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1999 Pu-er Cha Wang | ||
| Genre: Compressed Shu/Black/Cooked/Ripe | ||
| Factory: Unknown | ||
| Vendor: Silk Road Teas | ||
| Reviewed by Mike Petro on 11/26/2006 | ||
| Background | Sample was given to me by the vendor | |
| Dry Leaf Appearence: | Dull tan, light brown, almost like a Yunnan Gold in color | |
| Water to Leaf Ratio: | 7 gr of Leaf in 150 ml of water | |
| Brewing Method: | Gungfu in 150ml Yixing pot. Short 15s rinse. Used Shenandoah Mountain spring water, the spring is about 20 miles from my home. | |
| Wet Leaf Appearence: | High grade leaf with just a little bit of stem,lots of bits and pie ces too. | |
| 1st Steep | 45 seconds at full boil: Smooth, wood, mulch, hint of mushroom, and a hint of tobacco (in a good way). | |
| 2nd Steep | 45 seconds: More subdued mulch, generally stronger yet still smooth. Extremely well rounded. | |
| 3rd Steep | 30 seconds: Weaker, shouldnt have backed off the steep time. Smooth, rich for as light as it is. | |
| 4th Steep | 90 seconds: Notes of citrus emerging, wood and mulch subsiding, still smooth. | |
| Subsequent Steeps | The tea faded fast after about 5 steeps. It never did reach a point of significant sweetness however it was rich and flavorful all the way to the end. | |
| Conclusion | The flavor was smooth, rich, and satisfying, however the liquor was not as crystal clear as I would have liked. All in all this was a very tasty cooked puerh and I wish it would have lasted longer. | |
| Sorry, no Photos | ||