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“Smooth and sweet with a slightly bitter floral vibe. Images and more at https://puerh.blog/teanotes/2014-kunlu-shan-gushu” Read full tasting note
“Some solid tea here. It has that same quality and price that the Yiwu had. I’m really looking into doing an order with Teamania now… just a few more to try and I’m going to just do it. This is...” Read full tasting note
This Bingcha is made of tea leaves of 100-300 years old tea bushes (Gu Shu). Kunlu Shan forms together with Wuliangshan a huge mountain range which reaches to the tibetan plateau. The tea plantations are on an hight between 1410 to 2271m. Here is also the worldwide third highest tea tree locate which is 25m high.
Harvest: Spring 2014
Pressed: 2014
Typ: Sheng
Taste: Sweet and honey-like aroma with low astringency and also a bit earthy
Origin: Kunlu Shan, Pu’er prefecture, China.
Preparation: Appx. 3g per tea pot, temperature 100°C. Rinse the tea leaves before infusing with boiling water.
Tip: This tea is ideal to mature a few years.
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Smooth and sweet with a slightly bitter floral vibe.
Images and more at https://puerh.blog/teanotes/2014-kunlu-shan-gushu
Flavors: Floral, Sweet
Some solid tea here. It has that same quality and price that the Yiwu had.
I’m really looking into doing an order with Teamania now… just a few more to try and I’m going to just do it.
This is very vegetable like, but unlike the Yiwu it can be over brewed. I believe this is very close to the type of teas that cost around $70 to $80 a cake which makes me happy to say that it is less thankfully. This is pressed a little looser than some cakes so it will probably fair well in a pumidor as more cake will be exposed to the conditions in there. Unless the other cakes have qualities I like more, I plan to pick one of these up at that low cost and store it away for awhile as this seems to be something I can get to age within a decent amount of time.
