2011 EoT Guafengzhai

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by The Essence of Tea
Average preparation
205 °F / 96 °C 0 min, 45 sec

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From The Essence of Tea

We made this test production in cooperation with a farmer in Yiwu. As it was our first time dealing with him, and since the Yiwu maocha was quite expensive this year, we decided just to make a small production.

This tea was picked from ~400 year old trees growing near Chawangshu, Guafengzhai – just a few km from the Laos border. The environment here is pristine and, unlike many trees in the Yiwu region, the trees have been allowed to grow naturally and not cut short.

This tea was completely handprocessed.

The flavour is exceptionally thick and pure. The brewed liquor trickles down the throat and leaves a long, pure huigan. The qi rises slowly, warming and calming the body.

Since the quantities of this are so limited, there is a 1 cake per person limit.

200g stonepressed cake with handmade wrapper

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3 Tasting Notes

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14 tasting notes

Not my favorite Guafenzhai but very good overall score

Strong huigan and qi – hope it progresses with aging!!

Preparation
205 °F / 96 °C 1 min, 0 sec
Charles Thomas Draper

I have a GFZ from Tea Urchin that is mind blowing….

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311 tasting notes

1.6 grams in 50mL tiny porcelain gaiwan (lots of broken bits because I was prying a bit off of one side and it got a little messy)
Water 205 degrees

Flash rinse—did not save—and only noticed later that a bit of water was left, like a grandpa-style ‘root’, that got incorporated into the first infusion, which is….strong. Campfire smoky gym socks strong. Still only a hint of bitter, but very powerful stuff.

2nd infusion, 10 seconds then poured, still very strong smoky umami stuff, but the sweet is able to show up at the front of each sip, and the aftertaste is spicy and herbaceous and bitter and still smoky.

3rd infusion, poured in, replaced kettle on stand, and poured out, less than 10 seconds: still very powerful stuff. I am so appreciating this lovely little gaiwan right now, the fit and the pour and the function for these fast infusions are just excellent. The tea is still transporting me back to childhood campfires, with a bit of sweet here and there.

4th infusion, same pour in/kettle/pour out, between 5 and 7 seconds, can’t be doing much more than rinsing what is already sweating out on the surface of the leaves, and still it has a powerful kick. A little more sweet apparent, though.

Side note: simply because I was in the mood for it, I started my day with some Tie Guan Yin, couldn’t exhaust those leaves with the time available before leaving for work, and am working on some more infusions after the leaves were stored int he fridge for the day, drinking one infusion of this to a couple of the puerh. It’s astonishing how clean and refined the flavor is in contrast to this rambunctious smoky pu!

5th infusion, still crazy-smokey-rambunctious, ham and campfire and sweet and bit of bitter herbs. 6th is settling in a bit, but I can see that it’s going to take a lot of infusions and a kettle full of water at 40mL per infusion to tame these leaves. 7th similar, the smoky veil is showing a little more of what is behind it, but still, powerful smoke.

If overwhelming, outrageous flavor now is a good predictor of aging well, this should be fabulous. But the kettle is empty and I do have to get some sleep eventually, so I’m setting the leaves aside for more tomorrow.

Took this tea out of the fridge again after 2 days (previously up to 8 infusions): starting the first few infusions with a meal of cheese and crackers, and like any good puerh, the tea cuts the richness well. And the strong cheese also helps mellow the smokiness of the tea.

By the 16th infusion, the tea is tasting more strongly of herbs and sweet anise, with the umami nearly gone.

The 25th infusion is still strong and deliciously herbaceous, astringent but not truly bitter. Very pleasant stuff.

Up to 30, and brewing by my thirst—some flash infusions, basically sweet water, to wet the palate, then a few more substantial, slower, showing persistent flavor beyond simple sweet water, amazing stamina this stuff has. Saying uncle at 32 infusions, that’s enough for now.

I am very encouraged to think of what this tea will be after it has settled a bit and the wildly smoky start has softened.

(Rating here is tough, because the early infusions were pretty rank, but they’re not representative—I think—of what this will be like in the future when I will want to be drinking it. Nor did the first day’s wildness fit well with the wonderful mellower later infusions—those would rate very highly indeed. So no rating for the session now, as a whole).

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

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