2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g

4.5 stars  4.5  1 review  Added 02.10.2013 by Eternal Spring, Tea status: [278] A 4973x
2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g
2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g
2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g
2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g
2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g 2013 Chawangpu "Shuang Shu" Xiao Bing Cha 200g

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: Mengsong - At the end of March 2013, Jingmai - 4th April 2013

Producer: Cha Wang Shop Exclusive Products

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , , , ,

Description:

This is the first time we made blending raw puer cake, so we took advice from a more experienced tea seller, who is also a friend. He offered many high quality Maocha from Mengsong area. The materials we chose came from the highest altitude (1860m) place, next to the Naban river national nature reserve. Far away from noise and pollution!

Jingmai tea came from the same tea-maker as last year. We watched them only pick ancient trees for us. All the tea leaves are from one single tea garden. The owner is very proud of his beautiful garden and a very tall king tree.

This blend incorporates selected materials from two different places to provide roundness of taste. Jingmai ancient tree tea and Mengsong ancient tree tea, one to one. A tea with the most stable quality and a tea with the greatest potential. They all have the same floral flavor but different structure. Mengsong added enough depth to Jingmai, Jingmai softening Mengsong and making it move. A satisfying richness and depth of flavor create harmony and balance in the tea. These, in turn, help to improve the taste and brings new strength to the cake.


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Eternal Spring
07.10.2013 12:37:37
Eternal Spring

Jingmai and Mengsong

5 stars 4.5 This review helped: 0 / 0

I was really pleased by the tea from Jingmai last year- it was the cake - 2012 Chawangpu Jingmai Gu Shu Xiao Bing Cha 200g - 5 stars rating, so I was very curious about this tea which is blend of Jingmai and Mengsong . Both areas are separated by about 50km west and east from the road linking Menghai and Lancang . Jingmai is an alpine area, where the original tea forest is growing with trees several hundred years old. The original area of old tea trees is now surrounded by the newly planted tea bushes. Jingmai is recently gaining popularity. Local government is investing a lot in infrastructure and tourism is on ascend. But as stated by the manufacturer, the material for this tea was collected in mountainous areas far from the "noise and pollution”. In case of Mengsongu the material come from the tea trees growing 1,860 meters high, near the nature reserve Naban River Watershed National Nature Reserve. The aroma is very intense. The more you inhale the more intense it smells. The smell is floral with a sweetness of honey. Jingmai tea adds its floral aroma to the tea. The pleasant floral taste remains on the tongue long after the first cup. The taste is full, balanced. There is a mild bitterness on the tongue after the second cup. After the third cup the bitterness disappears. Hui gan is fast, there is an intense sweetness in the aftertaste and long lasting floral flavor. Regarding energy, the tea has not such power as Jingmai from the last year (2012). Energy is more "cultivated ", it nicely opens "Bai Hui " (Hundred Convergences). I liked the tea. Price $40 is little bit higher for 200g Xiao Bing.

Flush 5s - 20s, 7, 10, 15, 20, 25, 30, 35, 40, 50, 60


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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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„Yunnan Tea Company standardized the trade number for Pu Erh Tea in 1976 for the purpose of export. Each bingcha has 4 digits: the first 2 digits indicate the manufacturing year, the third digit indicates the leaf grade, the last digit indicates the tea factory (e.g. Kun-Ming 1, Meng-Hai 2, Xia-Guan 3, Pu Erh 4). The loose-leaf tea has 5 digits with the third and fourth indicating the class level of raw materials. Examples of early trade numbers for Puerh Tea are 7452, 7562, 7572, 75671, 76563.“

Source Web: Pu-erh.Net. Puerh History: Noteworthy Facts[online]. Available on WWW: <http://www.pu-erh.net/sections.php?Choice=Puerh_History>. [q741] [s82]

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