2007 Jingmai Qiao Mu “0502”

3.5 stars  3.5  1 review  Added 19.05.2013 by sypalino, Tea status: [191] A 6012x
2007 Jingmai Qiao Mu “0502”
2007 Jingmai Qiao Mu “0502” 2007 Jingmai Qiao Mu “0502” 2007 Jingmai Qiao Mu “0502”
2007 Jingmai Qiao Mu “0502” 2007 Jingmai Qiao Mu “0502” 2007 Jingmai Qiao Mu “0502”

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: mid-April 2007

Producer: Lancang Tea Factory

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , ,

Description:

Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as raw material, this traditional stone pressed cake is one of the most attractive raw puerh in our store. When make the tea, the house can be filled with fruity fragrance. It is a very enjoyable experience. Bright yellow infusions, with honey sweet taste and light apricot aroma, rich and balanced. After 4 years dry storing in Kunming, 0502 is very good for drink now. And this tea will be continued to improve with aging.


  •   Display count: 6012  


sypalino
19.05.2013 22:43:15

2007 Jingmai Qiao Mu “0502”

5 stars 3.5 This review helped: 0 / 0

I bought two cakes about two years ago. I did not manage to prepare it for my full satisfaction, tea was quite good, but there was quite bitterness. I put it away, and from time to time I am trying to sample it again. Now, after about two years, there is the new smoky component, quite pleasant, but it's on the edge ;-)

My preparation was: 7g/130 ml Yixing teapot, water 95 and about 20/10/15/25/30/40/50/60/75. Maybe it could help to prepare it with colder water. I will give it a try and let you know.


Was this review helfule? Yes / No





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Quotes - Pu-erh


„Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.“

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