2015 Spring Xiao Hu Sai Old Tree Cake 357g

0.0 stars  0.0  0 reviews  Added 09.11.2015 by Eternal Spring, Tea status: [455] A 2088x
2015 Spring Xiao Hu Sai Old Tree Cake 357g
2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g
2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g
2015 Spring Xiao Hu Sai Old Tree Cake 357g 2015 Spring Xiao Hu Sai Old Tree Cake 357g

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: Xiao Hu Sai village, Lincang, Yunnan

Date of production: 4/2015

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , , ,

Description:

This cake is made by friend´s shop in small quantity just 150kg in total. First spring harvest from Xiao Hu Sai village, trees from single garden and age 80-120 year. Pure hand made , sun dried and stone pressed. Strong aroma, powerfull but balanced, thick, sweet, fast huigan, Aftertaste is long,For people who enjoy power of your raw puerh tea, this can be an great choice. In other way we can recommend it for storage for drinking after 10-15 years.

This tea is wrappered in white paper without neifei.

Production date: 4/2015
Harvest Area : Xiao Hu Sai village, Lincang, Yunnan
Weight : 357g per cake, 7 cakes in bamboo tong


  •   Display count: 2088  






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Quotes - Pu-erh


„fa jiao; 发酵 - To ferment/fermented. Shu Puer tea is a made by a process of fermentation. Raw puer is referred to as hou fa jiao cha - post-fermented tea -which technically is said to be a mix of oxidation and fermentation.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q604] [s78]





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„Gyokuro (玉露, Jade Dew) - Gyokuro is a fine and expensive type that differs from Sencha (煎茶) in that it is grown under the shade rather than the full sun for approximately 20 days. The name "Gyokuro" translates as "jade dew" and refers to the pale green color of the infusion. The shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase, while catechins (the source of bitterness in tea, along with caffeine) decreases, giving rise to a sweet taste. The tea also has a distinct aroma.“

Source Web: Japanese green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q468] [s61]

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