Menghai Banzhang Tea Factory - Teas

Tea by years and other



2005 Nannuoshan TF Menghai Raw Puerh Cake 357g

2005 Nannuoshan TF Menghai Raw Puerh Cake 357g
2.5 stars 1 review

This is a classic Menghai spring blended cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea Factory from 2005. 2005 spring material from Menghai area, dry storage. This tea is strong, full and clean, floral aromas with a soft fruity taste. Perfect puerh cake for long term storage. This cake is different with another similar wrapper cake we also offer (<a href="/teas/pu-erh/2005-nan-nuo-shan-raw-chi-tse-bing-cha-7549-375g-idt-346/">click here</a>) . The...

2005 Nan Nuo Shan Raw Chi Tse Bing Cha "7549" 375g

2005 Nan Nuo Shan Raw Chi Tse Bing Cha "7549" 375g
4.5 stars 1 review

This is a classic and old style cake from Nannuoshan Tea Factory which was renamed as Menghai Banzhang Tea Factory from 2005. This cake made of 2005 pure sun-dried large leaf material, compression is medium. After stored for 6 years in Kunming, this tea is ready for drink now but still very powerful with good choice for aging ! Nice golden liquor with typical floral aromas of Nannuoshan tea, full in the mouth, fruity with quickly huigan! Later infusions are sweet and smooth.

2007 Banzhang Tuocha Certified Organic Raw 250g

2007 Banzhang Tuocha Certified Organic Raw 250g
4.0 stars 1 review

This tuo is composed from spring material from Menghai area (most from Bulang mountain) and from different years. The quality and selection of raw material are much more better than 2008 Menghai Tuocha we also offer. Traditional sun-dried material was blended well and pressed careful. Tightly compression is good for long term storage. This tea was stored few years in Menghai and then moved to Kunming. Humid, hot and clean Menghai storage is big benefit for maturation. Mellow but still...


Theme

                                                                                                                                                                                                                               

Quotes

„Taste:
Sweet: on the tip of the tongue. Lingering mellow taste: How does it evolve over time? Acidity/astringency: on the back and on the sides of the tongue. What defect does the tea have? Yun/cloudiness: How is the finish? Are there any special feelings after the tea has left your mouth? Dry feeling: do you experience dryness in the mouth and throat?“

Source Web: Tea Masters Blog. Gong fu cha brewing: the 5 senses[online]. 2005. Available on WWW: <http://teamasters.blogspot.com/>. [q869] [s91]

Photos

Chengdu, the capital
A press. In the past
Chengdu, the capital
The fruit is sweet,

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Chengdu, the capital
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