“Steeped 5 grams of this in the gaiwan this morning, but drank while multitasking, so no detailed notes. That being said, I don’t think I would have /too/ much to say about it, as it’s not really...” Read full tasting note
“2006 fengquing chun yun ripe puerh cake review: engraved dragon yixing teapot, gongfucha 1x long rinse, 1x short rinse. dry leaf: musty https://www.instagram.com/p/BHSId1mhx8y/ wet leaf:...” Read full tasting note
“Thanks so much, Teavivre! Teavivre’s description calls this one a “daily drinker” or “beginner’s” pu-erh and I think it is quite tasty for a pu-erh that is so low in price. I am finding that I...” Read full tasting note
The fresh leaves for making this cake were picked and processed into raw teas （毛茶） in spring, 2006. Then a two-year pile fermentation process was carried out before they were further processed into cake teas in May, 2008. In the following seven years, those cake teas have been stored in the special warehouses for fermentation purpose until this year. So, when brewing this tea the aged scent is prominent and the liquor is typically bright red and clear. The liquid aroma of this tea is intriguing and smells a little bit like red dates while tastes very mild and balanced without bitterness. On the whole, this product is ideal for pu-erh tea beginners and daily consumption.
Original Place:
Fengqing, Lincang, Yunnan
Tea type:
Pu-erh tea, cake tea
Harvest Time:
In spring, 2006
Production Date:
In May, 2008
Net wet:
200 g
Appearance:
This product features for its thick, tightly compressed body with visibe golden tips on its coarse surface.
Aroma:
Pleasant ripe fruit aroma mixed aged scent.
Liquid:
Bright red broth with visible Cha Yun
Mouthfeel:
smooth, mild, mellow and rich followed by thin aftertaste
Species:
Mengku large-leaf tree
Tree age:
50 – 60 years
Tea Garden:
Ximu tea garden
Caffeine scale:
Low
Storage:
Store in cool, dry place away from sunlight; keep ventilated
Shelf life:
Long-term preservation
Company description not available.