"Iron Teacake – Flavour of Phoenix" was harvested and prepared in the mountains of Ulyanshan (Nanjiang county of district Dali in North-West tea region) from spring shoots of tea bushes (crop of 2008). For the first time, "Te Bin Yuan Cha" or "Iron Disk" appeared in 1950 when Xia Guan tea plant was equipped with mechanical presses. The first pilot batch of machine pressed teacakes was considered to be a failure because of their excess density and inability to break easily. Then, presses were modernized and teacakes started to be looser. However, the teacakes of the first experimental batch have gained an outstanding mature flavor and aroma over time. Therefore, the tradition of tight pressing "Te Bin" in the North-West region is still alive today.
357 g teacake, very tightly pressed, broken with effort. The aroma of dry tea is delicate, fruity-balsamic. The infusion is transparent and has a bright yellowish-olive shade.
The bouquet of ready tea is bright, vibrant, multi-dimensional, fruity-woody with notes of dried apricots, plums, wild raspberry, herbs, tree resins, honey and citrus. The taste is rich, mouth-filling, smooth, lusciously tart, sweetish with a pronounced sourness. The aroma is intense, sweet, reminding of fruit compote with nuances of mint and camphor. A long refreshing lemon-minty aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Sheng Pu'er. The proportion is 5 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can last for 11 - 12 brews.
An excellent aged Sheng grade, preserving brightness of colours and breath of life, a classic example of North-West tea region taste-and-aroma profile. Especially meant for lovers of fruity Sheng tea grades. A very positive refreshing tonic effect.
