2000 CNNP 7532 Tiepai

4.5 stars  4.5  1 review  Added 22.04.2014 by sypalino, Tea status: [350] A 4162x
2000 CNNP 7532 Tiepai
2000 CNNP 7532 Tiepai 2000 CNNP 7532 Tiepai 2000 CNNP 7532 Tiepai

Category: Pu-erh

Country: China

Province: Yunnan

Producer: CNNP

Shop: White 2 Tea

White 2 Tea

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Description:

This tea most closely resembles CNNP 7532, but we are labeling it as tiepai [pasted brand] because it is too difficult to pinpoint the exact origins of the cake and we do not want to misrepresent it. Stored in Guangdong province, this tea has a slight humidity to it, but the cakes and tea are very clean. Some cakes have a neifei [inner ticket] buried in the middle of the cake, some are on the surface, and one cake we opened did not have a neifei.


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sypalino
22.04.2014 10:52:54

2000 CNNP 7532 Tiepai

5 stars 4.5 This review helped: 0 / 0

The tea was stored in a humid environment, dry leaf smells quite earthy. Individual brews are beautifully clear, color is orange to deep red, the flavor is beautifully nutty with a hint of earthiness, it slightly tickle in my throat. The tea has a very relaxing cha-qi and great stamina.
Excellent tea for, I'd say, a fair price.

5g/110 ml yixing

flush - 10s/15/10/15/20/25/25/30/40/50/60


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Quotes - Pu-erh


„Mr. Gao pointed out some caterpillars that were fattening themselves on tea leaves. “No pesticides used here.”“

caterpillars-eating-tea-leaves_md
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>. [q932] [s107]





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„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q499] [s62]

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