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Luo Shui Dong 2012 Spring

4.0 1 review Added 20.02.2014 by Eternal Spring, Tea status: [331] A 5365x

Category: Pu-erh

Country: China

Province: Yunnan

Shop: Tea Urchin

Tags: Gushu , Sheng - Raw Puerh , Cake , Yìwǔ , 2012

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: 5365

Eternal Spring
21.02.2014 13:59:58

Verified reviewer

Chickens

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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„Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can be done by a large heavy stone, carved into the shape of a short cylinder with a handle, simply weighs a bag of tea down onto a wooden board. The tension from the bag and the weight of the stone together give the tea its rounded and sometimes non-uniformed edge. Due to the manual labor involved, this method of pressing is often referred to as: "hand" or "stone-pressing", and is how many artisanal pu'er bǐng are still manufactured.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q506] [s62]

Quotes Tags: Pu-erh

Tea Mountains

Glenn McKenna. Puerh Paste

Quest of Wild Tea in Yunnan

How do they make it? Puer Tea Production

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