Fengqing Raw Pu-erh Cake Tea 2006

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Cinnamon, Pepper, Pine, Raisins, Smoke, Dandelion, Anise
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 oz / 143 ml

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From Teavivre

This Raw Pu-erh Cake Teavivre choose is from the representative Pu-erh production area Fengqing. Fengqing is the original place of the world-wide famous Dian Hong Tea. And it is also a classic place of Yunnan Pu-erh. It is a place in Lingcang which is one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. And it usually has the flowery flavor of Dian Hong Tea.

This Raw Puerh Cake is special for the two seasons resource from the same Arbor Tea Trees. Some are picked on March which we called “Ming Qian” or “Chun Jian” leaves. This is the best tea leaves in Spring Tea because it contains more nutrition and tastes mellow. Some are picked on September which we called “Gu Hua” or “Paddy Flower”. This is the best leaves for Autumn Tea because the aroma is stronger lasting longer. The Autumn Tea (Paddy Flower Tea) also has special flower fragrance. This Raw Puerh Cake is made by the two kinds of tea resource which were carefully blended by certain proportion.

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14 Tasting Notes

865 tasting notes

I’ve been waiting a while to get this out and try it. Also, thank you to Angel and the Teavivre team! For some reason I have a hard time with raw pu-erhs. The flavor is always off to me but this one is delicious! It has a juicy raisin flavor with hints of cinnamon and pine. The second steep turns a little more savory/sweet with light smoke notes. There is a soft bitterness that reminds me of a slightly over-steeped green.
I’m going to do more steeps but have to go away from my computer for a minute. I’ll edit it later with the other steeps :)

Flavors: Bitter, Cinnamon, Pepper, Pine, Raisins, Smoke

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83
178 tasting notes

The dry leaves are very dark with green and white spotting. Being aged, it has lost most of color and calmed out. I am brewing with my sheng yixing pot at 212 degrees and 100ml. The liquor is a pale opaque amber. It has a light eerie glow. The steeped leaves expand to full and stemmed leaves w/ bud. They smell of tobacco, smoke, pine and a sharp green essence. They hint undertones of sweet rum and cured leather. I always enjoy Fengquing sheng and Teavivre never disappoints. The brew begins sharp and dusted. It quickly calms and becomes floral. It tastes of grassy wildflowers. Each brew still packs a punch but soothes with a sugary nectar. I believe with aged sheng the Qi does not die down but becomes slow acting. With this brew it slowly awakens during drinking. It is slow acting but still very prominent.

Flavors: Dandelion, Pine, Raisins, Smoke

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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35
528 tasting notes

This was so gross. Even after multiple rinses, it smelled like liquorice and dirty socks to me. I tried a few steeps, even drank some, and while it tasted less foul than it smelled, it wasn’t worth continuing.

Preparation
Boiling 0 min, 15 sec 1 tsp 8 OZ / 236 ML

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3125 tasting notes

Thanks to Angel & Teavivre for a sample of this tea!
(I wrote this review earlier, but for some reason it didn’t go through. I’ll try to recreate it)
This is the taste of fall: dried straw, lights smoke, dried fruits, raw shrooms. There’s also a bitter greens edge to it, which I rather enjoy.
I steeped 5G in my 125ml yixing, combining 2 steeps to a mug. The first round made me want to take a nap, with a powerful head energy, watery eyes, & lots of yawning. The 2nd round was fairly astringent. Round 3 was lightly sweet & woody, reminding me somehow of sassafras root, with a head clearing peaceful mellow vibe, & I’m on round 4, with is sort of a sassafras/licorice combo, with a nice sweet aftertaste.

Today I celebrated 31 years of freedom from active addiction…unless you count tea, tea wares, gardening, & food, LOL.

mrmopar

Way to go! I still struggle with one at times myself…

Fjellrev

So proud of you, Terri!

Starfevre

Congratulations, that’s quite an achievement.

caile

Congratulations!!

Terri HarpLady

thanks you guys!

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673 tasting notes

Sunday Tea and Books time!

The Tea

Many thanks to Angel of Teavivre for sending me a sample of this. I haven’t tried many pu’erhs, so it’s lovely to get some more exposure to them.

Upon opening the packet, the leaf smelled of tobacco, leather, cedar wood, raisins, and earth. There were some broken up leaves in the packet, but instead I took a large unbroken chunk that was probably about 1/2 the packet’s worth and put that in a 100mL gaiwan. I did a rinse for 15-20 seconds, then let it rest for about 2 minutes in the hot gaiwan before steeping.

I brewed up a big pot of hot water – about 1.25 L – and put a tea cozy on it to stay warm. Over the next 1.5 hours, I steeped the leaf a whopping 13 times to see how far it would go.

The first 3 or 4 steeps were all a dark amber colour, and tasted smoky and bitter. Not the bitterness of beer, but a bit thinner and sharper, like it was coating my tongue. The tobacco impression lingered all throughout. I also got hints of cedar wood and birch bark. However, as the steeps progressed, the tea became more fruity. These steeps ranged from 10-20 seconds.

After the first few steeps, my mouth felt coated, but it wasn’t tongue-curling astringency so much as a fuzzy feeling all throughout.

I have to say that I think steeps 5-8 were the best, as the smokiness remained but the bitterness faded away. Instead, that stonefruit note came increasingly to the fore. These steeps ranged from 20-25 seconds.

However, steeps 9 and onwards were quite weak, with a significant drop-off in flavour from 11-13. At this stage, I had progressed from 30 second steeps to 3 minute steeps, without much appreciable increase in flavour.

The Book

This was a hard one to try and compare. The smokiness and bitterness and tobacco scent/flavour all had me stumped. I’m still not sure I can think of a character that fits this tea, but my husband and I were rolling the words around, and we both felt pretty comfortable that if we could think of a fictional character, it would have been someone from a Western/cowboy novel. Maybe one of these days I should pick up Lonesome Dove or something.

Did you know that Elmore Leonard started out writing westerns before he moved on to crime fiction? I’ve only read one of his novels – Out of Sight – but I’d love to read more.

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171 tasting notes

Backlogging and based partly on my memory

This is, I believe, a sample I purchased from Teavivre at the end of last year (2013).

I used my standard raw pu-erh brewing parameters while steeping it: 150ml gaiwan; start water temperature at near boiling and work my way up to boiling; 15’ rinse, 30’, 45’, 60’, etc. Stevia added.

The tea liquor had a nice clear, yellowish color, with the standard raw pu-erh aroma.

The flavor was what I have come to expect from a quality raw pu-erh, although it is not a flavor I particularly like or can get excited about—too fishy, sour, or like bitter greens (I got that phrase from yyz’s review).

Although the wet leaf was largely whole, I noticed that there were a lot of long stems amongst the wet leaf, mostly stems attached to leaves (perhaps that is standard, I haven’t analyzed the wet leaf of enough quality raw pu-erh teas yet).

Overall, having had a number of pu-erh samples from a a few companies over the last 6 months or so, I find Teavivre’s pu-erh to be quality—the leaf is more or less whole, the flavor of the tea is clean, and the tea liquor has a good aroma. This tea is no exception. I still consider myself a newbie when it comes to pu-erh (having been drinking it for about for about 8 – 9 months), especially raw pu-erh, so I don’t have much here to say about this particular tea. I was able to get four good steepings out of it, and it could perhaps have yielded a fifth. Although I did not find anything ‘stand-out’ about this tea, I think it is a tea I could drink on occasion as a kind of tonic for my digestive system.

Preparation
Boiling 0 min, 30 sec 6 g 5 OZ / 140 ML

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89
6129 tasting notes

In an effort to trying and actually get through some of my puerh samples, i figured i should try to have 1-2 today, since my day is pretty much shot thanks to work stuff. I like this one, for much of the same reason i really love wild Monk from mandala…that smokey taste in the background of a smooth tasting brew. I’m not going to wax poetic about this one, but it’s one that i could see picking up a cake of, in the future when we have a proper place for me to have mountains of puerh!

Thanks for sharing this one with me Cavocorax

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80
277 tasting notes

Method: 6g, 6oz, 195 degrees, rinse-10-15, sheng yixing

Aroma: I wish I could smell the chocolate others described. This smelled like very lightly smoked apricots.

Flavor: I like to give my shengs a 10 second rinse, then let the leaves rest for a minute or 2 before brewing. The leaves seem more open this way, and I get stronger flavors sooner, usually. This tea was different. The first 2 steeps tasted good, but the flavor was weak. This tea has less sweetness and tastes more brothy, so I wanted to really taste those flavors

I did a 3rd and 4th steep at 15 and 20 seconds. These were better! There’s a light bitterness. Not much. It’s enough to give a little kick at the end of the sip! Thanks to Angel at TeaVivre for the sample!

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 6 OZ / 177 ML
TheTeaFairy

Sheng machine, you.

Sarsonator

I am, indeed!!!! Yay!!!!

Cheri

Color me jealous. I thought about doing a sheng day today, but my stomach has been a little upset, so I figured it was best to leave sheng alone.

Sarsonator

Aaaw sorry Cheri! I hope your stomach feels better. I’m not done shenging yet. My Mandala order just arrived! LOL

MzPriss

My Mandala order is here too Sarsy!!! Life is good! I got a Tea Hobbit order as well. Exhausted happy teaplet me.

Sarsonator

If you do not have energy to sheng tonight, then we shall sheng tomorrow!!!!

MzPriss

I know I can for sure do a cup of SB, but shenging might be beyond me tonight – but dude – we have a SHITLOAD of new sheng.

Sarsonator

I know, right???? So much sheng, so little time!!!!

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216 tasting notes

Thank you Teavivre, from this sample!

Not using a rating because I’m inexperienced with sheng pu’erh and don’t have the proper palate. Gongfu method with 4oz gaiwan. 10 second rise. Steepings time were 10, 15, 3, 30, 45, 60…

The dry leaf aroma consists of mushrooms, smoke, sweet spices, and peppercorns. After the rinse, the aroma was savory. I picked out sauteed mushrooms, BBQ’d London broil (medium rare), honey, and honey mustard BBQ sauce. I thought I felt my stomach rumble…

The liquor has a pale peach color and is clear and full-bodied. The first infusion was earthy and sour and had a hint of mushroom. At the second infusion, the aroma resembled cherries and the texture became creamy. Still could only taste earth and sourness. The texture went back to being clear for the third. Sourness waned a little, fruity note appeared. I could have probably gone for more infusions for the sake of the review, but I had to stop at the fifth. The flavor notes – earth, sour – pretty much remained the same. I tried my darndest detect flavors beyond what I was already tasting. Props to me for smelling those weird notes in the aromas (I have a crave now).

Preparation
2 g 4 OZ / 118 ML

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1899 tasting notes

Sample sipdown!

I decided to brew it gongfu style because I have a teensy Japanese soy sauce dispenser that holds 3 oz.

As per their website for the paddy flavoured tea (because this one is no longer)…
Dry, the tea smells really sweet and carby.
2 rinses – A bit smoky, as well as sweet and carby (like cooked potatoes or pasta or something).
20s – Umm. Huh. I don’t like this at all. It smells sweet and carby with a tinge of smoke, but it tastes extremely astringent and bitter, a bit fishy, and just. No. Like a green darjeeling that’s been boiled and oversteeped.
30s – Even stronger and more astringent and bitter.
40s 5s – Nope.

Ok, I’m calling it quits. This is not a tea for me, the flavours are not good. I don’t know if I’m doing something wrong (entirely possible!), but I do not like. It was my first raw puerh, too. I have a couple others that I’ll eventually get to. :)

Preparation
205 °F / 96 °C 7 tsp 3 OZ / 88 ML

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