Title: "Bawai Shencha"
Translation: "Sheng of Bawai Village"
Whale. 坝歪生茶 pinyin bàwāi shēngchá
Date of manufacture: spring 2016 .
Claimed weight: 200 grams .
Production: "Tea Line" .
Origin: Bawai Village (Chinese: 坝歪村, pinyin bàwāicūn), Shuangjiang Lahu Wa Bulan Dai Autonomous County (双江拉祜族佤族布朗族傣族自治县, shuāngjiāng lāhùzúwǎzú bùlǎng zúdǎizú zìzhìxiàn), Lincang City District (临沧市, líncāng shì), Yunnan Province (云南省, yúnnán shěng), China.
The village of Bawai is located 8 km from the village of Bindao. The population is made up of Han Chinese and Lahu people. A little over a couple of hundred people from 58 families. The entire village is engaged in agriculture, including tea growing. Due to the increased demand for puer in the 2000s, the standard of living here has increased. In 2006, running water, electricity, and a telephone line were installed. Due to the remoteness and, until recently, the lack of infrastructure, farmers have retained natural farming methods.
Appearance, aroma and taste
The raw material is represented by medium-sized leaves and buds covered with fluff. The dry pancake has a pleasant subtle aroma with floral notes. The infusion is clear, pale yellow. The sensation on the tongue is dense, the balance in the taste is shifted towards tannins with a noble bitterness, which turns into a sweetish aftertaste.
Sheng puer from Bawai 2016 from Tea Line is produced in a limited edition and there will never be another tea of this particular type, which increases its collectible appeal.
First published 20.05.2017.
Copyright © Chaline.Ru
|
Country
|
China |
|
District
|
Lincang |
|
Provinces
|
Yunnan (云南) |
|
Prefecture
|
Shuangjiang Lahu Wa Bulan Dai Autonomous County zìzhìxiàn) |
|
Habitat
|
Бавай (坝歪, bàwāi) |
|
Manufacturer
|
Чайная Линия |
|
Pressing form
|
Bing Cha (Cake Tea) |
|
Type of tea raw material
|
Old trees (300-500 years) |
|
The tea is suitable
|
for meditation (relaxing), for tea ceremony (ceremonial), for weight loss, to change consciousness (intoxicating tea), to improve performance |
- Комментарии
- Вконтакте
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.
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.
Нужна консультация?
Наши специалисты ответят на любой интересующий вопрос
