“Part 4 of my 2016 CWS review. First steep had a pleasant straw/apricot flavor. Slightly sweet. Silky in the mouth. 2nd (10s): Straw/tobacco nose. I’m already feeling the cha qi from the first...” Read full tasting note
“This is an interesting tea. It is a border tea, produced in Myanmar, and is very cheap at $12 for a 200g cake. It is definitely good, but certainly rougher than typical young sheng we’ve all...” Read full tasting note
“Steeps: rinse, f, f, f, 15s, 30s, 1min, 2, 3, 3, grandpa style. Sadly, I don’t have much to say about this tea. It looked promising at first – not too tightly compressed, long sivery leaves, honey...” Read full tasting note
The raw materials of this cake came from Jingdong, Myanmar, just west of the Xishuangbanna. The tea is not expensive but does not come by easily. Nowadays border tea is very popular on the market, Myanmar tea is very good to be used for blending. There is a particular recipe for “Lao Ban Zhang” is blend Myanmar tea with Naka and Lao Man E.
It tastes a little bitter with rich aroma of mountain flowers. Mellowness with a pleasant finish, not astringent.
This tea is made by Mingshan tea house. 200g per cake, 5 cakes in one bamboo tong.
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