2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g

4.0 stars  4.0  1 review  Added 04.04.2014 by Eternal Spring, Tea status: [348] A 3261x
2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g
2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g 2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g 2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g
2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g 2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g 2012 Bulang Man Xin Long Wild Arbor Raw Puerh Cake 250g

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Man Xin Long village, Bulang mountain, Menghai

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , , ,

Description:

Product name (stamp on the wrapper) : Qi Zi Yuan

This cake come from natural growing tea garden in Man Xin Long, Bulang mountain. This tea is powerfull with nice aroma, full and strong, bitter with fast huigan and very good energy. Great for long term aging! This cake is in limited quantity


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Eternal Spring
05.06.2014 18:26:27
Eternal Spring

Bulang - Man Xin Long x Lao Yu

5 stars 4.0 This review helped: 0 / 0

The delicious aroma, sweet, fruity, slightly astringent overtones. Leaves are nice and pretty green.
The first infusion turbid after a while, it could be a sign of tea’s "strength". The taste is just slightly bitter, delicate astringency, sweetness. Fruitiness echoes in the back of the mouth and it is then returning via nose back into mouth when you swallow. Tea slips nicely into the throat and stops somewhere in the middle of the chest. Aftertaste is sweet with the transformation to astringency. It has moderate energy.

Tea tastes very good. The taste of Man Xin Long is more smoother, full bodied compared to the wilder flavor of 2013 Lao Yu, which also comes from Bulang area. But Lao Yu has far greater energy I must say. The price of Man Xin Long is $26 for 250g cake.

Lao Yu is clearly my winner in this comparison. It is also cheaper (Lao Yu is 200g Xiao Bing for $17).


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Quotes - Pu-erh


„Pu'er Tea; 普洱茶. That 'Puer Tea' was given this name suggests that historically this kind of tea - post fermented camelia sinensis assamica must have come from the south and west of Puer for there to have been any sense in transporting it through that city. The majority of good Puer tea still comes from the Xishuangbanna region. Puer County itself was not an historically important tea producing region.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q627] [s78]





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Quotes

„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q503] [s62]

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