2006 LCGC “007” Jing Mai Mountain Raw Pu-erh Tea Cake

The Lancang Ancient Tea company of Lancang county of Simao produced this fine cake from early spring 2006 Jing Mai mountain tea at an altitude of 1600 meters (a perfect altitude). Jingmai mountain is known for having a strong “cha qi” that is rivalled only by Ban Zhang mountain in potency. This cake is no exception and gives the drinker a nice flavor and lingering slippery sweetness in the throat. There is the slighest smoke taste in the first two brewings but dissipates quickly. This is a coarser grade leaf than the 003 blend. Producer: Lancang Ancient Tea CompanyProcess: Picked. sun-dried. and Compressed.Vintage: Spring 2006Production area: Jingmai Mountain of Lancang (Simao)Cake weight: 357 grams Jing Mai Mountain Raw Pu-erh Tea 007 Jing Mai Mountain Raw Pu-erh Tea 007 This tea cake is composed entirely of Gong Ting (Tribute) grade ripe pu-erh tea (the smallest most potent leaf size). The tea was aged for 11 years in Guangdong dry storage condition and has developed a mature subtle taste and abundant cha qi. It’s got slight bitterness up front and then smooth minty sweetness with camphor aroma. The tea soup is super clear burgundy beauty. Langhe ÀɺÓ : Langhe is a factory of Menghai Ûº£ that was founded in 1995. Since then it has built a strong reputation. won awards. and has become one of Yunnan’s most renowned brands. Langhe ripe teas are the most sought after from this tea factory. Classic Langhe recipes include 9599. 9579. 9559. High Mountain Ripe. and Gong Ting Ripe. Langhe ripe teas are excellent for long-term aging because they employ traditional light fermentation “wo dui” technique. This light fermentation allows for gradual aging of the ripe teas and retain much of the character of a raw pu-erh tea.