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2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha

2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha
5.0 stars 1 review

Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing performed hydraulically, tea, however, can be fairly well divided. Leaf: excellent quality leaves with a very good share of buds, the overall appearance is neat and uniform. Scent of dry leaf is medium strong, harmonious, floral with hints of dark fruit and cane sugar. Infusion: Color is golden honey, the smell fully corresponds with the smell of dry leaf, as opposed to the more perceptible...


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Quotes

„kou gan; 口感 - Literally mouth-feeling. Dictionary definitions vary between mouth-feel referring strictly to textural character - i.e. 质地/zhi di, others to a broader definition of flavour. In tea drinking it is largely referring to the former, but cannot be easily separated from other gustatory and olfactory sensations.“

Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q618] [s78]

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Tea Gardens at
Darjeeling tea
Chengdu, the capital

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