2013/2019 Chaze 'Da Hong Yin' Red Label Ripe Pu Erh Tea Cake 357g
2013/2019 Chaze 'Da Hong Yin' Red Label Ripe Pu Erh Tea Cake 357g
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An exquisite fruity pu erh tea with refined undertones of autumn forest and white truffle. Unlike typical ripe pu erh tea that is dark, strong, and overwhelmingly earthy, it features a more elegant flavor profile and a sweeter taste that makes one salivate.
The tea cake consist of whole tea leaves picked from wild trees of the Menghai tea region of Yunnan. The leaves have undergone the processing steps of withering, heating, rolling, drying, followed by post fermentation. At last, they're medium tightly compression into round cakes, allowing for optimal aging and effortless preparation.
Origin
Origin
- Brand: Chaze Tea Factory
- Year: 2013
- Season: Spring
- Origin: Menghai
- Leaf grade: wild tea leaves
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Type: pu erh tea
- Weight: 357g
- Type: ripe (shou)
- Series/recipe: Da Hong Yin
- Shape: pu erh tea cake
How to Steep
How to Steep
How to make this Chaze Red Label pu erh tea?
There are two methods to prepare this tea:
Gongfu brewing
Brew 5 gram with 100 ml of water at 100 °C. Steep for 5 seconds and pour out. Gradually increase the steeping time for every next infusion.
Western brewing
Steep 3 gram with 350 ml of water at 100 °C. Apply a brewing time of 1.5 minutes and add 1 minute for each next infusion.
Shipping, Returns & Payment Methods
Shipping, Returns & Payment Methods
Delivery time: 1-10 day EU delivery. For estimates per country, please visit the shipping info page at the bottom of our website.
Import taxes?: because we ship from our EU warehouse, you will NOT be charged import taxes upon delivery if you're based in the EU. All taxes are already included in our prices.
Free shipping: available for orders over €59 for The Netherlands/Belgium, €80 for other EU countries (excluding Portugal & Hungary) & UK, and over €100 for other countries.
Returns: orders can be returned for a refund within 30 days. Products should returned in unopened, unused condition.
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How this ripe pu erh tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Fixation
The withered leaves are heated to halt oxidation.
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Rolling
Tea leaves are rolled to release their aroma.
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Sun drying
Rolled leaves are spread on bamboo mats to sun-dry.
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Fermentation
The leaves are post-fermented in a controlled environment.
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Pressing
The post fermented tea is steamed & compressed.
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Packaging
The compressed tea is wrapped in paper & packed in boxes.
Brewing: 6g/100ml, 100°C, flash rinse, 20s x 2, +5s.
Warmed-up dry leaves smell of stone fruit and spices. When wet, caramel appears.
The liquor tastes of caramelised cherries, plums, figs, spices and a bit of wood. It's a complex and smooth taste. The fruitiness is spectacular, made even better by the caramel aftertaste.
I broke this cake completely and put the pieces in a cardboard box which stays in a lightly ventilated cupboard (relative humidity 50-60%, in the north-Italian winter). I used to only do that for sheng, but now it's clear that shou also benefits from restarting its microbial activity.