Steep time
3–5 min
Recommended
Steeps
5
Recommended
Water temp
98°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
Medium
Highlighted notes
No notes yet.
Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
The Lancang Ancient Tea company of Lancang county of Simao produced this fine cake from early spring 2006 Jing Mai mountain tea at an altitude of 1600 meters (a perfect altitude). Jingmai mountain is known for having a strong "cha qi" that is rivalled only by Ban Zhang mountain in potency. This cake is no exception and gives the drinker a nice flavor and lingering slippery sweetness in the throat. There is the slighest smoke taste in the first two brewings but dissipates quickly. This is a coarser grade leaf than the 003 blend. Producer: Lancang Ancient Tea Company Process: Picked, sun-dried, and Compressed. Vintage: Spring 2006 Production area: Jingmai Mountain of Lancang (Simao) Cake weight: 357 grams