Taste profile Nose: Sweet, floral and at the same time warming aroma with a clear and fresh honey overtone. Notes of gardenia, green raisin and the root of Chinese liquorice. Tints of almond, apricot and spices. Earthy undertones. Palate: Velvety, yet bright and lively body. Malty, cooling and sweet. Umami with accents of jujube, matured dried mandarin orange peel, and dried plum. Tints of bitterness of almond and the skin of green raisin. Finish: Prominently cooling aftertaste that lasts. A huge “hui-gan”. Infusion tips Please visit this article for infusion guide: How to brew a cha bing About Master Zou Bing Liang Grand Master of modern Pu’er Zou Bing Liang The old man survived the famine of Great Leap Forward and the brutal violence of political bullying of Cultural Revolution to continue his craft in Pu’er production. He was one of the two team leaders who came to Hong Kong to study the local way of post-fermentation and to have developed the now standardised technique in Yunnan. He used to be working for a national company that later “privatised”, but the in-fight in that company gave him no excuse not to come out to set up his own tea factory. He has always had all the needed connections — leaf collectors, skilled workers, and wholesalers to make a factory work. So Haiwan Tea Factory was formed in 1999. I still have a few commemorative cha bings from that year. Old Comrade is perhaps their most successful brand. When I met him the first time in his tasting workshop in Menghai, he shared with me a Pasha. My companion in that trip, a tea buyer from France, and I were quite immediately hooked on that tea. It is this same Pasha 2013. Tea Taster’s Box Approximately 30g of chipped chunks of this tea is available as part of another product, Tea Taster’s Box, Shengcha Pu’er Cha Bings The box contains 4 samples of Pu’er cha bing, each from a different origin, a different producer, for you to sample the nuances of the different pu’er shengchas.
