Spring 2010 “Pure Bud Feng Qing Black Tea cake”
19/02/2011, posted by Cha in tea
This little tea cake is pressed from Spring 2010 Feng Qing black tea. The tea is made entirely from small bud (no leaf) Feng Qing black tea from Lincang. The taste is super-smooth with malty and floral notes. Typically black tea is not pressed but in the last several years we have pressed black tea into cakes with great success. Black tea is suitable for aging and undergoes a gradual mellowing. Compressing black tea slows the aging process and makes the tea suitable for drinking as much as 5 years into the future. The compressed black tea cake is also quite bold and lovely in its appearance!
That above is the vendor’s description (Yunnan Sourcing). While I do love this tea, I found it not much different from a (very good) Yunnan gold. Perhaps, because it is a cake, I expected something different. However, I am pleased with the taste and it’s smoothness. The cake is easier to break than a regular shu or sheng puerh cake and the leaves can be separated easily. I broke just about for two brewing sessions, one with a gaiwan , and one with a yixing teapot tomorrow.
As for most of new teas, I brew them first using a gaiwan. Since I am not always sure what to expect , the first infusion is very very short (you can see that in liquor color) , so I can guide myself on the next infusions. Tomorrow, I’ll have better results for sure as I know now what to expect.
There were plenty infusions, but only three pics are included in this post. I imagine I will post again about this tea at some point.
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