2010 American Hao 1002 LBZ Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Stonefruits, Straw, Sugar
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sammerz314
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 120 ml

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4 Tasting Notes View all

  • “I must say, this tea is one of the finest young puerhs I’ve had. It is truly impeccable. The wet leaves are a treat to my eyes. They are, in general, intact with beautiful little white hairs and...” Read full tasting note
    88
  • “Drinking this today on my personal day off from work. Haven’t really had a lot of time to drink tea and actually think about it… A bit bitter/smoky at the start of the session, but that fades after...” Read full tasting note
    79
  • “This tea came out of the LP Mystery Group Buy – Still behind on drinking through group buys…oops. I used the whole 5.8g in my 100mL gaiwan. The leaf smelled like straw, stonefruits, and a hint of...” Read full tasting note
    74
  • “This is a fairly tasty but bitter sheng puerh. It was quite bitter in thte early steeps. I would say it took at least four steeps to begin to lose its bitterness. It also developed that fairly...” Read full tasting note

From Puerh Shop

The 2nd of its 2010 series, this cake is made by using genuine Fall arbor materials from Lao Banzhang (LBZ), Menghai area. Lao Banzhang is known as ‘King of Pu-erh’.

This is the most expensive tea we managed to make. The taste is fresh, pure, and aromatic, it is phenomenal to sense how fast the sweetness returns from the bitterness, and how good the throat feels after drinking, with such a memorable experience against any other tea you are longing to drink another round soon enough.

About Puerh Shop View company

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4 Tasting Notes

88
43 tasting notes

I must say, this tea is one of the finest young puerhs I’ve had. It is truly impeccable. The wet leaves are a treat to my eyes. They are, in general, intact with beautiful little white hairs and hardy veins – usually an indication of arbor material. Pleasure to watch these leaves perform a wonderful Baroque dance to Bachs concerto #5. The consequence of such a beautiful performance by these little leaves is a brilliant golden soup – a soup that has various dimensions, thick yet silky smooth body and a slight bitterness that transforms into a heavenly sweetness. The Hui Gan is practically instantaneous with a half life of a good five minutes. In a nutshell, this is a tea with a lot going on. A fine tea.

Parameters : 4.5g to 100 mL in a Porcelain Gaiwan

Preparation
205 °F / 96 °C 0 min, 15 sec

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79
342 tasting notes

Drinking this today on my personal day off from work. Haven’t really had a lot of time to drink tea and actually think about it…

A bit bitter/smoky at the start of the session, but that fades after a few steeps. I’m currently sipping through steep # 7 while writing this at the moment—I’m noting stonefruits/straw/leather-y apricots. I’ll have to admit that I wasn’t liking this one off the bat, but it’s growing on me…

I might have to start digging into this cake more often, now that I’m mostly working my way through my stash…I’m curious to see where the notes will go after a few months…

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74
463 tasting notes

This tea came out of the LP Mystery Group Buy – Still behind on drinking through group buys…oops. I used the whole 5.8g in my 100mL gaiwan. The leaf smelled like straw, stonefruits, and a hint of brown sugar.

The flavor, especially early on in the session, was dominated by bitterness. There were notes of straw along with the bitterness, followed up by a sweeter flavor of apricot with a bit of sugary sweetness in there as well. Unfortunately, the bitterness and sweetness were never really balanced out. I enjoy bitterness, but I prefer it to be balanced by sweetness as well – this one wasn’t really. It got slightly less bitter as I steeped it out, but as the bitterness really started to drop off, the sweetness went with it. Not a particularly great tea to me, and I didn’t get much of any qi off of it.

Flavors: Apricot, Bitter, Stonefruits, Straw, Sugar

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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1758 tasting notes

This is a fairly tasty but bitter sheng puerh. It was quite bitter in thte early steeps. I would say it took at least four steeps to begin to lose its bitterness. It also developed that fairly typical sheng sweetness often described as apricots or stonefruits, but it took a while. This was not a tea that was noticeably sweet in the first few infusions. I would venture to say that this tea also developed a noticeable aftertaste, bittersweet in nature. As to the big question about this tea, is it real LBZ material for the price Puerhshop gets? I have been told that it cannot be but there is no proof that Puerhshop is lying about its origins. Alas, it is not possible to answer this question. The only real question I can answer is did I like this tea, overall, yes.

I steeped this tea ten times in a 140ml Ru Kiln Celadon teapot with 8.2g leaf and boiling water. I gave it a 10 second rinse and let the leaves rest for ten minutes. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. I should also note that the leaves on this tea were still somewhat green and the color of the tea soup a dark yellow. It definitely needs to age a bit.

Flavors: Apricot, Bitter

Preparation
Boiling 0 min, 15 sec 8 g 5 OZ / 140 ML

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