2013 Spring Hekai Gu Shu Mao Cha

4.5 stars  4.5  1 review  Added 06.01.2014 by Eternal Spring, Tea status: [317] A 4434x
2013 Spring Hekai Gu Shu Mao Cha
2013 Spring Hekai Gu Shu Mao Cha 2013 Spring Hekai Gu Shu Mao Cha 2013 Spring Hekai Gu Shu Mao Cha
2013 Spring Hekai Gu Shu Mao Cha 2013 Spring Hekai Gu Shu Mao Cha 2013 Spring Hekai Gu Shu Mao Cha
2013 Spring Hekai Gu Shu Mao Cha

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: 2013 Hekai, Menghai

Date of production: Late March 2013

Producer: Cha Wang Shop Exclusive Products

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , , , ,

Description:

The mao cha were picked on the same day from the same tea garden. Light yellow liquor with rich scents of wildflowers; approachable, with a soft, smooth mouthfeel; fresh, delicate taste. This excellent sample will help to know the taste of Hekai tea.


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Eternal Spring
06.01.2014 15:17:28
Eternal Spring

Bitter, sweet and full of energy - Hekai

5 stars 4.5 This review helped: 0 / 0

Dry leaves are huge. Some leaves are up to 5cm long. Time to time you can find yellow leave. The smell of dry leaves is fruity-sweet. Rinsed leaves smell very intensely fruity and sweet after honey. Much like maocha from Mengsongu.

The first infusion 20s . Lighter infusion, very delicate astringency on the tongue and the sweetness in the aftertaste. Delicate floral taste.

The second infusion again 20s – infusion has a sparkling yellow color and the taste is still soft. There is a pronounced astringency and bitterness at the back of the tongue. In the aftertaste there is a mix of sweetness with the bitterness of wild tea trees – “Gu Shu”. Sweetness is coming back into the mouth from throat – “Hui Gan”. The bitterness remains in the mouth for a long time and is very intense with woody tones.

The third infusion - a distinctive taste, astringency is very intensive and it blends into bitterness – “Ku Se“. The energy - “Cha Qi” - is coming directly in the head. You can still feel it even after 7th and 8th cup. Tea has a great energy. Bitterness is less pronounced in further infusions but still preset in the mouth.

Comparing this Hekai maocha to MengSongu, Hekai has more pronounced bitterness, it is not so honey-sweet and fragrant. For subsequent infusions there are mushroom tones present in the aftertaste on the tongue.
Simply great stuff with great potential for aging.


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Quotes - Pu-erh


„Pu-erh is typically made through the following steps:
1. green/raw 青普: sun fixation 曬青 > rolling 揉捻 > sun drying 曬乾:
2. dark/ripe 熟普: sun fixation 曬青 > rolling 揉捻 > Wo Dui (piling) 渥堆 > sun drying 曬乾:
3. added processes: green and dark pu'er can be compressed/shaped into cakes and aged.“

150px-Haiwan_bingcha_md



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„Standard Tuocha tea were defined to weigh 100 gram each. Five make 1 Tong.“

Source Web: Pu-erh.Net. Puerh History: Noteworthy Facts[online]. Available on WWW: <http://www.pu-erh.net/sections.php?Choice=Puerh_History>. [q747] [s82]

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