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“This cake is beautiful. When it comes to tea, sometimes being a sucker for appearances can lead you into trouble. Such is not the case with this sheng. Opening the wrapper unleashes a flurry of...” Read full tasting note
‘Red Army’ cake has nothing to do with PLA, but a name picked by the factory.
This quality cake is made in Banmu, Mengku. The leaves used are all from arbor trees in a mountain that tops out at 1,800 meters above sea level. Someone had asked me why I did not get more products from Mengku Shuanjiang Tea factory. The answer to that question is simple: because I could get better Mengku cakes that use the better leaves and made in accordance with the old tradition. Here is an example of it.
This cake looks pretty with all big leaves inside out, stone compressed, it brews a tasty aromatic golden yellow liquor with a mellow character. Recent years have proven that the arbor trees of this variety will age well.
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This cake is beautiful. When it comes to tea, sometimes being a sucker for appearances can lead you into trouble. Such is not the case with this sheng. Opening the wrapper unleashes a flurry of spice – it’s as if the maocha was stored among heaps of peppercorns. After rinsing, the leaves exhibit a heavy, earthy quality that partially buries the spice. Based on the scent of the liquor, you’d expect this tea to be thick and turning towards earth, but no – the little spice that you do encounter is layered over hay and honey that leaves a lingering sweetness on the back of the throat and a melony roundness as the soup cools.
As the infusions progress, things evolve from straw to pine straw complimented by honeysuckle and honeydew. My notes say, “overall, a very mellow tea to name after a fighting force.” After the third infusion, things begin to wear thin. I’d say this needs aging, but, honestly, I doubt it has the forcefulness to carry it much further through the years. Not a bad tea to drink now, if you’re a fan of younger sheng, and certainly worth the $17 from Puerhshop.
