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Essence of young puerh teaReview by ADP3355
It has to be said that this seems expensive at first, but given the price that some young 'single village' raw puerh cakes can reach nowdays and that you only need buy 25g (and you get a 'free' caddie), not excessively so. Indeed, considering that this is practically a 'single tree' tea it seems almost cheap by comparison! What is important is that it comprises entirely old natural tree material, and this shows in the satisfying quality and character of the brew. To my taste it exemplifies the virtues of a realy good young puerh: It comprises beautiful large whole leaf, skillfully processed; has a sweet taste with green, fruity notes and aromas of hay, turning perfumed and orchid-like at the bottom of the cup; it has a touch of 'good' bitterness at the back of the tongue and a rich coating 'mouthfeel', but is not astringent or sour; is also has a strong and lasting minty aftertaste or 'huigan' and is equally good over many infusions. Many puerhs need to be aged and some can be diffiult and even unpleasant when young, but this is delicious as it is. IMHO I think it exemplifies the essence of young puerh tea. Tasting it should be on the 'to do' list for anyone who has acquired a penchant for young puerh, as a baseline against which to assess other material. .(Posted on 10/22/13)
|Year of Production||2013|
|Harvesting Area||Nan Nuo Mountain|
|Weight||25g loose tea packed in a tin caddy|
|Tea Farm||Su'er's farm|
|Harvest Date||Spring 2013|
|Varietal||Yunnan large leaf|
|Tasting Notes||Green characteristics and just a touch of ‘puerh’-ness at the back of the mouth. The aftertaste is a long-lasting, minty-cooling effect in the mouth, a good astringency that coats the tongue and is often called called ‘Hui Gan’|
|Quick Brewing Instructions||Ideally use the gongfu style. A small teapot (or small amount of water) with a 3-4 g chunk of tea and hot water: 95°C (203°F) infused for just 10-20 secs. Reinfuse at least 6 times.|