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5th Anniversary

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 the_skua
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2 Tasting Notes View all

  • “This is the bingcha that's been in my collection the longest and I'm frequently pulling it out, but little writing about it. There must be something enticing, the smokiness or the age, because...” Read full tasting note
    64
    the_skua 207 tasting notes

From Changtai Tea Group

  • Yunnan Province, China
  • Sheng ‘raw’ Pu-erh
  • Produced by Chang Tai Tea Factory
  • High percentage of Nannuo old leaf mao cha
  • Pressed in 2006
  • Intensely flavored and full-bodied
  • Liquor darkens over its numerous infusions

This sheng (raw) Pu-erh cake was pressed from mao cha selected and blended by master tea blender Mr. Huang Chaun-Fan of Jing Mei Tang tea company. These cakes were commissioned to celebrate an invitation-only pu-erh tea tasting and gathering in Los Angeles, which we attended. The mao cha was comprised of leaf from the 2006 harvest in Bulang Nannuo and Ge Lan He areas. The style of this Pu-erh is robust and heavy with an exceptional aftertaste and a hint of underlying sweetness. Good to drink now or set a cake aside to age for a decade or two and you will be richly rewarded later !

About Changtai Tea Group View company

Company description not available.

2 Tasting Notes

64
207 tasting notes

This is the bingcha that’s been in my collection the longest and I’m frequently pulling it out, but little writing about it. There must be something enticing, the smokiness or the age, because despite the fact that critically, I think this tea is weak, purposefully softened, and not that good, I keep drinking it. It’s got some really weird leaves in it, in my opinion. Completely brown, oddly twisted, light leaves.

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