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

This vintage tea consists of aged shu pu-erh that is compressed into a cake and packed in traditional bamboo leaf bundles called a tong. This reserve pu-erh tea is released only when it is ready. A deep garnet infusion with a dense, opaque liquor bears a mellow sweetness that drinks remarkably smooth with a rich earth body.

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.