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Fengqing Golden Buds Ripened Pu-erh Cake Tea 2005

Picture of Fengqing Golden Buds Ripened Pu-erh Cake Tea 2005
This tea's info last updated: May. 21, 2013

Commercial Description

...There’re plenty of highest quality tender buds with white tips. The buds which turned to be golden color after fermentation were combined with other levels Puerh maocha which contain much flavor content so that this Puerh cake has the characteristics of pure aroma, mellow taste and quick sweet aftertaste...

Ratings & Reviews

Page 1 of 1 page with 2 reviews

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50 Aroma: 5/10 Flavor: 3/5 Value: 2/5
(142 reviews) on
This tea was meh. I was expecting a little more from it and slightly disappointed. There wasn't much flavor and not much of a scent either, and I'm all about aroma with tea, even if it is "damp basement" smelling pu-erh, which is what I was told to expect. I work with old books and things, so I kind of like that smell! I'm usually impressed by TeaVivre, not so with this tea.
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47 Aroma: 4/10 Flavor: 3/5 Value: 2/5
(1297 reviews) on
I've had shu (ripened) Pu-erh of this age that I thought was exquisite, like the 2005 Jing Mai Autumnal I got from Tao of Tea, so I know it exists, but this cake didn't do it for me. I had a generous amount of samples, enough to experiment a bit with brewing, but I still didn't like it. The dry leaf has an aroma typical of any low-grade shu Pu-erh, the sort of dusty, damp basement smell. The only positive thing I noticed about the dry cake was that the leaves separated easily.

Upon brewing, it's a little better, but not much.

The brew is very mellow. Both flavor and aroma are very mild. Aroma is predominately dusty, with faint hints of raisin and flowers. I have to really think hard to notice anything other than the dusty quality though...if I just sit back and drink it it's not particularly interesting, just a lot of that typical "damp basement" aroma. In spite of the almost jet-black color of the brewed cup, the mouthfeel is relatively thin, although there's a certain pleasant crispness it leaves on the palate. There's a slight sourness, and a slight, warming, oolong-like quality. There's no bitterness and almost no astringency, and it does have a hint of sweetness, almost like I added a dash of sugar (tastes more like sugar than honey).

I can see someone who judges Pu-erh primarily by the mouthfeel and sensations on the palate liking this one. I just didn't though, because of the aroma, which I found mildly objectionable.

I found this tea, like most Pu-erhs, was good at making multiple infusions, and I didn't see any sign of the flavor giving out, but I gave up brewing it because I didn't enjoy drinking it very much. I noticed that later infusions seemed more dusty and less fruity, and perhaps a tiny bit more crisp in flavor.

I thought this cake was really pricey for what it was. For this price, you can buy decent sheng of similar age...why buy this cake? The only reason I can think of to prefer Shu is that it's usually cheaper.
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Page 1 of 1 page with 2 reviews