This 2005 Langhe ripe cake was purchased locally in SIngapore. Yunnan Sourcing gave a description of Langhe ripe pu erh as "Langhe tea factory has been producing teas for more than 15 years. A Menghai based tea factory that specializes in producing Pu-erh tea in the traditional manner. Langhe ripe pu-erhs are special because their fermentation process is "lighter" using less heat and shorter times. The result is a brewed leaf with a slightly greenish-brown appearance. This lighter fermentation process allows for a more gradual transformation into a ripe tea. Langhe ripe teas typically take 2 to 3 years to lose their "dui wei" and become very enjoyable to drink."
Maybe its the light fermentation, but I found that this tea is very forgiving in that its difficult to over-infuse the pu erh. My experience with ripe pu is that most of the pu brews fast and strong and leaving the hot boiling water in your teapot or gaiwan may result in an extremely strong cup of tea. This situation occurs when I exceed 5 -8 seconds for the 2-4 infusions especially when brewing loose gong ting leaves and Dayi ripe tea and lao cha tou. Side note - the color of the brewed tea leaves looked uniformly brown - I suppose its due to the hot humid weather of Singapore and that this tea was stored here for 5 years.
I found the aroma of the 2005 Langhe to be that of cooked rice. There were also hints of toasted bread. Sweet finish. However, I detected a subtle hint of vegetal, something like a green tea finish, when I drink this tea. Its not unpleasant and I do recommend for ripe pu erh tea drinkers - do purchase a Langhe ripe cake in your next tea purchase.
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