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“This is the huang pian cake in the 2012 Chawangshop Yiwu line of cakes. I purchased it in 2014 for $12, it is now $14 in 2015. Read the vendor description carefully so you know what you are getting...” Read full tasting note
This raw puerh cake is a good selection of older tea leaves (Huang Pian – yellow leaves, or Da Ye Zi) which comes from two villages – San He She and Zhang Jia Wan, Yiwu area. Older leaves from the hundred year’s trees became bright yellow, red or orange tinted, so the people would sort out those leaves according to the production standard.
The taste is very very comfortable in huigan, mellow and sweet. This tea can’t brewed too many times like normal raw puerh tea but is easier to drinking now, simple sweet without bitterness. Half of this material come from Zhang Jia Wan Lao Zhai （张家湾老寨）and the same tea maker who make maocha for our Yiwu Zhangjiawan gushu cake. In "Da Ye Zi" cake is present original smell of Zhangjiawan gushu!
This product has been completely handmade, stone pressed in the Yiwu town. All the material has been picked before 8th April and comes from ancient arbor trees free of spray and other fertilizers!
This cake have two wrappers – one is our Chawangpu printed wrapper, second is hand made wrapper with simple stamp "Da Ye Zi", all cakes with our neifei.
Production date : 18/04/2012
Harvest Area : San He Lao Zhai and Zhang Jia Wan Lao Zhai, Yiwu area
Weight : 200g per cake,
Company description not available.
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ChawangshopThis is the huang pian cake in the 2012 Chawangshop Yiwu line of cakes. I purchased it in 2014 for $12, it is now $14 in 2015. Read the vendor description carefully so you know what you are getting because the cake name is a little misleading. The tea is supposedly 1/2 Yiwu leaves, and all the leaf is supposed to have been picked prior to April 8. Leaf quality is thin and papery.
I packed a lot of leaves into my gaiwan, expecting this to be on the lighter side, which it is. The first two steeps confirm the smattering of Yiwu leaves but I notice on steep 1 that boiling water kills the tea and flattens the flavor. 190-200 is more ballpark for this. On steep 3 and subsequent steeps the other “half” of the leaves emerge with a rather ordinary plantation apricot flavor. The little Yiwu sister is chased away by her bigger and badder brother.
Not much body here, in steep 5 I’m swishing the leaves to add a little steep time. And nothing offensive in the tea, very light overall but I’m disappointed at the rather ordinary taste. I wish this had kept the Yiwu leaf throughout or even some Laotian leaf for that other half. But then the low price speaks for itself. Given the amount of leaf I used, I can probably use up this 200 g cake quickly.
Flavors: Apricot, Floral, Hot Hay
Sounds a bit disappointing, I had their 2010 Dian Yi Hao Naka Raw Puerh Brick and wasn’t impressed at all, but to be fair I have yet to get another young Naka to compare it to, because all the Naka I’ve had is older stuff.