Friday, March 23, 2007
MengHai Lao Cha Tuo (Old Tea Nugget) 250g
Comming across this product while reading a post in the
LJ Community, there seems to have been some indecision as to whether or no this product is worth drinking. This really aroused my curiosity so I decided to buy, try and make my own judgement.
As a consequence of the heat and pressure generated during the wo dui (ripening) process, a percentage of the fermented leaves will amass and take the form of little nuggets, which are said to be found near and at the bottom of the pile. After the shou is compiled, it is then fed into a disperser that sorts the leaves according to size, which are then subsequently pressed in to zhuan cha (brick tea). MengHai states that the leaves used in this product are 2 to 4 years old.
This example does not look like any ripe zhuan cha that I have ever examined. When you look at it closely, you can see the tiny "nuggets". Nice color, smell and very
hard in texture.
Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS
Amount – 5g
Water temp - Boil
Method - Gongfu/2 washes
Brewing Vessle - Yixing Teapot 150ml
Aroma - The aroma was not lingering nor was it very intriguing. But of course you have to remember that it is shou.
Taste - The liquor was was somewhat malty with a sweet palate. Very smooth with virtually no bitterness. Not very complex however.
Well to be frank, I was not impressed. It lacked the flavors, which I "personally" enjoy and felt that it was a little flat, with little viscosity. It is recommended that you use hot, and I mean hot water in order to extract any of the tea essence, as the nuggets are tightly formed. Perhaps I need to make the water boil for each infusion.
It is somewhat sweet, smooth with a hint of malt which could be a great choice for someone who wants to gradually enter the realm of shou. Would be ok for an everyday drinker. A delicate drink.
As you can see, I did not give as an in-depth analysis on the product. I felt that it was not warrented as there was really no compexity to it and the taste did not develop, but only got weaker.
Tea should be simple. I typically brew gongfu except when I make a good English Breakfast. Zhuni pot is one that I dedicate to Chinese b...