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0 Saturation
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0 Aftertaste
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0 Aroma
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0 Effect
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0 Balance
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0 Body
Чай из деревни Наньбэнь Лаочжай ещё не распиарен на рынке, а дорожное сообщение между деревней и городом было построено только в 2010 году. В окрестностях много больших старых чайных деревьев (500 акров или 202,3 гектар) возрастом более 200 лет, которые были обнаружены совсем недавно и растут в диких условиях без вмешательства человека.
Для производства этого шайхуна мы использовали чайные листья, собранные весной 2025 года со старых чайных деревьев возрастом до 300 лет. Сырьё однородное не купажированное.
Чай интересно меняется от пролива к проливу. В начале – это древесина дуба и кожа. Во втором проливе появляются сахарные нотки, абрикосовая косточка и коньяк. В третьем-четвёртом – свежие лилия и сирень на деликатном древесном фоне.
Плотность средняя, терпкость умеренная, послевкусие древесно-ягодное, немного сладкое. Во рту сохраняются цветочные и сахарные ноты.
Небанальный, согревающий и очень сильный чай.
Ввиду отборного сырья со старых чайных деревьев каждый блин представляет коллекционную ценность.
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Tea variety
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Shai Hong |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Habitat
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Наньбэнь Лаочжай (南本老寨, Nánběn lǎozhài) |
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Manufacturer
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ООО "Чайная Линия" |
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Pressing form
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Bing Cha (Cake Tea) |
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Type of tea raw material
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Large trees (100-300 years) |
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The tea is suitable
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for a bath, for evening tea (calming), for tea ceremony (ceremonial), to change consciousness (intoxicating tea), to perk up (morning) |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
It is a type of red tea from Yunnan province, and appeared on the market relatively recently, in 2014. A year later, the new product began to be actively discussed in the media, and a year later, almost every tea factory in the region presented its own version of shai hong.
Over time, some consumers who are part of the country's "tea elite" discover mainland Chinese tea. And only a few get acquainted with Taiwanese varieties. The path of a tea person is usually long and thorny, but ultimately it leads to the King of Teas - puer. But not everyone is able to go all the way from ordinary teas to puer and appreciate its qualities.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
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