2006 Ming-Yuan Hao "Yi Wu - 858 Puerh Museum"

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Gardenias, Green Apple, Honey, Leather, Oak wood, Raisins, Red Fruits, Smooth, Sweet, Tobacco, Vanilla
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Grill
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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From Hou De Asian Art & Fine Teas

Harvest Year: 2006 Spring

Production Year: 2006

Manufacturer: Ming Yuan Chung Guang Factory

Type: new green (sheng) cake

Weight: 375g +/- 5g

Description: A joint fine production of Yi Wu cakes by Ming Yuan Hao of China and 858 Da Yu Pu-erh Museum of Taiwan! Mao Cha was selected and the processing overseen by Da Yu Pu-erh Museum, and produced by Ming Yuan Hao using traditional sun-dried and stone-molding procedures. As claimed clearly in its nei-piao (see Larger Image), the goal of this production was to pursue and re-produce the glory of 50’s Hong Yi cakes and followed the strict traditional processing skills.

The surface of this cake looks vigorous, solid and nicely balanced with bold juicy leaves and stout stems with some silvery tips. Stone-molding gives this cake a natural appearance and just-right compactness for aging.

The unfurled leaves after brewing show a combination of both tender 1-bud-two-leaves mao cha and more mature larger leaves with stems. By doing so a better complexity in aroma and taste will be developed according to the experience and analysis of very aged pu-erhs.

Pretty and clear light-amber colored liquor. Aroma is comfortably sweet and floral in an elegant woody background. Noticeable fruity acidity is exhibited in the taste. Thick, smooth, and penetrating taste but refined enough to be without any smokiness and very little harshness. Quite mature feeling comparing to common 06 cakes on the market. After-taste andgan are both lingering and pronounced

About Hou De Asian Art & Fine Teas View company

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2 Tasting Notes

1112 tasting notes

After I got my first clay pot in the mail I pulled out a random sample from my 10+ year stash of raw. This happened to be it.

Not going to lie, I completely forgot what I was tasking because the last day has been a super addictive session after session of getting to know my new friend: https://www.instagram.com/p/BPyKaLtgp_C/

What I can say… this was a treat. Unfortunately I have none left, but hey I tried it!

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90
506 tasting notes

Hou de carries some killer tea, so I expected no less from this. The leaf is very dark and somewhat crumbly. A nice note of oak barrel, raisin, and spice emit from the leaves. I warmed my gaiwan and slipped some inside. The aroma expanded into some interesting tobacco, leather, and barley notes. I could pick up some tangy buckwheat honey and possible green apple (?) along with a floral background of gardenias. I washed the leaves and prepared for brewing. The taste begins very sweet and very thick. A prominent note of vanilla and crème greets my tongue along with a sturdy woody base. The next steeping brings about fresh honeycomb and a dark fruity background. The brew is quite complex and changing, for the next steeping leaves me with some spice in the aftertaste. The soup brings a nice huigan and is an easy drinker. The storage is crisp and clean, and the tea goes down rather quickly. The qi is restricted to the chest and acts as a coolant and pressurizer. I have no complaints with this tea. It was really good, but for some reason it didn’t leave a memorable impression with me. I’m not sure why; I guess we just weren’t compatible, haha.

https://www.instagram.com/p/BIVvEGtAwst/?taken-by=haveteawilltravel

Flavors: Gardenias, Green Apple, Honey, Leather, Oak wood, Raisins, Red Fruits, Smooth, Sweet, Tobacco, Vanilla

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

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