Fengqing Daohua Xiang Raw Pu-erh Cake Tea 2013

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Astringent, Bitter, Black Pepper, Cannabis, Smooth, Straw, Sweet
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Bulk
Caffeine
Not available
Certification
Not available
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Average preparation
205 °F / 96 °C 0 min, 30 sec 4 g 3 oz / 90 ml

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1 Tasting Note View all

  • “Full disclosure: My sense of smell is not functioning at 100%, today. I read a description on another tea vendor’s website, and he described the tea’s profile as smelling like cannabis. Bingo!...” Read full tasting note
    75

From Teavivre

This tea is picked in the autumn of 2012 and pressed into cake in the spring of 2013, and the teas picked in the autumn can also be called as “Gu Hua” or “Dao Hua”, which is the origin of this Daohua Xiang tea. This tea has been stored in Lincang city under dry storage condition, which means that the Pu-erh cake is natural fermentation under the environment of moderate temperature and humidity, ventilation and fresh air and does not absorb moldy odor or any other unpleasant bad odors, which will greatly retain the original flavor of Pu-erh teas.
The taste experience of this tea can be divided into 3 sections. The first two steeps taste weak. From the third to fifth steeps, the raw Pu-erh taste appears, and the astringent taste stays longer on the tongue, and even becomes sweetish and mouth-watering afterwards slowly. However, from the sixth steeps, the bitterness will be weak, and the first feeling while drinking is sweet, followed by a little bitter soon covered by mouth-watering sense. Overall, this is a raw Pu-erh cake with enough raw Pu-erh taste.

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1 Tasting Note

75
42 tasting notes

Full disclosure: My sense of smell is not functioning at 100%, today.

I read a description on another tea vendor’s website, and he described the tea’s profile as smelling like cannabis. Bingo! That’s one of the unusual smells I think some raw pu’ers possess that I could never put my finger on. Not that I’m any expert in cannabis, but I have smelled it a few times in my life, and it’s a very unusual and distinct smell, and that is exactly what the wet leaves of this tea smell like. I also get some more dry grassy-hay notes, as well, and a bit of pepperiness. Wet leaf quality appears high. Whole leaves dominate.

One might note that my flavor/aroma notes are contradictions, but yet that is not a mistake. Steeped for under 15 seconds, the tea produces a pale oak liquor that is smooth and wet and sweet with no bitterness. Steeped for 1 min+, it’s bitter and astringent. I prefer this one steeped for shorter durations.

I’ll have to keep this one short. It’s probably me and my under-performing sense of smell more than the tea, today, but I am just not getting much past the 4th infusion.

Flavors: Astringent, Bitter, Black Pepper, Cannabis, Smooth, Straw, Sweet

Preparation
205 °F / 96 °C 0 min, 30 sec 4 g 3 OZ / 90 ML

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