Sheng Puerh, 2003
30/08/2010, posted by Cha in tea
I wonder why my best teas have no provenience information. I know only the age of this cake, and that is not sure either. What is sure however is that this tea is great. More than great.
It was pretty expensive and I have been told it is a ‘family cake’, meaning that a certain family somewhere in China builds these kind of cakes using local tea trees. Also, the cake was manufactured using traditional methods. I don’t know if that is true. And I don’t care. I am glad to have this tea.
This tea actually has a fruity smell as soon as you add water over the leaves. It’s taste is similar to green apple. But turns sweet after several infusions. However brewed, it remains transparent and feels ‘alive’ . I don’t know if this is the correct description (alive), but I can’t find any other relevant word to describe that feeling.
In the main picture the tea was brewed using a yixing teapot. In the main gallery, with a gaiwan (as you can see). Notice the leaves, they look really really nice.
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