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1950s Red Label | ||
| Genre: Sheng/Green/Uncooked/Raw | ||
| Factory: Meng Hai | ||
| Vendor: Jing Teashop | ||
| Reviewed by Mike Petro on 01/06/2006 | ||
| Background | ||
| Dry Leaf Appearence: | ||
| Water to Leaf Ratio: | 2.5 gr of Leaf in 100 ml of water | |
| Brewing Method: | Gungfu in 110ml Yixing pot Rinsed tea with boiling water for a 20 seconds. Used Boiling mountain spring water collected at the source. | |
| Wet Leaf Appearence: | Mostly whole leaf, lots of stems, deep brown color. | |
| 1st Steep | 35 seconds: sharp, wood, peat. | |
| 2nd Steep | Flash infusion: Sweet wood, fresh mulch aroma, sweetness in the finish. | |
| 3rd Steep | 5 seconds: More wood, some nutty loam, and that hauntingly elusive sweetness in the finish. | |
| 4th Steep | 20 seconds: Not enough time, should have steeped longer. All of the above qualities are there but muted. | |
| Subsequent Steeps | I really needed more leaf. The tea lasted about 11 steeps with the later steeps being very sweet and smooth. | |
| Conclusion | A very good aged puerh. The first brewing where I used a smaller pot (75ml) gave me much better results though. | |
| Sorry, no Photos | ||