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2006 Fengqing Raw Pu-erh Tea Tuocha 100g

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 TeaVivre
Average preparation
Boiling 1 min, 45 sec 5 oz / 147 ml

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15 Tasting Notes View all

  • “So after realizing I didn't buy any raw puerh earlier in the day on Cyber Monday, I really wanted to try some and so here we are. This is the first puerh I've had off a cake of sorts, this...” Read full tasting note
    pandamanda 1195 tasting notes
  • “Thank you *Teavivre* for this sample. The tea itself is a mixture of dark brown and light brown leaves compacted together into broken cake pieces. They have a sweet and earthy smell equal to...” Read full tasting note
    84
    KittyLovesTea 984 tasting notes
  • “This is the 4th pu-erh toucha I have tried over the last two days, and the second from a sample pack I bought through Teavivre this past November, 2013. _Age of leaf_: July, 2006. _Brewing...” Read full tasting note
    teashine 164 tasting notes
  • “I bought a sample of this with my last Teavivre order. It's powerful and I am getting quite the buzz from it. I can really feel the tea's energy in my extremities. The tea is sweet with some...” Read full tasting note
    Roughage 202 tasting notes

From Teavivre

Origin: Fengqing(凤庆), Lincang, Yunnan, China

Ingredients: Made of 100% pure one bud with one to three tea leaves from 50 to 150 years fengqing large tea-leaf speices

Harvest time: July, 2006

Taste: Bright yellowish color, taste strong flavor of first sip, quick sweet after-taste

This 2006 Sheng Tuocha comes from Fengqing, Yunnan. Using Fengqing large tea species as material, it was made with the process of picking, rolling, drying and compressing. This Sheng Tuocha has strong taste of first sip. As a typical model of Yunnan Pu-erh tea, this Tuocha has pure sweet aftertaste, tight shape and soft leaves.

About Teavivre View company

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15 Tasting Notes

1195 tasting notes

So after realizing I didn’t buy any raw puerh earlier in the day on Cyber Monday, I really wanted to try some and so here we are.

This is the first puerh I’ve had off a cake of sorts, this coming from a tightly packed, oversized tuocha. Man, it was hard to get things rolling. I felt like a monkey that’s probably gone along forever like, who needs tools, dudes, and then a scientist thinks it’d be funny to give me a pick.

But I did it! One rinse later, I have my first cup (20 sec steep). It smells so good. Kind of like how white teas have that hay smell, but on tea steroids.

Wow I have no idea what is going on with this tea. My first instinct is to shun it. There’s so much! The hay, woods, fruits, astringency, sweetness, dry mouth, the feeling like I just might have had a sip of juice instead. The flavors are ridiculously cool though but it leaves this weird thick, dry mouth feeling that makes me feel like a dog that just got some peanut butter.

I will probably come back to this later but right now I need water. I assume it’s the small pieces that ended up in there in the process of me figuring this whole separating tea to use from the whole, so eventually they have to all end up out of the gaiwan, right?

2nd steep, 25 sec: it’s a bit better, still astringent to the point of dry mouth feels, but it is so much sweeter and fruitier. I’m taking tea to a friend tomorrow and asked if there is anything she wouldn’t like and she said she’d try anything so I feel like I should give her some of this and see what she thinks. All she’s had so far I think are flavored teas so this is probably a bit mean at this point. I must say the dry mouth is a lot more tolerable, though it reminds me a bit like hay is stuck in my mouth thanks to honey. Oddly this tastes better than it sounds.

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84
984 tasting notes

Thank you Teavivre for this sample.

The tea itself is a mixture of dark brown and light brown leaves compacted together into broken cake pieces. They have a sweet and earthy smell equal to most raw Pu Erh. I shall be steeping with a table taken from the Teavivre website.

Teapot Gongfu Tea:2pieces 4 steeps:30s,1m,2m,3m 100ºC/212ºF

Once the tea is rinsed it bears a much sweeter and woodier scent.

Steep 1 – Yellow in colour. A slight smell of fresh cut wood. The taste is sweet and slightly smoky and vegetal. Even though it’s light it’s also on the rich side.

Steep 2 – Darkening in colour to become a little golder. The flavour has increased to double the first steep. Now it’s very rich but still remains sweet. Also picked up floral and perfume tones but on a subtle basis.

Steep 3 – Much sweeter with a dry perfume after taste. The richness has also increased along with smokiness but it manages to stay refreshing.

Steep 4 – I do like that the sweetness has continued all the way through and now that it’s settled it’s become woody again. It tastes like a forest, it has the sweet wood, the green fresh leaves and the rich soil flavours all in one.

Overall I do like this Pu Erh very much as it remained consistently good throughout the 4 steeps. It’s also fairly strong and potent which I have to be in the right mood for. If I was going to say anything negative it would be that the tea left my mouth bone dry and it had that strange perfume taste that gathered at the back of my throat.

Preparation
Boiling
Bonnie

The strange perfume taste might have been the wood, maybe cedar or something. A lingering flavor is good but puerh can sometimes be really sweet. I see that you really increased the steep time quite a bit. Maybe sticking to shorter times after the tea has opened up would have been easier on you. Most of the time, I stick to 30 seconds until the 5th steep if it’s strong enough.

KittyLovesTea

I followed the instructions given for the tea on Teavivre website but many people tell me to steep it for shorter times. It was nice being strong but it was just the perfume taste that ruined it a bit and made my mouth dry. I do find that some Pu Erh is hit or miss with me.

Bonnie

After trying, if it’s a miss try to sweeten it a little (the puerh people I know do this, they just don’t admit it).

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164 tasting notes

This is the 4th pu-erh toucha I have tried over the last two days, and the second from a sample pack I bought through Teavivre this past November, 2013.

Age of leaf: July, 2006.

Brewing guidelines:
Ceramic 4 cup teapot, no sweetener, 5 gram toucha, ~1 cup of water, 5 second wash.
……….1st: Just under boiling, 2.5’
……….2nd: Boiling. 5’

Appearance and Aroma of dry tea leaves: Right away, I could tell this tea was a very different type pu-erh than the last three I have brewed up. It was loose (as a sample, I am assuming it is broken from a larger toucha), and of a much lighter color than the last three pu-erhs; ‘spicy’ was one of the first words the came to mind. The aroma was also worlds apart: milder, lighter and clearly fresh. My initial impression of this one over the other pu-erhs: I like it better.

Aroma of tea liquor: mild but pleasant aroma.

Flavor of tea liquor: clean, light and spicy.

Overall: Generally speaking I prefer my tea to be light, natural, and fresh (that is why I mostly drink Chinese green tea). This ‘raw’ pu-erh is a refreshing change to the last three ‘cooked’ ones I had. I am now beginning to think that first two touchas I tried yesterday—the SpecialTeas one and the one from Taobao—were ‘cooked’; the color of the last three was very dark brown, almost black, and this one is orange and much lighter in color. I liked the flavor; the second steeping was a little bitter, but still enjoyable. Overall, I like this tea.

Fortuitously, I kept a little of the second steeping of the last cooked pu-erh and heated it up so as to compare it side-by-side with the flavor of the second steeping of this raw pu-erh. Its obvious now how different the two are: the cooked is fishy, heavy; the raw is spicy, light, perhaps woodsy. It’s hard to say which I prefer. I like each one for different reasons.

I’ll leave off the numeric rating until I try it with shorter steeping times and possibly in my new Yixing.

Preparation
Boiling 2 min, 30 sec
mrmopar

Nice uncooked is listed as sheng and cooked is shou. I would think the first ones were shou and the last one sheng. Although very old sheng will look like shou but with much more intensity. Nice notes you do better than me on that!

mrmopar

Forgot shou is also ripe and sheng is raw.

SimpliciTEA

Thanks, mrmopar!

Yeah, I’m still getting down the pu-erh terminology; my understanding is:
shou = ripe = cooked

sheng = raw

mrmopar

I think you are doing well!

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202 tasting notes

I bought a sample of this with my last Teavivre order. It’s powerful and I am getting quite the buzz from it. I can really feel the tea’s energy in my extremities. The tea is sweet with some astringency that probably arises because I oversteeped it first off, but I don’t find that to be a problem. There’s a smidgin of smoke at the back of my throat when I swallow too. Overall, it’s jolly nice and just the ticket for an evening’s editing.

Preparation
205 °F / 96 °C 0 min, 30 sec

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64 tasting notes

I must sincerely thank Teavivre (Angel) for the opportunity to try this. I’ve been reading loads and loads on pu’ercha recently (and working through quite a bit of samples), and I would definitely recommend this as a learning experience. Recently I had a (very long) session with this sheng over a couple games of weiqi with a friend who was also impressed with this tea.

I would probably not consider Teavivre to be a go-to vendor for pu’ercha, but what they do have seem to be of a great quality. I’m strongly considering purchasing a tuo of this sheng to age further, because I feel it has great potential and is already quite good as it stands. I may instead go with the 2006 Fengqing cake they sell, which from what I have read has similar properties to this tuocha (at least from what I can compare) and is thought highly of in the blogosphere. I have of late been leaning towards the acquisition of tuochas, though, as they are quite convenient for me: smaller amount of leaf compared to the standard 357g cakes, allowing multiple to be purchased for close to the same price as one cake (which means variety and less per cake on “tuition” costs if I end up making an error in judgment), but still enough leaf to age for a while.

Anyway, back to the sheng at hand. The compression of the tuo is extremely high. The sample bag containing an intact chunk was like a rock and refused to be broken up cooperatively until after a rinse of near-boiling water. The compression shows in the wet leaves, which are a right mess of fragmented leaves and small pieces, but the resulting liquor proves mature, although somewhat murky in early steeps. In fact, both the leaves and the liquor are noticeably dark for younger sheng. Midway through the session, the coloration becomes a dark amber with a faint, but nonetheless noticeable lighter meniscus. All together, these signs seem to point to good storage and a decent bit of aging.

The liquor, while not entirely “complex” in flavor, provides a very smooth mouthfeel that translates nicely into a sweet aftertaste and a cooling huigan. Later on more of a sparkling texture is apparent mid-sip. To add balance, there is a strong, enveloping kuwei (bitterness) in the throat that is not at all unpleasant and lingers expectedly. Based on so many fragmented leaves, the taste is actually far less bitter (and far sweeter) that I would have expected. Sewei (unpleasant astringency) is minimal and mostly detected upon the tongue tip and lips. There are light notes from the fruity spectrum to add depth and touches of tobacco flavors that provide a robustness, separating it from the youthful sheng with grassy, floral complexions. Sweet floral and caramel aromas are trapped under the gaiwan lid, while added deep fruity scents show up in the empty cup.

By the third steep, a developing cha qi is present and becomes quite strong. Good bursts of positive energy that linger even past the 15 or so steeps that this tea can easily last for. Really, I’m quite impressed. This has become one of my favorite younger shengs that I’ve tasted.

Ahhh, right before I was about to post this I found a bit of black string poking out from the wet leaves. No matter; that’s what a strainer is for.

Preparation
Boiling

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90
14 tasting notes

TeaVivre has sent me some samples that have been just delicious and this is no exception. this is a delicious raw Pu-erh with a flavor profile very similar to a 1995 that i am wildly fond of from Portola Coffee Lab here in Orange County CA that costs three times as much. this tea is earthy and woody, slightly smoky, a bit dry and astringent with only the slightest hint of vegetal finish. there are some subtle fruit notes in the middle of the sip, but having just realized my last sip is gone i’ll have to wait till i steep another cup of this golden elixir from the generous sample provided to give you accurate notes :-)

Preparation
Boiling 5 min, 0 sec

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108 tasting notes

Twice now I’ve had the wonderful experience of tasting this Sheng puer, another sample sent from TeaVivre. Both times I’ve been very pleased with the result. This tea held a special interest for me since I’ve visited tea factories in Fengqing before, but never one that produced Puer. The city is known mainly for its Hong Cha (black tea).

The aroma of the orange infusions was deeper than I expected, bringing to mind oak more than the cedar scent that I often find with young and middle-aged Sheng (I consider any Sheng Puer less than 5 years old to be “young”, and more than 10 years to be “old”). This was the first sign that I was getting a tasty cup.

Starting with about a 10-second infusion, the flavor was very smooth and round with more of that oak character. It had a dryness to it that pervaded the mouth, but it was a pleasant dryness, akin to the feeling of a Bordeaux wine. The taste reminded me actually of another one of my favorite Sheng cakes, coincidentally from the same year: the 2006 Lao Shu Bing Cha from Dobra Tea (alas, no longer available in that year).

Check out my full review here: http://someteawith.me/2013/12/06/2006-fengqing-sheng-tuocha-puer/

TeaVivre

Yes, Fengqing is the hometown of Yunnan black tea, it is known mainly for its black tea, has provided good materials for tea producers for long times. And in the area of Yunnan, Fengqign County in Lincang City is one of the most featured places of producing Puerh.

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72
57 tasting notes

Venturing a little deeper into the pu-erh world is fun! This is my first raw pu-erh. I didn’t even read the label before I made it – but as soon as I saw the light, golden liquid I did! So different from the ripe ones I’ve already tried. The first steep was light and vegetal – the initial smell reminded me of canned green beans, but not as pungent. The taste was smooth but a bit astringent – just a little drying, but not bitter or unpleasant.

Second steep was sweeter – I got a distinct apricot smell. I steeped it a little longer this time (just over a minute, the first steep was probably around 45 seconds) and it was lovely.

I’m still working on my third steep but this is definitely a nice tea. I think I prefer ripe over raw, just because the flavour seemed more…blunt? My favourite thing about pu-erh is that I have experienced a mineral taste that just feels so quenching and healthy to me. I’m not sure I would buy more of this one for a while, simply because there are so many more ripe pu-erhs that I want to try, but I’d gladly drink it again :)

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2498 tasting notes

I’d like to thank Angel & Teavivre for this sample, which I got with my order awhile back.
My instincts were screaming, “Yixing!”, but for some reason I decided to follow the actual brewing instructions written on the sample package, which I usually tend to ignore. The suggested brewing parameters: 10G (the entire packet) + 8oz water X 1 – 2 minutes.
This is way more sheng than I ever use! But what the heck, I have 2 of these, so I can gongfu the other one.

I went with one minute, & although it was pretty intense, it was very drinkable! To be honest, this is the first time I’ve ever done a sheng this way, & I’ll definitely drink the other sample with short steeps in my yixing, it was interesting to try, & frankly, I was curious to see how it would be. It was potent! I went through several resteeps, adding a minute to each, & even though that was hours ago, I’m still as high as a kite, if you know what I mean!

TheTeaFairy

Good to know, sounds great :-)

TheTeaFairy

And yes…I know what you mean, lol.

Terri HarpLady

LOL…I’m going to try to go to bed now :)

Spencer

I definitely went for the yixing brew…but I think I need to try this!

Stephanie

Yum, sheng. I love steeping them real intensely like this :D

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90
1603 tasting notes

This morning’s review is possible, thanks to Teavivre for providing the sample of this old, raw pu’erh!

Contemplating the package of sheng (raw) pu’erh in my hand, it seems that this is a worthy tea for using a small yixing pot that I have dedicated to raw pu’erh. I start heating the water and open the package of tea in the meantime. The small sample package contains leaves and clumps of leaves, broken from a tuocha or a cake. And the smell of the leaves…what a raw smell it is, and I do not just say that as a pun. A raw pu’erh from 2006 has had some years of aging in which to intensify in flavor. From the aroma of the dry leaf comes a very green scent, mellow but figuratively seeming to have come straight from the tea plant. As the water finishes boiling, I put the leaves into the pot, then pour some of the freshly-boiled water over them for a quick rinse of no more than ten seconds, which is discarded. Having added a large amount of leaf to the pot, I decide to begin with twenty second infusions, rather than my normal thirty. The rinse did the leaves a lot of good – it awoke the aromas and flavors.

The smells, rising from my cup, are complex. Deep in the heart of the aroma is the raw greenness that I noticed with the dry leaf. Yet spreading outward from that is the more mellow scents of earth and floral notes. The earthiness does not begin to compare to the deep, dark earthiness of a cooked pu’erh, as I have reviewed in the past, but is lighter and less intense. The first sip of tea is strong…very strong…but it finishes quite spectacularly. Like a strong green tea, the initial taste permeates one’s mouth and overwhelms all else. but in the finish of the sip come the taste manifestations of the aroma. Those floral notes, slightly reminiscent of the floral aspects of some oolongs, sit in the finish and the aftertaste, hovering on the edges and lending their complexity.

For the second cup, I steep the leaves for another twenty seconds. The leaves are fully expanded and fill the small pot in which I am brewing. The aromas have not changed much, but the taste is smoother. I would not describe the taste as more mellow, for it is still as intense as the first sip, yet it does not seem as overwhelming. The leaves last through several more infusions. The flavor is, in many ways, refreshing in its complexities. Yet, it can be consuming quickly and without much a thought to the depth, and one will still receive from it an enjoyable flavor. On my personal enjoyment scale, I would rate this sheng pu’erh a 90/100.

Preparation
205 °F / 96 °C 0 min, 30 sec

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