2009 Liming Tea Factory · Ba Jiao Ting 0432 | Aged Raw Pu-erh — 16 Years, Menghai Character, Honey Aroma & Lasting Hui Gan (357g)
2009 Liming Tea Factory · Ba Jiao Ting 0432 | Aged Raw Pu-erh — 16 Years, Menghai Character, Honey Aroma & Lasting Hui Gan (357g)
Sixteen years of quiet transformation. A classic that keeps its promise.
The 2009 Ba Jiao Ting (八角亭) 0432 is a raw pu-erh (生茶) pressed by Liming Tea Factory (黎明茶厂) — one of Yunnan's most respected pu-erh producers, whose Ba Jiao Ting brand holds the title of Yunnan Province Famous Trademark (云南省著名商标). The 0432, alongside the 7540, 7590, and Early Spring Silver Tip, is among the factory's most recognized and collector-sought recipes.
After 16 years of aging, this classic seven-son cake (七子饼) has shed the sharpness of youth and settled into a mature, deeply expressive tea. The tea qi (茶气) is substantial and present. The liquor is deep red and luminous, with the warmth and thickness characteristic of Menghai-origin material. The aroma has completed its transition from fresh tea fragrance to layered aged chen xiang, with a rich honey note woven through.
What You'll Experience
- 💎 Deep Red, Luminous Liquor — warm-toned, bright and visually expressive of 16 years' aging
- 🍯 Rich Honey Aroma — transitioning from fresh fragrance toward layered aged chen xiang
- 💪 Substantial Tea Qi — full-bodied energy, classic of well-aged Menghai raw pu-erh
- 💧 Thick, Weighty Mouthfeel — the distinctive heaviness of Menghai terroir, smooth and rounded with age
- ✨ Persistent Hui Gan — long-lasting aftertaste sweetness that builds and sustains
- 🏔️ Menghai Origin Character — the recognizable depth and weight of Xishuangbanna's core pu-erh region
- 🃟 Yunnan Famous Trademark — Ba Jiao Ting brand, certified quality and collector recognition
A Note on the Bamboo Shell
As with all traditionally wrapped aged pu-erh cakes, the outer bamboo shell on this 2009 pressing has naturally aged over 16 years and may leave a small amount of bamboo powder on the surface of the cake. This is entirely normal — simply brush it off before brewing. It has no effect on the tea's flavor, quality, or safety.
About Ba Jiao Ting & Liming Tea Factory
Liming Tea Factory's Ba Jiao Ting brand is one of the benchmark names in Menghai-style pu-erh. Its core recipes — 7540, 7590, 0432, Early Spring Silver Tip (早春銀毫), Ever-Aging Fragrance (越陈越香), and Imperial Pu-erh King (宫廷普洱王) — are widely known and actively collected within the serious pu-erh community.
Product Description
Product Description
The 2009 Ba Jiao Ting 0432 is a raw pu-erh pressed by Liming Tea Factory (黎明茶厂) — one of the defining names in Menghai-style pu-erh production. The Ba Jiao Ting brand holds Yunnan Province Famous Trademark status, and the 0432 recipe sits alongside the 7540 and 7590 as one of the factory's most collected and recognized productions.
After 16 years, this cake has fully transitioned from the assertive freshness of young raw pu-erh into a mature, settled expression. The tea qi is substantial. The liquor is deep red and warm-toned, expressing the characteristic thickness and weight of Menghai-origin material. The aroma has moved from fresh tea fragrance into a layered honey-chen xiang blend that deepens with each infusion. The hui gan is long and persistent, building sweetness that sustains well after the cup is finished.
Note: The bamboo shell wrapping has naturally aged over 16 years and may leave a small amount of bamboo powder on the cake surface. This is entirely normal for traditionally stored aged pu-erh — brush gently before brewing. It does not affect the tea in any way.
Key Features
Key Features
• Producer: Liming Tea Factory (黎明茶厂) — Ba Jiao Ting (八角亭) brand
• Recipe: 0432 — one of Ba Jiao Ting's most recognized collector recipes
• Type: Aged Raw Pu-erh (生茶) — Classic Seven-Son Cake (七子饼)
• Vintage: 2009 — 16 years of aging
• Origin: Menghai, Xishuangbanna, Yunnan
• Brand recognition: Yunnan Province Famous Trademark (云南省著名商标)
• Net Weight: 357g per cake
• Liquor: Deep red and luminous — warm-toned with 16 years' aging depth
• Aroma: Rich honey fragrance transitioning to aged chen xiang
• Mouthfeel: Thick, weighty Menghai character — smooth and rounded with age
• Finish: Substantial tea qi, persistent hui gan
• Note: Minor bamboo shell powder on cake surface is normal — brush off before brewing
Brewing Guidance
Brewing Guidance
• Before Brewing: Brush any bamboo shell powder from the cake surface — this is normal on aged traditionally-wrapped cakes
• Breaking the Cake: Use a pu-erh pick or tea tongs; work from the edge inward gradually
• Water Temperature: 100°C (212°F) — fully boiling water
• Teaware: Yixing clay pot recommended to complement the aged raw character
• Leaf-to-Water Ratio: 6–8g per 110ml
• Rinse: 1–2 quick rinses (5–10 seconds), discard — opens the leaf and settles any storage notes
• Subsequent Steeps: 15–25 seconds, extending gradually
• Yield: 10–15 steeps per session — evolves from honey and aged notes toward deeper earthiness
• Western brewing: 5g per 400ml, 3–4 minutes per steep
• Storage: Keep in a cool, dry, well-ventilated space away from strong odors — continues to age and develop
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