2019 茶者‘大黄印’熟普洱茶饼 357g

Good service and good tea.

I like this one very much

Der Tee war wie auf dem Foto verpackt, aber mein Pfannkuchen hatte außen Flecken, vermutlich von Wasser. Beim Auspacken entdeckte ich weiße Flecken, die wie Schimmel aussahen. Ich bin sehr enttäuscht, der Preis ist hoch und der Tee war verschimmelt.

Goed

Absolutely outstanding ripe Pu Erh tea! The Chaze Da Huan Yin Yellow Label has a wonderfully smooth, rich and earthy flavor with no bitterness at all. The aroma is deep and comforting, and each steep brings out new layers of sweetness and complexity.

What impressed me most is how clean and mellow the tea tastes - perfect for relaxing evenings or calm morning rituals. The leaves are high quality and hold up beautifuly through multiple infusions.

If you enjoy ripe Pu Erh tea with a balanced, velvety character, this one is definitely worth trying. Highly recommended and I will absolutely purchase again!

I really liked this tea. It’s very calm and smooth, nothing sharp at all, just soft, slightly creamy with a gentle sweetness. There’s a kind of quiet depth to it, like something aged and settled. Easy to drink and really relaxing.

Not that bad. Not my favorite, but it is quality tea

Brewing: 6g/100ml, 100°C, flash rinse, 30s, 20s, +5s.

Warmed-up dry leaves smell of stone fruit, spices and wood. When wet, the wood intensifies.

The liquor tastes of old wood, stone fruit and caramel. A very complex, yet smooth and clear taste.

Compared to the red label version of this tea, this cake was much drier, suggesting different storage conditions. The first session was underwhelming, so I broke the cake and let the pieces rest for a couple of weeks in a cardboard box, inside a slightly ventilated cupboard. That did the trick and the tea woke up and became spectacular.

It maintains much more woodiness than the red label, where that was converted almost completely into fruitiness, resulting in a different taste profile. It's fascinating that these two teas were produced from the same (or very similar?) batch of loose leaves, at the same factory, in the same year.

It's also nice to see this trend of higher-quality aged shou pu-erh, with clear, smooth and complex taste. I hope the market for it develops enough that more high-quality "big leaf" material gets processed as shou instead of all of it ending up as sheng.