2008 Jing Mai Cooked Beeng Cha
2008 Jing Mai Cooked Puerh Cake | Shou Beeng Cha
An outstanding cooked puerh that already demonstrates the complex notes sought after in a young puerh which indicates it will continue to mellow and improve with age. The raw nutty notes are softened by the dry, ripe fruit hints and the lingering sweet aftertaste. An exceptionally good value beeng cha. We would advise serious puerh lovers to buy two - one to drink now and the other to put aside for fabulous drinking in a few years time.Our Buyer’s notes“This has the clean liquor and a thick mouthfeel that are the signs of a good cooked puerh. This beeng has the potential to improve with ageing”
Read more about puerh in Canton Tea School
| Range | Everyday |
|---|---|
| Year of Production | 2008 |
| Factory | Yunnan Chen Zhen Tea Company |
| Harvesting Area | Jing Mai |
| Puerh Type | Beeng Cha (cake) |
| Style | Cooked (Shou) |
| Weight | 350g |
| Aroma | Earthy, creamy and some leathery notes |
| Liquor | Clean, reddish coffee colour with thick mouth feeling |
| Tasting Notes | Earthy, some raw nutty taste, also a dry plum touch. Liquor is rich and yet quite smooth for its age. The aftertaste is sweet and leaves a pleasant dry fruity hint. It can be put down for further storage and will improve with age. |
| Quick Brewing Instructions | Use the gong fu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times. Read more in Canton Tea School. |
| Puerh Vintage | 2008 to date |
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