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“It was interesting comparing this impression with the two reviews here from 3 years ago, since this tea is 13 years old now. It’s still not really completely fermented. As for aspects it tastes a...” Read full tasting note
“Strong astrinent and flora. Images and more at https://puerh.blog/teanotes/2006-myanmar-kokang-mei-hua” Read full tasting note
“This tea needs a lot more time to get to where it needs to go—lots of smoke. The material is promising. Lots of chopped leaf, but good flavor and aroma and strength, which I like. This is the kind...” Read full tasting note
This little cake come from border area with Myanmar from Kokang (果敢; pinyin: Guǒgǎn), area about 20km outside from China. Kokang county was part of China for long time and is famous for ancient tea gardens. Nowadays the is tea from this area sell to Chinese market as most border teas,
Stored since 2006 in Kokang and this year (2015) sold to Kunming tea seller. This cake will surprise you with the quality and taste. Nice floral aroma, full body and thick,floral sweet with fast huigan.
This tea is powerfull and give many nice infusions !
100g per cake, 5 cakes in bamboo tongManufacturer : local production in Myanmar, unknown
Production date : spring 2006
Company description not available.
It was interesting comparing this impression with the two reviews here from 3 years ago, since this tea is 13 years old now. It’s still not really completely fermented. As for aspects it tastes a lot like cigar tobacco, including smoke, with decent sweetness and flavor complexity and really good intensity. Bitterness is still pronounced, although astringency is moderate. Mineral taste is notable too, along with floral range or maybe dried fruit; that part is harder to tease out for bitterness, smoke, tobacco, and mineral standing out as much as they do. I think it just needs another 3 years or so in a humid environment to really push over into being a very good tea, and in 5 or 6 might be exceptional, but it’s pleasant as it is now. It’s definitely not in some subtle, quiet “teen years” phase; this tea is intense.
I forgot to mention compression; that’s the part of this tea’s story that account for why a 13 year old tea isn’t aging normally. Of course that makes it harder to split off parts to brew as well. It’s still worth the trouble, and will be even more so later on.
http://teaintheancientworld.blogspot.com/2019/07/2006-kokang-myanmar-mei-hua-sheng-puer.html
Strong astrinent and flora.
Images and more at https://puerh.blog/teanotes/2006-myanmar-kokang-mei-hua
Flavors: Astringent, Floral
This tea needs a lot more time to get to where it needs to go—lots of smoke. The material is promising. Lots of chopped leaf, but good flavor and aroma and strength, which I like. This is the kind of tea I like to age, but the extremely high compression mean I probably won’t want to drink this for another ten years, even with Hong Kong storage. When it IS ready, though, I expect it to be incredible!
This is a burly one. I have one coming from What Cha to see if UK storage is any different.
IMO UK storage won’t make much difference…this stuff needs serious heat, humidity and time! I’ll revisit it in 2020. Lol
I remember the hit when I tried it. Immediately moved it into safe storage.
I just bought it and tried it; interesting hearing another earlier take on it. The review notes I just wrote mention it needs more time to get anywhere near it’s final potential, but I also concluded it could be drank now. Steaming here in Bangkok should help it out; it’ll be loosened up and feeling better in a year or two, although probably still more at optimum after 5 or 6.
