2012 MA HEI DA HUANG PIAN (ripe)
China - Yi Wu Shan mountain, Xishuangbanna county, Yunnan province
This unique, big yellow leaf, ripe puerh cake is from ancient tea trees of over 100 years old that grow in the wild forests in the high altitude Yi Wu mountain.
Puerh tea is usually made using the first two leaves and a bud but this special tea cake uses the third and fourth leaves to give it a distinctive taste. The older leaves are hand picked, air dried and pan fried at which point the leaves turn yellow. This tea cake was made using maocha (raw tea leaves) from the Yi Wu mountain, fermented and pressed using stone moulds at the Chang Yan factory in Puerh town. We recommend that you use boiling water when brewing this tea and to give it a longer infusion time to enjoy the smoky, smooth sweet taste of the tea at it’s best.
This is a most highly prized sought after, difficult to purchase very pure Pu erh.
- Name:
- 2012 MAHEI BIG YELLOW LEAVE (ripe)
- Chinese Name:
- 麻黑大黄片 MA HEI DA HUANG PIAN
- Origin:
- Yi Wu Shan mountain, Xishuangbanna county, Yunnan province
- Harvest:
- Spring 2012
- Pressed:
- 2013 - Chang Yan Tea Factory Puerh City
- Picking standard:
- Older coarse leaves
- Dried tea colour:
- Black, yellowish
- Aroma:
- Deep, rich, fresh
- Liquor:
- Deep golden
- Taste:
- Smoky, sweet, floral, smooth, rounded and rich
- Time of day:
- Afternoon, Evening, perfect after a meal to aid digestion
- Brewing:
- Multiple, 7x and more - to taste
Brew the perfect cup of
MA HEI DA HUANG PIAN (ripe)
- 5 - 8 g / 300 ml
- 100 °C
- 3 - 5 minutes
Share this product:
This unique, big yellow leaf, ripe puerh cake is from ancient tea trees of over 100 years old that grow in the wild forests in the high altitude Yi Wu mountain.
Puerh tea is usually made using the first two leaves and a bud but this special tea cake uses the third and fourth leaves to give it a distinctive taste. The older leaves are hand picked, air dried and pan fried at which point the leaves turn yellow. This tea cake was made using maocha (raw tea leaves) from the Yi Wu mountain, fermented and pressed using stone moulds at the Chang Yan factory in Puerh town. We recommend that you use boiling water when brewing this tea and to give it a longer infusion time to enjoy the smoky, smooth sweet taste of the tea at it’s best.
This is a most highly prized sought after, difficult to purchase very pure Pu erh.
