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This cake si QiuCha, 秋茶, tea picked in Autumn (despite confusing information on the vendor’s site) which is also composed of very long stems and large leaf. I was interested in both, the Autumn Yiwu harvest as well as the stems effect. Some people praise the stems for adding a special ingredient to both aroma and flavour and I was wondering how different it could be.

This tea asks for attention from the very first touch. It is simply beautiful. When separating the stems and leaves, they fell apart willingly and spontaneously as if they were giving me the permission to taste them. I must say this is a very special cake in all aspects. It smells wonderful, sweet and fresh. I was trying to figure out the aroma during the whole tea session and unfortunately did not come with anything better than sweet old Yiwu (how poor, I know).

The first rinse was of very deep colour, I therefore expected the first infusion to be the same and it really was.The first infusion has a very deep sweet tone within, it covers all the tongue and throat and it is very promising and calming. The flavour is however as if covered under the lid. There is almost immediate huigan though, sweet, mouth watering, intense and nearly infinite. It brings a special tone of almond skin, coming from sweet to slightly acidic with nutty background trace, offering a symphony of tastes.

This tea is definitely a nice surprise. Its chaqi is very friendly, warming and relaxing and it nicely underlines the whole smooth and pleasant character of the cake. I have had just one single chance to meet this interesting piece but I am sure it will always be a special encounter in the future, especially with such a name (GuanZiZai is Chinese for Avalokiteshavara)

2006 GuanZiZai “Nanlahe” Yiwu 605 [Autumn harvest], 400g
Date of production: November 2006
Type: Raw selected large leaf and stems from YiWu area
Flavour: Sweet and fresh, very interesting
Aroma: Sweet and fruity
Astringency: None
Bitterness / Smokiness: None
Aftertaste: Very long and pleasant

To see the photo documentation or read the whole review, follow the link to my blog:
http://teadropping.blogspot.com/2011/11/2006-guanzizai-nanlahe-yiwu-605.html

Preparation
195 °F / 90 °C 0 min, 30 sec

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Bratislava, Slovakia

Website

http://teadropping.blogspot.com/

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