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2013 A few Single Trees (maocha)

2013 A few Single Trees (maocha)
4.5 stars 1 review

This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees stand out from their neighbours as some of the biggest and oldest trees in their gardens. This is a very special tea. It is composed of a large proportion of buds, from the first flush of Spring. The taste is very pure, thick and with plenty of strength. There is a hint of taste from the wok, perhaps it wasn't cleaned properly between batches during hand-processing, but this should settle over the...

2013 Wuliang Wild Hongcha

2013 Wuliang Wild Hongcha
4.2 stars 2 reviews

This tea is collected from ancient, wild trees on Wuliang mountain. These are truely wild trees, that haven't been planted by humans and average around 800-1000 years old. The leaves naturally have honey like characteristics in the taste and aroma, which lends them very well to being made into hongcha (Red/Black tea). I find it difficult to get excited by many hongcha - the oxidisation often seems to mute many of the characteristics of teas that I find most enjoyable. This one...


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Quotes

„Smokiness
The art of making tea from ancient tea trees is very old. Hand-roasting is not easily mastered. Any slight error will influence the taste of the tea. Smokiness or yan wei is one example but it should be distinguished from a burned flavour which is described as hu wei. The latter, typically arises when tea is not well roasted and is, unfortunately, not uncommon. Yan wei or smokiness is caused by oven drying. “

Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q762] [s84]

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