2016 What-Cha 'Qing Mei Shan' Old Arbor Raw Puerh Cake

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Apple, Earth, Mineral, Seaweed, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by alinemachine
Average preparation
205 °F / 96 °C 0 min, 15 sec 10 g 7 oz / 200 ml

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1 Tasting Note View all

  • “Edit: revisiting this with more leaf and a briefer steep, I get more from it. I also suspect it will get better as it ages, so I will revise as that happens. At 5g/100ml this is earthier, saltier....” Read full tasting note
    69

From What-Cha

An aromatic sheng with a wonderful mouthfeel which leaves a lingering taste, well balanced with sweet fruit notes complemented by a gentle bitterness.

A good option for immediate drinking as well as being a good candidate for ageing.

A great follow up cake from Scott Wilson after the well received Lao Shu Bai Cha, a big thanks once again to Scott for making it possible.

Pu-erh Type: Sheng (Raw)
Tree Age: Old Arbor (100+ years)
Origin: Yong De county, Lincang, Yunnan, China
Puerh Label: What-Cha

Producer: Scott Wilson
Harvest Date: Spring 2016
Cake Weight: 100g

Storage:
2016 August – January: Pressed in Yunnan and left to air out post-pressing
2017 January – March: At Sea!
2017 March – Present: London stored

About What-Cha View company

Company description not available.

1 Tasting Note

69
25 tasting notes

Edit: revisiting this with more leaf and a briefer steep, I get more from it. I also suspect it will get better as it ages, so I will revise as that happens. At 5g/100ml this is earthier, saltier. I don’t have clay teaware but I suspect this tea would be great for clay.

Pale but strong, with an apple hint. Has a good syrupy feel in the mouth. The taste is not my preference but it’s definitely not bad – lots there for someone.

Flavors: Apple, Earth, Mineral, Seaweed, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 7 OZ / 200 ML

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