REVIEW: Tea Masters – 2003 Spring Wild Yi Wu Pu Er Qizi Bing Cha

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Tea and origin: Wild raw puerh from YiWu region, Yunnan, China
Twitter: Tea Masters
Blog: Tea Masters
Link to Wild Yi Wu

Tasting notes

Dry leaf: The dry leaf consists of whole leaves broken off of a cake. It has a sweet, earthy aroma

Infused tea: Depending on what number infusion you are on, the infused leaves reveal various earthy and sweet aromas (e.g. tree fruit aromas like tangerine, dried apricot and plum). The liquor colour ranges from golden to orange, and the aroma of the liquor has earthy, hay-like notes with dried apricot undertones. Like the aroma of the infused leaves, the liquor has a complex profile, with hay-like notes noticeable in all infusions, but various tree fruit flavours providing sweet undertones

Infusion tips: I used five grams of tea with 200ml of 100C water. Before drinking the first infusion I gave the leaves a 15-second wash. I infused the tea 20 to 30 seconds for each infusion. You will get six to eight infusions out of this tea (possibly more)

Conclusions: The difference between a good aged raw puerh and a young one is immense, in my opinion. I find younger ones occasionally nice to drink , but they can be bit bitter and rough on the stomach. Whilst this tea has a mild amount of astringency in the first couple of infusions, the ageing has done it well. Starting with the third infusion, I think the tea goes from very good to exceptional. Any trace of bitterness dissapears, the liquor is softer, more refined, and it has a coating mouthfeel that provides a lingering aftertaste

Retail price: 25 grams for $19.00 / 500 grams for $335.00

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About teaxplorer

I grew up in the Midwest of the US and was introduced to tea at a very young age - unsweetened iced tea, that is! It was not until my early 20s, when I was seeking a lighter alternative to coffee, that I took tea drinking to a new level. I still remember my mother suggesting that I try putting milk in a cup of black tea (something that actually sounded a bit repulsive at the time, but I gave it a go). I quickly became tired of supermarket tea and started ordering teas from shops and companies all over the US. Throughout my 20s and now into my early 30s, pursuits in higher education studies, work opportunities and marriage have given me opportunities to live in the UK, Canada and Germany and travel around the world, which has sparked an even greater interest in tea and the culture of tea. This blog is my outlet to discuss my love of tea and show off some of my photos. All images and opinions on this blog are my own, unless stated otherwise. I retain copyright on all photographs, but please do not hesitate to contact me at teaxplorer@gmail.com if you wish to reproduce any of my images. Likewise, if you would like me to review and photograph any teas for you, please get in touch. I would be happy to hear from you. Thank you for stopping by my blog, and I hope you return many times! Happy drinking! Drew B (@teaxplorer)
This entry was posted in Raw Puerh (Sheng), Tea Masters and tagged , , . Bookmark the permalink.

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