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2001 Chun Ming 1st Grade Yunnan Tuo Cha | ||
| Genre: Compressed Sheng/Green/Uncooked/Raw | ||
| Factory: Chun Ming Tea Factory | ||
| Vendor: www.puerhshop.com | ||
| Reviewed by El Jefito on 07/01/2007 | ||
| Background | This was a 100 gram Tuo Cha which has the shape of a birds nest or bowl. It was Shen Cha or Shen Pu-erh meaning it was green, raw, uncooked. The Tuo appeared to have been compressed by machine because it was hard to penetrate. | |
| Dry Leaf Appearence: | The dry leaves appeared small to medium sized and compact. The aroma of the leaves was that of jeky; but the aroma was mild. It appeared to have good storage as the leaves were neither dull nor shinny. There were no strong odors. Overall it looked clean and good. | |
| Water to Leaf Ratio: | 3 gr of Leaf in 80 ml of water | |
| Brewing Method: | Modified Competion Style Brewing. Although it was brewed at 3grams for 6 minutes with water at 100 degrees celcius, the liqour or soup was not spat out. This is due to the fact that only one tea was being sampled and no spitting was done to taste the Cha Qi. | |
| Wet Leaf Appearence: | The wet tea leaves were broken and cut. The smell was that of camphor and a slight smell of jeky or beefy flavor. The smell was light to medium. No strong odors. | |
| 1st Steep | 3 grams brewed for 6 minutes and poured directly into white bowl and tasted competion style. | |
| 2nd Steep | ||
| 3rd Steep | ||
| 4th Steep | ||
| Subsequent Steeps | ||
| Conclusion | This green puerh has mellowed some but it still has to ferment for another 5 to 7 years to reach its full potential. The smell and taste of this puerh was not strong and offensive. Rather, they were mellow but firm. The color of the soup was that of dark yellow to very light red. A slight taste of sweetness was bearly noticable after the mellow jeky taste wore off. It cuased saliva to flow and the flavor centered on top of the tonge but disappeared as it flowed to the throat. Cha Qi was there. Not to strong, but present. This tea is transforming from teenager to adulthood. For Western standards it can be consumed now. For Eastern standards it needs more fermentation to become an average or above average tea. This tea will be kept for further storage and will be sampled on a yearly basis. | |
| Sorry, no Photos | ||