2019 Heng Tong Hao "Jingmai Honey Aroma" Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Floral, Grassy, Honeysuckle, Sour, Tannic, Tart
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sirentian
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 oz / 103 ml

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2 Tasting Notes View all

  • “Received this as a gift with purchase so perhaps I am more lenient than if I had paid for it. But I’ve drunk this at least a dozen more times over the past two years and find it quite pleasant as a...” Read full tasting note
    80
  • “I brewed this tea Gong Fu style as I do with most teas. If you buy this tea to drink and not to age, you are a psychopath. While the steamed leaves have a nice honeysuckle aroma, the tea itself is...” Read full tasting note
    25

From Yunnan Sourcing

This is a 2019 pressing of 2017 Spring tea leaves harvested from Jingmai mountain area tea bushes. The 2 years of aging as loose leaf mao cha in Menghai has softened and warmed up this lovely tea, giving it a honey aroma and sweet taste. Jingmai area tea is not purely assamica (it’s called 中小叶种) and tends to have a somewhat more delicate character as compared to pure assamica pu-erh tea.

This is a very enjoyable lightly aged Jingmai area tea that delivers incomparable value at its price point!

Pressed by Menghai area producer Heng Tong Hao (恒桐号)!

357 Grams per cake (7 cakes per bamboo leaf tong)

About Yunnan Sourcing View company

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2 Tasting Notes

80
261 tasting notes

Received this as a gift with purchase so perhaps I am more lenient than if I had paid for it. But I’ve drunk this at least a dozen more times over the past two years and find it quite pleasant as a daily drinker, not particularly astringent. If it matters, I live in a humid tropical country.

Tea Tasting Note: [[2020-11-25]]
- 3.8g in 75ml gaiwan [[Gongfu brewing]]
- Dry leaf smells incredible. I love how well-pressed it is – easy to get whole leaves out of the cake.
- Rinsed once
- First infusion (92˚C, 0:15)
- Pleasant and strong floral perfume, flavour is v light.
- Rating: 87
- Second infusion (94˚C, 0:18)
- Overbrewed already, orange colour. Bitter, dnf.
- Rating: 75
- Third infusion (94˚C, 0:15)
- Still slightly bitter but better, more like a later infusion of a green tea.
- Rating: 81
- Fourth infusion (92˚C, 0:15)
- A better green tea.
- Rating: 85
- Fifth infusion (94˚C, 0:16)
- Light flavour, but there’s an interesting new note in here I can’t place. I can push harder.
- Rating: 83
- Sixth infusion (95˚C, 0:23)
- A bit light, but very nice and perfectly serviceable daily drinker.
- Rating: 85
- Seventh infusion (97˚C, 0:35)
- A bit overbrewed.
- Rating: 81
- Eighth infusion (98˚C, 0:33)
- It can go longer but I gotta go start my day.
- Rating: 82

Flavors: Astringent, Bitter, Floral, Grassy

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 75 ML

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25
24 tasting notes

I brewed this tea Gong Fu style as I do with most teas.
If you buy this tea to drink and not to age, you are a psychopath. While the steamed leaves have a nice honeysuckle aroma, the tea itself is too astringent to be enjoyed properly. This tea needs 5 years of careful aging AT LEAST to become anything worthwhile.
I am currently aging it, I will review it then. I do have high hopes for it!

Flavors: Astringent, Honeysuckle, Sour, Tannic, Tart

Preparation
185 °F / 85 °C 0 min, 15 sec 5 g 4 OZ / 130 ML
Yang-chu

Awesome review. What your fav Jingmai that you had to sit on?

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