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“Disclaimer #1: My experience with puerh is limited to cooked (“shou”) varieties. Disclaimer #2: Astringent brews are, for lack of a better phrase, not my cup of tea. My first taste of this green...” Read full tasting note
“I’ve come to really enjoy this tea more and more each time I prepare it. I’m amazed at how crisp and mellow this tea is at this stage. The leaves of this cake aren’t just large they’re HUGE. I...” Read full tasting note
Camoflage cake,
Amount of Tea: Approximately 350 g.
Merchant: The Phoenix Collection
Origin: Nannuo Mountain, Yunnan China
Leaf Characteristics: Pressed green (sheng) puerh tea cake
Varietal/Type: Old trees/Yunnan, large leaf
Plucking Season: April 2006
Steeping Suggestions: This is a forgiving tea. Here are some guidelines: 4 grams of tea @ 185-190ºF for 45 seconds in yixing clay or porcelain.
Description: The camoflage cake is aptly named by the younger Chinese generation. Says David Lee Hoffman, owner of The Phoenix Collection, “I personally collected this tea on Nannuoshan from old trees, 2006, then had it presed in Menghai factory.” This is an interesting and reasonably priced puerh cake to get you started in your tea adventures.
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Wissotzky TeaDisclaimer #1: My experience with puerh is limited to cooked (“shou”) varieties. Disclaimer #2: Astringent brews are, for lack of a better phrase, not my cup of tea.
My first taste of this green puerh, which I brewed at 212 F for 1 minute in a gaiwan, really hit me in the back of the throat. No bitterness – but it was astringent to the point of being almost “chewy.” In the light of my disclaimers, one might conclude that this purchase was a mistake. Au contraire. Amidst the sharpness, I detected a clean, crisp flavor – like sun-dried linen – with subtle vegetal undertones. Adjusting the steeping time to about 15 seconds made all the difference. I’m surprised at how easily the leaves yield up their flavor. I have yet to discover just how many steepings this puerh offers, as my stomach always tells me that it has had enough (apparently 8 infusions is my limit) before the leaves become exhausted. Looking forward to drinking this cake over the next few years.
I’ve come to really enjoy this tea more and more each time I prepare it. I’m amazed at how crisp and mellow this tea is at this stage. The leaves of this cake aren’t just large they’re HUGE. I compared this cake with another cake from Nannou from 2007 (this cake is 2006) and was very impressed with this cake in comparison. In general top notch flavor, it’s not bitter, and it’s great tasting now – but I plan on keeping some for aging purposes.
For steeping it, I’ve found the higher temperatures seem to work well with it, I prefer to use a yixing pot with it, and let it steep for a long time after the first few times. This is a very approachable pu erh, and as noted, I’m enjoying this tea more and more with each tasting.
