GuShu puerh tea from LaoZhai and DiJie of BingDao and BangDong JiangBian

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Not available
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Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by John Hou
Average preparation
Boiling 0 min, 15 sec 150 oz / 4436 ml

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  • “Pure GuShu tea sessions from left to right: Left (3rd session): BingDao (冰岛) LaoZhai (老寨) which means Old village of BingDao.  Bitterness just appears in a blink during every sip.  Astringency is...” Read full tasting note
    95

From King Tea Mall

GuShu tea newly processed in this spring of 2018.

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1 Tasting Note

95
9 tasting notes

Pure GuShu tea sessions from left to right:
Left (3rd session):
BingDao (冰岛) LaoZhai (老寨) which means Old village of BingDao. 
Bitterness just appears in a blink during every sip. 
Astringency is very minor. 
Salivation comes firstly than HuiGan and alongside momentum.
Chinese word 舌底鸣泉(she di ming quan) describes Salivation springs up like a spring hided under tongue. 
Now I can find a place to use it without hesitation. 
Then HuiGan(sweetness from aftertaste) and Salivation comes in turn. 
ChaQi is the strongest during the 3 kinds of tea tasted this afternoon. The most obvious body feeling is smoother and broader breath and clearer head than before.
Middle (1st session):
DiJie (地界), another sub-village of BingDao village. 
The taste is very different to LaoZhai.
Soft, sleek silk like or even oil like tea liquid with roundness in mouth. 
Both bitterness and astringency are not so obvious near very minor. 
The most easy to be remembered character is candy sugar like sweetness emerges on the front and wide surface of tongue and stays very long. 
Also felt throat was widened and soothing feeling.
Right (2nd session)
BangDong (邦东), a place near XiGui(昔归), with around same altitude and along the river, so it gets another name BangDong JiangBian(邦东 江边). 
Very strong aroma emerges from dry tea leaves. Like FengHuang DanCong of YuLanXiang flavor. I still don’t know the reason and assume there maybe some similarities on minerals from soil or others? But also mixed with classical puerh tea flavor especially appears in LinCang area. 
The most impact or irritation to mouth during the 3 kinds of tea. 
Ever bitterness or astringency is strong but very different from tea of MengHai tea region. 
Also another character of Rock flavor called YanYun(岩韵) in Mandarin. This word is usually used to describe the unique flavor of WuYi YanCha directly translated as Rock Tea or Cliff Te a because this rock flavor. Take a look on the photos taken from BangDong JiangBing, very less grass and other brushes plants compared to luxuriant brushes in MengHai tea region in spring. Many places are naked soil and large or small rocks only. Is it the reason? Or other reasons, I still have no idea before having confidential evidences.

Preparation
Boiling 0 min, 15 sec 8 tsp 150 OZ / 4436 ML

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