1. It’s probably the most fresh pu-erh I ever had. It least I feel it like the most fresh.
2. This tea is hand made by Nada (or at least supervised by Nada) during his trip to Nannuo.
Limited to only 40 beengs, some of these beengs are kept by Nada and some were sold at his online tea shop. They are sold out, but I was lucky enough to acquire one. Made from hand processed mao cha harvested from old-growth tea trees, the beengs are stone pressed to be compact enough yet not too much, so tea can be loosen by bare hands.
I acquired some other tea from Nada, by this was the one that excited me most. So as soon as I had a free time, I decided to try it out.
It’s a beeng that represent nearly an art. Thick, hand made cotton paper without any print, just with a red stamp. The name Cha Chan Yi Wei means
The bare cake shows very good craftsmanship, big bold tea leaves with nei fei again on hand made cotton paper with red stamp. The cake feels solid in hand, it’s beauty outshines most of other pu-erh on current market.
As with other good pu-erh, I carefully harvested leaves enough for gong fu session in my 60s zhu ni teapot, mostly reserved for best teas I have. Again, the dry leaves hit me with their fragrance, strong and incisive – it’s very floral, very green and very young, yet without any harshness.
The liquor is light yellow, thick without any smokiness in the taste. The aroma is veggie, slightly acidic, with a touch of leather and tobacco. It reminded me of 2006 Xi Zhi Hao Nan Nuo a bit. And the infusions just continued on and on, without any sign of weakening. After the tenth infusions I gave up, not the leaves. I should use a smaller teapot with this kind of tea.
Spent leaves, as seen on the picture, are big, strong and green without any sign of fermentation.
Nada, you did a great job making this pu-erh!