2021 Xin An Chu Commemorative Cake - Raw/Sheng Puerh
$58.88
To celebrate the opening of our online shop, we here at Xin An Chu have commissioned a special commemorative Puerh cake. This is a small cake of 200g, using the highest quality fresh harvest picked in March of 2021 from a little-known village near Da Xue Shan in the Lincang area, and processed in a trusted factory under our control. We were so excited when the cakes were finally pressed on the 3rd of April, as this is our very first customized product. It is a good option both to drink now and to add to the collection for aging. It’s fairly tasty and aromatic, logically very fresh but not rough, and leaves a very clean and pleasant aftertaste in mouth. Currently we prefer not to describe too much about its flavor and aroma, as such a newly processed raw/sheng Puerh changes its characters month by month.
"There are more things in Heaven and Earth, Horatio, than are dreamt of in your philosophy..." So come on, discover our Xin An Chu Commemorative Raw/Sheng Puerh Cake worthy both in Heaven and on Earth. We’d love to share with you this great memory of the birth of our brand.
Details
Harvest: 2021 March, Gushu/Ancient tree over 100y/o.
Origin: Mengku>> Lincang >> Yunnan
Recommended Parameters (Gongfu Style)
7g/100ml/95ºC/5-10s
Review(s) From Tea Blogger(s)
@arden_teanote (USA): ...the texture of this tea is really smooth and gentle, but there was still a slight bitterness and astringency in the background, and it turned into Hui Gan very soon. Everything balanced very well. Even though this tea does not have a strong aroma now, the mouthfeel and floral(honeysuckle?) aftertaste is incredible. The cha qi is not mild, I had to find some snacks to eat after drinking this tea...(read the full article)
@TeaAdventuresDotNet (Belgium): ...The aroma of the dry leaves is really fruity with a hint of dry wood. Smelling the leaves feels like walking in a meadow on a sunny spring morning. The wet leaves have strong hints of elderflowers and a certain sweetness...the liqour of this infusion almost looks like champagne (minus the bubbles). There is an explosion of sweetness once I take a sip. Elderflowers guide me through the infusion and it really feels as if I’m hiking in the mountains of Switzerland. It’s sweet with a refreshing twist that feels like a mountain breeze...(read the full article)
@Adamu (Czech Rep.): ...Today the tea seems to be gentler on the tongue, bringing a stronger Hui Gan and intense sweetness in the mouth, one that is more floral than fruity, yet the fruitiness (ripe dry fruit) is already noticeable in the fragrance...The tea is not bitter (unless you steep the leaf for too long), the astringency is very low, and the floral notes are intensely high and diverse...The cooling, almost minty effect on the tongue and later in the throat, so typical for Gu Shu, might as well confirm the age of the trees of the original maocha...(read the full article)
@tea.travel.xinrong (Spain): ...the balsamic notes of eucalyptus, mint and rosemary come back but riper. Also honeysuckle flower was there. It lost the citric hint but gained a sweet note of chestnut and dry apricot so typical in young Puerh...(read the full article)
@steapd_tea (USA): ...In a warmed gaiwan, aromas of spring-grown beets are a surprise as it transforms to grass and hay... Then comes a wholesome and medium bodied mouthfeel, thickening as the temperature modulates...(read the full articule)
