2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g

5.0 stars  5.0  1 review  Added 25.07.2013 by Eternal Spring, Tea status: [226] A 7768x
2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g
2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g 2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g 2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g
2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g 2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g 2004 Jin Hao Feng Huang Ripe Puerh Tuo Cha 100g

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Production 2004

Producer: Nan Jian Tea Factory

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , ,

Description:

The best ripe tuo cha this factory has ever made. The 801 product line is well known for the highest grade of leaves and mellow taste. Handpicked in high mountains (more than 2000 meters high mountain area in Wuliangshan), large leaf tea. Finely and traditionally processed. After 7 years aging, the tea produces sweet, smooth taste and aged fragrance of dried longan. A full deep ruby colored liquor with nice aroma.

Very good storage in Kunming!

Such a good tea is quite rare now. Jin Hao Tuo won the gold medal in the 1th Chinese (Zhongshan) International Tea Culture Expo(2009).


  •   Display count: 7768  


Eternal Spring
18.12.2013 12:43:08
Eternal Spring

Excellent Fruity Tuocha

5 stars 5.0 This review helped: 0 / 0

Wet leaves are producing beautiful fragrance of honey and tropical fruits without any earthiness.

The flavor is very delicate fruity without distractions. There is a mild astringency in the first and second infusion. There is also maturity and roundness in the taste. Aftertaste is intensely fruity.

The taste is sweet, after the third infusion it reminds me the taste of caramel.

Excellent fruity tuocha. Price $11.9 for 100g.


6g per 150ml - rinsing - 15s/10/12/15/20/30/40


Was this review helfule? Yes / No





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Quotes - Pu-erh


„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q494] [s62]





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„Gyokuro (玉露, Jade Dew) - Gyokuro is a fine and expensive type that differs from Sencha (煎茶) in that it is grown under the shade rather than the full sun for approximately 20 days. The name "Gyokuro" translates as "jade dew" and refers to the pale green color of the infusion. The shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase, while catechins (the source of bitterness in tea, along with caffeine) decreases, giving rise to a sweet taste. The tea also has a distinct aroma.“

Source Web: Japanese green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q468] [s61]

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