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Reviews (1)Add Review
big and tarryReview by OTT
This has distinct age, with the young puerh edges rounded off. Has great persistence on the palate. I especially like the fourth to tenth infusions (the first few are too smoky and tarry for me) when the tea comes into its own for me. Rewards short hot brewing, and I have pushed this to twenty infusions before it fades. I'm still making up my mind about the balance between tar/smoke and the character of the tea leaves, but I did buy a second cake to age for a few more years.(Posted on 10/22/13)
|Year of Production||2006|
|Factory||Mengku Tea Factory|
|Harvesting Area||Mengku county, Lincang prefecture, Yunnan|
|Puerh Type||Beeng Cha (cake)|
|Leaf Appearance||Dark green/green and silver tippy|
|Aroma||Sugar and camphor, with hints of five spice|
|Quick Brewing Instructions||Use a yixing (zisha) teapot or gaiwan. 3-5g of tea per 140ml boiling water: 95°C (203°F) Wash tea briefly then make several 10-15 seconds infusions.
Read more about Puerh Tea in Canton Tea School.
|Puerh Vintage||2004 to 2008|