Chafang Pang San Zhou ’20

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Tea_Ass
Average preparation
Boiling 5 g 3 oz / 75 ml

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  • “Strong aroma difficult to pinpoint, definitely tropical fruits, wild forest, something creamy. Then toasted rice similar to Genmaicha. The soup is bittersweet, thick and full in the mouth. Very...” Read full tasting note
    83

From pu-erh.sk

fruity with a bit of like tropical fruit acidity, when more leaves used or longer brewed strong bitterness comes up, very similar bitterness to Lao ManE teas, thick tea soup and balanced whole mouth captivating taste profile, above all these the tea is very pure in terms of taste and also its effect on the mind, it gets one into pleasent state of calmness, its aroma is more fruity then flowerly, nice sweet aftertaste comes up

These tea leaves comes from a tiny valley with two very steep slopes, at the bottom there is flowing a mountain stream and at one upper part of the slopes are clutching old tea trees, the slope is so steep that is hard to climb. In the shade of the mountain with other trees growing these tea leaves make buds. Downhill are two old baracks like buildings, not much inhabited these days telling that there was a thriving tea factory producing tea for chinese market in the past. In the behind hills are left wild hidding tea trees but as I happened to know those are a state reserve forest and tea leaves can’t be plucked/harvested there.

This batch of cakes are two early spring pickings, one 6 kilogram in late February and one (abouth 20kg) in March. I tasted one from April but decided to use rather only these two. Both early batches were pressed into cakes in December last year. So that the initial freshness of the maocha is gone and tea leaves rested before pressing. The cakes are pressed by machine that was set to the lighter level. So they are rather harder pressed compared to hand/feet stone press and so that are very good for long term ageing.

The tea leaves has been tested for almost 500 pesticides and they came out completely free of any. If anyone requires the report please free to ask for it.

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1 Tasting Note

83
33 tasting notes

Strong aroma difficult to pinpoint, definitely tropical fruits, wild forest, something creamy. Then toasted rice similar to Genmaicha.
The soup is bittersweet, thick and full in the mouth. Very satisfying and feels different from Chinese puerh. It’s definitely fruity, with some toasted nuts and a Stevia like sweetness/Hickory bitterness. Lingering aftertaste coats the whole mouth.
The second steep is more on the bitter side, and I enjoy this specific type of bitterness. The only problem is that it makes me hungry.

3
Aroma switches between toasted rice and tropical IPA, soup has a good level of acidity which makes me think the word “wild”.

4 – 5
Smelling the leaves I think of candied cherries, or gummy bears, or something like that.
The soup is quite like a thick Genmaicha.

The qi is light and a bit stimulating, comparing this tea with the Danzhu ’20, the latter is definitely more psychoactive and relaxing. The Danzhu ’20 can feel humble and less showy, but there’s something about it that makes it more interesting and mysterious, not sure if I can find the words. Anyway this is also quite enjoyable.

6
More of cherry acidity and wild herbs.

7
More of forest floor. Soup is acidic/bitter, thinner and with low astringency.

Preparation
Boiling 5 g 3 OZ / 75 ML

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