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 3726x
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


„cha yi; 茶仪 - Tea ceremony. Not generally used to refer to the daily habit of tea making and drinking. Most habitual tea drinkers would be unlikely to use this term in reference to their tea-making activities. Not common parlance in Yunnan tea making circles“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q594] [s78]





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„Tea that is picked in the summer, often referred to as Yu Shui Cha, is not of high quality. In the rainy season, levels of sunshine are comparatively low so it is often not possible to sun dry tea so a wood stove is used to dry it. This can produce a smokey aroma and flavour. With time it will abate, but not considerably, so any smokey tea that one has not witnessed being made is probably best put to one side.“

Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q763] [s84]

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