Pu-Erh Toa Cha, Xiaguan Tea Factory, 1990s (Green/Sheng)
Recommend to others: absolutely yes
Please describe how you are preparing the tea (brew times, water temperature, type of teapot, etc): I brewed grams of leaf in a 80ml hong ni yixing using locally sourced spring water at a full boil with a fifteen second rinse to help loosen the chunks
What did you taste on the First Brew?: steeped for seven seconds very nice mellow flavor this tea is has mellowed allot and starting to genuinlty taste aged but still has a tiny bite and some vibrancy in the mouth that lets you know it will defiitly get better with more time
What did you taste on the Second Brew?: Steeped about 10 seconds. the chunks of the toucha are still together in the pot but loosening briningn on a bolder flavor
What did you taste on the Third Brew?: steeped fifteen. The flavort changes to a little to have a tea taste to it
Additional Comments: this tea is has mellowed allot with its age I think the storage on this has been excellent (for my taste) enough humidity so that the tight toucha has aged but dry enough that it still has allot of life in it. this tea doesn't peak till around the eighth infusion But will easily go 15 or 20. This tea is not the most complex or interesting when compared to some of the othe aged bings but does evolve over the infusiuons rather than just weakening. I think its a great value everyday drinking I canot see myself getting tired of this tea
Reviewed By: DBJ
Location: Waverly N.Y.
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