2015 Spring Xiao Hu Sai Old Tree Cake 357g

0.0 stars  0.0  0 reviews  Added 09.11.2015 by Eternal Spring, Tea status: [455] A 2070x
2015 Spring Xiao Hu Sai Old Tree Cake 357g
2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g
2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g
2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Xiao Hu Sai village, Lincang, Yunnan

Date of production: 4/2015

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , ,

Description:

This cake is made by friend´s shop in small quantity just 150kg in total. First spring harvest from Xiao Hu Sai village, trees from single garden and age 80-120 year. Pure hand made , sun dried and stone pressed. Strong aroma, powerfull but balanced, thick, sweet, fast huigan, Aftertaste is long,For people who enjoy power of your raw puerh tea, this can be an great choice. In other way we can recommend it for storage for drinking after 10-15 years.

This tea is wrappered in white paper without neifei.

Production date: 4/2015
Harvest Area : Xiao Hu Sai village, Lincang, Yunnan
Weight : 357g per cake, 7 cakes in bamboo tong


  •   Display count: 2070  






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Quotes - Pu-erh


„Pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q489] [s62]





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Quotes

„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q499] [s62]

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