2005 Six Famous Tea Mountain "Bangwei" Raw

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by DigniTea
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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  • “The Bangwei Mountain tea forest contains many old tea trees, some 1,700 years in age. It is part of the Lahu Mountain Range in the southwestern corner of Simao. This 2005 Bangwei is definitely...” Read full tasting note

From Six Famous Tea Mountains

2005 Six Famous Tea Mountain Bangwei Raw 357g
Six Famous Tea Mountain tea factory released this limited series of six cakes composed of Ancient Tree Pu-erh from Six Famous Tea Mountains in southern Yunnan. These cakes are not made from blended material taken from different areas but rather each cake is 100% raw material from that mountain. In this case 100% of the leaves to compose this cake are from wild trees taken from Bangwei mountain. The Six Famous Tea Mountain Tea company was established in 2002 by one of Menghai’s former factory managers, Ruan Dian Rong.

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1 Tasting Note

301 tasting notes

The Bangwei Mountain tea forest contains many old tea trees, some 1,700 years in age. It is part of the Lahu Mountain Range in the southwestern corner of Simao. This 2005 Bangwei is definitely not the 2012 Bangwei from Essence of Tea which I thoroughly enjoyed with its honey-sweetness. That said, it does have possibilities for an interesting tea session. Opening the wrapper, I am reminded of a Xiaguan cake for I was first struck with a light smoky scent. The cake has moderate compression so it was easy to pick off tea leaves. Characteristic of factory productions, there is a mixture of whole leaves with stems and pieces. Two quick 5 second rinses and I left the wet leaves to sit in the yixing for about an hour. With the first steep, the tea soup is a deep golden color (on the verge of turning orange) but there is a hint of cloudiness. I do not detect any smoke in the wet leaf and the first sips are thick in the mouth – not sweet but not too bitter either, more a bittersweet. It has a definite mouth-watering characteristic. As I move through multiple steepings, the taste becomes what I would describe as bitter-sour and then sweet. At the end of the tea session, I sense a relaxing effect and a cooling sensation in the mouth and throat. It took me awhile to “warm up” to this tea but I must report that I really enjoy it.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
JC

I’m very satisfied with EoTs Teas so far, if it wasn’t for the exchange rate I would buy more often :P This one you are drinking sounds like a more traditional take on Puerh, very nice to have, specially during winter.

DigniTea

JC: No question about that but we can’t always drink EoT and TU products. This one is worth owning – decent aging and 20% – 50% of the Eot and TU product prices.

JC

No questioning that! lol Have you tried W2T’s 2000 Fuyuanchang Yibang yet?

DigniTea

JC – Sadly I have not. Thank you for reminding me. Earlier today I opened and picked leaf from three Cha Wang Shop teas to drink over the next week. I’ll try to remember the W2T Yibang and 1-2 others from Paul’s shop to try next week. :)

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