2004 Nan Jian Phoenix Aroma Aged Raw Pu-erh Tea Cake

An early Nan Jian production of their classic Phoenix Coin cake. The cake is composed of tippy grade and medium leaves from both Wu Liang Shan and Yun Xian county (Lincang) tea leaves. Wu Liang leaves provide butter and aroma. whereas the Yun Xian tea leaves give it body and bitterness. A nice balanced raw cake pressed into the form of a coin (flat edge at a right angle to the face and back of the cake). Compression isn’t tight after 12 years of aging in a sub-tropical climate and this tea brews a dark orange-red tea soup. Taste is thick and sweet but with some multi-layered (aged) bitter and astringent! A complex tea that could be enjoyed now or aged further! 357 grams per cake. samples available! Nan Jian Phoenix Aroma Aged Nan Jian Phoenix Aroma Aged Nan Jian Phoenix Aroma Aged Nan Jian Phoenix Aroma Aged This tea cake is composed entirely of Gong Ting (Tribute) grade ripe pu-erh tea (the smallest most potent leaf size). The tea was aged for 11 years in Guangdong dry storage condition and has developed a mature subtle taste and abundant cha qi. It’s got slight bitterness up front and then smooth minty sweetness with camphor aroma. The tea soup is super clear burgundy beauty. Langhe ÀɺÓ : Langhe is a factory of Menghai Ûº£ that was founded in 1995. Since then it has built a strong reputation. won awards. and has become one of Yunnan’s most renowned brands. Langhe ripe teas are the most sought after from this tea factory. Classic Langhe recipes include 9599. 9579. 9559. High Mountain Ripe. and Gong Ting Ripe. Langhe ripe teas are excellent for long-term aging because they employ traditional light fermentation “wo dui” technique. This light fermentation allows for gradual aging of the ripe teas and retain much of the character of a raw pu-erh tea.