2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g

4.5 stars  4.5  1 review  Added 15.02.2013 by Ondřej, Tea status: [147] A 6428x
2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g
2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g 2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g 2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g
2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g 2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g 2012 Mangfei "Da Ye Chun" Early Spring Raw Puerh Cake 400g

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Mang Fei mountain, Yong De area, Lincang county, production: 04/2012

Producer: Tian Chi Pin Ming

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , , , ,

Description:

This high quality old tree tea cake come from a small shop in Yongde. Using early spring material from tea trees about 80-300 years old. Mangfei is one of Yongde high mountains. Using traditional processing techniques -“sha-qing”(kill-green) in wok and sundried and carefully pressed to this 400g cake. Smell of dry leaves is strong and great. Tea soup is yellow green, sparkish clean and fragrant. Full, thick, with fast huigan. Aftertaste is floral sweet. This tea have some fantastic cooling effect in mouth when you drink it, as if in the Mangfei mountain covered with fog


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Eternal Spring
27.03.2013 13:16:44
Eternal Spring

Tea from the misty mountain

5 stars 4.5 This review helped: 0 / 0

The cake is loosely pressed. The infusion has a slightly smoky taste. It leaves a sweet aftertaste in the mouth. Huigan is really fast. Interesting is the cooling effect, especially when you think of the mountain covered with mist. It is strongly stimulative tea. Very tasty. 400 g cake provides much material and $ 18.50 is also very favorable price. I highly recommend it.

Gaiwan 170ml, 7g of tea, wash 10s, 15s/5s/10s/15s/20s/25s/35s


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„I found my early blogging efforts, basically writing down my impressions of the tea I drank every day, to be a worthwhile exercise – it helps me process what I’ve had and what I thought, and once in a while I go back to my own ideas back then and realize how I have developed as a drinker, as well as how a tea may have changed over time. Many of my earlier perceptions are flawed, if not outright wrong, or at least have been modified over time by my experiences since then. Writing about it constantly here helps me work through those thoughts.“

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Source Web: MarshalN. A Tea Addict’s Journal: Blogging seriously about tea[online]. Available on WWW: <http://www.marshaln.com/>. [q899] [s95]





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„The terms "Xiao shu" (small tree) and "tai di" (terrace plantation) are often interchangeably used, but they should be given separate meanings. "Tai di" connotes high intensity farming, with the entire slope cleared & terraced to plant hedgerows & use of pesticide & fertilizer. But in many gu shu growing villages, there are also new tea plantations which are too young to be called gu shu (ie. less than 100 years old), but they aren't exactly "tai di" either. Many of these plants are growing next to old trees, in a bio-diverse forest clearing, with lots of space around them, not all are sprayed & fertilized. In the future, they will grow into "gu shu", until then we should call them "shen tai xiao shu" (naturally grown small trees)“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q936] [s107]

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