2016 menghaixiao yao

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Dr Jim
Average preparation
200 °F / 93 °C 3 g 3 oz / 88 ml

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  • “1st steep: Really nice texture; viscous on the front of the tongue and smooth going down. Not much nose, and light straw flavor. The texture is the main thing, though it seems to open up in the...” Read full tasting note
    86

From Chawangshop

2016 was very special because cold winter and spring drought destroyed one-third of the tea. Spring teas from last year have strong taste, more powerful than many previous years. We made this cake especially for long term aging and offer for sell limited quantity now.

Pure spring tea blend of high level materials from four different places in Menghai. We believe that you will enjoy this 400g cakes in the near future as one of our best teas we ever made. Stone compressed in traditional way.

Complex aroma and rich taste, full body, nice sweetness, fast huigan and long aftertaste.
Manufacturer : Cha Wang Shop Production date: Harvest April 2016, pressed December 2016. Harvest Area : Menghai, Xishuanbanna

About Chawangshop View company

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1 Tasting Note

86
315 tasting notes

1st steep: Really nice texture; viscous on the front of the tongue and smooth going down. Not much nose, and light straw flavor. The texture is the main thing, though it seems to open up in the finish. As it cools, a light straw/apricot flavor becomes more apparent in both the taste and the finish. 3rd (20s): aroma of toast. There is now a strong component of wood to the taste, though still some apricot underneath. Later steeps became increasingly tannic. I loved the first two steeps, but the later steeps were somewhat disappointing. Still, a good tea overall.

Preparation
200 °F / 93 °C 3 g 3 OZ / 88 ML

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