2013 Miyun Liubao Tea Cake
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
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Description
- Chinese: 2013 nián mì yùn chá yá liù bǎo chá shú chá bǐng
- Translation: 2013 Miyun Liubao Tea Cake
- Type: Ripe Tea
- Technology: Cold Water Heap Fermentation
- Origin: Wuzhou, Guangxi.
- Harvest Date: 2013/05/20
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
- Fermentation Level: Moderate
- Current Flavor: Sweet and Mellow, Aged and Woody.
- Future Trend: The soup is sweet and smooth, with a pleasant tea aroma, showing the aroma of old flowers and honey.
- Wash tea 1-2 times. When hot water is poured into the pot, you can smell the elegant aroma of tea. The aroma lingers on the tip of your nose, which is very attractive! It is a floral and honey flavor, accompanied by the smell of aged fragrance.
- It tastes clean, sweet, full, and refreshing. The soup feels smooth and delicate, but it is not just mellow, but brings back the sweetness and refreshing taste in the mouth, with layered changes, elegant tea rhyme, and comfortable body feeling.
- The more you drink in the middle and later stages, the more obvious the sweetness and refreshing aftertaste are. The elegant floral fragrance is accompanied by a hint of woody sweetness, and the aftertaste is enough to make your mouth salivate.
- It is worthy of being called "Miyun". The latter stage of the honey fragrance is sweet and resistant to brewing. The tea soup becomes lighter and its sweetness is still there, and the fragrance is in the rhyme. The tea aroma and tea strength are soft and strong, the back is warm and hot, and the stomach and intestines are comfortable without stimulation.
- Made from super high-quality raw materials, the proportion of fine buds and tender stems is just right, making the aroma and taste of the tea richer and more harmonious. The fermentation is moderate, and the raw materials began to age in 2013 in the form of Daluo tea, and were stored in a local professional tea warehouse in Wuzhou for eight years. In 2021, they were unpacked and pressed into cakes, which is an excellent old material new pressing method.
- The tea leaves are evenly distributed and tender, with some buds showing golden hairs, mainly high-grade buds with a few tender stems, and the middle of the tea cake has beige golden flowers evenly distributed. The cake is neat, clean and smooth. The tightness has been adjusted to a suitable level, making it easier for tea drinkers to pry tea.
- The advantage of storing the original Daluo tea in the early stage is that the tea leaves are piled up, the microorganisms are fully transformed, and the tea leaves are more likely to have aged fragrance and a mellow and warm taste. The advantage of disassembling the Daluo tea and then steaming and pressing it into cakes in the later stage is that after steaming and pressing again, the tea fragrance is purer and has no impurities, and the taste is stronger in the later stage. And it is convenient for the Daluo tea to be circulated as a small size in 80 catties, which is conducive to the collection of tea drinkers. Therefore, compared with the compressed tea cakes of the same year, this tea cake is now red, strong, aged, mellow, sweet, moist, and fragrant, and the tea nature is also milder, which is more suitable for people with weak stomachs.
- Brewing suggestions: 1. This tea can be brewed in a purple clay teapot or a Nixing teapot; 2. The tea can be brewed in the ratio of 9 grams of tea to 180 milliliters of water. It is sweet, mellow, and has a floral and honey-like flavor, and also has a sweet and refreshing taste.
2013 Miyun Liubao Tea Cake
$187.57
480.0g