I never tire of photographing this tea ...
This is the top-end of puerh sold by Akira Hojo. Here page he devotes to this tea (English). It is by talking him of his selection criteria, it made me want to taste his puerh. I bought her and her Mengku Lao Ban Zhang and he offered me a sample of what Mi Di. Here are all the notes from my tasting.
This is a puerh spring 2010. The appearance of leaves gives no specific indication, no appreciable odor, they are just dark and not a green slamming as one might expect from a puerh so young.
In the hot
zhong, things are confirmed: I would probably bet on a blind puerh it was a 2 or 3 years. But this is not a very advanced puerh either.
few seconds of rinsing, smells very fruity emerge.
J'infuse this tea Yin mode, ie few leaves for infusions elongated. Here, I used in my old 3g zhong must be useful 12cl (15cl to the brim.) J'infuse increasingly well my young sheng. I find that large amount of their leaves do not go in most cases.
The first infusion, judgmental, mostly in color, lasted 45 seconds. She is gorgeous: pure, fruity, with excellent length. I feel like drinking alcohol but without ethanol. I'm not sure which one. The fruit which makes me think this puerh known to me but I can not put my finger on it. Prune? May well be yes, as an armagnac without alcohol. But it still hides other things.
The liquor is not overly sweet. A little astringency will replace the product at the end. The flavors were well kept 2 min in the mouth. This is not a dan cong, but I recognize the selection criteria of Akira: an excellent length. Note that this is its high-end of puerh at a price quite high from 21 € 50g. The question is, if he is worth.
Since I wrote these lines, Akira puerh proposes a new higher-end again: Bu Lang.
Second infusion: 1 min: liquor a little darker, more orange than yellow. Same impression, that of drinking a brandy quality but without ethanol. It's sweet, rich, sweet without excess. One thing "smoked." I realize as I instinctively closer since the beginning of my beautiful cake Lin Cang, 2006 Stephane, and perhaps also the TH240 Land of China.
All my ENT is now imbued with this tea, my saliva tastes, I breathe. Slightly astringent, this tea is just as remarkable as the first. I'm glad you made Yin. I think that there was overlapping of flavors in the case, so this is puerh rich. The approach is good.
Third infusion: 1 min 30 sec. A dark color always makes me wonder if I'm not too pushed. Anyway, here's another good point for the tea infusion Yin generally leads to little infusions, the time to be extended quickly. Here, the color of the third, I find it very promising for the future. Maybe just too strong. The mouth is silent, by cons length is more fruity. The smoky look is disappearing gradually.
Fourth infusion: 1min 30 sec: we will have the heart net! Result: a liquor barely paler duller but aromatic. The color is a good indicator, but not everything ... Not so simple ... the puerh Infusion not uninteresting, but not as much as others.
Fifth infusion: 2 min 30 sec: we get back more openly to the fruit. This tea is always an incredible sweetness. Note that I use (always) of low mineral spring water and also a kettle of quality, with a slow heat to bring to a boil.
The last brew documented here will be the 6th, not that this is the last I get this tea. It still infuse long hours, especially tonight. 5 min to the 6th infusion. It would have been premature to believe that puerh death. The concentrated fruit cup is there to prove it. Certainly no one reaches the aftertaste of the first infusion, but the texture and the flavors are very interesting.
Moreover, as I mentioned in my previous tasting, I wonder if with teas that have great length, the mouth does not saturate after a few cups. The astringency is inhibiting some glands and taste you can feel less stuff. Is this a reason to reject the astringency and find ways to remove it from the cup (water cooler, tea)? No, I really do not think. She is such an ally to the length and the evolution of flavors I think it is rather to cherish and tame. Of course, enough is enough. I paid the price on one or two this winter dan cong.
EDIT: 7th infusion: 3h: real fruit juice. Excellent.
What will I do differently next time with this tea? Push more visibly from the 3rd. Definitely stay in fashion Yin.
Pretty brown leaves already, despite their young age.
This is a puerh spring 2010. The appearance of leaves gives no specific indication, no appreciable odor, they are just dark and not a green slamming as one might expect from a puerh so young.
In the hot
zhong, things are confirmed: I would probably bet on a blind puerh it was a 2 or 3 years. But this is not a very advanced puerh either.
few seconds of rinsing, smells very fruity emerge.
material: apart from the saucer under zhong, the set comes from Stephen.
I love using it with my young puerh.
J'infuse this tea Yin mode, ie few leaves for infusions elongated. Here, I used in my old 3g zhong must be useful 12cl (15cl to the brim.) J'infuse increasingly well my young sheng. I find that large amount of their leaves do not go in most cases.
First brew ...
The first infusion, judgmental, mostly in color, lasted 45 seconds. She is gorgeous: pure, fruity, with excellent length. I feel like drinking alcohol but without ethanol. I'm not sure which one. The fruit which makes me think this puerh known to me but I can not put my finger on it. Prune? May well be yes, as an armagnac without alcohol. But it still hides other things.
The liquor is not overly sweet. A little astringency will replace the product at the end. The flavors were well kept 2 min in the mouth. This is not a dan cong, but I recognize the selection criteria of Akira: an excellent length. Note that this is its high-end of puerh at a price quite high from 21 € 50g. The question is, if he is worth.
Since I wrote these lines, Akira puerh proposes a new higher-end again: Bu Lang.
Second ...
Second infusion: 1 min: liquor a little darker, more orange than yellow. Same impression, that of drinking a brandy quality but without ethanol. It's sweet, rich, sweet without excess. One thing "smoked." I realize as I instinctively closer since the beginning of my beautiful cake Lin Cang, 2006 Stephane, and perhaps also the TH240 Land of China.
All my ENT is now imbued with this tea, my saliva tastes, I breathe. Slightly astringent, this tea is just as remarkable as the first. I'm glad you made Yin. I think that there was overlapping of flavors in the case, so this is puerh rich. The approach is good.
Third ...
Third infusion: 1 min 30 sec. A dark color always makes me wonder if I'm not too pushed. Anyway, here's another good point for the tea infusion Yin generally leads to little infusions, the time to be extended quickly. Here, the color of the third, I find it very promising for the future. Maybe just too strong. The mouth is silent, by cons length is more fruity. The smoky look is disappearing gradually.
Fourth ...
Fourth infusion: 1min 30 sec: we will have the heart net! Result: a liquor barely paler duller but aromatic. The color is a good indicator, but not everything ... Not so simple ... the puerh Infusion not uninteresting, but not as much as others.
Fifth ... if you had not guessed ...
Fifth infusion: 2 min 30 sec: we get back more openly to the fruit. This tea is always an incredible sweetness. Note that I use (always) of low mineral spring water and also a kettle of quality, with a slow heat to bring to a boil.
Sixth ...
The last brew documented here will be the 6th, not that this is the last I get this tea. It still infuse long hours, especially tonight. 5 min to the 6th infusion. It would have been premature to believe that puerh death. The concentrated fruit cup is there to prove it. Certainly no one reaches the aftertaste of the first infusion, but the texture and the flavors are very interesting.
Moreover, as I mentioned in my previous tasting, I wonder if with teas that have great length, the mouth does not saturate after a few cups. The astringency is inhibiting some glands and taste you can feel less stuff. Is this a reason to reject the astringency and find ways to remove it from the cup (water cooler, tea)? No, I really do not think. She is such an ally to the length and the evolution of flavors I think it is rather to cherish and tame. Of course, enough is enough. I paid the price on one or two this winter dan cong.
EDIT: 7th infusion: 3h: real fruit juice. Excellent.
This dish is 15cm in diameter.
The leaves are large enough and robust. Presence of many buds. What good signs.
What will I do differently next time with this tea? Push more visibly from the 3rd. Definitely stay in fashion Yin.
Conclusion: A quality tea without a doubt. The leaves have a richness and complexity that has not puerh standard. Although we can not say much about its future evolution, it is increasingly likely that such leaves are something very successful. TO 108 € 357 g of the cake (12.000JPY) it is not given for a puerh so young. It would take more than a tasting to determine with certainty whether it is a good candidate for purchase. I probably will order a few grams in a while. To make me a second opinion. It was a very good time spent with the tea in all cases.
One for the road ...
you soon!
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