Pu-erh Reviews

2006 Old Tea Nugget 601 Brick

Genre: Compressed Shu/Black/Cooked/Ripe
Factory: Menghai Tea Factory
Vendor: Puerh Shop / Ebay
Reviewed by El Jefito on 02/09/2007

Background    When ripe puerh is being cooked tea leaves stick together and when compressed form a nugget. These nuggets are grouped to produce a brick. The leaves are mixed in grade and year of harvest. This fermented brick was produced in 2006 from leaves harvested between 2002-2005.

Dry Leaf Appearence:    Leaves are mostly cut/broken and look like a bunch of tea leaf balls that were squashed together. There were a few complete tea leaves but were damaged or broken

Water to Leaf Ratio:     20 gr of Leaf in 200 ml of water

Brewing Method:    Gongfu Style Kamjove Kettle, TP-600B Model, 1L, 110V, 600W Boils 212F+/100C+ Yixing Tea Pot 200ml Metal Strainer Tempered Glass Vessel Yixing Cup For Smelling Yixing Gaiwan For Drinking Water filtered 3 times (No spring water available) Digital Timer

Wet Leaf Appearence:    Nugget leaves did not open/uncurl due to heavy compression. The nuggets looked like smudge balls and disintegrated into broken leaf pieces when touched. However, during the 10 plus steepings the nuggets grew as they obsorbed water but did not loose their nugget shape even with temp of 215F-218F.

1st Steep    Pried of 20 grams with puerh knife into 200ml yixing teapot; Washed tea for 10 seconds in 212F; Primed for 60 seconds as per digital timer; Used 215F for 15 seconds; Strained into clear glass serving vesel; Dark Red Soup; Poured into smelling glass and Gaiwan; Waited 30 seconds befor sipping; Rich full bodied flavor with silky dense feeling; Brings to mind the flavor of very fine chocolate or caramel; Very good taste throughout, could not detect bitterness.

2nd Steep    Used 215F for 15 seconds; Strained into clear glass serving vesel; Even darker Red Soup almost brown; Poured into smelling glass and Gaiwan; Waited 30 seconds befor sipping; Same fine silky feeling; Since there was no bitterness it was just sweet.

3rd Steep    Used 215F for 20 seconds; Strained into clear glass serving vesel; Dark Red Soup; Poured into smelling glass and Gaiwan; Waited 30 seconds befor sipping; Still silky soft and chocolately sweet; Sweet, still no bitterness.

4th Steep    Used 215F for 30 seconds; Strained into clear glass serving vesel; Darker Red Soup, should steep for only 20 again; Poured into Gaiwan; Waited 20 seconds befor sipping; Delicious, soft, silky, feels good in the gums and tongue; WHERE IN HELL IS THE BITTERNESS????

Subsequent Steeps    Finally in steep #10 I found a faint taste of leafy flavor, well that's what I think; maybe I imagined it. But I allowed the tea to cool down to luke warm to find it. Even warm the soup was still silky soft and excellent caramel ripe puerh taste.

Conclusion    I am a novice but to me the tea is ready to drink. I have to stop because at 200ml a pop that was to much caffeine. Total steeps were 11 and it could still do 15 or even up to 20 total steeps. 20 minutes after the last cup full the mouth is still silky. I enjoyed it alot and that is what puerh drinking is all about, having fun and enjoyment.

Sorry, no Photos



Review Index



        
Click here to return to the Home Menu