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2006 Langhe TF Meng Hai Chitse Beeng Cha "8549" Raw 357g

3.0 1 review Added 07.08.2013 by Eternal Spring, Tea status: [233] A 14414x

2006 Langhe TF Meng Hai Chitse Beeng Cha "8549" Raw 357g

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: blend of 2005 and 2006 spring - production 2006/4/18

Producer: Menghai Langhe Tea Factory

Shop: Cha Wang Shop

Tags: Sheng - Raw Puerh , Cake , Menghai , Tea from 2005 till 2010

Description:

This is one of classic recipe from Langhe tea factory which is similar with 8542 from Dayi. This tea is composed from blend of 2005 and 2006 spring harvest from Menghai area. This is first batch in 2006 (601) and is far way better than later batches.
Clean orange tea soup with nice herbal and flower aroma, strong, pungent and rich in mouth with fast huigan. Some bitterness and powerful feeling give to this cake good potential for long term storage!

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Eternal Spring
07.08.2013 17:19:22

Verified reviewer

"8549" Menghai Langhe TF 2006

3.0 This review helped: 0 / 0

The first three infusions were quite rough - sourness, astringency, sweet metallic after taste. I did not like first, but other infusions have settled down, sourness disappeared, remained less astringency, mild bitterness, full flavour. Interesting cooling effect in the mouth. Finally, it is not a bad tea. It probably needs shorter steeping times, colder water or less tea. Price is $25. They say it is suitable for long-term storage. For me, it's little bit above average, I give 3 stars.

Rinse 10s – 15/5/7/10/15/20/25/30

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Eternal Spring
09.10.2015 10:31:19

It was quite long and difficult tasting to make a decision… There is still quite outstanding astringency in initial steepings. There is also strong energy present. Taste is nicely mature in later steepings. Well it is now (2015) 9 years old tea with a good potential to further ageing. So, finally I purchased the whole tong.

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„Good quality old tea has a 'matured' fragrance (chen wei). This comes from tea that has been stored well and matured without any adverse effects. (xing wei - a 'fishy' smell that can be detected in old tea that has been stored poorly - should be clearly distinguished from chen wei which is quite different). “

Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q754] [s84]

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„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q494] [s62]

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