Xiong Feng 2007 Yongde Gao Shan Gu Shu Cha Yuan Bing

General

Lincang Prefecture is located north of the two other major pu'er tea producing areas, Pu'er and Xishuangbanna. Although Lincang produces large quantities of pu'er tea and also the Yunnan black tea Dian Hong, it is still a border region in terms of pu'er tea geography. Pu'ers from the Lincang region are often fruitier in tone than teas from Xishuangbanna, for example. In addition to fruitiness, these teas also have woody, mineral and grassy tones. The tones are lighter than average, but many of the Lincang pu'er teas are still very powerful.

This tea

The tea is produced by Yongde Cha Chang, or Yongde Tea Factory. As the name suggests, it is located in Yongde County in Lincang Prefecture. The tea was produced under the factory's Xiong Feng brand in 2007. The name of the tea means Yongde High Mountain Old Tree (Round) Tea Cake.

Taste

The dry tea has a sweet and barky aroma with slightly cellar-floor notes. The brewed tea has a dry, barky aroma with a dark fruity note. The taste is fast and snappy. There are tones of fresh barkiness, slightly sour fruitiness and sandy minerality. In the aftertaste, the fruity note alternates with rough wood.

Infusion

Detach the leaves from the pressed tea with a sharp tool for brewing. You can use a kitchen knife, for example. The spike-like shape works best, as it breaks the leaves less. Boiled water is used to brew Pu'er tea. You need about 3-5 grams of leaves, which is a generous tablespoon of loose tea. The tea can be brewed using the so-called gongfu technique, using a teapot of less than 300ml and steeping the leaves several times. In this case, the length of the steeping should be about 30-60 seconds. The amount of leaves can also be increased, which can reduce the steeping time to 10-20 seconds. If you have a larger teapot or only want to make one steeping, the steeping time should be 3-5 minutes. Adjust the amount of leaves to achieve the desired strength.