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7 Saturation
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10 Aftertaste
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10 Aroma
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10 Effect
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10 Balance
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10 Body
How did it all begin? We purchased a batch of sheng pu'er tea harvested from ancient tea trees (300 to 500 years old) in the Laoman'e village area, which was processed by master tea master Yan Wenjiao (Chinese: 岩温叫, pinyin: yán wēnjiào).
We then took this Sheng to a small private brewery where fermentation is professionally performed in small baskets. The fermentation was carried out by master Zhang Dechun (Chinese: 张德春, pinyin: zhāng déchūn), who has 19 years of experience. This resulted in a single-varietal, honest pu-erh, created entirely under our control.
Large leaves of ancient tea trees. The entire pancake is strewn with golden buds.
The first sip. It immediately feels like you're drinking sheng pu'er, but it's very refined, soft, and familiar. The taste has a bright, spicy bitterness, characteristic of tea harvested in the Laoman Mountains. The bitterness quickly gives way to a fruity, berry-like sweetness, and the aftertaste is astringent and silky. That very tea state, which is so much talked about, can only be achieved from pu'er tea faithfully harvested from ancient tea trees. It's a distinct and distinct intoxication, a clarity and energy that can "move mountains."
The tea infusion is clear and a captivating ruby-burgundy color.
This pu-erh has enormous potential. Thanks to its raw materials from tea trees and a carefully crafted fermentation process, the tea changes literally every month.
Collectible item, stylish international packaging.
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Country
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Китай |
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Habitat
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Лао Мань Э (老曼峨, Lǎo màn é) |
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Altitude
?
Height in meters |
1686 |
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Manufacturer
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ООО "Чайная Линия" |
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Pressing form
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Бин Ча (блин) |
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Declared weight, g
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200 |
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Fermentation method
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With a lift-off from the ground |
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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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to improve performance, to perk up (morning) |
- Reviews
- Vkontakte
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.
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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.
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