2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g

4.5 stars  4.5  1 review  Added 06.11.2015 by Eternal Spring, Tea status: [453] A 6307x
2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g
2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g 2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g 2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g
2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g 2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g 2006 Myanmar Kokang Mei Hua Bing Raw Puerh Tea 100g

Category: Pu-erh

Country: Myanmar (Barma)

Date of production: spring 2006

Producer: unknown, local production in Myanmar

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn), area about 20km outside from China. Kokang county was part of China for long time and is famous for ancient tea gardens. Nowadays the is tea from this area sell to Chinese market as most border teas.

Stored since 2006 in Kokang and this year (2015) sold to Kunming tea seller. This cake will surprise you with the quality and taste. Nice floral aroma, full body and thick,floral sweet with fast huigan.

This tea is powerfull and give many nice infusions !

100g per cake, 5 cakes in bamboo tong


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Eternal Spring
07.12.2015 21:09:37
Eternal Spring

Mini cake from Myanmar

5 stars 4.5 This review helped: 0 / 0

Kokang is located on west border of Yunnan province, about 150km west from Lincang and about 70km south from Dehong. It is low populated self-administrated zone of Barma with highest point in altitude 2548 m.

The cake is small but thick. Diameter is 7.5cm and width 2cm. There is Chinese character for tea on one side and star on the other. Pressing is quite heavy. Since, I injured my hand trying to break heavy pressed tea brick; I approach such teas with great respect. After a while of careful picking I succeeded to break off a few pieces of broken tea.

There is a light smoky scent in the dry tea. Rinsed leaves smell very fruity after dates and even tropical overripe fruits.

The taste of the first infusion is bold. I was surprised by the intensity of flavours in the first cup. It’s fruity and spicy character. Instant huigan, mouth is filled with sweetness, what is then returning back via nose. You can experience cooling effect while breathing over your mouth. Also you can feel energy just after the first cup.

The second cup – I have to shorten steeping time to 6s. The intensity of scents and taste is rapidly growing.

This tea reminds me with its character Xiaguan Jai Ji Tuo. I mean those better tuochas with fruity taste and without any smokiness (ie 2005 Xiaguan Jia Ji).

It is well produced tea with great energy and outstanding fruity taste. And even more it’s already 10 years old tea for a very good price of $6.50 for 100g (2015). Definitely recommend tasting.

I used too hot water for the first preparation and also longer steeping times. I used about 7g of tea for 100ml. The teas was then strong and too much aromatic. I recommend less tea, about 4g per 100ml, cooler water – 90°C and shorter steeping.


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Quotes - Pu-erh


„There is also a lack of formal definition for "gu shu." Some say "gu shu" should only refer to trees over 300 years of age, that is left to grow tall, and not pruned back. But in reality, most "gu shu" trees are cultivated, which entails annual pruning to encourage regrowth & lower branches for easy picking. A lot of "gu shu" on the market comes from trees as young as 100 years old, some of which is as short as 1.5m high. But a 100 year old tea tree growing in the wild can also grow higher than 3m high. Eventually the government will legislate what classifies as "gu shu." Until then, let the buyer beware!“

mr-gao_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>. [q937] [s107]





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„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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