Tasting Notes
The tea leaves came from the century-year-old tea trees from the four great tea areas in Yunnan province—Baoshan, Lincang, Xishuangbanna, and Simao. This loose leaf tea was made following traditional ways and pressed into a tea cake. After 17 years of ageing, the tea gains a smoky and honey taste, which is known as the signature taste of good PU'ER tea, thus having a collectible value.
Water Temperature:
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100 °C
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Amount:
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5 ~ 6g of tea/ 100ml water
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Brew Time:
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1st brew 10 sec, 2nd brew 8 sec, 3rd brew 8 sec, 4th- 6th brew 15 sec.
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Equipment: |
clay teapot, lidded tea bowl (Gaiwan) |
Type: pre-fermented PU'ER tea
Year: 2005
Origin: Yunnan Province, China
【“永年久久” 普洱茶饼】
本茶选自云南四大著名茶山——宝山、临仓、思茅、西双版纳之二十余县百年以上乔木古树茶拼配而成。经17年陈化,香气柔和,口感厚实饱满。
Pre-fermented v.s. Post-fermented
Pu'er tea can be divided into two types: "pre-fermented tea" (Sheng) and "post-fermented tea" (Shu) according to its making process and taste.
The aroma of pre-fermented tea is more abundant and exalted. It is stronger, offering a more dynamic taste, long-lasting aroma. The flavour will continue to change with the passage of time during the storage process, making the tea not only enjoyable but also collectable.
The aroma of post-fermented tea is more restrained. Compared with the post-fermented tea, the taste is more mellow, and the tea is milder. Having a unique taste and stable flavour, the post-fermented tea is good for daily drinking.
To read more about the Difference between Pre-fermented and Post-fermented Pu'er Tea
【生普与熟普】
生茶,利用一种让茶叶在自然环境下缓慢发酵的工艺,最大限度地保存茶叶的自然风味,最终让其获得丰富柔和的香气与口感。生茶的香气更加丰富、高扬,性质更加强烈,味道更具活力,在存放的过程中风味会随着时间推移不断发生变化,极具收藏价值。
熟茶,利用一种特殊的人工发酵工艺——渥堆,牺牲茶叶的一部分自然风味,让普洱茶快速获得柔和的口感与味道。熟茶的香气更加低沉内敛,口感更加醇厚,性质更加温和,在存放过程中风味更加稳定,非常适合日常品饮。