2012 Cha Yu Lin "29 Steeps" Fu Rong Mountain Fu Brick Tea

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Chestnut
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 4 min, 0 sec 5 g 8 oz / 236 ml

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From Yunnan Sourcing

Cha Yu Lin is a small An Hua area tea producer that produces their own Fu Cha, Tian Jian and Qian Liang (and Bai Liang) Cha. They have been producing teas under this brand since 2005. Their attention to care and detail in their productions is admirable and we are proud to be able to offer this incredibly delightful Fu Brick!

This 1 kilogram tea brick is composed entirely of spring harvest material from Fu Rong Mountain in An Hua county of Hunan. The tea was fermented, then pressed into bricks where the golden flowers flourish in the inner section of the brick where the conditions are just right to support them. After a few days the Golden Flowers have thrived the bricks are dried gradually using a temperature of 37C which gradually halts the spread of the flowers without damaging them or the tea leaves.

The owner of Cha Yu Lin decided to call this tea “29 Steeps” 二十九道茶 because it can be steeped many times before losing its essence!

High quality tea leaves, expert processing, and a decade plus of aging come together to make this a very enjoyable Fu Brick! The tea is thick and sweet, with notes of fruit, hay, and honey. The tea soup is orange-red in color!

1 kilogram per brick. (if you want an intact brick please choose the “1 Brick (1 Kilogram” option).

2011 harvest and 2012 pressing

Growing Altitude: 800-900 meters

Region: Fu Rong Mountain in An Hua County (Hunan Prefecture).

About Yunnan Sourcing View company

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1 Tasting Note

20
66 tasting notes
Wow—What a disappointment! There were visible “golden flowers” on some of the material in my sample bag. Used 5g leaf in 8oz boiling spring water. 10 sec rinse of leaves was discarded. First steeping to a golden color brew had virtually no flavor. Slight hint of chestnut, but otherwise just yellow water. Second steeping to a light orange hue, matching the pics on YS’s site tasted the same: bland, watery and dull. Third steeping to a deep brown shade was, to its credit, non-bitter, non-fishy, non-sour, and the leaves had expanded nicely. But the brew was still non-aromatic and flavorless (except again for a weak chestnut flavor. This didn’t even have a “tea” flavor! At this point I gave up, unwilling to waste another 26 steepings of time, or 1 1/2 gal. of my fancy spring water, just hoping for a glimmer of taste, or trying to see if the color persists. I’ll give it another chance next week and report back here, before tossing it in with the garden compost.

Flavors: Chestnut

Preparation
Boiling 4 min, 0 sec 5 g 8 OZ / 236 ML

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