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Yìwǔ - Yunnan - 5 stars





2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha

2003 CNNP Yi Wu Arbor Ming Chien „Hundred Mark“ Beeng Cha
5.0 stars 1 review

Processing: discontinuation of oxidation, rolling, sun drying, humidification, pressing performed hydraulically, tea, however, can be fairly well divided. Leaf: excellent quality leaves with a very good share of buds, the overall appearance is neat and uniform. Scent of dry leaf is medium strong, harmonious, floral with hints of dark fruit and cane sugar. Infusion: Color is golden honey, the smell fully corresponds with the smell of dry leaf, as opposed to the more perceptible...


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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]

Photos

Tea Gardens at
Small inspiration
Chengdu, the capital
Pu-erh shape -

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Photos

Organic Mountain -
Tea production in
Chengdu, the capital
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