2007 Feng Qing "Gold Ribbon Tuo" Raw Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Togo
Average preparation
Boiling 2 min, 15 sec 4 g 4 oz / 118 ml

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From Yunnan Sourcing

This is a premium tippy “Gold Ribbon” version of the classic Feng Qing Te Ji tuo cha. Aged in Lincang area since 2007 has given this a warm honey-like sweetness that only Southern Yunnan storage conditions can provide!

Tight compression has protected this tea from must and mold but the small and open shape of the tuo has allowed for a nicely aged tea to develop! There is a cloth gold ribbon embedded into the tuo! This is a special extra tippy version!

This is a perfect semi-aged raw tea that is sure to please casual and sophisticated tea drinkers alike!

100 Grams per Tuo (5 Tuo per Bag)

2007 Pressing from Feng Qing County tea leaves (Lincang, Yunnan)

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1 Tasting Note

93
54 tasting notes
This has been quite a nice tea. Very smooth and enjoyable, round flavor and nice aroma. No astringency or bitterness, no smokiness, no fish, no compost. After the first five steeps, it required longer infusions of several minutes. I’ll be buying more.

EDIT: a year later and I’ve found this tea has improved immensely (see comment below) so I’m upping my rating from 73 to 93. Yes, it’s good!

Preparation
Boiling 2 min, 15 sec 4 g 4 OZ / 118 ML
TeaEarleGreyHot

I scooped up a bunch of crumbs and fines from the bottom of the jelly jar this tea has been sitting in, and brewed it up tonight. 4 g and 8 ounces of boiling spring water. Overstepped it on the first infusion for about two minutes. OMG, what a fantastic — absolutely fantastic — cup of tea! This has been the best pu’erh, raw or ripe, that I have had in my life. Maybe it’s happenstance, maybe it’s the extra year of age, maybe it’s the fact that I’m now using Spring water to brew, but for whatever reason, this tea is now excellent. Lively, unctuous, spicey, aromatic and the best long-lingering aftertaste in the back and roof of my mouth! I cannot properly identify all the flavors right now, but I will be working on deconstructing its flavors over the next week or so and let you know!

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