea was described as "the first choice to refresh people's brain from too much drink, effective in promoting digestion and reducing phlegm, clearing away the stomach-heat and producing the body fluid. In particular, it tastes mild and slightly sweet, good for dispelling fats and detoxification, and promoting inner circulation.”

 

 



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