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 4784x
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!


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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


„cha qi; 茶气 - Tea nature. The inherent energetic qualities in tea. That which makes it tea. Sometimes rather unsatisfactorily interpreted as 'tea energy'; translating qi as energy suggests perhaps a rather too narrow idea of qi but it is an interesting term to consider since many people use the term. Ideas and experiences of cha qi vary considerably; the taste of tea, the appearance of the leaves (particularly after steeping i.e. the life in the tea), any physical or psychological experiences one may have as a result of drinking tea are all aspects of cha qi. One cannot satisfactorily dissociate one from the other just as one cannot isolate sunshine from wind, which are both manifestations of weather, tian qi. If it did not have cha qi it wouldn't be tea, it would be something else. From a western point of view perhaps, cha qi is due, in some good part, to the presence of caffeine, theine, etc. The active constituents.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q590] [s78]





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„fa jiao; 发酵 - To ferment/fermented. Shu Puer tea is a made by a process of fermentation. Raw puer is referred to as hou fa jiao cha - post-fermented tea -which technically is said to be a mix of oxidation and fermentation.“

Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q604] [s78]

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