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2002 Mengma Qi Zi Bing Cha Raw Puerh Cake 357g

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by godric
Average preparation
205 °F / 96 °C 0 min, 15 sec

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2 Tasting Notes View all

  • “I got a 25gr sample if this tea to see if I wanted more. I was warned that 90% of the people didn't like it and the 10% that did were mostly Russian customers. Something in my Russian heritage must...” Read full tasting note
    96
    benyoungbaer 108 tasting notes
  • “Another real bargain from Chawangshop. I really like pu with a strong character and I like to hunt for them. Yes, it's pretty unique sheng: decent price for an aged cake, outstanding aroma/taste...” Read full tasting note
    94
    godric 17 tasting notes

From Chawangshop

This cake is composed of wild arbor tea trees material (ye sheng cha) from Mengma town Menglian county Simao area, where closed to Myanmar. The tea was stored in humid and hot Simao city for a long time, then was moved to Kunming in 2009.
The tea come from clean warehouse therefor does not has mold or other uninviting taste! Clean orange tea liquor with nutty flavour. Thick and pleasant stimulation mouthfeel with long sweet almond aftertaste.

Manufacturer : Mengma Tea Factory
Production date : 2002
Weight : 357g

About Chawangshop View company

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2 Tasting Notes

96
108 tasting notes

I got a 25gr sample if this tea to see if I wanted more. I was warned that 90% of the people didn’t like it and the 10% that did were mostly Russian customers. Something in my Russian heritage must have come alive because this is a wonderful find.

The aroma is quite strong, pungent and a little smoky. The fist infusion was little light but the flavors were noticeable enough to pick out some hints of what was to come. The second infusion was fantastic, like a hickory smoked meat or cheese but without the saltiness.

You can really taste the age of the tea, the woodiness has a little more kick to it. There isn’t much if any fruity notes that I have found in Shengs even as old as 2003 so I think that speaks to the wet storage speeding up the aging, creating the darker, richer brews. The liquor was a deep orange, Grade B Honey hue.

I’m 10 infusions in and not going to quit any time soon. This has high potential for my Puer class menu!

Preparation
Boiling 0 min, 15 sec

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94
17 tasting notes

Another real bargain from Chawangshop. I really like pu with a strong character and I like to hunt for them. Yes, it’s pretty unique sheng: decent price for an aged cake, outstanding aroma/taste of boiled prunes, unusual pu area (Mengma).
Very similar to aged Xiaguan tuos, but more interesting for my taste. I’m not sure but I think that it’s a purple puerh. Hard to say because leaves are almost black :)
What a wonderful smell of brewed leaves after ending tea session! Love it, just an example to me how good aged sheng can be!

P.s I recommend to do few rinses with boiling water before brewing. It helps to remove all odours of wet storage. But then you should brew tea with water slightly cooler than usual to get more flavour and more delicate taste.
Nov 2011

Preparation
200 °F / 93 °C

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