2008 Palace Pu-erh King – Ripe Tea (Premium Grade Leaves)

Product Description: 2008 Palace Pu-erh King (Ripe Tea)

This tea strictly follows the traditional Pu-erh crafting methods once used in the Qing Dynasty imperial court. It is meticulously made from top-grade tea buds harvested in 2008 from the Menghai tea region—featuring an exceptional one bud to one leaf ratio (≥90%). The raw material represents the "golden ratio" of ripe Pu-erh. Over 30,000 buds are selected to produce just 500g of finished tea. Even after wet-piling fermentation, the golden tips remain intact, showcasing a true benchmark of premium-grade ripe Pu-erh.

Dry Leaves
The cake surface is densely covered with golden buds, resembling a star-studded sky. The leaves shine with a reddish-brown, lustrous glow. Compression is perfectly balanced—not too tight, not too loose—with naturally layered edges. A gentle sniff reveals aged sandalwood and subtle lotus blossom aromas.

Liquor Color
A brilliant carnelian red with a glass-like luster. As infusions progress, the hue transitions from deep crimson to amber gold. Seventeen years of dry storage aging have endowed the tea soup with a unique “golden ring” effect in the cup.

Tasting Profile

• Infusions 1–3: Silky texture glides across the tongue, warmth spreads from mouth to stomach.

• Infusions 4–6: A burst of creamy thickness reminiscent of rice broth; lingering sweetness emerges on the tongue.

• After 7 infusions: The aftertaste remains smooth and pleasantly sweet.

Highlights:
✓ Buds Transformed: Palace-grade buds are difficult to ferment well—this batch retains full vitality and integrity.
✓ Time-Honored Rarity: The 2008 vintage captures the unique "Menghai Yun" character, shaped by exceptional weather conditions—unreplicable with modern methods.
✓ Health Benefits: Tested polysaccharide content reaches 9.8mg/g—3 times higher than average ripe Pu-erh.

“In the royal gardens of old,
a cup of this crimson brew deserved to be served
in Jian ware black-glazed bowls,
to match the elegance that transcends time.”