only a few more to go and i have been quietly hiding from these but fears unfounded….
quality reigned and two gently different tea emerged…
2013 Fujian Waishan Xiaozhong-lapsang AA grade.A well know red tea Fujian province, Wuyi mountain, Tong Mu area, This tea is made traditionally, made from local small varietal tea trees and harvested in spring. The dry leaf is small tight rolled dark with a good ratio of buds.
The smokiness of the first is very light. Sweet and smooth with ripe fruit following…
2013 Fujian Lapsang Souchong AA grade was a slightly finer looking grade of tea and has been smoked a little more than the previous…”medium” level but not at all unpleasant…tasty and refreshing both…3(?) more to go…!?
well this mostly finished saturday night but then the computer crashed out and busy yesterday so….here’s what happened tea wise with up to 10 more pots drawn from the following two teas….
firstly this funny looking little guy, an inch square cake, 2013 spring slight charcoal roasted Zhangping Shui Xian mini cake….Zhangping Shui Xian(water sprite) is a rare, pressed oolong known for its daffodil fragrance
Zhangping is famous for Shui Xian oolong tea which is very different in manner and taste from Wuyi Shui Xian.
Fresh leaves are picked from late September to early October and there are eight steps must be done over the half month production period.
The tea is greenish with slight browning of low level oxidation,while the brews were light golden with a fresh flowery aroma and spring honey fragrance, satisfying and well rounded in mouth.
…it drank well, to 4-5 pots…as the pot/fairness cup warm for the next new offering…
…then much later….a small sample of a 357 g Langhe Tea Factory Menghai 7269 ‘901’ ripe pu-erh cake….The raw materials mainly comes from Menghai Nannuo mountain area and surrounding counties.
here ’tis prised apart, ready for the pot… inside the 1st and 3rd grade Menghai material from 2008, with many buds found pressed and fermented…
a classic depth of colour for a ripe pu-erh, robust enough for many brews…clean, dark ruby colour and aromatic tea liquor,with a smooth and mellow taste. No harshness or bitterness found through many a pot..Special techniques in the fermentation process give very smooth and full mouth fell and long intensive sweet aftertaste.
Far Far better than most of the low quality pressed tea cake found locally over the last few years….
a reputed liver support and digestive aid these post fermented teas are great after heavy eating and festivities…akin to a post dining port maybe….
for more information on teas, preparation, prices etc
i can’t purport to be an expert on Chinese black/red teas but the quick tasting cup of 2013 Simao Gao Shan Hong Cha from Yunnan was fab…rich, smooth/unctuous with no bitterness or astringency and a lip smacking fruity follow through…cool…
aromatic dry, this rare red tea comes from the high mountain of the Simao area, picked in early April…
tasty lookin’ after brew, the leaf a rich dark-chocolate colour, nice and fruity to the nose, while the deep copper coloured brew itself was lip-smacling due to smoothness and unctuousness not a brisk freshness…great either way…yum, more to come me reckons..