2009 Highest Essence

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 the_skua
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  • “This tea is described as being composed of "first flush" material and it shows, as the leaves are covered in fuzzy white down. This youth shows in the flavor as a nutty, dry greenness. Brewing...” Read full tasting note
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    the_skua 207 tasting notes

From Shuanjiang Mengku

Made entirely from the first flush of spring tea from Mengku county with a good percentage of wild arbor tea from Bing Dao village. This release was commissioned by a small outfit and pressed in the Mengku Rongshi tea factory in Lincang, thus bearing the sub-label “Meng Jie”. A large wild arbor leaf has been pressed onto the front as a sort of second “nei fei”.

The flavor of the tea itself is pungent but smooth, nutty and sweet and can be infused many times! A cake suitable for aging or drinking now.

About Shuanjiang Mengku View company

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2 Tasting Notes

63
207 tasting notes

This tea is described as being composed of “first flush” material and it shows, as the leaves are covered in fuzzy white down. This youth shows in the flavor as a nutty, dry greenness. Brewing calibration yielded longer steeps early and a gentler touch through the middle to produce good balance. Notable aroma and flavors included that tomato-like orchid fragrance a la ’09 Yunnan Sourcing Wu Liang and a gentle warm honey, almond, cream mix. Less simple than the others, and durable, but again, lacking a striking character that seals the deal.

Full blog post: http://tea.theskua.com/?p=424

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