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“It is very mild, not viscous like hua zhuan or sandy as hei zhuan. Maybe closer to qian liang but feels more complex and subtle at the same time. Actually reminds me single origin ropes but really...” Read full tasting note
“I must confess I don’t know what category of tea this is. Maybe hei cha? It tastes like a cross between a ripe pu erh, aged white, and red (Hong cha). It is clean tasting, with notes of ripe age,...” Read full tasting note
Linxiang Yongju tea factory, formerly Yongju tea shop, originated in the 1865, it was re-opened in 1984, makes brick tea for Inner Mongolia. Dongting Brand 9101 Brick Tea is a great classic product, comes from Linxiang City which is one of the main areas for producing Dark Tea in Hunan. It is welcome by people all around the world, such as Russia, Mongolia and so on.
Different grade materials are blended together, then processed by special technics, created a unique flavor. Orange-red liquor, it shows warm and welcome. Delicious, ripe and well balanced in mouth. The best Qing Zhuan for drinking now.
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2021 Bai Sha Xi "9101" Qing Zhuan Hunan Brick Tea
Yunnan Sourcing2012 CNNP Hunan Hei Zhuan
Chawangshop2012 Dong Zhuang Qing Zhuan
Chawangshop2008 Hunan Te Zhi Fu Zhuan Cha
Chawangshop2007 CNNP "Hei Cha Zhuan" Hunan Black Tea brick
Yunnan Sourcing2011 Hubei Dong Zhuang Qing Zhuan
ChawangshopIt is very mild, not viscous like hua zhuan or sandy as hei zhuan. Maybe closer to qian liang but feels more complex and subtle at the same time. Actually reminds me single origin ropes but really aged, maybe like in Singapore. It is as different from any heicha I had as Macau to Borneo storage for liubao. It has weird contrast between how unoily it is and the warmth it sending from stomach to lungs. I went thru half of 350g pack of raclette cheese meant for cooking while drinking liabaos and files for last few hours this morning. Now this one halted this madness. So good for not munching. Can I drinkmit at work ? I mean, is it a day tranquilizer. If so, I can value volume 5 times from aged liubao. Maybe this is the future of post-pandemic investment. Now will have to monitor my dreams. Will I wake up on different planet ? I am getting tired of waiting for mother ship to take from this planet anyway. Maybe it’s a shortcut. Chawangshop is your place to go for pressed tickets to inter dimensional travel. One way for me please.
I must confess I don’t know what category of tea this is. Maybe hei cha? It tastes like a cross between a ripe pu erh, aged white, and red (Hong cha). It is clean tasting, with notes of ripe age, tart, and black tea. It is really different. It is not at all pretty, it is very dark, with stems, broken leaves, and whole leaves. An interesting one that I think ripe pu erh lovers would enjoy.
Yep that would be Hunan heicha.
This doesn’t sound like one of the classic Hunan Hei’s, at least not any that I’ve encountered in Hunan or any of the many ‘chacheng’ I’ve visited in other places in China (at one point I had close to 100lbs of different Hunan Hei’s aging in my living room, all of which I sourced myself in China). ‘Qing zhuan’ is the ‘dark tea’ associated typically with Hubei Province. It’s known for systematically blending (usually three) different grades of tea in the outer, inner, and center of the brick. It is rather tightly compressed. I’m unsure of exactly how much post-fermentation it undergoes but, if any, it’s very little—I would guess even less than classic Hunan Hei’s (which undergo far less than ripe pu’er). The bricks that I have seen are dark green. The tea tastes to me like very smooth ‘black tea’ (hongcha). Quite delicious. It seems that the tea in question here is from a northern Hunan prefecture that might border Hubei (it certainly seems closer to Hubei than to Anhua/Yiyang, the region where classic Hunan Hei’s are produced). Could be a Hunan version of a basically Hubei-style tea. Just a guess. Very interesting.
I think I got to it because of “qing” in its name. It is obviously few years older now from previous tasting. Almost dismissed it on the account of unbreakability.
