Raw Materials & Craftsmanship: Imperial Menghai Essence
- Materials: Menghai spring Imperial-grade buds (1-bud 1-leaf), 90% golden tips (26.5% tea polyphenols, 1.1% theanine).
- Fermentation: National intangible heritage – 45-day 42±2℃ fermentation (8.2% total sugars).
Product Features: 5D Tasting of Imperial Standard
- Appearance: Tight golden strips in chestnut-red, nitrogen-sealed tin (3-year freshness) – gold-embossed “Imperial Pu’er” logo.
- Aroma: Dry – aged honey; Brewed – jujube-glutinous-woody blend, 6-hour cold fragrance (0.03% β-ionone).
- Liquor: Young – bright red; Aged – amber oiliness (6.8% thearubigins, 14.5% theabrownin).
- Taste: Silky smooth, 3-second sweetness (4.2 sweetness threshold +12% vs regular), glutinous mid-course, sweet finish (pH 6.7 mild).
- Leaves: Brown-red, elastic, 88% intact leaves
Functions & Benefits: Gentle Nourishment of Ripe Pu’er
- Theafuscin forms a protective layer of gastric mucosa
- Lipid-Lowering:
- Anti-Aging
