Monday, March 3, 2014
8582 Menghai chi tse beeng cha
this one, you may probably think that it is younger because the color of the wrapper looks brighter. The problem with that analysis is that the wrappers were printed by handwork. This caused by discrepancies in color and sharpness of the printing within the same batch. Besides, paper is cheap and easy to copy nowadays.
What can't be imitated easily is the quality of the leaves, of the tea itself. That's why it's best to learn to read the tea leaves themselves, rater than just the paper!
For my first brew of this cake, I measured 3 grams of leaves and brewed them in a porcelain gaiwan in order to get neutral and standard results.
I have acquired this puerh recently, so it's quite normal that it should still have a storage scent. It would be best to air these dry leaves a little for better results. There are scents of dry wood and more particularly oak sawdust.
This emphasizes even more the lightness and purity of this tea. The aromas are still full of power with notes of camphor and lots of sweetness. This sweetness is carried by tannins that have a slight bitter taste, but that help make this feeling last so long.
The open leaves look still so young! Some green color is still to be seen. That's why they have so much energy and freshness. We can also see many stems: they provide the thickness and the backbone for the great light bitter, strongly sweet tea.