2006 Nan Qiao Jia Ji Cooked Beeng Cha
2006 Nan Qiao Factory cooked Puerh Cake | Shou Jia Ji Beeng Cha
This Nan Qiao coked puerh beeng is a good example of the high quality cooked puerh that modern producers can achieve. Ready for drinking now but will improve with a few years ageing.Buyer’s notes
“A good clear liquor, a slightly astringent taste and a sweeter undertone; all signs that this cooked puerh will improve over time.”
Read more about puerh in Canton Tea School
| Range | Premium |
|---|---|
| Year of Production | 2006 |
| Factory | Nan Qiao Factory |
| Harvesting Area | Meng Hai |
| Puerh Type | Beeng Cha (cake) |
| Style | Cooked (Shou) |
| Weight | 350g |
| Leaf Appearance | Grade 4 to 7 |
| Aroma | Flowery and smoky. |
| Liquor | Nice purity in the liquor. Time should definitively be given to mature this raw beeng cha. |
| Tasting Notes | A touch of astringency that gives way to a sweet aftertaste. |
| Quick Brewing Instructions | Use the gong fu style. A small teapot, Yixing (zisha) teapot or gaiwan (or a small amount of water) with 3-5g of tea per 150ml of hot water: 95°C (203°F). Wash tea briefly then make at least six 10-15 second infusions. Read more in Canton Tea School. |
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