2005 Cang Er Tuocha

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Camphor, Smoke
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ivan Lev
Average preparation
200 °F / 93 °C 0 min, 30 sec 4 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I thought this was merely ok. (Sample from YS, 11yrs Kunming storage). It tasted of faded smoke and a tiny bit of camphor. The wet leaves smell much more interesting than it tastes – more rounded....” Read full tasting note
    55
  • “This one is good. This tuocha haven’t this battletaste of young Xiaguan tuochas, because it was produced in 2005. But it have a nice dark color of infusion and deep and rich shu notes in a...” Read full tasting note
    87

From Xiaguan Tuocha Co. Ltd.

The Cang-Er tuo’s theme is the mist-shrouded Cang Shan (mountain) in Dali (Xiaguan) which dominates the western edge of town. The Cang-Er tuo is a premium tuo peppered with white tea buds that lend it a sweet after-taste.

About Xiaguan Tuocha Co. Ltd. View company

Company description not available.

2 Tasting Notes

55
42 tasting notes

I thought this was merely ok. (Sample from YS, 11yrs Kunming storage).

It tasted of faded smoke and a tiny bit of camphor. The wet leaves smell much more interesting than it tastes – more rounded. Compared to other aged sheng I’ve had, it doesn’t have so much going for it. Takes slightly longer steeps than others to get the flavour.

Flavors: Camphor, Smoke

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML
VoirenTea

On day 2 I’m liking it more than I did yesterday, possibly because the bit of smoky astringency had lessened, possibly just because the weather is colder today. If you’re getting aged sheng I still don’t think it’s worth it over other options, so the verdict is the same but I am enjoying the drinking of it a bit more.

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87
4 tasting notes

This one is good. This tuocha haven’t this battletaste of young Xiaguan tuochas, because it was produced in 2005. But it have a nice dark color of infusion and deep and rich shu notes in a taste.

Steep it for a 30 seconds first time.

Preparation
200 °F / 93 °C 0 min, 30 sec

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