old school 7542 BingCha 2011

0.0 stars  0.0  0 reviews  Added 05.02.2015 by Eternal Spring, Tea status: [416] A 2005x
old school 7542 BingCha 2011
old school 7542 BingCha 2011 old school 7542 BingCha 2011 old school 7542 BingCha 2011
old school 7542 BingCha 2011

Category: Pu-erh

Country: China

Province: Yunnan

Producer: CNNP

Shop: PU-ERH.sk

PU-ERH.sk

Tags: , ,

Description:

I tasted several 7542 original Dayi cakes from recent years going back to 1997. Only the oldest made quiet an impression on me. Although this one cost several hundreds Euro already. I also run into a few 'private order 7542 cakes too. The 2011 one, a dry stored in Jiangsu, with very strong typical characteristics and a good price had to end up in pu-erh.sk aged raw pu-erh teas offer.

Taste:
Clean without any disturbing side effect, a strong bitterish, fruity 'menghai' style maintaining at least first 10-11 brews. Very long, tasty, nutty aftertaste.

Overall feeling:
I am being constantly amazed by this cake. It will be and already is a great Menghai style Pu.

Stored: in Yixing, first 4 years

Recipe 7542, maocha (material) from Meng Hai areas that are south part from Lancang Jiang (瀾滄江), from Xishuangbanna (西雙版那) Bada巴達、Bulang shan布朗山、Banzhang班章、Nannuo shan南糯山)

Foot notes:
Very promising cake made in the modern era as back in the old days of state factories. Old style (Yellow mark) of paper wrapping makes it a retro cake. It's current price it makes a very accessible well made everyday pu-erh tea.


  •   Display count: 2005  






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Quotes - Pu-erh


„gan; 干 - dry. Sometimes used to describe a certain feeling in the mouth, typically on the tongue or in the throat that is either due to the nature of the tea, or the way it has been processed or stored. Distinct from astringrent. See also 燥/zao“

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Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q605] [s78]





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Quotes

„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q934] [s107]

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