This 2009 sheng puerh tea cake from Jingmai hits a lot of what we look for in an aged cake. It brews up with early strength and complexity. There is a rich stonefruit character layered with herbal notes and a long lasting sweetness. This tea has a lot of personality that reveals through the steeps. The liquor is a rich amber color that persists for many steeps. This tea is full bodied with minimal bitterness and enough astringency to balance the sweetness. This was pressed in 2009 and stored in Puer City for 9 years. It has been stored in Kunming since then. Both storage setups are on the drier side. The tea remains floral and pleasant and isn't dank or musty. It is very similar to our 2005 Changtai "Top of the Clouds"! The loose compression on this tea makes it very easy to open and the leaves steep quickly. The sweetness and throat feel of this tea is remarkable! Prefecture: Simao Elevation: 1300+ m Dry stored Brewing Instructions Use 5-10 grams of leaves and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Rinse once for a few seconds. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
