Liu Xing CHAWANG - Ban Zhang raw tea Galette - 2014 - 357 g

Origin: Pu-erh, Ban Zhang, Yunnan

Special feature: The cake was stored in Kunming. The development and aging of the flavor is a very pleasant surprise! A lot of value for a reasonable investment. The beautiful design, the shape of the cake is clean and full, and the traditional cotton paper packaging is simple and clear. Surrounded by six red stars, like the twinkling stars in the night sky.

Packaging: 357 gram disc, wrapped in its original paper.

Bouquet: Flower, fruit, honey, smoky.

Properties: When brewing a cup, the color of tea is like a yellow-orange jewel, oily and bright. From the first infusion, the aroma of tea fills the air, and it seems that one can smell the faint smoky smell of the village like Tao Yuanming's writings. The tea infusion is rich in flavor, like a gentle embrace, full of sweetness and sustenance, as if leaping woody notes in the throat.
In the third infusion, the orange tea is sweeter, the sweet and honeyed flavor overflows in the mouth, and the guttural rhyme is more evident. In the fifth infusion, the tea exhibits a brownish-yellow color, layers of flowers and fruits, and a honey aroma, with rich layers of flavor and a lingering aftertaste.
After seven infusions, the color of the soup is still that of an orange jewel.
It's as if she's laughing gently with you. This cake is not only as solid as a cake, it also seems to be a song of the years, which stands the test of time.

Dosage: 8 grams for long and generous tastings. After 8 infusions, I recommend boiling it for 10 minutes and be surprised by its authentic taste.

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

Tone: Golden and sparkling honey, turns brown over time.

Taste: The liqueur is pleasantly sweet. The aroma of the rinsed leaves is reminiscent of the sugars of yellow date flowers and fruits. Slightly astringent. The color of the infusion is brown.

Texture: It is smooth with a pleasant mouthfeel and a noticeable camphor, woody, smoky, wet 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. Store in its original packaging and do not enclose the brick in an airtight box. For excellent aging, avoid excessively large spaces and strong odors (incense, cigars, etc.). Ideal for display and leaving in the open air (library for example). They refine over time.

Note: There may be small holes in the packaging due to age.