2011 Guan Zi Zai "Early Spring Jing Mai Mountain" Raw Puerh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Apple, Bitter, Floral, Fruity, Hay, Honey, Menthol, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tperez
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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1 Tasting Note View all

  • “This tea only really shines when I use 7g in a 100mL gaiwan. With 5g, the flavor is kind of flat, and feels like it gives up pretty quickly. With 7g, I had notes of fruit (I got apples and orange...” Read full tasting note
    84

From Yunnan Sourcing

First flush of Spring Jing Mai mountain material. Nice mouthfeel, very infusable. Bitterness and astringency balanced with a nice floral sweet quality. Very enjoyable Jing Mai cake suitable for aging.

Stone-Pressed

400 grams per cake

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

84
486 tasting notes

This tea only really shines when I use 7g in a 100mL gaiwan. With 5g, the flavor is kind of flat, and feels like it gives up pretty quickly. With 7g, I had notes of fruit (I got apples and orange rind) with a hay aroma and decent level of bitterness in early steeps. The fruitiness faded after a couple, replaced by a bittersweet honey/hay combination. The honey flavor soon became floral in character, and I was treated with a number of softer, floral tasting steeps in which the bitterness gradually faded away. In these late steeps, I also noticed a slight cooling effect in the mouth. The tea felt slick in the mouth and had an appreciable body. Not the most amazing I’ve had, but pleasantly complex and tasty, especially for the price ($22/400g cake (!)).

Flavors: Apple, Bitter, Floral, Fruity, Hay, Honey, Menthol, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
Ewen McIntosh

For me too, 5g in yixing produced a very bland tea. It lasted for plenty of cups. Just not really interesting in any way.

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