2014 Chawangpu "Lao Yu" Xiao Bing Cha

4.5 stars  4.5  1 review  Added 05.10.2015 by Eternal Spring, Tea status: [419] A 3916x
2014 Chawangpu "Lao Yu" Xiao Bing Cha
2014 Chawangpu "Lao Yu" Xiao Bing Cha 2014 Chawangpu "Lao Yu" Xiao Bing Cha 2014 Chawangpu "Lao Yu" Xiao Bing Cha
2014 Chawangpu "Lao Yu" Xiao Bing Cha 2014 Chawangpu "Lao Yu" Xiao Bing Cha 2014 Chawangpu "Lao Yu" Xiao Bing Cha
2014 Chawangpu "Lao Yu" Xiao Bing Cha 2014 Chawangpu "Lao Yu" Xiao Bing Cha - Comparison of Lao Yu 2013, 2014 and 2015

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: March 2014

Date of production: pressed in Jan. 2015

Producer: Cha Wang Shop Exclusive Products

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , ,

Description:

Lao Yu (老妪) : old woman

Material for this cake came from a small Bulang minority village in Bada mountain. This village have very small quantity of tea trees that grow in the forest. Trees are relative old, but farmers cut the branches when trees get too tall. Tea trees are kept at easy-picking height because the tea is picked and made by old women in this village. They follow ancient ways to produce tea. Many of them make tea only for themself.

We selected and bought good materials from different families. They picked one bud and two leaves. This tea is nice example of old-time puer tea and traditions of Bulang minority.
2014 cake is a bit different with previous year. We keep nearly one year loose leaves "maocha" in Menghai town and pressed in Jan. 2015. Stone pressed in small tea factory.
Taste of this tea is full, strong with bitterness, huigan is fast and sweet.

Production date : March, 2014
Harvest Area : Bada, Menghai
Weight : 200g per cake, 5 cakes in bamboo tong (1kg)


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Eternal Spring
09.11.2015 09:05:07
Eternal Spring

Look in to the future

5 stars 4.5 This review helped: 0 / 0

This Lao Yu is a bit different comparing to 2013 and 2015 model. Processed tea in the form of maocha was stored more than one year in Menghai. The final pressing into 200g cakes was done in January 2015. Maocha matures more quickly and also differently. This is a common process used by big tea factories as Xiaguan and Menghai Dayi to speed up aging of their fresh products. Loose leaves access more air and humidity and that is why tea matures faster than in pressed form.

In case of Lao Yu 2014, the tea had enough time to move forward and that’s why we can have a sneak preview of Lao Yu’s future. The tea from 2014 is actually more matured than the oldest Lao Yu 2013. You can easily see difference in brew’s colour coming from testers.

 Comparison of  Lao Yu 2013, 2014 a 2105

Rinsed leaves smell fruity as overripe fruits.

The first sip will surprise you with a nice sweet character. Lao Yu is coming from BaDa mountains and you can taste it there. After a while here comes expected bitterness and astringency. The final aftertaste is sweet.

You can find a slightly matured taste in this tea. Well it definitely doesn’t taste like 1,5 years old tea processed normal way and aged as cakes. First three steeping are dominated by great astringency. You can sometime spot a trace of smokiness as well. Later steeping are herbal and bitter.

The tea is giving a way many full and tasty brews (10+). The energy is quite pronounced. Well, at the moment I consdire Lao Yu 2014 as the best model of all three available Lao Yu teas …. I must admit that Lao Yu 2013 is also very good and it’s drawing close…

Lao Yu 2013 is now about 2,5 years old tea and out of this 1,5 year stored in Europe. Well, I would say that 2013 is more settled and there is more complexity in the taste. It also contains bigger fruity body. But it lacks this slightly matured character of 2014. There is still quite enough of chaqi and astringency.

Lao You 2014 is a very good tea. Storing maocha before final pressing was good for this tea. The processing of Lao Yu’s maocha is generally not perfect and you can feel some smokiness just after pressing. There is not much smoke left in 2014. Considering the price it is very good material. Recommending for aging. The price is $17 (2015). I am looking forward to observe this tea.


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Quotes - Pu-erh


„cha yi; 茶仪 - Tea ceremony. Not generally used to refer to the daily habit of tea making and drinking. Most habitual tea drinkers would be unlikely to use this term in reference to their tea-making activities. Not common parlance in Yunnan tea making circles“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q594] [s78]





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„The terms "Xiao shu" (small tree) and "tai di" (terrace plantation) are often interchangeably used, but they should be given separate meanings. "Tai di" connotes high intensity farming, with the entire slope cleared & terraced to plant hedgerows & use of pesticide & fertilizer. But in many gu shu growing villages, there are also new tea plantations which are too young to be called gu shu (ie. less than 100 years old), but they aren't exactly "tai di" either. Many of these plants are growing next to old trees, in a bio-diverse forest clearing, with lots of space around them, not all are sprayed & fertilized. In the future, they will grow into "gu shu", until then we should call them "shen tai xiao shu" (naturally grown small trees)“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q936] [s107]

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