2013 DaYi "Ling She Xiang Bao" (Zodiac Snake) Cake 357g Puerh Sheng Cha Raw Tea - King Tea Mall
2013 DaYi "Ling She Xiang Bao" (Zodiac Snake) Cake 357g Puerh Sheng Cha Raw Tea - King Tea Mall
2013 DaYi "Ling She Xiang Bao" (Zodiac Snake) Cake 357g Puerh Sheng Cha Raw Tea - King Tea Mall

2013 DaYi "Ling She Xiang Bao" (Zodiac Snake) Cake 357g Puerh Sheng Cha Raw Tea

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Origination:

  • High-Mountain Big Tree Tea: This tea is crafted from selected tea materials harvested from big trees in high mountain regions along the banks of the Lancang River.
  • Tight and Round Cake Body: The cake is tightly pressed and round in shape, with clear tea threads and noticeable silver hairs, indicating high-quality leaves.
  • Commemorative Product: This cake is a special edition created to commemorate the Zodiac Snake Year.

Taste Profile:

  • Golden Tea Soup: The liquor is a bright golden color, which is visually appealing.
  • Floral: The tea has a distinct floral aroma, enhancing its sensory appeal.
  • Rich and Thick Taste: It offers a rich and thick flavor, providing a satisfying and full-bodied tea experience.
  • Fast Huigan: The returning sweetness (Huigan) comes quickly, adding depth to the flavor profile.
  • Strong Saliva Producing: The tea stimulates saliva production, which is a desirable characteristic in high-quality Puerh.
  • Varied Mouth Feel: The tea provides a varied and colorful mouthfeel, making each sip a unique experience.

Storage:

  • Guangzhou Natural Storage: The tea is stored naturally in Guangzhou, which helps in developing its flavor profile over time through the region’s climate conditions.

The 2013 DaYi "Ling She Xiang Bao" is a commemorative Puerh Sheng Cha that combines high-quality tea materials with a rich, floral taste profile and dynamic mouthfeel, making it a special treat for both daily consumption and collection.

Customer Reviews

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m
mrmopar
Dayi

This is a well behaved young sheng. It brews up with an amber color as opposed to the green found in most young shengs. This leads me to believe some older maocha was blended in this cake. It has very little astringency, coats the tip and sides of the tongue with an almost citrusy oily feeling. This still does not have the depth of flavor that i would have expected. It is very light and does not have that “in your face I am sheng” to it. It has the minerally taste similar to some oolongs I have sampled. Lets hope it ages well.