Boyou Tea Factory (King Tea)

Tea sample from supplier, a primary dealer of BoYou tea factory.
Published in 2009 year using tea materials picked up in 2008 year according to official description.
Tightly pressed chunks. Even after rinsed 2 times, the largest chunk is still solid. Finally I used the cap to separate it to parts after 5th infusion.
Rough tea materials seem like 7-9 grade. Including high ratio of stems but cut to short around 10mm on average.
Heavily fermented.
Brownish red color of tea liquor. Near dark red.
Herbal fragrance on mouth feeling.
Obvious bitterness.
Caramel sweetness.
HuiGan comes not so fast, but there was enough momentum. I assume the reason is the high ratio of stems which contains more content.
Texture flavor.
Cleanness and clearness ever on tea leaves or on tea liquid.
Totally, I think the description of “MengHai Flavor” is suitable for this tea.
Info of steeping:
1) Small porcelain gaiwan has volume of around 100ml.
2) Boiling water (running water, not recommended. I will try to filter it next time.)
3) Rinsed 2 times. (each time costs 8- 10 sec)
4) Steeping it around 3 sec at first 5 times and a little longer and longer on coming infusions.

Picked this cake up from King Tea a month or two ago. It is a pretty nice ripe overall. It had some fermentation flavor but not much. What was there was not unpleasant and certainly not fishy. I wasn’t really paying attention to the specifics so it is hard for me to say that there were chocolate notes, but drinking this last bit that had time to cool as I was photographing my tea there is a fruity note that developed. Hard to pin it down to a specific fruit though. Overall this was a very nice tea and if I remember correctly it was not too expensive. I will certainly drink this again.

I brewed this tea twelve times in a 175ml Yixing Teapot with 13.6g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes.

This is a relatively nice tea from King Tea. There was a fair amount of fermentation flavor that lasted a bit longer than usual, into the sixth steep. It was bittersweet at the start. By the eighth steep it had lost it’s bitterness and became a nice sweet ripe. While this tea is not what I would call spectacular I think it good enough for the price I paid. A solid tea.

I steeped this eight times in a 150ml gaiwan with 12.7g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 seconds.

This was a nice tea overall. Gave it twelve steeps. There was some fermentation taste to it but it was not unpleasant or fishy. I wasn’t paying close attention to the specifics but I did like this tea. There was very little bitterness to this tea.

I steeped this twelve times in a 150ml teapot with 10.5g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes.

This is a very nice ripe tea with a moderate amount of fermentation flavor. It has cleared somewhat. The earthy taste was neither unpleasant or fishy but more of a sweet taste. I couldn’t sleep so I decided to male tea and really not sleep.I want to call the flavor at the end of this teas twelve steeps dates but not quite. It was enjoyable overall even if I was concentrating of photographing my tea rather than drinking it. Hopefully I will get some nice prints of the gaiwan I used tonight.

I steeped this tea twelve times in a 200ml gaiwan with 15g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes.