2015 Chawangpu Bada Lao Yu Xiao Bing

4.0 stars  4.0  1 review  Added 05.10.2015 by Eternal Spring, Tea status: [421] A 2975x
2015 Chawangpu Bada Lao Yu Xiao Bing
2015 Chawangpu Bada Lao Yu Xiao Bing 2015 Chawangpu Bada Lao Yu Xiao Bing 2015 Chawangpu Bada Lao Yu Xiao Bing
2015 Chawangpu Bada Lao Yu Xiao Bing 2015 Chawangpu Bada Lao Yu Xiao Bing - 2015 ChawangPu collection 2015 Chawangpu Bada Lao Yu Xiao Bing - Comparison of Lao Yu 2013, 2014 and 2015

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: march 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 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.

Taste of this tea is full, strong with bitterness, huigan is fast and sweet. Slightly smoky in the taste, like in 2013 and 2014, owners of 2013 version of Bada Lao Yu will know this slightly smoky taste will go fast out from the taste.

Stone pressed in Menghai.
Production date : March, 2015
Harvest Area : Bada, Menghai
Weight : 200g per cake, 5 cakes in bamboo tong


  •   Display count: 2975  


Eternal Spring
09.11.2015 09:06:48
Eternal Spring

Old Woman the third time

5 stars 4.0 This review helped: 0 / 0

This tea is called “Old Woman” after grannies who are harvesting this tea in one of Bulang’s village in Bada mountains. This is actually the third continuation of Lao Yu tea. The first Lao Yu was produced in 2013 and you can read about it here. The second Lao Yu 2014 is a bit different and you can read more here.

The first sip is sweet with slow approach of astringency. After swallow you can feel dryness in your mouth and bitter and herbal taste.

The other infusions are full, strong and thick. Outstanding bitterness mixed with fresh herbal and flowery taste. Great astringency. There is a little smokiness in the aftertaste.

Processing of Lao Yu is not quite perfect. The material comes from different families, which are preparing maocha by themselves. The quality can vary even in the single cake. It depends how carefully the material was homogenized. When I was comparing all three Lao Yu in testers (3g / 1 minute), Lao Yu 2015 was very smoky almost as burned. I don’t know if there was just a piece of burned tea in my cup. I haven’t tasted the same intensive smokiness in many other preparations in Gong Fu Cha style. Well, Lao Yu 2013 was also a bit smoky at the begging and now the smoke is absolutely gone.

Again, I have to say that this is great tea full of energy. Very stimulating energy, even with a flustering effect, it is quite something and your hard will beat fast. Well, there is this little smokiness, but I am not afraid of it to the future. It will be gone soon. I recommend this tea for aging. The price is superb $12.50 (2015)


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Quotes - Pu-erh


„Pu-erh shape - Melon, or gold melon - Its shape is similar to tuóchá, but larger in size, with a much thicker body decorated with pumpkin-like stripes. This shape was created for the famous "Tribute tea" (貢茶) made expressly for the Qing Dynasty emperors from the best tea leaves of Yiwu Mountain. Larger specimens of this shape are sometimes called "human-head tea" (人頭茶), due in part to its size and shape, and because in the past it was often presented in court in a similar manner to severed heads of enemies or criminals.“

150px-Golden_melon
Source Web: Pu-erh tea shapes[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q513] [s63]





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„Wo Dui - this new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10–15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method. “

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q484] [s62]

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