Home > Teas > Pu-erh > 2016 Myanmar Jingdong Xiao Bing Cha 200g >

2016 Myanmar Jingdong Xiao Bing Cha 200g

0.0 0 reviews Added 15.09.2016 by Eternal Spring, Tea status: [488] A 887x

2016 Myanmar Jingdong Xiao Bing Cha 200g

Category: Pu-erh

Country: Myanmar (Barma)

Producer: Mingshan tea house

Shop: Cha Wang Shop

Tags: Sheng - Raw Puerh , Cake

Description:

The raw materials of this cake came from Jingdong, Myanmar, just west of the Xishuangbanna. The tea is not expensive but does not come by easily. Nowadays border tea is very popular on the market, Myanmar tea is very good to be used for blending. There is a particular recipe for "Lao Ban Zhang" is blend Myanmar tea with Naka and Lao Man E.

It tastes a little bitter with rich aroma of mountain flowers. Mellowness with a pleasant finish, no astringent.

This tea is made by Mingshan tea house. 200g per cake, 5 cakes in one bamboo tong.

Display count: 887

Lao Banzhang 2004 Bamboo Tube

1 review

Lao Banzhang 2004 is a pu-erh pressed into bamboo tubes. Mighty and rich tea soup...

2005 Boyou TF 0508M Ripe Puerh Cake

1 review

Boyou was founded in 2005, now is one of the factories which still adhere to the...

1980's Zhongcha 8653 (HK/Malaysian

0 reviews

Produced in the mid-late 1980's, these cakes were stored for the first 10-15 years of...

2015 Chawangpu Bada Lao Yu Xiao Bing

1 review

Lao Yu (老妪) : old woman Material for this cake came from a small Bulang...

2005 Xiaguan Yushang Tuo

0 reviews

This 200 gram tuo [nest shaped] tea from Xiaguan Tea Factory was stored in Guangzhou...

2013 A few Single Trees (maocha)

1 review

This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees...

„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“

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>. [q934] [s107]

Quotes Tags: Pu-erh, Gushu, Tea production

Pu-erh Tea Cultivation in Yunnan

Quest of Wild Tea in Yunnan

Tea Mountains

How to season a Chinese clay teapot

Remember what tea did you drink year ago?

Create your own collection of favorite teas and keep the track what you have drunk.

How to add a tea?

Public or Private tea catalogue?

We will help you with tea selection.

Do you like quality loose tea?
We will help you to find the right one for you. Be inspired by tea ratings of other tea lovers. Rating stars could help you. 5 stars 5 stars

More tea reviews

01.01.2016 @ 18:14:35 - Eternal Spring:
WeRateTea.com wish you all the best for 2016!...

07.12.2015 @ 09:07:02 - sypalino:
I decided to taste this tea 2 weeks after delivery. The cake is lightly pressed, so...

09.11.2015 @ 21:58:19 - Eternal Spring:
Comparison of 2013 Bada Pu-erh.sk with <a...

09.11.2015 @ 09:34:07 - Eternal Spring:
Lao Yu 2013 is now about 2,5 years old tea and out of this 1,5 year stored in Europe....

09.11.2015 @ 09:33:11 - Eternal Spring:
Comparison of all three Lao Yu is now done :)

15.10.2015 @ 11:06:37 - Eternal Spring:
2015 Chawangpu Collection – I can only tell, that all teas are very good :)

09.10.2015 @ 10:31:19 - Eternal Spring:
It was quite long and difficult tasting to make a decision… There is still quite...

24.01.2015 @ 16:55:57 - Eternal Spring:
WeRateTea.com wish you all the best for 2015!...

30.12.2014 @ 17:19:22 - Eternal Spring:
"FT(For Taiwan)" means this brick was a special order of "Fei Tai" Company. Fei Tai...

13.08.2014 @ 18:24:28 - Eternal Spring:
We compared two teas from Youle. 2005 Jinuo Shan You Le "Red Sun Drum" and 2009...