ManSa 2013 - blind tasting set 7

4.5 stars  4.5  1 review  Added 30.09.2013 by Eternal Spring, Tea status: [268] A 4231x
ManSa 2013 - blind tasting set 7
ManSa 2013 - blind tasting set 7 ManSa 2013 - blind tasting set 7 ManSa 2013 - blind tasting set 7
ManSa 2013 - blind tasting set 7 ManSa 2013 - blind tasting set 7 ManSa 2013 - blind tasting set 7
ManSa 2013 - blind tasting set 7

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: spring 2013

Shop: PU-ERH.sk

PU-ERH.sk

Tags: , , , ,

Description:

flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones, verry fancy tea, just like teas from Mansa are

this spring hand-pressing of pu-erh cakes was done in a very skilled manufacture in Yiwu, is more tight than previous years, there is more work for me when taking apart the tea leaves for samples, but for long term storage the tight pressing will allow keep longer the aromas, the tea leaves won't dry that much, during this tighter pressing the man standing on the stone press needs twice as much time to have the leaves trample down


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Eternal Spring
11.11.2013 10:57:21
Eternal Spring

Nuts

5 stars 4.5 This review helped: 0 / 0

The tea was part of Sheng 2013 Blind Tasting Set

Last sample - dry leaves smell fresh indeed as all previous seven samples – they are all this year's tea :-) Rinsed leaves are again releasing a concert of aroma of young puerh. It smells sweet after overripe fruit with a hint of herbs. The first infusion, this time there is no signs of bitterness, just sweetness as usual and dryness on the tongue. There is a delicate nutty flavor in the colder brew. There is a pleasant sensation of sweetness in the mouth after the first infusion. The second infusion – it has pleasantly grown up in abundance and still no bitterness. There is just a pleasant astringency and dryness. Pleasant Hui Gan after the second cup.


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Quotes - Pu-erh


„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.“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q499] [s62]





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Source Book: Cleary, Thomas. Practical Taoism. Shambhala Publications Inc, 1998. p. 112. ISBN: 978-1570622007. [q702] [s79]

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