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“This is a real pu-erh tea that holds nothing back. If you are one who likes to walk into a deciduous forest in fall after a light rain and lick every surface clean, then this tea is for you....” Read full tasting note
“Picked up a sizable sample chunk and got right to it. The compressed dry leaf is unusually attractive in its appearance and immediately smells like it’s going to be a good puerh. Word. The...” Read full tasting note
“Nicely aged & thick in the mouth. This is what a good puer of this age should be like!” Read full tasting note
This is the famous Orange-in-Orange bing, the first production from 1996 using the 7532 recipe.
The demand for this tea has soared in Mainland China in recent years and as such prices have inevitably followed. I was able to acquire some of these from a wholesaler in Taiwan at a low price and am able to sell them now at below the market rate in China.
The leaves are blended according to the 7532 recipe and the cake is composed of small leaves and buds. The storage has been good, neither too dry nor too humid, leaving a cake that is smooth to drink but still retaining the flavour of the aged leaves.
As always samples are available via the drop down box below.
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This is a real pu-erh tea that holds nothing back.
If you are one who likes to walk into a deciduous forest in fall after a light rain and lick every surface clean, then this tea is for you. Robust, bitter, and unrelenting. It may have been because I steeped it in a gaiwan or maybe my greenhorn taste buds are not mature enough for such an aged pu-erh, but my god was this tea bitter. Bitter in the woody, leaf-pile, pine needle, stick, compost heap kind of way. I truly felt like I was walking through a forest after rainfall. It was also very dry in the back of the mouth.
I’ve drank it twice now, both times from a gaiwan. I’ve only steeped it for a total of 5 infusions each time, only because I couldn’t bring myself to drink anymore. However, there was enough strength in the tea for at least twice as many infusions, if not more.
Even though I did not enjoy the tea very much, I could tell that it was something special. Very complex in flavor with great strength, mouth-feel was OK, and it was still very calming and warm; however, definitely not for the faint at heart.
UPDATE: I’ve taken the advice from Nadacha and decreased the amount of leaf I used and steeped it this time in my yixing pot, the results? Simply fantastic.
The harsh bitterness is gone and what is left behind is a soothing, earthy, woody piece of delightful drinking. Impeccably smooth and creamy without a hint of dryness. It has a deep and complex flavor with notes of earth, wood, wet leaf, vanilla and leather. The aftertaste is full and coats the back of the mouth with a vanilla and wood-like bitter-sweetness.
Amazing what 14 years can do for a good tea!
Picked up a sizable sample chunk and got right to it. The compressed dry leaf is unusually attractive in its appearance and immediately smells like it’s going to be a good puerh. Word. The warmed wet leaf aroma is complex and pleasant with no in-your-face mustiness. Moist tree bark, cocoa powder, a subtle hint of smoked paprika and sweet soil.
The liquor is stiff and dry on the palate and not bitter at all. Very woody and full like chewing on a lightly roasted coffee bean, again, without the bitterness. There is a soft talc flavor on the edges that gives roundness and the hui gan is a satisfying dark, dark chocolate. An obscured sweetness blushes the otherwise austere experience into a generous though still serious warmth.
Hi TeaLam,
This tea shouldn’t be bitter. Earthy & woody, yes, but not bitter. I have a suspicion that you may be brewing it much too strong. ~5g for a 120ml Gaiwan should be about right.
d.
Maybe, i’m going to try brewing the last bit of the sample I have in a yixing pot and see if I can’t get a better result.