2009 Year Puerh Tea made from materials of BangDong tea region

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
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Caffeine
High
Certification
Not available
Edit tea info Last updated by John Hou
Average preparation
205 °F / 96 °C 0 min, 15 sec 100 oz / 2957 ml

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  • “Just tasted a puerh tea made from BangDong(邦东) tea region in 2009 year. Floral, honey and herb like aroma from the dry tea leaves. It has impact on each sip, bitter and retreats fast....” Read full tasting note
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1 Tasting Note

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9 tasting notes

Just tasted a puerh tea made from BangDong(邦东) tea region in 2009 year.
Floral, honey and herb like aroma from the dry tea leaves.
It has impact on each sip, bitter and retreats fast.
Astringency is weak from the beginning to the end.
Thick tea liquid is rich with density.
Tea flavor in mouth lasts long and varies with time neither too fast nor too slow.
HuiGan comes soon and from wide place in front side of mouth and tongue.
Salivation is always on a satisfying level and lasts very long even after the session.
Long lasting steeping times.
Fragrant tea flavor even like comes from inner nose.
Very energizing especially in this stifling hot afternoon in Guangzhou.
According to the tea flavor from dry leaf and cold cup along with brewed tea leaf, guessing it was blended with GuShu tea material on a high ratio even with some wild tea leaves blended in.

Well aged till now, and it is still can be highly expected on evolution in coming years in GuangZhou.
Brewing method.
7g tea leaf.
70ml porcelain GaiWan (full capacity of 120ml)
Filtered running water.
97 Celsius degrees to boiling water.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 tsp 100 OZ / 2957 ML

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