2000 Lantingchun TF Yongde

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Smoke
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Dr Jim
Average preparation
2 g 2 oz / 59 ml

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  • “I’m digging through old samples trying to sip down some of my collection but it’s very slow going. When I first got serious about puerh a couple of years ago I figured that if the tea was meant to...” Read full tasting note
    81

From Chawangshop

This puerh cake is composed of 2000 Yongde area material. The maocha were stored three years in tea factory and pressed into cake in 2003. This cake is an early Lantingchun product. First few years the cakes were stored in factory and later moved to Lantingchun warehouse in Kunming. Tea soup is deep orange and clean.

This tea is sweet with some aged tones, in first infusions still remain slightly astringent, late infusions are floral sweet. We recommend using Zisha pot and wash this 12 years aged tea 3-4 times before drink.

About Chawangshop View company

Company description not available.

1 Tasting Note

81
316 tasting notes

I’m digging through old samples trying to sip down some of my collection but it’s very slow going. When I first got serious about puerh a couple of years ago I figured that if the tea was meant to be drunk aged, I should try to buy stuff that was old. Since I was just getting into it, however, I tried to do it on a budget. The result is a bunch of teas like this one, made with chopped leaves and very, very smoky.

It really makes sense that the higher quality teas from over a decade ago wouldn’t be kicking around in the back of someone’s warehouse for more than a decade, but I keep hoping. Of course quality teas do exist, but I have to be willing to pay up for them, which I’m starting to do.

At any rate, this tea is a better than average example of the genre. It is no longer available but I bought a sample from Chawang Shop at a reasonable cost about a year ago. I was hit by a strong smoke aroma pretty much then the water first hit the leaves. I was surprised to find that it dissipated almost immediately and left a tea that was a light straw flavor with hints of tropical fruits. This was the first (and best) steep. After that, the smoke pretty much dominated for the next 4 steeps. If I didn’t like smoky teas, I probably would have dumped it and moved on. However, the finish was better balanced, and hinted that there was a good tea lurking under all that smoke.

I kept drinking and the smoke slowly faded, but the underlying tea faded at pretty much the same rate, and the finish began to get a bit of that ash flavor that smoky teas sometimes produce. Around the 5th steep, the tea developed a sweetness that was stronger than the smoke and the taste became more like leather, with smoke underneath. The finish also improved: no more ash, though somewhat bitter.

The later steeps were quite pleasant, but I had to pass through smoke and ash to get there. I probably rated this too high, but that first and later steeps were really pleasant, and I do like a smoky tea. One funny note: I didn’t really notice much cha qi, but the first time I had this tea I rated it high for cha qi. May depend on my mood?

Flavors: Smoke

Preparation
2 g 2 OZ / 59 ML

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