Friday, January 24, 2014

Tea Review: 2010 Spring Xi-Zhi Hao Bu Lang "Xian Zhu" Tong Cha

2010 Spring Xi-Zhi Hao Bu Lang "Xian Zhu" Tong Cha (Uncooked)
Alan Laszuk Private Reserve
Type: Puerh
Origin: China, Yunnan Province
Product Description: Handmade of spring-harvested sun-dried maocha from Bu Lang Mountain ancient tea plantations, then the maocha was packed tightly into unique local fresh bamboo canes called "Xian Zhu (Fragrant Bamboo)", and gently dried over open pit. This is a traditional method practiced by local minority people for many generations.

Temperature: 190° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaves have light smoky, salty aroma

The golden infusion has a light, sweet, almost floral green aroma with a sweet green taste and mild astringency.

The first infusion was quite mild in character.  Subsequent infusions provided the refreshing bite of a mildly astringent green tea.  The flavor and aroma remained full throughout three infusions.

This was tea was provided as part of a workshop.

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