1999 Private Production Menghai Raw Puerh Brick 250g

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Floral, Hay, Honey, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by JC
Average preparation
205 °F / 96 °C 6 g 4 oz / 130 ml

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  • “Dry – Woody bitterness with some decayed wood and hints of smoke, hidden sweetness in the back, raisins. Wet – Woody tobacco bitterness with tart/unripe fruit bitter-sweetness, some smoke and some...” Read full tasting note
    78

From Cha Wang Shop

This little aged raw puerh brick is made of high quality arbor tea from Menghai area. Traditional manner in every step of this brick – harvest, pressed and package.

This tea is very good example of totally dry (but not overdried!) storage in Kunming clean warehouse about 12 years. The tea keep all of the prime flower smell. Clean orange tea liquor. The taste is smooth and deep and textured with floral honey aftertaste. In first infusions still keep some of astringent (se wei), there is a mature sense of stimulation, which change very fast to hui gan.

Bamboo pack have two naked brick. Single brick come in white handmade puerh wrapper.

Manufacturer : Private order

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1 Tasting Note

78
187 tasting notes

Dry – Woody bitterness with some decayed wood and hints of smoke, hidden sweetness in the back, raisins.
Wet – Woody tobacco bitterness with tart/unripe fruit bitter-sweetness, some smoke and some richer notes: raisins? and a fruity floral back.
Liquor – Amber with a good balance of sweet and bitter notes, in a very traditional way.

At first taste is straight forward Sweet up front and then immediately transitions to the bitter-decayed-wood(aged sheng) side of things. What I love about it is that withing its range of ‘harshness’ it becomes somewhat thick and smooth in a sort of oily way when it travels through your tongue and slowly develops astringency after it washes down.

In later steeps the liquor guests smoother and the thickness lingers a bit longer in the tongue and the astringency only appear a few seconds after the liquor has washed away with some herbaceous notes. The huigan continues to be sweet and obviously floral with some herbaceous/hay notes.

This is the type of tea that if you like strong traditional notes it will satisfy your craves of traditional taste, but end up in a pleasant lingering sweetness that lodges in the throat with hints of floral notes due to the very dry storage(not badly done).

Final Notes
This tea is very good, it has some age to it, but it also hold some edge due to the dry storage. The floral and honey notes linger in the mouth with vibrant energy even though the initial taste has some age. This is a great tea if you are looking for something that will age a lot more and retain some of the floral/honey traits and may easily become a favorite if you want those traits.

On the other hand, 1999 is an age where you expect a lot of richer and ‘darker’ notes in your tea. I was expecting to get the sweet woody-tart notes that remind me of raisins and dates and even some of those molasses/lightly-burnt sugar notes, but they are not here. So if you are looking for those traits you will most likely dislike this one. Recommend a try though.

If you have a few minutes, please visit my blog
http://thetinmycup.blogspot.com/

Flavors: Bitter, Floral, Hay, Honey, Wood

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
tea123

I found this to be too static in flavour.

JC

yeah. I agree. it can get boring if you are looking for complexity. I does what it does very well, but that’s about it.

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