This is a tea sample I received from PuerhPrivate on Instagram. Hei, who runs the account kindly sent me these samples for me to review. I not sure what material is used in this recipe, but I do know what 8582 means and how Zhong Cha started to produce these.
85 meaning the year the recipe was created, and the third digit represents the grade of leaf used in the recipe. The last digit represents the factory the tea was being produced at.
In this case, the first two digits of 85 means that this tea was first created in 1985
8 representing the grade of leaf, so the lower the number the smaller the leaf; thus meaning this cake consists of bigger leaves and less of the buds
The last digit represents the factory, so 2 in this case the Menghai Tea Factory.
Basic info about this special tea:
Dayezhong Assamica Varietal
1999 Spring Tea
From Menghai, Yunnan
Temperature of Water ( 96-100 degrees celsius)
Brewing Vessel (100 ml Hongni Yixing Pot)
Grams of Leaves ( 10 grams)
Steeping Time ( less than 10 seconds per infusion, and every infusion increasing the time by 10 to 40 seconds, depending on the infusion)
Number of Total Steepings: Over 15 strong infusions.
Aroma of Dry Leaves: Clean, basement with some fruity aromas of ripened dates and apple.
Aroma of Wet Leaves: Sweet dates with basement. Basement by what I mean is like cooked mushrooms, earth moss, forest floral and the smell of an old house combined together.
Taste Profile: See Below
Texture Profile: Not much thickness or viscosity, but quite soft and easy to drink. I suspect the material itself is not the best out there. But, with the storage impacting the tea; it increased in potential and quite complex.
Rating 7.3 out of 10.
Very camphor, Chinese medicine. Broth is lighter than expected. I feel it’s not the best material, but the taste is quite sweet and enjoyable. Nothing crazy good, but quite mellow and has a little bit of astringent to not make it boring. The aftertaste is ok.
This storage is not my thing, I just think the storage overpowers the tea. I feel it’s too medicinal, not sweet enough. When I slurp the tea, it immediately sort of evaporates from my mouth, and becomes very bubbly which I thought was quite something.
Sweeter, more thick. Stronger. Prune, liquorice,
Longan and more layers of the tea were revealed. However, I am still not quite sold on this tea. The thickness of a great aged raw is not there. The 88 green and 93 水藍印 have this almost syrupy, very slippery but thick texture in the mouth.
More solid vegetables, mushrooms with wild forest taste. Not as sweet as the previous brews. Thickness isn’t very good, but just ok.
It feels like a ripe tea that’s almost done but accumulated some age.
Tastes like a broth that was made from Chinese medicine. These brews in my opinion taste the best. They don’t have any bitterness or harshness but a very soft texture that coats your mouth. Very nice ginseng fragrance as well. A little drying after but nice overall finish.
I personally am not a fan of this tea, but it does have a lot to offer. I don’t know about what others will think, but to me, the texture is not there. It’s too soupy, too light; almost like pure chicken broth. However, it has a lot of complexity taste wise and I think this is the tea for you if you enjoy flavors of aged puerh. This is not to say that it’s bad tea, but there will be various responses. People who will love this tea will love it, and others maybe not so much.
It will all depend on what their experiences have been with their previous teas.