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2003 Songpin Imperial Pu-erh King Tea Cake | ||
| Genre: Compressed Shu/Black/Cooked/Ripe | ||
| Factory: Langhe Tea Factory | ||
| Vendor: Puerh Shop | ||
| Reviewed by El Jefito on 07/04/2007 | ||
| Background | 357 gram Bingcha, tea cake, marketed as premium, collectors reserve, and organic with golden buds, made in YiWu. | |
| Dry Leaf Appearence: | The dry leaves were very cut up and small. The disc was compressed with stone mold, as advertised, and it was evident since the leaves easily became loose by hand without any effort. The leaves were black and dark brown with many golden buds; and the buds were of many shades of yellow. At one time the disc might have been stored near dried peppers because one side of the cake smelled like powdered red peppers. The cake looked as if it had entered a drinkable stage. | |
| Water to Leaf Ratio: | 20 gr of Leaf in 180 ml of water | |
| Brewing Method: | Gong Fu style brewing with YiXing Tea Pot, Strainer, Clear Glass Receptacle/Serving Vessel, and YiXing Gaiwan for drinking. Water was store bought and boiled to 101 degrees celsius through metal kettle. Temperature was measured through digital thermometer. | |
| Wet Leaf Appearence: | The leaves doubled in size when they became wet. They were all dark brown to black. The golden buds were no longer visible. The leaves small and cut. They smelled good. | |
| 1st Steep | 10 second wash, 60 second priming, 10 second brew. 101 degree celsius water temp. Strained into clear glass vessel. The color of soup was extremely dark brown to even black in low lighting. Strong dark color is personal preference and is not recommended unless you want to retain all the caffeine, which was moderate. Very good brew. The taste was sweet and smooth. The tea's stored energy (Cha Qi) went from the tea leaves to liquid then the mouth. That energy of flavors stayed in the mouth and it was firm leaving a silky smooth and good sensation. The taste was sweet. | |
| 2nd Steep | 10 second brew with 101 degree water produced a very dark brown. Some more good chi coming from the tea. I love to feel the teas stored energy and that is why I brew dark. Other focus on taste. I focus on the CHI. Smooth, coated, silky, enjoyable feeling left in tongue, roof of mouth and gums. The teas good flavor lingers and seems to come from the throat (Hui Gan). The taste is very good like a chocolate or vanilla flavor that is not to sweet. Very good brew. | |
| 3rd Steep | 10 second brew 101 water. The brew is now dark brown but I can still feel the Cha Qi; and the flavors are still there but the whole experience has lessened. I was hoping I could get strong brews at least 5 times, but three will do. Good brew. The sweetness is there but not as strong or as long. | |
| 4th Steep | 30 second brew in 101 degree water. The soup is now dark red. Everything is now mellow. The tea strength is no longer aggressive. The flavor is still there but I have to work it to enjoy it. Now I can taste a hay or grassy taste in front to the chocolate/caramel taste. The grassy earthy flavor starts but quickly disappears as the taste buds start to process it. Still a good brew for normal standards. | |
| Subsequent Steeps | 60 second brew in 101 degree water that produced a red color liquor. The tea energy has diminished by half and the earthy, grass, hay like flavors have become obvious but are pleasant and sweet. This is how puerh is supposed to taste like. The tea still has a good taste. | |
| Conclusion | For a cooked puerh the tea tastes as if has just become aged enough for consumption. A few more years will greatly enhance its flavor. It was basically 95 part sweet and 5 part grass flavored. The taste of wet hay would sneak into the taste bud but it was quickly removed by a taste of a smooth tasteful chocolate/caramel type flavor. The experience was very good. This tea was above average and will become excellent or close to it in 2 to 5 years. I recommend this tea. | |
| Sorry, no Photos | ||