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“Both of these teas are nice and smooth, with a golden amber liquor, and a refreshing, clean taste. Having unpacked the unmarkerd paper canisters from their platic bag, I left myself with no...” Read full tasting note
This is a learning Pu Er pack, to teach Pu Er lovers on how to distinguish the taste & aroma difference on old tree vs small tree Pu Er.
The two teas are from the same tea farmer’s two different tea plantations in Ban Po Lao Zhai village of Nannuo mountain in Menghai, Yunnan. The old tree Pu Er is from the tea plantation over 400 hundred years old tea tree; the small tree Pu Er is from the over 80 years old tea plantation.
The two teas, though from the village & mountain, due to the trees age different, their taste and aroma differs a lot. The old tree Pu Er tea is with thick, sweet tea taste and strong Chaqi.
Vintage: 20011 Spring
Picking standard: One bud with two leaves
Fermentation: Raw
Brewing vessel: Recommended Gaiwan
Brewing guildline: i)Gaiwan: 8 grams per time (180ml Gaiwan); the first several infusion is 92-95C degree or 190F for about 10 second; then the later is about 15seconds. P.S, pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves straightly.
Do not use any strainer/filter to filter this tea; as it is clean enough; Also, use the strainer, will greatly influence the denseness of the tea liquid.
Infusion time: i) Gaiwan: at least 18 times of the old tree Pu Er; around 13 tims infusion of small tree Pu Er.
N.W: 50g of each tea.
Company description not available.
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Chen Sheng Tea Factory.Both of these teas are nice and smooth, with a golden amber liquor, and a refreshing, clean taste.
Having unpacked the unmarkerd paper canisters from their platic bag, I left myself with no reference as to which one is the young or old tree, so I will refer to them as #1 and #2. This was accidental. However, It makes for an unbiased tasting experience.
I have sampled #1 twice and #2 once.
note: I have a cold at the moment and cannot clearly discern nuances of flavor and aroma. I will update this post once I have tried each tea a few more times under better conditions.
I brewed 5g of #2 with spring water, using a “standard competition tasting cup.” I let the water reach a boil and placed it in a steel thermos.
Seems pretty clear that #2 is the 400 year old tea. It really blew me away with its “Chaqi.”
The feeling is of something that comes from a remarkably pure, pristine place. there is a warm glow to the tea, it is refreshing, and deeply plesant to experience this tea.
I managed to brew approx. 1 liter of tea out of 5 grams of #2.
