Imperial Tribute Palace Grade Shou Puerh Tea Cake 2010 Material - 357g Banzhang

Imperial Tribute Palace Grade Shou Puerh - 2010 Material Newly Pressed

Experience the exceptional depth and refinement of this premium shou puerh, crafted from rare 2010 vintage material and newly pressed to preserve its aged character while ensuring optimal freshness. Sourced from spring harvest material from the five prestigious villages of Banzhang and fermented to palace grade (Gong Ting) standards, this 357-gram cake represents the pinnacle of ripe pu-erh craftsmanship.

Premium Material - Palace Grade Quality:

This tea is made from 2010 spring harvest material from the five renowned Banzhang villages, fermented to the highest palace grade (Gong Ting) standards. Palace grade refers to the finest, most tender leaves and buds used in ripe pu-erh production, traditionally reserved for imperial tribute. The newly pressed format combines the benefits of aged material with the structural integrity of a fresh cake.

Tasting Experience:

The tea delivers a rich, concentrated, and mellow flavor profile that is both full-bodied and harmonious. The tea flavor is intense and robust, with remarkable thickness and depth (hou yun). Each sip glides smoothly and silkily into the mouth, followed by a sweet aftertaste that extends long and continuously, creating a profoundly satisfying drinking experience.

Key Features:

Origin: Five Banzhang villages, Menghai County, Yunnan Province
Tea Type: Shou Puerh (Ripe Pu-erh) - Palace Grade (Gong Ting)
Material Vintage: 2010 spring harvest (16-year-old material)
Processing: Newly pressed from aged material
Weight: 357 grams (standard cake)
Grade: Imperial Tribute Palace Grade (highest quality)
Flavor Profile: Rich, concentrated, and mellow; full-bodied and harmonious; intense tea flavor with remarkable thickness
Mouthfeel: Smooth and silky entry with excellent depth
Aftertaste: Sweet and endlessly lingering
Quality: Premium aged material with palace grade refinement

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 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