Luo Shui Dong 2012 Spring

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Floral, Heavy, Smooth, Spicy, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Lee
Average preparation
10 g 3 oz / 100 ml

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  • “Very well balanced mixture of spicy, discreet floral, bitter and astringent notes with pleasant stable character and great body. Reminds a bit of the 2012 EoT Baotang, albeit finer, more subtle and...” Read full tasting note
    85

From Tea Urchin

This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 – a famous puer producing village in Yiwu. The farmers here are primarily Han ethnicity, known for their excellent hand-processing technique. This early spring tea produces is a clear bright yellow liquor, with a sweet, buttery mouthfeel. Because it is easy to drink when young, Luo Shui Dong is a good entry point for those new to sheng (raw) puer, or those who don’t like bitter or astringent flavors. Read more about Luo Shui Dong on our blog. To create a vertical tasting, buy together with our 2011 Autumn Luo Shui Dong.

We recommend 8grams of tea for a 100ml teapot or gaiwan. Use boiling hot water. This tea can be re-infused at least 10 times

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1 Tasting Note

85
126 tasting notes

Very well balanced mixture of spicy, discreet floral, bitter and astringent notes with pleasant stable character and great body. Reminds a bit of the 2012 EoT Baotang, albeit finer, more subtle and with less intensive Qi.
Images and more at https://puerh.blog/teanotes/2012-luo-shui-dong-tu

Flavors: Astringent, Bitter, Floral, Heavy, Smooth, Spicy, Sweet

Preparation
10 g 3 OZ / 100 ML

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