2001 Fine Aged Ripe Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Asaf Mazar
Average preparation
205 °F / 96 °C 0 min, 45 sec

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  • “Predominant characteristic of this tea is a fresh, clean, sweet, pastry dough aroma and flavor. Very pleasant aroma indeed. Good thickness and mouthfeel. Seems to have practically zero...” Read full tasting note
    91
    AsafMazar 62 tasting notes

From Awazon

This Pu-erh cake tea is pressed in 2005 by using aged loose Pu-erh tea of 2001, carefully preserved through Dry Storage Method (a traditional way of producing fine Pu-erh tea) for one year before starting selling. It brews transparent brown liquor, and gives smooth & great aftertaste with pure Pu-erh aroma. This is one of the best Pu-erh we highly recommend to our customers. Try this one, you will remember its flavor.

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1 Tasting Note

91
62 tasting notes

Predominant characteristic of this tea is a fresh, clean, sweet, pastry dough aroma and flavor. Very pleasant aroma indeed. Good thickness and mouthfeel.
Seems to have practically zero caffeine.
I am not feeling any cha qi on this one. No obvious body sensations or noticeable change in mind state. Just a pleasant smooth sweet clear gentle drink.
EDIT: having experienced it some more, I would say this tea induces a subtle feeling of well being. There is a long lasting feeling of having consumed a delicious pastry, without the full stomach or sugar effects.

I tried it a few times gong fu style short steeps.
last night I experimented with the following system:
4 grams to approx 180 ml. no rinse.
I guess I steeped it for around 30s 30s 50s 40s 5min.
3rd steep was too strong and the 5th was weak.

this is the pot I used: 225 ml yixing http://www.pu-erhtea.com/TeaDetails.aspx?TeaID=631

Preparation
205 °F / 96 °C 0 min, 45 sec
Asaf Mazar

DELETEless than a minute ago
The more I drink this tea the more I like it. It feels nourishing to the body and has other pleasant effects that are hard to describe. In has the wholesome good pure life energy that can be felt when kneading whole wheat dough.
This morning I tried it with quick rinse then 3,3,3,5,7,10,15.
100-120 ml to 4.6 grams. This has given me the best results so far. last infusion was weak. will try a 30 sec final infusion next time.

Charles Thomas Draper

I think I read a review from you about a sheng on the Essense of Tea site. Your thoughts are always insightful…

Asaf Mazar

Thanks Charles.
you might want to get a few grams of this stuff before it runs out http://www.essenceoftea.co.uk/tea/puerh-tea/1992-da-ye-loose-leaf-sheng-puerh.html
Essence of the are some of the most through tea vendors I have come across. If you read on their blog they actually test for pestecides on the mao cha they buy and even returned the leaves to one supplier because chemicals were detected at very low concentrations.

Asaf Mazar

By the way I must have not timed it right the first time. Last night tried exactly 4g in exactly 100ml water 3 seconds was too light. seems like it should be starting at around 10-20 seconds as described on the awazon website

Charles Thomas Draper

I have purchased from them. I bought a whole cake of the 2012 Bulang which is superb. I may take your advice and buy the ’92. There is a new maocha single tree which they say is very special that I am also considering….

Asaf Mazar

Just finished off the last 4 grams of the ‘92 da ye loose leaf. Very prominent camphor qualities, sparkling texture and calming qi. In Later steepings the camphor fades to reveal distinct wood qualities. Its got some musty storage notes, which I don’t mind.
seems like another place to get good old tree sheng is awazon.
I just sampled this $20 cake over the weekend:
http://www.pu-erhtea.com/TeaDetails.aspx?TeaID=20
Its got some potent qi and floral aroma.

Charles Thomas Draper

They sound like they are right up my alley. Thanks

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