2013 Material / 2017 Pressing Menghai Ripe Pu-erh Tea Cake – 357g Aged Shou Puer

2013 Material / 2017 Pressing Menghai Ripe Pu-erh Tea Cake – 357g

A traditional 357g ripe Pu-erh / shou Puer cake from Yunnan in the classic seven-cake format. Known as 陈年勐海七子饼, it uses 2013 Yunnan large-leaf tea material that was pressed in 2017, creating a clear dual-date story for aged-tea drinkers.

2013 refers to the tea material, while 2017 refers to the pressing date. Keeping both dates visible makes the product easier to understand and more useful for Pu-erh buyers comparing material age, pressing year and storage history.

Quick Facts

• Tea type: Ripe Pu-erh / Shou Puer
• Material year: 2013
• Pressing year: 2017
• Net weight: 357g per cake
• Material: Yunnan large-leaf tea
• Style: Menghai-style ripe Pu-erh
• Format: Traditional compressed seven-cake Pu-erh
• Best for: Gongfu brewing, after-meal tea, aged-tea exploration, gifting and tea-room display

Tasting Profile

The cake is tightly and cleanly compressed, with a mature aroma, red-bright liquor, smooth mouthfeel and lingering aged character. In the cup, this style of aged ripe Pu-erh can show dark wood, date, cocoa, walnut, mellow earth, dried fruit and gentle sweetness. Water, storage and brewing strength will influence how much sweetness, woodiness and fermented depth you taste.

How to Brew It

Gongfu style

Use around 6–8g per 100ml in a porcelain gaiwan or small teapot. Use 95–100°C / 203–212°F water. Give the tea one or two very quick rinses to warm the leaf and help the compressed cake open. Start with infusions of roughly 10–15 seconds, then lengthen gradually as the tea relaxes.

Easy teapot style

Use around 4–5g per 250ml. Rinse briefly, then steep for about 2–4 minutes. Re-steep while the liquor remains aromatic and satisfying.

Best Time to Drink It

Afternoon and after meals are easy choices because the darker, rounded profile sits naturally beside richer foods. Morning after breakfast also works well. Ripe Pu-erh contains caffeine, so caffeine-sensitive drinkers should keep stronger sessions earlier in the day.

Food Pairing Ideas

Pair with dim sum, roast duck, char siu, braised mushrooms, roasted nuts, sesame pastries, mooncakes, dark chocolate, caramel desserts or aged cheese. The tea’s mature fermented depth works especially well with savoury, roasted and gently sweet foods.

Tea-Room Display & Interior Styling

The cream wrapper, traditional round shape and bamboo-wrapped presentation suit both classical Chinese interiors and modern East-meets-West styling. Display the wrapped cake upright on a dark-wood stand beside a clay teapot, porcelain gaiwan or bamboo tea tray. For a contemporary room, combine it with walnut wood, linen, stoneware and restrained bronze accents. Keep the tea away from direct sunlight, steam, perfume, incense and kitchen grease.

Gifting

A dated 357g ripe Pu-erh cake makes a substantial gift for tea drinkers, parents, hosts, colleagues, business clients and people exploring aged Chinese tea. It also suits Lunar New Year, Mid-Autumn gifting, housewarmings and milestone occasions.

Storage & Aging

Store away from light, moisture and foreign odours, with clean ventilation and stable conditions. Ripe Pu-erh can continue to mellow in storage, and the combination of older tea material with a later pressing date gives this cake a distinctive aging story.

Collecting view: the dual-date profile—2013 material and 2017 pressing—adds interest for aged-tea drinkers because it clearly separates leaf age from cake formation. Provenance, storage and condition remain central to how collectors evaluate a mature Pu-erh.

FAQ

Is this raw or ripe Pu-erh?

It is ripe Pu-erh, also called shou Puer.

Is this a 2013 tea cake?

It uses 2013 tea material and was pressed into cake form in 2017.

What does “2017 pressing” mean?

It means the tea material was compressed into the 357g cake format in 2017.

What is Menghai-style ripe Pu-erh?

Menghai is strongly associated with Yunnan Pu-erh production. This style uses Yunnan large-leaf material and fermentation to build a dark, smooth and mellow profile.

Should I rinse the cake before brewing?

Yes. One or two quick hot-water rinses are commonly used for compressed ripe Pu-erh.

What teaware works best?

A porcelain gaiwan gives a neutral reference. A seasoned clay pot can emphasize warmth and body.

How do I break a 357g cake?

Insert a tea pick gently from the edge and lift layered sections rather than forcing the tool straight through the center.

Can I drink it after dinner?

Yes, though caffeine-sensitive drinkers may prefer a lighter brew or an earlier session.

Is this a good gift for an experienced tea drinker?

Yes. The traditional 357g format and clearly separated material and pressing dates give it more context than a generic modern ripe Pu-erh cake.