"Iron Teacake" was made at tea plant Xia Guan in Dali district (North-West tea region) from leaves and buds of the spring harvest 2015. The history of tea business in the area date back hundreds of years: district Xia Guan or "Lower Gate" has been one of the starting points on the way from Yunnan to Tibet since ancient times. The legendary "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, tightly pressed but effortlessly broken into strings of twisted brown and dark brown leaves, silvery buds and long thin stems. The dry tea aroma is intense fruity-balsamic. The infusion is transparent, and has an apricot hue gradually darkening in the process of brewing.
The bouquet of ready tea is bright, vivid, multi-dimensional, fruity-woody with notes of dried apricots, prunes, herbs, wood resins and citrus. The taste is rich, mouth-filling, lusciously astringent, sweetish, with a pronounced citric sourness. The aroma is intense, sweet, reminding of dried fruit compote with nuances of spices. 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 4 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can last for 10-11 brews.
A great natural energy drink with a multi-dimensional luscious flavour and a refreshing tonic effect. Especially meant for lovers of fruity Sheng tea grades. It also has a high potential for long-term aging and development.
