Golden Palace Grade Shou Puerh Tea Cake 2008 - 357g Bada Mountain

Exceptional 2008 Golden Palace Grade Shou Puerh Tea Cake - 18-Year Aged Treasure

Experience the supreme refinement of this exceptional 2008 vintage shou puerh, aged for 18 years to perfection. Crafted from ancient tree material from Bada Mountain and pressed using the finest palace-grade (Gong Ting) single-grade material, this 357-gram cake represents the pinnacle of ripe pu-erh quality and craftsmanship.

Premium Material and Craftsmanship:

This tea is fermented from ancient arbor tea trees in Bada Mountain, one of the most prestigious tea mountains in Menghai. The cake is pressed exclusively from the highest palace-grade (Gong Ting) material—a single, uniform grade consisting of the finest, most tender buds and leaves. This "one-grade" (yi kou liao) approach ensures exceptional consistency and quality throughout the entire cake.

Tasting Experience - 18 Years of Transformation:

The tea liquor presents a deep, rich red color with brilliant brightness, indicating perfect aging. The dry aroma is mellow and sweet, immediately revealing the tea's exceptional quality. The tea soup delivers a thick, substantial mouthfeel with remarkable body and depth. The rice soup character (mi tang yun) is pronounced and abundant, creating a smooth, nourishing quality that is the hallmark of premium aged palace-grade shou puerh.

Key Features:

Origin: Bada Mountain, Menghai County, Yunnan Province
Tea Type: Shou Puerh (Ripe Pu-erh) - Golden Palace Grade (Jin Gong Ting)
Vintage: 2008 (18+ years aged)
Weight: 357 grams (standard cake)
Material: Ancient tree from Bada Mountain, fermented to palace grade
Grade: Finest palace grade (Gong Ting) single-grade material (yi kou liao)
Liquor: Deep, rich red with brilliant brightness
Dry Aroma: Mellow and sweet
Mouthfeel: Thick and substantial with remarkable body
Character: Pronounced rice soup quality (mi tang yun) - smooth and nourishing
Quality: Supreme refinement from 18 years of aging

Brewing Guide:

Tea Amount: 5-7 grams per 100ml (adjust to taste)
Water Temperature: 95-100°C (203-212°F) - boiling water recommended
Rinse: Quick 5-second rinse to awaken the aged leaves, discard this infusion
First Infusion: 10-15 seconds
Subsequent Infusions: Increase by 5-10 seconds each time
Steeps: Can be re-steeped 15-20 times or more
Teaware: Gaiwan, Yixing clay pot, or glass teapot recommended