Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
High
Certification
Not available
Edit tea info Last updated by John Hou
Average preparation
Boiling 0 min, 15 sec 80 oz / 2365 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “Tea was pressed in 2015 year by TongAnHang from HongKong. Properly compressed disc cake which can be broken apart by hands. Hairy threads have fermented flavor because of RuCang(入仓) which...” Read full tasting note
    88

From TongAnHang from HongKong

Tea was pressed in 2015 year by TongAnHang from HongKong.
Properly compressed disc cake which can be broken apart by hands. Hairy threads have fermented flavor because of RuCang(入仓) which accelerates the aging of sheng puerh tea by manually controlled humidity and temperature and storage time in different stages can be long or short.
Mellow, even the bitterness after heavy steeped infusion is not brisk.
Rich tea soup contains many tiny hairs dropped off from threads.
Fragrance is on a low level ever on cold cup or cap of GaiWan.

About TongAnHang from HongKong View company

Company description not available.

1 Tasting Note

88
9 tasting notes

Tea was pressed in 2015 year by TongAnHang from HongKong.
Properly compressed disc cake which can be broken apart by hands. Hairy threads have fermented flavor because of RuCang(入仓) which accelerates the aging of sheng puerh tea by manually controlled humidity and temperature and storage time in different stages can be long or short.
Mellow, even the bitterness after heavy steeped infusion is not brisk.
Rich tea soup contains many tiny hairs dropped off from threads.
Fragrance is on a low level ever on cold cup or cap of GaiWan.

My kid asked me that after her sip of puerh tea,
“Why does it taste so bitter firstly, but then it turns to sweetness? "
The answer diversifies some time, especially from different persons, doesn’t it?
Tea farmer: Yeah. HuiGan, ahahaha
Tea vendor: Sure. Beautiful HuiGan and it lingers long time in aftertaste.
Tea lover: Interesting. Any more additional description?
Tea addict: Wow. I feel thirsty again.
Tea scientist: No wonder. Bitterness is from caffeine, tea polyphenols and tannin. Sweetness is from monose, oligose and amino acid etc.
Philosopher: Sweetness usually comes after bitterness, but bitterness is not always followed by sweetness.
Pastor: Tribulation is temporary and there will be eternal life in heaven.
Tea skeptic: It must be fake tea or bad storage. What I have experienced classical taste of puerh tea is different from this one. No matter what you guys say. Anyway, I’m confident on my judgement. Bad experience.

Preparation
Boiling 0 min, 15 sec 6 tsp 80 OZ / 2365 ML

Login or sign up to leave a comment.