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2003 2003 Yunnan CNNP Xiaguan 8653 Pu-erh Tea Cake | ||
| Genre: Compressed Shu/Black/Cooked/Ripe | ||
| Factory: Xiaguan Tuocha Co. Ltd. | ||
| Vendor: Puerh Shop (www.puerhshop.com) | ||
| Reviewed by El Jefito on 11/12/2006 | ||
| Background | Premium Class | |
| Dry Leaf Appearence: | The leaves are dark with some brown and dark gold leaves distributed evenly throughtout the cake. | |
| Water to Leaf Ratio: | 10.0 gr of Leaf in 170 ml of water | |
| Brewing Method: | GongFu with Yixing ware. Boiling water 207-210 degrees. | |
| Wet Leaf Appearence: | The leaves maintained their dark color decompress evenly. | |
| 1st Steep | Washed the leaves for 30 seconds. They seperated nicely. | |
| 2nd Steep | Steeped for 20-22 seconds. The soup was dark brown or dark red depending on the lighting. Not to thick not to thin. The taste delicious, smooth, with silkness feeling, no bitter edged, very attractive. | |
| 3rd Steep | steeped for 33-35 seconds. Same results as before except that now the tea properties were more delicate. Awesome Puerh taste. | |
| 4th Steep | steeped for 40-45 seconds. Same great results. Closed eyes and meditated on taste to lock it in memory. | |
| Subsequent Steeps | in the following steeps the color lightened up, the Qi dissipated, until the taste was nuetral. | |
| Conclusion | An overall excellent tea. Perfect tea for beginners in order to have a basic standard on how to judge other cooked teas. | |
| Sorry, no Photos | ||