China Lincang Da Xue Mountain Raw Puerh 2007

This China Lincang Da Xue Mountain raw puerh 2007 is a sheng puerh from the Lincang region of Yunnan Province in China.

The bing cha (tea cake) is known as “Spring Tip before QingMing”. From Bold leaf trees growing at an altitude of 2200m – 2750m from Da Xue Shan mountain.

The bing itself contains a lot of the furry white tips, and when wet and used, shows quite a uniform size and colour leaf.

Initial tasting notes at 3 grams for 5 minutes:

Fruity, smooth with no tannins. Wet leaf aroma is very fruity with the slightest hint of smoke. A nice coolness in the mouth.

Gongfu cha tasting notes (10gms to 180ml teapot):

1st infusion 30secs: Almost sweet fruit, no tannins at all, nice cooling in the mouth.

2nd infusion 45secs: Bit more fuller in flavour, slightest hint of tannins, aroma in empty chahai is reminiscent of sweet candy or honey.

3rd infusion 1min: Liquor still very clean and clear, flavours holding well and building on the layers already on the tongue. A nice mellow chaqi starting now too.

4th infusion 1min+: Continuing flavours holding. Nice chaqi buzz going on now. The cooling in the mouth when you draw in breath is strong.

Available in 25gm pouches and 357gm cake

Recommended Infusion instructions:
Boiling but not boiled water (100 degrees Celsius – fish eyes bubble size, see Tea Making for more info)
6-8gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 3: 10-15 seconds
Infusions 4 to 6: 15-20 seconds
Infusions 7+: 20 – 30 seconds