• Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake back
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake f leaves
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake b leaves
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake detail
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake paper
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake detail 2
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake liquor
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake wet leaves
  • Chaze 'Da Huang Yin' Ripe Pu Erh Tea Cake video
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2019 茶者‘大黄印’熟普洱茶饼 357g

2019 茶者‘大黄印’熟普洱茶饼 357g

€49,95 EUR
€49,95 EUR
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这款异常柔滑的熟普洱茶由2013年采摘的茶叶制成，并于2019年压制成茶饼。与许多其他熟普洱茶不同，这款来自茶者茶厂的产品呈现出温和的特征，带有粥、坚果、奶油和薄荷的愉悦气息。

  • 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: Yellow Label (Da Huang Yin)
  • Shape: pu erh tea cake

How to make this Chaze Yellow 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 15 seconds and 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 3 minutes and add 1 minute for each next infusion.

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查看完整详细信息

How this ripe pu erh tea is made

  • 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

    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: fermenting ripe pu erh tea

    Fermentation

    The leaves are post-fermented in a controlled environment.

  • tea processing: stone pressing pu erh tea cakes

    Pressing

    The post fermented tea is steamed & compressed.

  • tea processing: packaging pressed pu erh tea

    Packaging

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

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Customer Reviews

Based on 2 reviews
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T
Takács Péter

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

S
Stefan Talpalaru

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.