2012 Hai Lang Hao "Early Spring Ancient Arbor" from Hai Lang Hao (Yunnan Sourcing)

2012 Hai Lang Hao "Early Spring Ancient Arbor"

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Barnyard, Bitter, Bittersweet, Burnt Food, Cabbage, Coffee, Flowers, Hay, Herbaceous, Honey, Leather, Licorice Root, Mushrooms, Nuts, Peat, Peppercorn, Rainforest, Sweet, Thyme, White Grapes
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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  • “The leaves here are really small so it is indeed most probably an early spring harvest as the name suggests. Despite ten years of age, it still tastes very young. It delivers a taste profile one...” Read full tasting note
    78

From Hai Lang Hao (Yunnan Sourcing)

Entirely first flush of spring 2012 material from Bu Lang Mountain area old tea trees! Thick aroma and bitter taste that transforms quickly into smooth and sweet after-taste. Cha Qi is fairly aggressive at first but will level out in later infusions. Definitely a tea to be appreciated by strong stomached drinkers of young sheng!

About Hai Lang Hao (Yunnan Sourcing) View company

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1 Tasting Note

78
999 tasting notes

The leaves here are really small so it is indeed most probably an early spring harvest as the name suggests. Despite ten years of age, it still tastes very young. It delivers a taste profile one might expect from a Ban Pen tea, but it doesn’t really add anyhting extraordinary in my view.

Dry leaves smell of honey and thyme flowers, while the rinse bring out a strong coffee scent. Shortly after, the wet leaf aroma is quite rural with notes of barn and peat. Later it transforms into a mix of mushrooms and cabbage.

The taste is bittersweet and savoury. There are notes of hay, nuts, fenugreek leaves, green peppercorns and licorice in the first few steeps. Later I detect flavours of burnt food, leather and rainforest. The aftertaste is peppery with a good huigan and an intriguing flavour of white grape juice.

The tea is medium bodied with a velvety and slightly powdery mouthfeel. The cha qi is mild and energizing.

Flavors: Barnyard, Bitter, Bittersweet, Burnt Food, Cabbage, Coffee, Flowers, Hay, Herbaceous, Honey, Leather, Licorice Root, Mushrooms, Nuts, Peat, Peppercorn, Rainforest, Sweet, Thyme, White Grapes

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
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