2004 Dayi Yiwu Ming Qiang Chun Jian

Tea type
Pu'erh Tea
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Bitter, Citrusy, Floral, Fruity, Wheat
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Edit tea info Last updated by MountainInside
Average preparation
205 °F / 96 °C 1 min, 30 sec 4 g 3 oz / 80 ml

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Dayi “Ming Qian Chun Jian” or early spring buds tea cake used Yiwu mountain raw. Traditional stone molding to compressed that became really loose after storage where the leaves come out piece by piece easily.

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1 Tasting Note

18 tasting notes

The cake has a definite youthful tippy flavour in the early infusions, and it takes a couple of rounds for the age to show itself. After that the flavor fades away pretty quick, but those couple infusions are nice with rich round fruitiness, floral edge, citrusy bitterness etc. Quite little aged for a cake this loosely pressed.

Flavors: Bitter, Citrusy, Floral, Fruity, Wheat

205 °F / 96 °C 1 min, 30 sec 4 g 3 OZ / 80 ML

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