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2006 Spring Yi Wu "Ma Hei Zhai" Sun-dried Mao Cha

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 Thomas Smith
Average preparation
180 °F / 82 °C 0 min, 45 sec

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2 Tasting Notes View all

  • “Yummmmmmmmmmmmmmmmmmm...... 8g, rinsed twice with 90 degree C water then brewed with 150ml 75 degree C water with infusions progressing 10 seconds each round, starting at 20 seconds. This has...” Read full tasting note
    78
    ThomasSmith 93 tasting notes

From Hou De Asian Art & Fine Teas

2006 Uncooked leaf material from arbor trees processed in villages of Yi Wu (Mengla) Mountain.

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2 Tasting Notes

78
93 tasting notes

Yummmmmmmmmmmmmmmmmmm……

8g, rinsed twice with 90 degree C water then brewed with 150ml 75 degree C water with infusions progressing 10 seconds each round, starting at 20 seconds.
This has become my standard method of brewing young loose Mao Cha or broken up young Sheng Cha and it’s the first time I’ve used it on one of my favorite Mao Chas.

Great tactile impression – body on par with chicken broth, light fleeting astringency, and lingering (and drippingly) mouthwatering effect. Fourth infusion’s sweetness reaches a sugary level. Sauteed broccoli and bamboo shoots definitely come to mind plus yellow plum undercurrent.

Alas, I’m down to only a couple pots left, and hopefully I’ll leave it alone for at least another year.

Preparation
170 °F / 76 °C 0 min, 30 sec

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