2014 Qiao Mu Lang He Raw Pu’er

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Camphor, Hay, Limestone, Mineral, Musty, Wet Rocks
Sold in
Bulk, Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Hukman!
Average preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 oz / 100 ml

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  • “2014 Qiao Mu Lang He Raw Pu’er 5g/100ml 200F intuition brewing 10 minute rest dry leaf is musty with caramelized sugar wet leaves smell fruity with a hent of camphor camphor on the dry lid...” Read full tasting note
    90

From Lang He Tea Factory of Menghai

Year: 2014

Region: Menghai, Xishuangbanna, Yunnan

Storage: 5 years Malaysia

Notes: A nice find on our recent trip to Malaysia. Smooth and thick liquor with notes of camphor and licorice among natural storage characteristics.

About Lang He Tea Factory of Menghai View company

Company description not available.

1 Tasting Note

90
11 tasting notes

2014 Qiao Mu Lang He Raw Pu’er
5g/100ml
200F
intuition brewing
10 minute rest
dry leaf is musty with caramelized sugar
wet leaves smell fruity with a hent of camphor
camphor on the dry lid couldent detect anything else in it
wash color is golden with a tinge of red
tea soup smells like caramelized sugar and just a hint of incense
not much smell from empty gongdaobei

steep one: the color is about the same as the rinse some mustiness and
earthiness but not overwhelming
some floral sweetniss but just a hint wet hay
decaying hay. cooked rice. the texture is thick and viscous
cooling camphor feeling in mouth

steep two: color is a little more red than gold now no fruitiness like i
smelled in it the mustiness is there along with the wet hay. not particularly
earthy this steeping there i some minerality like licking a wet rock
woodiness there is a “Sandy” taste to this. it may be dirt. a slight warming
effect in the mouth. very interesting

steep three: the color is mainly red this time. savory and creamy. the rice
flavor comes in after the wet hay and sticks around in the after taste the
hay and wet rock flavor is up front it has a quick drying and chalky texture
so maybe a little astringent just the hint of hui gan

steep four:color looks more brown this time with hints of red probably underbrewed
wood and stone up front in this brew rice also comes through along with
wet hay and decaying hay savory with a hint of what i think might be flowers
there is earth and a very light huigan

steep five:brew is ruby red this time wet hay upfront with just the tiniest hint of a
metallic taste minerality and the chalky feeling hangs in the after taste
slight hint of the mustiness is there surprisingly. just a hint of mint for a second

steep six: brewed up more red but the metallic edge is more upfront
i am still getting some hay which is good. camphor very light
the wet stone is there. so theres inerality. slight earthiness
the wet hay note is there mustiness and something else familiar
in the after note. very very tiny bitterness

steep seven (last steeping): the color is deep red still. there is a mintyness to
this one. there is a cooling feeling on the roof of the mouth there is something reminiscent
of shou in here but i cant quite decipher what the flavor is that the two share
it was mainly minerality this time with slight hints of wet hay and wood.
can get from purple cloud tea house online

Flavors: Camphor, Hay, Limestone, Mineral, Musty, Wet Rocks

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
mrmopar

I see the Hukman is in the building.

Hukman!

very much so. i didnt realize how complex wet and humid stored teas could be. its not just “mustiness” it can be broken down farther than that @mrmopar

mrmopar

Yeah you can get lots of notes on humid stored stuff.

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