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2007 Jingmai Qiao Mu “0502”

3.5 1 review Added 19.05.2013 by sypalino, Tea status: [191] A 8810x

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: mid-April 2007

Producer: Lancang Tea Factory

Shop: Cha Wang Shop

Tags: Sheng - Raw Puerh , Cake , Jingmai , Tea from 2005 till 2010

Description:

Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as raw material, this traditional stone pressed cake is one of the most attractive raw puerh in our store. When make the tea, the house can be filled with fruity fragrance. It is a very enjoyable experience. Bright yellow infusions, with honey sweet taste and light apricot aroma, rich and balanced. After 4 years dry storing in Kunming, 0502 is very good for drink now. And this tea will be continued to improve with aging.

Display count: 8810

sypalino
19.05.2013 22:43:15

Verified reviewer

2007 Jingmai Qiao Mu “0502”

3.5 This review helped: 0 / 0

I bought two cakes about two years ago. I did not manage to prepare it for my full satisfaction, tea was quite good, but there was quite bitterness. I put it away, and from time to time I am trying to sample it again. Now, after about two years, there is the new smoky component, quite pleasant, but it's on the edge ;-)

My preparation was: 7g/130 ml Yixing teapot, water 95 and about 20/10/15/25/30/40/50/60/75. Maybe it could help to prepare it with colder water. I will give it a try and let you know.

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„Or perhaps you experiment with different parameters, water, ware, etc. and notice that it performs differently under different circumstances. This type of knowledge is not possible if you only have 25g of a tea. It can really only come with drinking 200, 300, or even 1000g of the same tea.“

Source Web: MarshalN. A Tea Addict’s Journal: Blogging seriously about tea[online]. Available on WWW: <http://www.marshaln.com/>. [q896] [s95]

Quotes Tags: Experiencing tea, Pu-erh, Oolong

How do they make it? Puer Tea Production

Tea Mountains

How to season a Chinese clay teapot

Making pu-erh tea: Pan-frying

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