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9 Saturation
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9 Aftertaste
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10 Aroma
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10 Effect
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10 Balance
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8 Body
You take this tocha out of the box, and you can already feel the mature, melodic and sweetish aroma. When warmed up with your breath, you can read the aromas of dry herbs mixed with confectionery shades.
After washing, the aroma is delicate, rounded, subtle with notes of homemade chocolate, Turkish baklava, caramel and ripe nuts.
The taste of brewed tea is very soft, gentle and aristocratic. As the Chinese say, "Chun", which means pure, active, whole, reminiscent of wine, the taste of alcohol (in China, good wine is also appreciated). The taste is real Turkish halva, caramel, nuts, a noble, incomparable note of high-quality aged puer. With steeping, the tea perfectly retains its uniform taste, only woody tones and Georgian kozinaki are added.
The aftertaste is long, sweetish-woody, with touches of boiled sugar syrup.
The infusion is perfectly transparent with a ruby tint, slippery, sliding, easily passing down the throat and pleasantly moisturizing it.
For brewing you will need a gaiwan or a good teapot made of Yixing clay. The proportion is 10 grams of tea per 100 ml, quick steeps. In this ratio, puer can withstand 10 full (!) steeps.
This puer has a good intoxicating effect, gives a meditative state, calms, stops time, helps to see life as if from the outside. The body feels the flow of Qi (tea energy). By the end of tea drinking, it gently tones, helps to feel rested.
Shu puer 2006 "Haiwan Tocha from Yunnan" from the "Haiwan" factory 100 g - exclusive, collectible puer, from a top tea factory as an example of ideal aged tea. Still, puers of the early 2000s, made by old masters are very good, and there are fewer and fewer of them.
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Country
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China |
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Manufacturer
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Хайвань (海湾) |
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Raw material production date
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2006 |
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Year of pressing
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2006 |
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Recipe
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from Master Zou Bing Liang |
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Pressing form
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Tuo Cha (Tuo Tea) |
- Reviews
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The question often arises: how to brew puerh correctly? Sometimes the phrase "to get high" is added to it. Moreover, everyone has their own understanding of this phrase. Some mean vigor, and some - intoxication. So how to brew puerh tea correctly? Let's consider several options.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
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