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NaKa 2013 autumn

5.0 stars  5.0  1 review  Added 12.02.2014 by Eternal Spring, Tea status: [328] A 2452x
NaKa 2013 autumn
NaKa 2013 autumn NaKa 2013 autumn NaKa 2013 autumn
NaKa 2013 autumn NaKa 2013 autumn NaKa 2013 autumn
NaKa 2013 autumn NaKa 2013 autumn NaKa 2013 autumn
NaKa 2013 autumn NaKa 2013 autumn NaKa 2013 autumn

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Autumn 2013

Shop: PU-ERH.sk

PU-ERH.sk

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Description:

The Naka king makes its way with a robust and specific taste even in the autumn season. Very powerful tea that despite it's overwhelming strengh makes you calm and quiet. Sweetish and very pleasant aftertaste. Nicely made leaves are visible from the first sight, strong stalks and veins are apparent in this high mountain gushu pu-erh tea.


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Eternal Spring
26.02.2014 21:20:29
Eternal Spring

Autumn but still excellent NaKa 2013

5 stars 5.0 This review helped: 0 / 0

I'll start from the end. When I was examining spent tea leaves I could not any. There were just buds or top stems. So it was finally clear where the great stamina and energy came from ... ;-)

The first infusion got cloudy after a few minutes, which is the first good sign of "solid" tea.

The second infusion is much more aromatic - flowers, honey. The astringency is more pronounced, but still enjoyable. There is a feeling of dryness on the tongue with a pleasant bitterness in the mouth. After ingestion there is a return of intense sweetness back in the mouth.

Tea contains a large number of buds and has great energy. It warms the stomach and at the same time is my head buzzing like a bee hive :-) The tea has a very strong sweet aftertaste in the mouth.
After 5 cups I took a break and went for a walk with the dog. It was a nice leisurely walk.

The bitterness is nicely balanced with sweetness and astringency. You can observe a taste of herbs in later infusions.

Tea has a great endurance. You can prepare 15 delicious cups. It's a drink for the whole day. It’s very good tea.


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Quotes - Pu-erh


„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q503] [s62]





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„Most of the meditation techniques are using the very same principles we need to perform a good gongfu cha: calm, concentration and a ritual. No wonder we can achieve a very similar outcome! Under good conditions, what emerges is our real Me, speaking from the bottom of our heart. We become the Chinese ideal, a zhen ren, a true man (or woman). We have no needs, no desire. We are fulfilled with the simple happiness of a cup of tea.“

Source Web: Tea Masters Blog. Gong fu cha brewing: the 5 senses[online]. 2005. Available on WWW: <http://teamasters.blogspot.com/>. [q874] [s91]

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