2005 year has some special meaning to MengHai tea factory. This is the 1st year after it was reprivatized since last time nationalized by PRC. Yes. It has a long history than PRC. But as a tea factory, it’s destiny has been always affected by time and it will be.
Series and product name which can be directly translated into “Golden Needle White Lotus”. “JinZhen” or “Golden Needle” means manually fermented tiny bud which has golden like color and become slimmer after processed. “BaiLian” or “White Lotus” has two meanings, one is the relative white near color of the tea leaves and the other is aroma near lotus flower. (Fully understand if you can’t see any white leaves in tea body. Nevertheless)
When it was renamed as “金Jin针Zhen白Bai莲Lian” in 2005 year, it had been called “白bai针zhen金jin莲lian” all the time in the past. Should we take it as same as pre-existent product? According to the CEO of MengHai tea factory at that time, they recreated this product to make people refeel confident on puerh tea after a gloomy period in 2005 year and wanted to energize this special tea market which was still not so well known like nowadays. So we can’t just simply take it as a renamed product or series but in reality it has became a updated new version. And just in this year of 2005, it was prized as Gold during “2005 year 2nd China International Tea Industry Expo” which is also printed in the front of wrapper.
It belongs to high-end shou cha during whole lineup of DaYi.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry. Well balanced taste after long years storage.