Luo Shui Dong 2012 Spring

4.0 stars  4.0  1 review  Added 20.02.2014 by Eternal Spring, Tea status: [331] A 3318x
Luo Shui Dong 2012 Spring
Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring
Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring
Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring
Luo Shui Dong 2012 Spring Luo Shui Dong 2012 Spring

Category: Pu-erh

Country: China

Province: Yunnan

Shop: Tea Urchin

Tea Urchin

Tags: , , , ,

Description:

This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a famous puer producing village in Yiwu. The farmers here are primarily Han ethnicity, known for their excellent hand-processing technique. This early spring tea produces is a clear bright yellow liquor, with a sweet, buttery mouthfeel. Because it is easy to drink when young, Luo Shui Dong is a good entry point for those new to sheng (raw) puer, or those who don’t like bitter or astringent flavors.


Steeping:

We recommend 8grams of tea for a 100ml teapot or gaiwan. Use boiling hot water. This tea can be re-infused at least 10 times


  •   Display count: 3318  


Eternal Spring
21.02.2014 13:59:58
Eternal Spring

Chickens

5 stars 4.0 This review helped: 0 / 0

Very nice scent of steamed leaves, flowers, honey.

The leaves are beautifully green and vibrant.

Mild astringency. Honey flavor returns back to your nose. You can feel tea in the chest, as if did not reach the stomach and settled in the chest, where it warms up the body. It has a nice energy that can be observed already after the second cup.

For longer times, there is a stronger bitterness and astringency, but they are not uncomfortable. Obligate dry feeling of younger Sheng is also present.

The best infusions were between 2nd and 4th cups. Brew was then weaker.
I was pleased with its energy and sweetness that stays a long time in the mouth. Price is $70 per 357g.


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Quotes - Pu-erh


„Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can be done by a hydraulic press, which forces the tea into a metal form that is occasionally decorated with a motif in sunken-relief. Due to its efficiency, this method is used to make almost all forms of pressed pu'er.“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q504] [s62]





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Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q596] [s78]

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