2005 Six Famous Tea Mountains 2nd Grade Raw Cake

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea
Flavors
Bitter, Floral, Smoke, Sweet, Decayed Wood, Tobacco
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by AllanK
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 8 oz / 248 ml

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2 Tasting Notes View all

  • “I received this from a great tea friend to try. I have always been intrigued by this companies productions from the “heyday” of the good puerh production. I used 10 grams in the Gaiwan for this...” Read full tasting note
  • “This tea begins with a strong aged flavor, I don’t know how else to describe it. It is strong but not bitter, a little rough around the edges. It got much smoother during the later steepings and...” Read full tasting note
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From Six Famous Tea Mountains ( Yunnan Sourcing)

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About Six Famous Tea Mountains ( Yunnan Sourcing) View company

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2 Tasting Notes

304 tasting notes

I received this from a great tea friend to try. I have always been intrigued by this companies productions from the “heyday” of the good puerh production. I used 10 grams in the Gaiwan for this one. Gave a 5 second rinse to start things out. I did a 5 second brew 3 times and put it all in the cup ( my gaiwan is about 3 oz. ).
It brewed up a pretty nice aged color to it, a darker hue of yellow. Almost a light bronze to it. It has a bit of smoke in the brew. It gives some notes of bitter and sweet mixed.The leaf seems to be a mix of chopped with some whole in there if you dig around a bit. Aroma does have some touch of floral to it. later steeps have less smoke and color to them.

Flavors: Bitter, Floral, Smoke, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

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80
1758 tasting notes

This tea begins with a strong aged flavor, I don’t know how else to describe it. It is strong but not bitter, a little rough around the edges. It got much smoother during the later steepings and the aged taste was somewhat mitigated. For this one I experimented with an idea borrowed from Sarsonator, maple syrup. It had never occurred to me to use this in tea before she had the idea. I found that sugar alone did not dull the strong aged taste in the early steepings. I eventually used a little sugar for raw sweetness, and a couple of drams of maple for the flavor. This did a nice job of taking the edge of a still edgy sheng. This tea has made it into my pumidor and I will age it there for a few years in the hopes it improves. I will have to try a young sheng from the Six Famous Tea Mountains for comparison but this is my first taste of this brand.

There were a variety of strong notes in this tea. The ones on the list that come closest to describing them are tobacco and decayed wood, although that is not a truly accurate description.

I steeped this six times in a 200ml glass gaiwan. I used 6g of leaf and 200 degree water. I steeped it for 15 sec, 10 sec, 10 sec, 15 sec, 15 sec, and 30 sec. This was not good enough in my estimate to keep the leaves for further infusions later, but anyway I know I will want a shou or perhaps an oolong.

Flavors: Decayed Wood, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 7 OZ / 200 ML
SarsyPie

You know, A… I don’t usually maple my shengs. I normally use it in black teas and sometimes flavored teas, when maple would work well with the flavor. But the next time I get an unruly sheng, I think I will try some maple and see how that goes. :)

Oh, and I think the idea may have come from TerriHarpLady originally. MzPriss calls it “Terri Style”

Terri HarpLady

LOL. I don’t know if I can take credit, but I do like a little maple in my smokey teas sometimes, it really enhances the burnt caramel flavors, & occasionally in some flavored blacks.
I’ve never tried it in sheng, but one of the things I love about our tea drinking is the experimental element, where we get to find out what works but for us, & enjoy it!
I enjoyed your review, Allan!
:D

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