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..
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..