2004 Ji Xing Yi Wu Raw Beeng Cha
2004 Ji Xing Yi Wu Raw Puerh Cake | Sheng Pu Erh Beeng Cha
An authentic beeng (disc or cake) of raw puerh from Ji Xing tea factory. Good to drink now or store to enjoy the increasingly complex flavours in a few years time.
Our Buyer’s notes
“This is a good quality raw puerh with complex flavours that will improve over a long storage time.”
Read more about puerh in Canton Tea School
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Range |
Connoisseur |
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Year of Production |
2004 |
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Factory |
Ji Xing Tea Factory |
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Harvesting Area |
Yi Wu Mountain, Yi Wu area |
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Puerh Type |
Beeng Cha (cake) |
|
Style |
Raw (Sheng) |
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Weight |
400g |
|
Leaf Appearance |
Dry stored, grade 5 to 7 with a predominance of big leaves which makes of this tea a great candidate for long term storage |
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Aroma |
Complex mix of cereal, sticky rice, and hints of smokiness |
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Liquor |
Thick liquor with good length and flavour with a good amount of sweetness and strong tea taste. |
|
Quick Brewing Instructions |
Use the gongfu 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 |
2004 to 2008 |
Customer Reviews
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My 2nd Fave Puerh Ever Review by BayBright
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I should first say that the only puerh i drink is sheng (raw).
I personally find too many of the complex delicious flavours are destroyed with a cooked cake, or brick ( and yes unfortunately i have tried enough to come to that decision).
This fine bing embodies everything you would expect from a raw bing from the early 00's, it is surpassed in my opinion only by Jing Teas legendary Menghai 2003.
Due to the recent canton price drop on this bing it is now almost 1/2 price of the 2003, and to be honest it is a delicious tea in it's on right, even at its previous pricing.
If you enjoy your raw puerh i can recommend this, as i say IMO the second best raw bing currently available in the UK.
(Posted on 11/08/2010)