Raw Materials & Craftsmanship: 1975 Menghai Ripe Pu’er DNA
- Legendary Formula: 1975 benchmark recipe – 80% robust Grade 7 leaves + 20% golden-tipped surface buds. Menghai Tea Factory (Code 2) intangible heritage craft.
- Pile Fermentation: 45-day 40-50℃ fermentation, elevated blending, Kunming dry aging (60% humidity, 20℃) – signature “Menghai flavor” (dark red liquor, caramel aroma).
Product Features: Sensory Feast of Ripe Pu’er Benchmark
- Appearance: Round, plump cake (38% porosity), tight strips with golden tips – classic cotton wrap (TAETEA logo).
- Aroma: Young – caramel-rich; Aged – jujube-woody, long-lasting cold fragrance (4-hour sweet afterscent).
- Taste: Now – silky sweetness (throat penetration); Aged – glutinous-aged complexity (long sweet finish). 10+ infusions.
- Leaves: Reddish-brown, resilient, 92% even fermentation (vs. 85% industry standard).
Functions & Benefits: Time-Transformed Gentle Nourishment
- Stomach Care: 15.6% theabrownin – forms protective membrane
- Lipid-Lowering: Statin-like compounds (12-18% reduction in 3 months, SGS), tea polyphenols block cholesterol.
- Anti-Aging: Stronger antioxidant than blueberries (National Tea Center), theanine+theabrownin reduce anxiety (22%).
- Gut Health: β-glucan from probiotics balance gut flora (Jinan University research).
