2017 Ming Qian Spring Tip Raw Pu-erh Tea Cake
2017 Ming Qian Spring Tip Raw Pu-erh Tea Cake
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The "2017 Ming Qian Spring Tip Raw Pu-erh Tea Cake" from Yunnan, located in southwest China, is crafted from the tenderest buds harvested before the Qingming Festival (from February to April), representing the pinnacle of quality for Pu-erh tea.
After a long winter dormancy, tea trees accumulate abundant nutrients, producing leaves rich in fine hairs, delicate veins, and a thick, soft base—hallmarks of premium spring tea.
Aged for 8 years, this raw Pu-erh tea cake results in a tea liquor with a bright amber hue. During the first 1–3 infusions, the flavor is bold and intense, with a quick, lingering aftertaste. From the 4th to the 7th infusion, the tea softens, taking on a mellow, restrained character. By the 7th to 10th infusion, the flavor remains consistent, delivering a sweet, smooth experience.
If you're new to Pu-erh tea cakes or don't have the right tools for opening compressed tea, you may need a tea needle (also known as a tea knife). It's an essential and enjoyable part of the traditional Chinese tea ceremony.
Tea Details
- Year: 2017
- Type: Raw (Sheng) Pu-erh Tea
- Shape: Tea Cake
- Weight: 357g
- Origin: Mengku Area, Shuangjiang County, Lincang City, Yunnan
- Elevation: Around 2,000 meters
- Tree Type: Da Shu (Large Tree)
- Varietal (Cultivar): Da Ye Zhong (Large-Leaf Variety)
Not sure if this tea suits your taste? Try a sample and follow our brewing guide.
