Aged sheng puer from the reputable tea factory "Liu Da Cha Shan" (Six Great Tea Mountains) from the old trees of Mount Yibang, the northernmost mountain among the ancient great tea mountains.
In dry form, the aroma is powerful, juicy, tobacco-spicy, slightly smoky. Reminds of bookshelves, tobacco leaves, and there are also sweet notes of ripe dried apricots and dried fruits.
After washing, it intensifies, adding multifaceted shades of summer ripe herbs, fruity notes, and oriental spices.
The taste of the brewed tea is sweetish-tobacco, fruity-spicy, with a candy-like sourness, spicy tobacco notes, similar to the aroma of an empty paper package that recently contained grandfather's shag.
The infusion is oily, viscous, very easy to drink, leaving a slight tingling sensation with a fleeting chill. As the infusions increase, a pleasant astringency, the viscosity of ripe Chinese persimmon and a slight sourness are added.
The aftertaste is bright, with a fruity-floral, tobacco-woody base, nuances of dried apricots and dried fruits.
The most suitable utensil for brewing this puer is a well-used teapot made of Yixing clay. If you don’t have one, a porcelain gaiwan will do just fine. You shouldn’t put a lot of tea leaves in, the infusion will be too strong, the subtle notes will be blurred, and you won’t be able to feel the true tea state. The proportion is 4-5 grams per 100 ml of boiling water.
Sheng puer 2010 "Puer from Mount Yibang" of the "Six Great Tea Mountains" factory - has a fairly strong tea effect, or as they say "tea intoxication". From the first cups you can feel the power of tea Qi: sweat on the forehead, light pleasant dizziness, tea sobers up, increases concentration, clarity of thoughts, calmness and balance. Tea sets the right mood, puts everything in its place, harmonizes and nourishes with energy.
It will be a worthy gift for an experienced tea lover, in particular for connoisseurs of collectible aged shengs. Each pancake from this series is released under its own individual number.
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Name in Chinese
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2010年六大茶山印级普洱茶倚邦山生茶 357g |
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Pinyin
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2010 Nián liù dà cháshān yìn jí pǔ'ěr chá yǐ bāng shān shēng chá 357g |
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Country
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China |
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District
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Dali-Bay Autonomous Region |
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Provinces
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Yunnan (云南) |
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Habitat
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Иу шань (易武山) |
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Manufacturer
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Лю Да Ча Шань (六大茶山) |
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Year of pressing
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2010 |
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Pressing form
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Bing Cha (Cake Tea) |
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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.
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