Fengqing Chun Xiang Raw Pu-erh Cake Tea 2008

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea Leaves
Flavors
Astringent, Bitter, Earth, Leather, Orange
Sold in
Not available
Caffeine
Low
Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
200 °F / 93 °C 0 min, 30 sec 7 g 7 oz / 210 ml

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2 Tasting Notes View all

  • “I have been working through the cake off and on for about 6 months now. At first I found it so bitter and astringent, that some of the secondary “puerh” flavors didn’t come out at all. I put the...” Read full tasting note
    65
  • “on testing :-) gong fu cha 1ste steep: light, fresh, green, little bitter 2nd steep a touch of smokiness / tobacco? more rough, nicely bitter 3d steep bitterness fades a little, getting more...” Read full tasting note
    66

From Teavivre

Original Place: Fengqing, Lincang, Yunnan

Dry Tea:Compressed cake type, some parts of the surface has begun to turn red.

Aroma:Fresh, typical raw pu-erh tea flavor

Liquid: orange-yellow

Mouthfeel:rough, little bitter, brisk, sweet aftertaste, thirst quenching

Species: Meng ku large-leaf tree

Tree age: 50 – 60 years

Tea Garden: Ximu(昔木) tea garden

Although Hao Ji raw pu-erh cake tea has been aged for nearly 8 years it still has “ardent” flavor, which is unique to raw pu-erh tea. It’s tightly compressed cake body makes the normal aging process much lower than we thought to be and this is the reason why after eight years passed there is only a small amount of leaves on the surface has begun to turn red. If you want to enjoy the “original raw “taste, you can drink it right now or store them over 2 years for a more mature (aged) flavor.

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2 Tasting Notes

65
6 tasting notes

I have been working through the cake off and on for about 6 months now. At first I found it so bitter and astringent, that some of the secondary “puerh” flavors didn’t come out at all. I put the cake away for about 10 weeks and brought it out again yesterday for the first time in a while.

The astringency has mellowed somewhat (perhaps because I’m getting leaves deeper in the cake at this point?) and I’m getting more citrus and “green” notes beyond tannin. Sometimes I get a hint of leather.

I will finish this cake, and I have a second cake that I’ll eventually open, but not for a while. I am going to age it and see if it improves at all in a year or so.

Important point, which may explain some of what I experienced early on, is that most of the leaves in my gaiwan are broken. I only see a few whole leaves per pot.

Flavors: Astringent, Bitter, Earth, Leather, Orange

Preparation
200 °F / 93 °C 0 min, 30 sec 7 g 7 OZ / 210 ML

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66
16 tasting notes

on testing :-)
gong fu cha
1ste steep:
light, fresh, green, little bitter
2nd steep
a touch of smokiness / tobacco?
more rough, nicely bitter
3d steep
bitterness fades a little, getting more sweetness
still light and refreshing
4th steep
sweetness, starts getting lighter
5th steep

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