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2014 书呆子 景迈古花香 生普洱茶饼 357克

2014 书呆子 景迈古花香 生普洱茶饼 357克

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来自景迈山野生茶树(乔木)的秋季生普洱茶饼。味道:花香;冰糖;兰花。

  • Year: 2014
  • Season: Autumn
  • Origin: Jingmai Mountain
  • Leaf grade: wild arbor tree (qiao mu)
  • Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
  • Production date: 41908
  • Batch: 1
  • Compression: medium
  • Type: raw (sheng)
  • Brand: Dr Puer
  • Series/recipe: Jingmai Gu Hua Xiang (Flower Valley)
  • Shape: pu erh tea cake
  • Weight: 357g

How to make Dr Puer Jingmai Gu Hua Xiang (Flower Valley) tea?

There are two methods to prepare this pu erh tea cake:

Gongfu brewing

Brew 8 gram with 120 ml of water at 100 °C. Steep for 15 seconds and add 5 seconds for each infusion.

Western brewing

Steep 4 gram with 350 ml of water at 100 °C. Apply a brewing time of 2-3 minutes and add 1 minutes for each subsequent infusion.

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查看完整详细信息
  • tea processing: tea leaves picking

    Picking

    Tea leaves are hand-picked in the morning.

  • tea processing: withering and drying tea on bamboo trays

    Withering

    The leaves are spread on bamboo trays to wither.

  • Fixation

    The withered leaves are heated to halt oxidation.

  • tea processing: rolling and shaping tea leaves

    Rolling

    The tea leaves are rolled to release their aroma.

  • tea processing: withering and sun drying tea leaves

    Sun Drying

    Rolled leaves are spread on bamboo mats to sun-dry.

  • tea processing: stone pressing pu erh tea cakes

    Pressing

    The processed tea leaves are steamed & compressed.

  • tea processing: packaging pressed pu erh tea

    Packaging

    The compressed tea is wrapped in paper & packed in boxes.

  • tea processing: storing pu erh tea

    Aging

    The raw pu erh tea is stored for further aging.

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Customer Reviews

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S
Stefan Talpalaru

Preparation: I broke the cake completely, put it in a cardboard box, in a cupboard with little airflow and let it rest for a couple of weeks, before starting to drink it.

Brewing: 5.33g/80ml, 100°C, flash rinse, 15s, +5s.

Warmed-up dry leaves smell of stone fruits. When wet, woody notes, spices and a hint of smoke come out.

The liquor has a very interesting depth to it - layers and layers of exotic wood, leather, delicate fruitiness and hints of spices. It all blends in nicely and the taste profile keeps developing over more than a dozen infusions.

Together with its "Nannuo" brother that has the same qualities, this relatively cheap tea is a great introduction to aged raw pu-erh.

P.S.: I got this cake as a replacement for one that was out of stock. That's how I got to compare two different "tea mountains" - Nannuo and Jingmai are actually very close to each other - from the same producer, from the same year. The teas are almost identical.

Teasenz.eu是一家欧洲在线茶叶商店,专门经营高品质的正宗中国茶叶和茶具。