BaDa 2013

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Lemon, Apricot, Candy, Freshly Cut Grass, Grass, Peach, Pepper
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Knut B. Jacobsen
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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8 Tasting Notes View all

  • “Strong, bitter and adstringent with a fruity note resembling Bitter Lemon. Images and more at https://puerh.blog/teanotes/2013-bada-prsk” Read full tasting note
    85
  • “I don’t see much fresh BaDa, so I was excited to try this one out. The leaf is quite compressed and gives off a heavy bitter scent with some thick floral background. The hefty chunk is stone fruity...” Read full tasting note
    85
  • “From PTTB-4 This is a nice father’s day treat. More elegant than powerful, but a very complex flavor, with perfect balance between the nose, taste, and finish. The first cup presented a spicy...” Read full tasting note
    90
  • “Puerh Tea TTB. This is a nice tea with little bitterness and a nice sweet note. I think there were even some notes of apricots in there. It was good. Made this when I woke up in the middle of the...” Read full tasting note
    90

From pu-erh.sk

the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond, fruity, fresh, balanced, very pleasent, fancy like Banzhang like bitterness, slowly disappearing in the mouth, raising salivation with dryness in the mouth

this spring hand-pressing of pu-erh cakes was done in a very skilled manufacture in Yiwu, is more tight than previous years, there is more work for me when taking apart the tea leaves for samples, but for long term storage the tight pressing will allow keep longer the aromas, the tea leaves won’t dry that much, during this tighter pressing the man standing on the stone press needs twice as much time to have the leaves trample down

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8 Tasting Notes

85
126 tasting notes

Strong, bitter and adstringent with a fruity note resembling Bitter Lemon.
Images and more at https://puerh.blog/teanotes/2013-bada-prsk

Flavors: Astringent, Bitter, Lemon

Preparation
8 g 3 OZ / 80 ML

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85
504 tasting notes

I don’t see much fresh BaDa, so I was excited to try this one out. The leaf is quite compressed and gives off a heavy bitter scent with some thick floral background. The hefty chunk is stone fruity and bright. I warmed up my gaiwan and placed a chunk inside. The tea is oddly fragrant, haha. The leaf opens up some and gives potent scents of peach and apricot alike gummy candy. The fruit aroma grows fat after washing and continues to explore the tea room while brewing. The taste begins bitey and fresh with lemon grass notes. A slight peppercorn taste peeks through the bright sunshineyness. The huigan builds hard and thick in the back of the throat with a sweet tang. The energy is very good and percolates my vessels. However, the tea is quite basic. The tones continue to be soft and slowly moving, but I sensed no extreme bitter, sweet, or unique tastes. The sheng is nice and grassy and becomes dry over time. This raw stuff is quite basic, but the qi is something nice. A nice bright summer energy. I enjoyed the tea, but I don’t think i’ll get a cake.

https://www.instagram.com/p/BIAseP2gx0h/?taken-by=haveteawilltravel&hl=en

Flavors: Apricot, Bitter, Candy, Freshly Cut Grass, Grass, Peach, Pepper

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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90
316 tasting notes

From PTTB-4

This is a nice father’s day treat. More elegant than powerful, but a very complex flavor, with perfect balance between the nose, taste, and finish.

The first cup presented a spicy aroma (clove and black pepper ?). These flavors continued into the taste, which was mostly wood and straw. Second steep was more of the same, but with a bit of apricot replacing some of the spice, which reappeared more strongly in the finish. By the end of the second cup (3+2 oz) I was really feeling the cha qi as a whole-body effect. Very pleasant. 3rd steep turns slightly bitter, hiding much of the fruit and spice, which reappears as the tea cools. VERY strong qi. I shortened the 4th steep a bit and was rewarded with a smooth, fruity cup. I’ll post this now but expect to keep drinking this through the day; it shows no signs of quitting.

Preparation
200 °F / 93 °C 2 g 2 OZ / 59 ML

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90
1758 tasting notes

Puerh Tea TTB. This is a nice tea with little bitterness and a nice sweet note. I think there were even some notes of apricots in there. It was good. Made this when I woke up in the middle of the night and couldn’t sleep. I guess I gave up on getting back to sleep.

I steeped this eight times in a 120 ml gaiwan with 8g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.

Flavors: Apricot

Preparation
Boiling 8 g 4 OZ / 120 ML
Mackie

Who needs sleep when you have tea :D

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189 tasting notes

I’m having a tough time getting a handle on this tea. I’ve had it three times but it’s proving a bit mercurial.

It has a rye bread smell in the dry leaves, which are fairly small and olive green when infused. The first couple of steeps have hints of corn and almonds and caused my mouth to pleasantly pucker. It’s not a thick tea but it creates a kind of swelling in the tongue along with significant salivation.

Steep three witnessed the emergence of a sweeter, stone fruit profile, but also hints of gasoline and substantial bitterness, especially if you push the steep times. And while I wouldn’t characterize the qi as ass-kicking, it’s definitely noticeable—and long-lasting. It’s a good tea to drink at work because it focuses and animates rather than intoxicates.

A hard nut to crack, this one.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML

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90
274 tasting notes

Very good tea from pu-erh.sk. A nice golden amber colored broth, citrusy and bold. A good bitterness. Clean tasting and bright, moderate qi. A durable fine tasting find!

tea123

Succinct.

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80
3 tasting notes

Brewed in gaiwan (approx 100ml, 10g leaf), boiling water, gonfu style, you know the drill.

First few infusions (1-4) come off as rather weak and a little uninteresting. However, the tea quickly improves, and remains energetic with good mouth feel throughout subsequent steepings. Had to stop after about 10 infusions, but I’m sure this could have survived at least another five (and perhaps more).

Preparation
10 g 3 OZ / 100 ML

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