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Zhong Cha Hong Yin Te Bing (1998), aged sheng puer, 360 g

Not available
Woody
Berry
Ripe leaves
Spicy
Balsamic
Description and preparation
2 s 95°C 6 g

During the state monopoly on tea production in the middle of the twentieth century, the products of all the Yunnan tea factories were decorated with the hieroglyph "Cha" surrounded by a ring of eight hieroglyphs "Zhong", a red logo, named "Hong Yin" ("Red Seal"). In the 80’s tea factories gained independence but continued to produce limited "vintage" pancakes which are in demand among amateurs. "Tebing" ("Iron Disk") first appeared in 1950, when the Xiaguan Tea Factory was equipped with mechanical presses. The experimental batch of machine press teacakes was unsuccessful: because of their excessive density they were difficult to break. Then the press was modernized and the teacakes became more friable. However, over time, the teacakes of that first, experimental batch acquired an outstanding and consistent taste and aroma. Therefore, the tradition of strong pressed "Tebing" remained.

In appearance: 360 g teacake of strong density, for separation it is better to use a knife. The aroma is mature, balsamic. The infusion is transparent with reddish chestnut shade.

The bouquet of brewed tea is mature and complex, balsamic, with notes of autumn leaves, dried berries, wood resins, oak moss, wet earth and spicy herbs. The aroma is deep and viscous, multifaceted. The taste is rich and soft, slightly astringent, with sweetness of dried fruits, refreshing berry acidity and lingering finish.

Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.

«Red Seal Iron Disk» is an excellent example of aged Sheng for those who want to try a multifaceted and strong "Taste of the Time".

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Comments
Is comment useful? true 0
Юлия Малышева

Заваривала проливом в тонкостенном исинском чайнике. Аромат зрелый, пряный и сладкий, с камфорной и эвкалиптовой нотами. Конечно, и подвальность тоже присутствует. На вкус - как острый козий сыр с сухофруктами, ощутимо пощипывает язык. В послевкусии - сладость,пряность и кислость. Фактура настоя очень плотная, насыщенная, почти тягучая, как сироп. Интересные изменения холодного аромата: от пыльного чердака к нежнейшим персикам. Общее ощущение: многогранный, объемный чай для неторопливого наблюдения.

Is comment useful? true 1
Игорь / Rating

Очень сильная прессовка, только на 3 проливе чай раскрылся, вкус есть, но он очень тонкий, чай с историей, но думаю в варка ему самый раз.

Is comment useful? true 0
Гвозд

Думаю, что очень интересно было бы попробовать сырьё с периферии и из центра блинчика

Is comment useful? true 0
Гвозд / Rating

Очень показательное влияние старины! Удивительно мощный и объемный сухой аромат. Вкус глубокий, но не очень разнообразный, очень сглаженный временем. Сложно раскрыть из-за плотного пресса. С удивлением обнаружил, что на 5-6 проливе почти исчез вкус, он полностью перешёл в удивительно сильное и глубокое зеркальное послевкусие.

Is comment useful? true 0
Авдей Кастанов / Rating

Ци есть! Плотный вкус влажного осеннего леса с орехово - сухофруктовым фоном. Ни разу не допил до момента где я почувствовал бы что он спивается. Непрост в заваривании проливом. Жду чайник, попробую сварить.

Is comment useful? true 0
Александр

У меня вопрос, слышал что прессованный чай можно хранить максимум 20 лет. Этот чай 98 года. Каков срок годности "железных блинов" ?

Is comment useful? true 2
Чайный клуб

Добрый день, Александр! Утверждение эмпирически недоказуемо, Сергей и вся наша команда пьёт чаи старше и по нашему мнению они только вкуснее, после 20 лет. Так что срок годности не определен, при правильном хранении.