Zhi Zheng·Song Bulang Peak Spring 2011, Raw Puer Cake

General Information: Pressed from early Spring 2010 ancient tree maocha  from the Bulang Shan Mountain Range. Hand picked, fried and rolled. Sun dried. Naturally post-fermented. 

 

Cake: Nice mix of tips and leaves. Good pressing.

 

Broth & Flavour: Sweet aroma - mihuaxiang - . Puckery enough to get the saliva flowing (Shejin), yet very smooth in the mouth with enough bitterness to give it some sructure - balanced by the tea's sweetness all make this a very rounded flavour. Push the steeping times and the tea becomes much beefier: the rukou becomes more distintly bitter with hints of tobacco and flowers, but it also resolves quickly to produce a pleasing huigan  - parcticularly in the throat, along with fruit and flower aromas on the upper palate. The broth is a bright, dense, mid-yellow.

 

 

Fragrance 4, Flavour 5, Cha Qi/Tea Nature 4, Yun/Character 4.（4544)   Buying Guide

Steeping: We recommend using around 6-10 g of tea in a normal, 140 ml Gaiwan and near boiling water. Each portion of tea can be steeped 20 times or more.

See 'How to Make Tea'  for more details.

Storage: click here for more information on storing Puer and storage jars.

 

 

 

Tasted & reviewed: 2011/6/8

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