Bada Young Tree Ripe Pu'er Tea (2017), 200g Cake

2017 Bada Young Tree Ripe Pu'er is a creamy, mineral-rich shou pu’er that delivers impressive character and drinkability without stretching the budget. Harvested from 1980s-era young trees in the remote Bulang village of Mànmài on Bada Mountain, this tea is cultivated in naturally managed (shēngtài) gardens near the Myanmar border. The gardens are overseen by Nán Hé, a close friend of producer Dá É, and reflect an ongoing commitment to clean, ecological tea practices.

Manmai village, home to just over 100 Bulang families, is situated in western Menghai County in Yunnan’s Xishuangbanna region—an area prized for its bold, grounding teas. While this tea is classified as “young tree” material, it far outpaces expectations in both depth and elegance.

Flavor Profile

• Aroma: Subtle woodiness, dry cocoa, and earth with hints of sweet vanilla
• Taste: Creamy and smooth with notes of cocoa puff, vanilla bean, and damp stone
• Texture: Round and rich with underlying cooling sensations and mineral clarity
• Finish: Long and clean with iron-like mineral undertones and a touch of sweetness

Origin & Craft

• Harvest Year: 2017
• Region: Manmai village, Bada Mountain, Menghai County, Xishuangbanna, Yunnan, China
• Ethnic Group: Bulang minority village (approx. 100 families)
• Cultivation: Natural “shēngtài” gardens, planted in the 1980s
• Processing: Traditional pile-fermented (wo dui) ripe Pu’er
• Producer Relationship: Material managed by Nán Hé, long-time friend of producer Dá É
• Artwork: Original teacake wrapper by Rosy Kirby of Lost Mountain Prints

Brewing Instructions

• Western Style: Use 4–5g per 250ml at 95–100°C. Rinse briefly. Steep 2–4 minutes.
• Gong Fu Style: Use 6–7g in a 100–120ml gaiwan. Rinse once. Steep 10–15 seconds to start, increasing time gradually.
• Recommended Vessels: Unglazed clay (e.g. Yixing), porcelain, or glazed ceramic

Why It’s Special

This tea delivers cozy comfort and complexity with a clear, mineral-driven finish—making it ideal for long sessions or daily drinking. The natural gardens, connection to the Bulang community, and thoughtful production by a trusted producer all come together in a shou that drinks far above its price point. Ideal for ripe Pu’er newcomers and seasoned drinkers alike.

TCM Herb Profile

Botanical Name: Camellia sinensis (post-fermented)

Chinese Name: (Shú Chá)

Nature: Warm

Flavor: Sweet, earthy, mellow

TCM Functions: Warms the Spleen and Stomach, transforms Dampness, aids digestion, and promotes circulation of Qi

Indications: Traditionally used to support digestion after heavy or greasy meals, and for addressing Spleen Qi deficiency with symptoms such as bloating, loose stools, or fatigue. Ripe Pu’er is especially suited for colder seasons or colder constitutions.