1997 CNNP Big Red Mark Raw Puerh Cake

4.0 stars  4.0  1 review  Added 03.10.2013 by sypalino, Tea status: [280] A 4973x
1997 CNNP Big Red Mark Raw Puerh Cake
1997 CNNP Big Red Mark Raw Puerh Cake 1997 CNNP Big Red Mark Raw Puerh Cake 1997 CNNP Big Red Mark Raw Puerh Cake
1997 CNNP Big Red Mark Raw Puerh Cake 1997 CNNP Big Red Mark Raw Puerh Cake

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: 1997

Producer: CNNP

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

This cake is called "Da Hong Yin" or Big Red Mark. It's a blend from Banna area tea leaves and the raw materials are pressed into wooden molds that give them their irregular shape. The weight of these cakes are from 380g to 430g. The tea was stored in Hongkong traditional storage and then moved to Malasia. Its clean wet storage without white 'frost' on the surface.Aged aroma with hint of nutty, deep and clean tea soup. Smooth and sweet. The mouthfeel is complex, huigan is fast. After few infusions when the tea would be open, it is really enjoyable aged tea with good energy.
This tea was bought back to Kunming few months ago. Some Chinese sellers sold these cakes as more expensive late 80' s or early 90' s old tea!


  •   Display count: 4973  


sypalino
03.10.2013 13:04:23

1997 CNNP Big Red Mark

5 stars 4.0 This review helped: 0 / 0

It is already quite matured, wet stored tea. First it was stored in Hong Kong then in Malaysia. Dry tea has a fairly strong earthy aroma. The first infusion dominates by earthiness and considerable bitterness. Since the second infusion the earthiness gradually subsides and bitterness decreases. The taste of infusion consists of earthiness / maturity with a pleasant bitterness and nutty(?) aroma. The color of brew is beautifully dark red. The best infusions were 3rd, 4th and 5th, in about the 9th infusion the tea begins to fade. The tea has a lot of energy and worms you up nicely. I will rather wash the tea for 2 times for the next time. Tea is certainly good. It was nice tea time, although it is not exactly my cup of tea. Maybe it was too wet stored for me or I simply have not yet developed the taste for such archival teas to fully appreciate it. Anyway, I highly recommend at least trying.

Yixing teapot 110 ml/5g rinse 10s and 20/10/15/20/25/30/35/45/55/80/90


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Quotes - Pu-erh


„hui gan; 回甜 - Hui 回- return, come back, reply. 甜, gan-sweet. Together - sweet return, sweet aftertaste. Used generally to refer to the aftertaste of tea, be it sweet or not.“

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Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q612] [s78]





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„Pu-erh is typically made through the following steps:
1. green/raw 青普: sun fixation 曬青 > rolling 揉捻 > sun drying 曬乾:
2. dark/ripe 熟普: sun fixation 曬青 > rolling 揉捻 > Wo Dui (piling) 渥堆 > sun drying 曬乾:
3. added processes: green and dark pu'er can be compressed/shaped into cakes and aged.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q492] [s62]

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