Ancient Pu'er Palace <br> Vintage 2009 Ancient Pu'er Palace <br> Vintage 2009

Ancient Pu'er Palace
Vintage 2009Garden Direct Organic Pu-erh Tea


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USDA Organic


Origin: Mannong village, Yunnan province, China
Elevation: 1,400 - 1,850m
Cultivar: Menghai Broad Leaf
Harvest Date: Summer 2009

A 2017 Garden Direct Series exclusive! This impressive collection features seasonal micro-lots of single-origin teas we source and import directly from artisan tea farmers. Available for a limited time, these handcrafted teas were selected through real time micro-lot tea cuppings during our 2017 origin travels.

There are two types of pu-erh tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu-erh is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Ancient Pu-erh Palace is our top grade of Shu Pu-erh, and is made using leaves picked from ancient tea trees that are hundreds of years old.

Like fine wine, Pu-erh tea has the ability to be aged and released in vintages. Young Shu Pu-erh teas (2-3 years) typically have an assertive body and bold strength. The body and mouthfeel become richer and more integrated as the Shu Pu-erh continues to age from 4-8 years.


Yunnan, China

Tasting Notes

This 2009 vintage has a dense, strong body with notes of bittersweet chocolate.


Organic pu-erh tea.

Traditional Brewing

Guywan Brewing Guidelines:
Water Temperature: 200°F
Leaf to Water Ratio: Fill 20% of a porcelain guywan with tea
Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes

Guywan Brewing from Rishi Tea on YouTube.

Standard Brewing Guidelines:
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 5 minutes (1st infusion), 6 minutes (2nd infusion)

We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.