2004 Dayi Yiwu Ming Qiang Chun Jian

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Citrusy, Floral, Fruity, Wheat
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by MountainInside
Average preparation
205 °F / 96 °C 1 min, 30 sec 4 g 3 oz / 80 ml

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From SampleTea

Dayi “Ming Qian Chun Jian” or early spring buds tea cake used Yiwu mountain raw. Traditional stone molding to compressed that became really loose after storage where the leaves come out piece by piece easily.

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1 Tasting Note

82
18 tasting notes

The cake has a definite youthful tippy flavour in the early infusions, and it takes a couple of rounds for the age to show itself. After that the flavor fades away pretty quick, but those couple infusions are nice with rich round fruitiness, floral edge, citrusy bitterness etc. Quite little aged for a cake this loosely pressed.

Flavors: Bitter, Citrusy, Floral, Fruity, Wheat

Preparation
205 °F / 96 °C 1 min, 30 sec 4 g 3 OZ / 80 ML

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