2007 Yiwu Taichun

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Esteban Rivas
Average preparation
195 °F / 90 °C 0 min, 45 sec

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  • “In general the huigan of this particular tea is not very intense but when I decided to double the dose I usually use, it made wonders! The tea soup is much deeper, thicker and definitely more...” Read full tasting note
    88
    estebanrivas 21 tasting notes

From pu-erh.sk

2007 taidi Sheng Cha from Yiwu, 357g cake.

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1 Tasting Note

88
21 tasting notes

In general the huigan of this particular tea is not very intense but when I decided to double the dose I usually use, it made wonders!

The tea soup is much deeper, thicker and definitely more complex. It even has that sweet effect which can be observed on wine glasses when the wine tears roll down the glass leaving “bridges” on the side of the glass. I would call it something like “honey effect” as the colour, aroma and taste reminds me of honey. It even pours down slowly from a narrow mouth of my teapot, as if it was full of sugary nectar.

8g-10g / 100 ml:

Astringency: little
Smoke: none
Aroma: sweet, fruity, specific yiwu
Taste: sweet, fruity, honey and nuts, thicker
Aftertaste: stronger in higher amount of leaves and longer steeping , sweet and nutty

If you are interested in reading little more about this tea session, see my blog entry:
http://teadropping.blogspot.com/2011/10/2007-yiwu-taichun.html

Preparation
195 °F / 90 °C 0 min, 45 sec

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