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Fengqing Daohua Xiang Raw Pu-erh Cake Tea 2013

Woody, tangy, sweet aftertaste

$1.50
Ship from U.S. Warehouse (2-5 days delivery)
Fengqing Daohua Xiang Raw Pu-erh Cake Tea 2013

Woody, tangy, sweet aftertaste

Rating:
74% of 100
Categories:
TeaPu-erh
Summary
Origin:

Fengqing County, Lincang City, Yunnan Province, China

Harvest Date:

Mid-autumn, 2012

Production Date:

April, 2013

Plucking Standard:

One bud with one leaf and one bud with two leaves

Net Weight:

357g

Dry Leaf:

Round and smooth cake, well-compressed, full of tea buds and pekoes, yellowish green or dark green in color

Aroma: 

Aged Woody flavor

Liquor: 

Bright golden yellow

Taste:

Well-balanced smooth taste, tangy characteristic at first three to five steeps,

astringent taste stays longer on the tongue, sweetish and mouth-watering afterwards

Tea Bush:

Fengqing large-leaf tea bush species (100-300 years)

Tea Garden:

Mengyou Tea Area

Caffeine:

Low caffeine (less than 20% of a cup of coffee)

Storage:

Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

This cake is suitable for people who prefer raw pu'erh which has strong and sharp taste.

This tea was picked in the autumn of 2012 and pressed into cakes in the spring of 2013; these autumn leaves can be called “Gu Hua” or “Dao Hua”, which is also the origin of this Daohua Xiang tea. It has been stored in Lincang City under dry storage conditions, meaning that the cake underwent natural fermentation under an environment of moderate temperature and humidity, and because of the ventilation and fresh air, it did not absorb any moldy or otherwise unpleasant odors: as a result, it will greatly retain its original flavor.

The taste experience of this tea can be divided into three sections: the first two steeps taste weak, for the flavor to open up in the third to fifth steeps with a vaguely astringent aftertaste, but this soon turns to a lingering sweetness. From the sixth steep and on this bitterness weakens, and the first taste up-front is a bittersweet mouthwatering sensation. Overall, this is a cake with an excellent example of a raw pu-erh taste.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 8g Tea
Brewing time: 3 - 5 mins 10 steeps: rinse, 15s, 15s, 15s, 20s, 30s, 40s, 40s, 40s, 50s, 100s
Tea Garden

There are fifteen towns in villages in Fengqing that are surrounded by both wild and cultivated old tea trees. The areas of these that specialize in pu-erh include Xiang Zhu in Xiaowan Town; Xinyuan; Dashi Village; Mengyou Village; Yongxin; and many more, in total covering about 31000 mu.
The Mengyou region in Yunnan is prominent in history and is home to many tea trees, half wild and half cultivated. Many of the trees here are aged to a few hundred years, and there are some that are even a thousand years old - or more. The ancient tea plantations here in Mengyou present a special cultural landscape, and lend vitality and history to this place.

Gu Shu Chun Jian Tea tree
tea picking 1
tea picking 2

People here usually climb up the tree to pick tea leaves.

Tea Farmer

An authentic Yunnan farmer, Mr. Zhou has been avidly contributing to the advancement of the tea business for over 20 years. A short chat with him revealed to us his passion and insistence for the traditional processes of crafting tea; he values the quality inside the tea, and his experience comes from spending most of his time along the tea mountains. Mr. Zhou is passionate about bringing out the natural essence of tea to share with tea lovers around the world, and he claims that the best environment for growing perfect tea is in Fengqing.

Origin

This raw pu-erh cake comes from the representative area for pu-erh production in Fengqing, located south of Dianxi Longitudinal Valley. Fengqing is a country in the northwest of Lincang, one of the four famous pu-erh production areas (along with Xishuangbanna, Pu’er, and Baoshan), and is one of the original birthplaces of tea in the world. It is also famous for being the hometown of Yunnan black tea. Fengqing has a long history of planting, producing, and drinking tea, and contains a beautiful throng of mountains webbed with rivers.
The highest altitude here is about 3100 meters above sea level, and the lowest about 920. It experiences a subtropical monsoon climate with an average temperature between 13 and 15℃, and often experiences its rainy season along with higher temperatures.

Map of Fengqing

Tea Bush

This pu-erh tea is made from the Fengqing large-leaf species, which itself is a type of Yunnan large-leaf species. This tree propagates sexually and is an arbor super-large leaf variety, which means it can reach over six meters tall. In 1984 the Fengqing large-leaf species was certified by the Chinese government as a national grade. The species contains an abundance of tea polyphenols (30.2%) and catechins(13.4%), as well as an amount of amino acids (2.9%) and caffeine (3.2%).
The leaves used to make this cake were carefully selected from large-leaf arbor tea trees between 30 and 40 years old, naturally grown without any fertilizer or pesticides.

Fengqing large-leaf species

History

Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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