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2005 'Early Spring' Sheng Tuo

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 teaddict
Average preparation
200 °F / 93 °C 0 min, 15 sec

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2 Tasting Notes View all

  • “This is a lovely puerh. The dry tuo smells woods and earth, without being musty. There are some broken leaves and stems, probably inevitable as such a tuo is broken up, but lots of large leaf...” Read full tasting note
    74
    teaddict 311 tasting notes

From Menghai Tea Factory

From Yunnan Sourcing
First flush of spring Menghai tea
This is a 2005 Da Yi release! Composed entirely of first flush of spring Menghai area sun-dried tea! Aged almost 5 years these tuos deliver a strong and smooth taste with a deep gold tea liquor that coats the mouth and leaves a tingling sensation in the mouth long after drinking. A classic Da Yi tuo cha!

About Menghai Tea Factory View company

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2 Tasting Notes

74
311 tasting notes

This is a lovely puerh. The dry tuo smells woods and earth, without being musty. There are some broken leaves and stems, probably inevitable as such a tuo is broken up, but lots of large leaf pieces and some intact leaves visible after brewing. The leaf still smells spicy-sweet and promises more infusions to come.

Infused at 1 gram per ounce in a small yixing pot with boiling water, the first infusions need to be short as it still has some bitterness left that is apparent with careless or overlong infusions. Infused cautiously, 15 seconds at a time, it reveals sweet, smoky, earthy, spicy flavors. The smoky flavors fade fairly quickly, but the spicy sweet remains grounded and earthy for many infusions. I’m at least at 10-12 infusions now, limited more by bladder capacity than by the leaves giving out, and have lengthened the infusions to as long as a minute.

Preparation
205 °F / 96 °C 0 min, 15 sec

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