Sunday, April 8, 2007
2006 NanQiao 753 Qi Zi Beeng Cha
The NanQiao Tea Factory located in MengHai County was only established in 2004, but has already generated buzz in the pu-erh drinking community when its 753 won a gold medal in the green cake competition at the First Annual Pu-erh Tea Quality Assessment and Shopping Festival (Best Chinese to English translation) in Guangzhou China.
The NanQiao 753 Qi Zi Beeng Cha is by the local villagers utilizing old tree leaves and traditional methods under the supervision of Chairman Tang Jie of the "High Tea" Division of the NanQiao Tea Factory.
As, I only examined a sample, I am unable to describe the entire beeng structure. However, with the 50g sample that I was able to inspect, the leaves had a lovely floral scent with virtually no smoke. It was easy to see from the pieces that the beeng was not heavily compressed and composed of bud and broad type leaves.
Source - PuerhShop.com
Water-Bottled spring water. Source of water - Frontier Springs, PA
Amount – 5g
Water Temp - Boil then cooled for 3 breaths
Brewing Method - Gongfu
Brewing Vessle - Yixing Teapot 150ml
Aroma - Slight Vegetable, muted smoke and a hint of honey. Floral and menthol as it cools.
Taste - Very sweet; slight bitterness in the back of the tongue; a hint of rubber. Silky mouth feeling.
Aroma - The slight smoke is now totally gone, and unfortunately so is the menthol. On the upside, there seems to be a more pronounced honey. Very pleasing for a beeng so economically priced.
Taste - No increase in bitterness. Frankly, not even noticable when compared to other young beengs. Very very mellow for being so young. Just a flutter of rubber with a cooling fruit end note. Nice viscosity.
Aroma - Still a very nice fruit that gets over powered with honey as it cools. Extremely pleasant!
Taste - Just a tease of honey which is suprising considering the aroma is honey laden. Still silky-sweet finish that lingers quite well.
The liquor was very clear throughout the session with beautiful hues of yellow. As you can see there was very little change in color from the first to the eighth infusion.
As state previously, the leaves were a blend of bud and broad type leaves. There seems to be some slight foliage bruising on few of the leaves, however, it did not affect the flavor.
I was very suprised with this particular beeng. It compared well with other beengs much higher in price. It is an economcial choice for everyday drinking for those who like to drink pu-erh in its greener state as it provides a satisfying and durable brew having gone eight rounds before ultimately cashing out.
Its level of bitterness could be of a concern in terms for its aging potential. Most collectors will agree that a certain level of bitterness must be present for proper aging and future complexity. In addition, leaf quaility may further be a factor in the aging process.
Although there are leaf deficiencies, the liquor flavors and aromas surely made up for it. All in all, you can't really beat the quality for the price.
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...