Famous Dragon Horse Pu-erh raw tea — 400 grams — 2006

Origin: Pu-erh, Bulang, Menghai, Lancang, Yunnan

Specificity: This cake is made from large leaves selected from the Lancang and Menghai region. The cake was stored in Kunming. The development and aging of the flavor is a very pleasant surprise! Changtai pressed the same blend twice in 2006. The packaging has the same “Dragon and Horse” design but a different color. The first batch of product has a brown color and the second batch we sell has a red color. Lots of value for a reasonable investment.

Packaging: 400 gram Raw Puerh tea cake, Wrapped in its original paper.

Bouquet: Sparkling golden honey tea liqueur.

Properties: Really excellent storage. The astringency is mild with a quick, short huigan, (Back in the mouth) while a lovely scent lingers in the mouth long after each sip. Comforting to sip slowly and savor in a contemplative session.

Dosage: 8 grams for long and generous tastings. After 8 infusions I recommend that you boil it for 10 minutes and be surprised by its authentic palate.

Preparation: Wake the tea at 100°C and rinse it quickly (2-3 seconds) twice preferably, then infuse the tea at a temperature of 90°C the first time, 6 seconds, then next infusion 9 seconds, at each new infusion add 6 seconds.
The water passes through the tea and allows you to appreciate its generous and surprising aromas which soften over time. The color of the infusion is brown. 15 seconds - the first sip - the taste is sweet with little aged tones at the end. Further sips highlight the mature tastes. The sweetness returns to the mouth through your nose. No bitterness. Nothing disturbing. Second cup - riper taste, lots of sweetness, still no bitterness. Astringency arrives timidly. You can spot the camphor flavors in the teapot. Third cup – astringency increases and you may observe a cooling effect on your body. Riper taste. 25s - the fourth, fifth infusion; The bitterness is now gone.

Tone: Tea liqueur with golden and sparkling honey, becomes brown over time.

Taste: The liquor is pleasantly sweet. Sweet plum sugar and yellow flowers with a base of smooth, polished hardwoods. The aroma of the rinsed leaves is reminiscent of dates and fruits. Slightly astringent. The color of the infusion is brown.

Texture: It is smooth with a pleasant mouthfeel and a remarkable camphor taste, woody, smoky, moist notes.

Storage: This is a good cake to keep in your tea chest and you will have a cake worthy of a Chinese medicine cabinet in your collection. Keep in its original packaging and do not lock the brick in an airtight box. For excellent aging, avoid spaces that are too large and odors that are too strong (incense, cigars, etc.). Ideal for displaying and leaving in the open air (Library for example). They refine over time.

Note: Possible small holes in packaging due to age.