Lao Tong Zhi 2011 Sheng Tuocha

Tea type
Pu-erh Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Invader Zim
Average preparation
200 °F / 93 °C 1 min, 0 sec

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From Verdant Tea

Tuocha-pressed sheng from Lao Tong Zhi is relatively uncommon. They only do tuocha pressings in years when the leaves picked are just right and suited for that purpose. When we tried this sheng, we were so excited by its aging potential that we bought all the remaining tuochas that the Shandong office for Laotongzhi had, just over one hundred in total.

This tea has a savory sweet rasin bread aroma with an herbaceous, slightly citrusy edge. Steeped, we get a delicious nutty flavor that lingers on the palate with a warming aftertaste, and a slight spicy edge, well-tempered for its age.

Later steepings reveal a thrilling sensation that is slightly numbing on the tongue like Banzhang teas can have. The nutty flavors condense into roasted chestnuts, with strong wood bark notes on the sides of the tongue. The dynamic taste, texture and aftertaste of this tuocha makes it an exciting acquisition, and a promising candiate to buy enough to age. We won’t be be getting any more of the 2011 tuocha, and we have no word on 2012 pressings or potential 2013 pressings, so make sure to pick some up now if you want to try it.

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6 Tasting Notes

2855 tasting notes

A tale of 3 Yixings – Chapter 3

I gave my green yixing another bath today, using this Sheng, which I have plenty of. The first couple of times I drank this one, it was WAY TOO INTENSE! Very loud, very bright, very brash. I’m grateful to say that it has calmed down considerably! The flavor is kind of nutty & aromatic, like eucalyptus or maybe camphor.

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6 tasting notes

“This tea has a savory sweet rasin bread aroma with an herbaceous, slightly citrusy edge”

I did not get that it just seemed like cheap haiwan raw tea to me. Do not see the aging potential

Preparation
200 °F / 93 °C 1 min, 0 sec

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