2005 Cang Er Tuocha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Camphor, Smoke
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ivan Lev
Average preparation
200 °F / 93 °C 0 min, 30 sec 4 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I thought this was merely ok. (Sample from YS, 11yrs Kunming storage). It tasted of faded smoke and a tiny bit of camphor. The wet leaves smell much more interesting than it tastes – more rounded....” Read full tasting note
    55
  • “This one is good. This tuocha haven’t this battletaste of young Xiaguan tuochas, because it was produced in 2005. But it have a nice dark color of infusion and deep and rich shu notes in a...” Read full tasting note
    87

From Xiaguan Tuocha Co. Ltd.

The Cang-Er tuo’s theme is the mist-shrouded Cang Shan (mountain) in Dali (Xiaguan) which dominates the western edge of town. The Cang-Er tuo is a premium tuo peppered with white tea buds that lend it a sweet after-taste.

About Xiaguan Tuocha Co. Ltd. View company

Company description not available.

2 Tasting Notes

55
36 tasting notes

I thought this was merely ok. (Sample from YS, 11yrs Kunming storage).

It tasted of faded smoke and a tiny bit of camphor. The wet leaves smell much more interesting than it tastes – more rounded. Compared to other aged sheng I’ve had, it doesn’t have so much going for it. Takes slightly longer steeps than others to get the flavour.

Flavors: Camphor, Smoke

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML
VoirenTea

On day 2 I’m liking it more than I did yesterday, possibly because the bit of smoky astringency had lessened, possibly just because the weather is colder today. If you’re getting aged sheng I still don’t think it’s worth it over other options, so the verdict is the same but I am enjoying the drinking of it a bit more.

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87
4 tasting notes

This one is good. This tuocha haven’t this battletaste of young Xiaguan tuochas, because it was produced in 2005. But it have a nice dark color of infusion and deep and rich shu notes in a taste.

Steep it for a 30 seconds first time.

Preparation
200 °F / 93 °C 0 min, 30 sec

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