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..
the aftermath of late night #Chinesetea tasting…overflowing pots with spent but still beautiful leaf..
many cups went through the 2 pots and gaiwan on the tea tray..glass pot-“white peony”, gaiwan- “gao yin ya” green, clay pot- autumn anxi benshan oolong (fresh pot and cup- Nepali special organic oolong)
the small clay pot nearly filled the plate when emptied, neck deep in oolong…1/3rd into the new Chinese adventures with more green, oolong, red and post fermented teas to come…
So begin your own tea experiments and enter the wonderful world of taste, experience and learning…!