dark & thick
  • dark & thick
  • dark & thick
  • dark & thick
  • dark & thick
  • dark & thick
 

dark & thick

Name: Xia Guan Tie Bing 1992 Shu (下關鐵餅)
Year: 1992 (the whole cake weights less due to loose water content in the tea leaves during aging)
Weight: 357 grams

Stored Location: Low mountain near the city in Taipei
Features:
The grade of maocha in fact was low, only grade 9, but the recipe of this tea is very good so that this also can prove the importance of a recipe and also procesing and so that the right aging conditions for pu-erh tea. Most of the aged shu puerh teas are just smooth, but this one is thick and it gives a very comforting feeling.

In 1950s, Zhong Cha Gong Si improved their skill for a material of their mold that pressed a shape of a puerh bing cha cake. The usual way to shape the bing cha cake is to use a cloth and then to have it pressed into a stone mold. A "tie bing" uses a mental mold to have stronger pressure on aa tie bing cake so that a tie bing cake will be more tight and its shape will be like a well shaped disk. The tight pressing will contribute to slower transformation time than a normal bing cha cake. The taste will be more richer and there will be preserved more of the original nature of the pu-erh tea.  This is a second shu after 9016 1995 that makes ooaah what a nice taste for a shu pu-erh tea.

Weight


Price:  
19.00€
 
 
 
 
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