2013 Spring Mengsong Baotang Gushu Maocha

4.5 stars  4.5  1 review  Added 25.07.2013 by Eternal Spring, Tea status: [221] A 2348x
2013 Spring Mengsong Baotang Gushu Maocha
2013 Spring Mengsong Baotang Gushu Maocha 2013 Spring Mengsong Baotang Gushu Maocha 2013 Spring Mengsong Baotang Gushu Maocha
2013 Spring Mengsong Baotang Gushu Maocha 2013 Spring Mengsong Baotang Gushu Maocha 2013 Spring Mengsong Baotang Gushu Maocha

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: March 2013, Baotang, Mengsong, Menghai

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , , ,

Description:

Mengsong is one of the oldest ancient tea area in Menghai. Baotang old village is located next to the ancient tea garden. The ancient tea gardens are at an altitude of 1800 meters above the mountains. We tasted many kinds of Maocha and this is one of the pure Gushu(Ancient tea trees) tea samples. This tea has soft texture - mildly sweet and flowers aromas. Slightly bitter, cool and refreshing feeling left in the mouth.


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Eternal Spring
06.11.2013 16:27:38
Eternal Spring

Mengsong Gushu Maocha

5 stars 4.5 This review helped: 0 / 0

After 2013 Chawangpu "Shuang Shu", which is a blend of Jingmai and Mengsong, I reached for the bag of gushu maocha from Mengsong Baotang.
The beautiful fresh scent faded away from the bag when unsealed, it smells something like a green tea. I was very careful with the bag of macho not to crush leaves. They are really great, up 5 cm long. Smell of dry leaves is very pretty. I put more maocha on the table and I was enjoying beautiful material and honey - floral scent of very long leaves.
After flush, wet leaves smell realy great. It is a concert of flower, honey scents.
The first infusion 15s – infusion is very soft, fresh. It nicely slips into the stomach and then it fills mouth with sweetness. There is no trace of bitterness in the aftertaste, just a sweet, floral flavor. Cha Chi is warming my belly.
The second infusion 7s - after swallowing there is a flash taste of roses for a short moment ... Now; the infusion contains a delicate bitterness of wild leaves. You can observe a cooling effect after inhaling via mouth. At the end there is dryness and intense sweetness coming from the throat. Tea has great energy – my belly is shining as a bulb and slowly activates the head.
The third infusion - 15s - bitterness is quite strong, it significantly stimulates salivation. I am trying to identify a specific fresh flavor that is returning to my nose after a sip of tea .... It's like a freshly laundered clothes :D... which then changes into a sweetness in the mouth.
Fourth - 20s – infusion is now dark yellow, very full flavor, fruity - floral tones, astringency on the tongue. Energy has already reached the top of my head.
Fifth infusion 25s, 30, 40 , 50, 60.
It was a pleasant tea time while studying Mengsong area.


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Quotes - Pu-erh


„Hui Gan 回甘, Hui Tian 回甜, Sheng Jin 生津, & Hui Yun 回韻…In literally term, Hui Gan, sometimes referred to as Hui Wei, is to reflect sweetly on a past event. Borrowing from the term 'to reflect', Hui Gan in tea is, simply put, a reflection on the sweetness of the tea - when one drink the tea, when the tea slides through the cavity of the mouth into the throat, there comes, after a short while, a sweetness that rises up from the throat. This sweetness is sometimes accompanied with a fragrance. Do not keep the upper and lower mouth pressed together when sipping tea, but create a cavity instead by lowering the jaw. Let the tea wash over the entire inside of the mouth, and then direct the tea to slide from the sides of the jaw into the throat. While holding the empty cavity, breathe out instead of in after you swallow the tea, there is warmth in the breath accompanied by a fragrance, and the same fragrance that rises up from the throat. This is Hui Gan.“


Source Web: 凱聞. My Life as A Tea Leaf: The Ineffable, Effable, Effanineffable...[online]. 2006. Available on WWW: <http://tarikteh.blogspot.cz/2006/07/ineffable-effable-effanineffable.html>. [q166] [s39]





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„Sencha (煎茶, decocted tea) - The first and second flush of green tea made from leaves that are exposed directly to sunlight. This is the most common green tea in Japan. The name describes the method for preparing the beverage.“

Source Web: Japanese green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q467] [s61]

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