2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake

4.0 stars  4.0  1 review  Added 08.08.2013 by sypalino, Tea status: [238] A 5019x
2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake
2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake 2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake 2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake
2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake 2003 CNNP "Yi Wu Old Tree Round Cake" Raw Aged Pu-erh tea cake

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: spring 2003

Producer: CNNP

Shop: Yunnan Sourcing

Yunnan Sourcing

Tags: , , ,

Description:

Probably a small tea factory in Yi Wu area pressed this cake under the "zhong cha" label in 2003. Entirely spring 2013 Yi Wu mountain material. Stored in Jing Hong until 2012 when it was purchased by Yunnan Sourcing and brought to Kunming. Nice balanced traditional (wetter) storage. Nicely aged but without any moldy or off smells. Camphor and delicate aromas when brewed. Sweet thick tea soup. An enjoyable tropical stored tea!


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sypalino
08.08.2013 11:10:55

2003 CNNP Yi Wu Old Tree Round Cake

5 stars 4.0 This review helped: 0 / 0

According to the seller it is a wet stored tea and really, when you open the bag with the sample you can smell strong earthiness fading away. Leaves smell intensely sweetly and earthy after rinsing. The brew is dark brown (like wild honey), pleasant sweet taste, you can feel slight maturity (camphor), earthiness is surprisingly very lightly in the background. Infusions are quite full, the tastiest were 3rd and 4th one, but even then the taste is very good and full bodied. You can feel a cooling effect in the mouth, generally the tea had an easing effect on me. It is an interesting tea that is certainly worth at least trying.

yixung 100 ml, 10s rinse - 15/10/20/30/35/40/50/60/90


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Quotes - Pu-erh


„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.“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q499] [s62]





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Quotes

„Smell:
The hot tea leaves: after pouring the tea from the gaibei. Again, a different smell! You can also smell the empty gaibei: a strong smell means that the leaves could have been brewed a few more times.
The empty cup: you can use it as a wen xiang bei! The empty pitcher can also be used as a big wen xiang bei!“

Source Web: Tea Masters Blog. Gong fu cha brewing: the 5 senses[online]. 2005. Available on WWW: <http://teamasters.blogspot.com/>. [q868] [s91]

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