Saturday, April 21, 2007
2002 Yunnan Tse Chi Beeng Cha - Yellow Label ZhongCha
Tsi Chi Beeng Cha or "Seven Son Tea Cakes" are products of the China National Native Produce & Animal By-Products Import & Export Corporation (CNNP). The name Seven Son was chosen by the CNNP as a symbol of good luck and prosperity as both are considered to be lucky in the Chinese culture. CNNP products are unique products with a a rich and fascinating history which deserves anyones' attention. There are numerous factories and styles that will give any collector lots to maul over.
This particular ripe example was produced by the KunMing Branch of CNNP National Factories under the auspices of the Chinese Government. The tea leaves were harvested from the Simao area, whose leaves generally tend to be a bit more robust in flavor than other growing areas.
The beengs smelled very rich and malty. The leaves were loosely pressed and it appears to have a considerable about of gold buds; very luxurious.
Source - Awoono-Puerh (Ebay Vendor) Awoono-Pu-erh is relatively a new vendor. She is a great communicator and does have lots of interesting products. She is orginally from Simao and now is located in Vancouver Canada.
Water-Bottle spring water, generic brand. Source of water Lafayette
Amount – 5.5 gm
Water temp - Boil
Method - Gongfu/2 washes
Brewing Vessle - Yixing Teapot 150ml
I decided to go with 5.5 gm instead of the 5gm that I usually use for 150 ml. I generally tend to use this amount when the example's leaves can be easily broken off. It is in my opinion that loosely packed pu-erh will lose more of its aroma and essence over time as it is less dense.
CNNP products are very consistant and this example is no exception. However, since the beeng had been aging in "dry storage" in KunMing for 5 years, you can definitely taste the difference when compared to younger ripe pu-erhs. I think that Simao leaves are great for ripe pu-erh, and IMHO, produce ripe pu-erh which generally tends to be more complex and quite flavorful.
Its aroma was quite captivating which consisted of subdued honey, woody and chocolate notes.
The infusions which lasted 5 rounds. All had layers of chocolate and malt with its subsequent brews being laced in black pepper and currants.
It was a rich, sweet, velvety brew with a throat pleasing viscosity.
Liquor Color Differential
First Infusion & Fifth Infusion
Well, what can you really say about ripe leaves. However, the leaves do seem to have keeped some of its integrity.
From my tasting notes you can probably assume that I enjoyed this product very much. It was much more velvety and smooth than what I thought it would be. I haven't enjoyed a ripe pu-erh session in quite a while. Great find!
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...