2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha

5.0 stars  5.0  1 review  Added 22.10.2013 by Eternal Spring, Tea status: [282] A 5732x
2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha
2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha 2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha 2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha
2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha 2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha 2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha
2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Spring 2003, 100% YiWu

Producer: CNNP

Shop: LongFeng.cz

LongFeng.cz

Tags: , , ,

Description:

Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing performed hydraulically, tea, however, can be fairly well divided.
Leaf: excellent quality leaves with a very good share of buds, the overall appearance is neat and uniform. Scent of dry leaf is medium strong, harmonious, floral with hints of dark fruit and cane sugar.
Infusion: Color is golden honey, the smell fully corresponds with the smell of dry leaf, as opposed to the more perceptible dark tone. Infusion’s flavor is strong and powerful, rich, fairly typical for puerh from Yi Wu. There are present characteristic tones of dark fruits, forest honey, spices and rare floral traces.
Ageing: There is a big potential for the further aging of this tea, I recommend at least the next 20 years, but it is also absolutely delicious now for immediate drinking.

Note: The real weight is about 320-350 grams. This tea is placed among the best tea CNNP years 1999 - 2003 and also among the best tea from Wu Yi in 2003. Tea is the Newborn Pu-erh Yearbook 1998 - 2003 listed as Yiwu Ardor, but it's probably a typo.


Steeping:

This tea is slightly more difficult to prepare. Can be prepared as any other archival sheng pu-er. While breaking up a pu-erh cake it is important not to break leaves. Also it is necessary to pay attention to dosage and steeping times to prevent over steeping. It is then reflected as bitterness in the infusion.


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Eternal Spring
22.10.2013 10:53:08
Eternal Spring

Archive Puerh Tasting

5 stars 5.0 This review helped: 0 / 0

Wet leaves initially released mature scent that gradually changed into a very pungent smell of honey and fruits. Taste is mellow, very round, honey-sweet. Hui Gan is immediate, nice return of sweetness from the throat, while the cooling effect is appearing on the tongue. There is astringency at the end of the first cup, indicating further potential for aging. My sample was quite broken, so there was bitterness in the taste after longer steeping times. Wet leaves smell minty after the fifth infusion. Cooling effect is very strong in the mouth. Tea’s energy is great, very stimulating, my heart beats really fast :-) It is worth trying. It was a great experience. The price is quite high $0.8 per 1g.


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Quotes - Pu-erh


„Smoothness, Softness and Character of Puer Tea
Puerh tea is a type of post-fermented tea. When stored in the correct environment the tea, over time will change, hence - post-fermented. Due to this, the bitterness and astringency will slowly transform. The flavour will soften, become more mellow, rich, the character will become more rounded and mature.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q770] [s84]





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Quotes

„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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