so here it is fine folks…a bunch of photos of the current #teaware samples..
(many are different shots of the same stuff and prices a rough pre-order number)
i will be giving a few bits away to those keen to SHARE and LIKE the goods AND pre-orders will be happily taken for those keen on anything in particular..
(with the samples themselves available soon for first in first pouring)
#tea prizes too those participating and more #prizes for more activity..
after this one only 2 to go…! (11yr tuo cha, 8yr pu erh)
so the second mini cake-2012 autumn heavy charcoal roasted zhangping shui xian mini cake– from the famed Zhangping region, another version of narcissus or water sprite (with a fragrance similar to daffodil). another rarity-pressed oolong- the leaf is picked in late sept./early oct. and processed over a month with 8 steps including a stronger smoking/roasting than the last mini cake through a process handed down over at least 5 generations. a deep yellow liquor with a gentle malty/caramel aroma, round, mild, toasty and unctuous without any astringency or bitterness. reputedly “small bag of tea can be brewed for a whole day.” wow…!
another tasty little fella …
…and 2 aged ripe post fermented tea cake samples to go, followed by a battle off and order choosing….!
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…!?
i havn’t drunk too much #raw#puerh apart from handfull sizes birds nests the china town used to stock….
i reckon my brewing methods were more than a little off…back on track i had a crack last night and today (only daytime photos)…
some to learn but both brewed up nicely…
first-2013 Changwapu Jingmai Gu Shu Huang Pian,
then below-2012 Changwapu Yiwu Zheng Shan Qiaomu Xiao Bing Cha…phew, more than a coupla mouthsfull there..
This tea uses spring material from two villages in Yiwu area,the first village is San He Lao Zhai （三合老寨）, higher altitude than Yiwu town tea gardens.
The second village is Zhang Jia Wan Xin Zhai （张家湾新寨
All the material has been picked before 8th April and comes from 30-60 years old plantations free of spray and other fertilizers!
This puerh has been completely handmade, stone pressed in the Yiwu town.
Floral and sweet, soft, full in mouth and with a pleasant aroma.
both #tea s were rinsed once, then very short steeps (5-30 sec) in water off the boil…the tea leaf out of water hand a smell that reminded me of the ‘marc’ or leftover grape material in white wine making in particular…fruity AND funky..part of the post ferment of the tea cake possibly..
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..