2011 Chun Hui Ripe 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 Scharp
Average preparation
195 °F / 90 °C 0 min, 15 sec

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2 Tasting Notes View all

  • “Has citrusy notes to it. Smooth and robust, rich reddish brown tea soup the first 3 cups, afterward the color lessens to a rust brown and becomes exceptionally mellow. Can easily get 5-6...” Read full tasting note
    90
    pyra-gorgon 12 tasting notes
  • “This cake arrived in the mail dry as a bone and hard as rock. I wanted to do some experimenting with storage and aging without ruining a good/expensive cake. This cake was a cheap buy off of...” Read full tasting note
    curlygc 49 tasting notes

From LongRun Tea

Processed with a unique formula and carefully selected Spring buds of the hundred-year old, wild arbor tea trees growing along the coast of Lancang River in Lincang, Yunnan Province. It is the typical representative of Pu-erh tea in Yunnan, and it is excellent for collection and pleasing to drink. The soup is a brilliant red-brown in appearance with a smooth, fragrant taste that is slightly sweet and mellow.


Bought this puerh off Amazon.com for $33.99

This has a slight citrusy taste on palate, can get at least 5 STRONG cups per steep of 3-5 grams, very invigorating caffeine content, smooth and robust puerh.

This puerh is well worth the price.

About LongRun Tea View company

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2 Tasting Notes

90
12 tasting notes

Has citrusy notes to it. Smooth and robust, rich reddish brown tea soup the first 3 cups, afterward the color lessens to a rust brown and becomes exceptionally mellow.

Can easily get 5-6 16oz cups per 3-5 gram steeping. Wash for about 20 seconds. Let sit wet for a minute, when you add hot water, you need to pour. This tea steeps FAST. Too long, the tea becomes VERY potent.

I would say this has a high caffeine level. Very invigorating.

Preparation
195 °F / 90 °C 0 min, 15 sec

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49 tasting notes

This cake arrived in the mail dry as a bone and hard as rock. I wanted to do some experimenting with storage and aging without ruining a good/expensive cake. This cake was a cheap buy off of Amazon (don’t judge me!) so I went for it. Plus, you know, two day shipping. Anyway, I did have some the very first day it arrived, and it was just “ok.” I put it in a crock inside my makeshift pumidor, and waited a few weeks. Came back to it tonight. The cake is more fragrant, more pliable, and has definitely improved a bit. I know I should have waited longer, but I was in the mood to try it again so I did. 6g, boiling, gongfu, short steeps. 3 rinses. Earth, peat, wood, mushrooms. Not much sweetness. It’s slightly sour (probably fermentation) in early steeps, but mellows out later. I do know that I will continue to re-visit this tea over the course of several months, and it should be interesting.

boychik

very interesting. let us know the progress

Brian Dougher

Mine definitely kept getting better over the months after I purchased it. I probably sipped on it for about 6 months and just finished it off recently. About middle-end it turned into one of my favorite shou puerhs. In addition to the flavors you described I got vanilla and cinnamon, and some sweetness. Never completely lost that fermentation flavor but it definitely subsided quite a bit.

curlygc

Good to know, thanks Brian!

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