2009 Rongsheng Bada Mountain

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 Steve GW
Average preparation
Boiling 0 min, 15 sec 10 g 5 oz / 147 ml

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  • “Pulling this one out to see if it will make the grade for “pumidor” occupation. I broke off about 10 grams of this cake. It was highly compressed more so than other cakes I have. The leaf still...” Read full tasting note
    70

From PuerhShop.com

2009 Rongsheng Bada Mountain Tea Cake (荣生巴达山饼茶)

This cake was made by using 2009 early Spring raw materials from Bada area. It would cost a lots more in 2010 to make the same cake.

Bada Mountain is the backyard of Menghai tea factory, where you would find acres and acres of eco tea fields. Bada tea has that special aromatic taste, it is considered as the backbone of many Dayi brand teas.

Green Pu-erh Tea Cake 400g
Vintage: 2009 unfermented or raw
Medium class
Loose tea leaves
Caffeine: Moderate

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1 Tasting Note

70
295 tasting notes

Pulling this one out to see if it will make the grade for “pumidor” occupation. I broke off about 10 grams of this cake. It was highly compressed more so than other cakes I have. The leaf still has a touch of color and a hay like aroma dry. I gave it a 5 second rinse to open up the leaf. i did a 10 second steep of this to start with. The aroma is orchid and honey mixed in. It still retains much of the young bitterness with some drying astringency on the tongue. It carries a lemon on the lips and some woodiness in the cup. It carries a medium strength with some camphor to it. Still a little young so I will use the space it once occupied for a different cake.

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 147 ML

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