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9 Saturation
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9 Aftertaste
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10 Aroma
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10 Effect
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10 Balance
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8 Body
You take this tocha out of the box, and a mature, melodic, and slightly sweet aroma is already noticeable. When warmed by your breath, you can smell the aromas of dried herbs mixed with confectionery notes.
After washing, the aroma is delicate, rounded, and subtle, with notes of homemade chocolate, Turkish baklava, caramel, and ripe nuts.
The taste of brewed tea is very soft, delicate, and aristocratic. As the Chinese say, "Chun," which means pure, active, and complete, reminiscent of wine, the taste of alcohol (fine wine is also appreciated in China). The flavor is reminiscent of authentic Turkish halva, caramel, nuts, and the noble, incomparable note of well-aged pu-erh. Steeped, the tea retains its uniform flavor perfectly, with only woody tones and Georgian kozinaki added.
The aftertaste is long, sweetish-woody, with touches of boiled down sugar syrup.
The infusion is perfectly transparent with a ruby tint, slippery, slick, easily passing down the throat and pleasantly moisturizing it.
For brewing, you'll need a gaiwan or a good Yixing clay teapot. The ratio is 10 grams of tea per 100 ml, using quick steeps. At this ratio, pu-erh tea can withstand at least 10 full (!) steeps.
This pu-erh tea has a strong intoxicating effect, inducing a meditative state, calming, stopping time, and helping one see life from a distance. The flow of Qi (tea energy) can be felt throughout the body. By the end of the tea session, it gently invigorates, helping one feel rested.
2006 Shu Pu'er "Haiwan Tocha from Yunnan" from the Haiwan tea factory, 100g – an exclusive, collectible pu'er from a top tea factory, an example of the ideal aged tea. However, pu'er from the early 2000s, made by old masters, are very good, and their availability is declining.
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Country
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China |
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Manufacturer
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Хайвань (海湾) |
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Date of raw material production
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2006 |
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Year of pressing
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2006 |
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Recipe
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from Master Zou Bing Liang |
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Pressing form
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Tuo Cha (Tuo Tea) |
- Reviews
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The question often arises: how to brew puerh correctly? Sometimes the phrase "to get high" is added to it. Moreover, everyone has their own understanding of this phrase. Some mean vigor, and some - intoxication. So how to brew puerh tea correctly? Let's consider several options.
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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