Hailing from Yunnan, China, this 2017 Ming Qian Raw Pu-erh Tea Cake is made from tender tea buds picked before the Qingming Festival (February–April).

It represents the finest fresh leaves harvested during the peak early spring season. This authentic Yunnan Pu-erh tea cake is crafted to highlight the delicate flavors and aroma unique to Ming Qian tea.

What is Ming Qian?

“Ming Qian tea” refers to the first spring harvest before the rainy season. These early-picked leaves are considered the highest quality of the year, and Pu-erh tea is no exception.

This spring harvest tea is highly sought after for its intensity and complexity, making it a prized choice among Pu-erh enthusiasts.

Growing Environment

During the cool, slow-growing winter months, tea trees in Yunnan grow naturally with minimal human intervention.

This produces cleaner, purer leaves, rich in polyphenols, amino acids, and other nutrients. These elements contribute to the tea’s vibrant aroma and refreshing liquor.

Tea Cake Characteristics

Spring-picked leaves pressed into tea cakes feature:

• Abundant fine hairs – typical of premium early-spring leaves
• Delicate leaf veins – indicating young, vigorous growth
• Thick, soft leaf bases – ensuring smooth, lasting infusion

After years of aging, the tea cake becomes rich in internal substances. Traces of tea oils often seep into the wrapping paper. When brewed, the liquor shines with a bright amber color, delivering a lively and refreshing taste.

Tasting Experience

• Infusions 1–3: Rich and full-bodied, with a quick and lasting aftertaste.
• Infusions 4–7: Smoother and more mellow, with restrained depth.
• Infusions 8–12: Stable and enduring, sweet and silky on the palate.
• Infusions 13–15: Evolving from rich intensity to a clean sweetness.

At this mid-term stage (Pu-erh tea aged approximately 5–10 years), the tea undergoes a second transformation. Amino acids gradually decrease, while the aroma reaches its peak.

The once subtle orchid notes of the fresh tea have evolved into a pronounced floral and fruity fragrance, with a gentle hint of fermentation.

This 2017 tea cake is a classic example of mid-term Yunnan Pu-erh, perfect for both beginners and experienced lovers of aged raw Pu-erh.

Recommended Tools

For newcomers or those without the proper tools, a tea needle (tea knife) is recommended for opening the compressed tea cake.

This essential tool preserves the tea’s integrity and adds a ceremonial touch to the traditional Chinese tea experience.

Not sure if this tea suits your taste? Try a sample and follow our brewing guide.

Try Sample & View Guide