[from an email to corax. posted by permission.]
Tasting Date: 5/23/06
Type: Raw (Sheng) Beeng Cha
Process: Sun-dried, leaves hand separated, large leaves removed, centuries-old trees
Manufacturer: Fo Cha Ji Factory,
Grade & Region: Premium, small leaves, unblended from Al Luo Mountain
Leaf Appearance: Dry leaf: Tight compacted, very dark green. Wet leaf: Very bright olive green, incredibly uniform leaves, long and skinny, slow to unfurl. No chopped leaves evident. No stems.
Leaf Weight & Vessel: 7.5g in 7oz yixing vessel
Brewing Temperature: 185F-195F
Infusion Times: 15s, 10s, 15s, 20s, 25, 30s, 40s, 1m
Note: I prepared this from a sample. I have seen a beeng cha, and it looked very uniform and carefully compressed.
Liquor Appearance: First two infusions a little cloudy, very light gold. Excellent clarity on third infusion. Color darkens in third and fourth steeps. In the eighth infusion, the liquor begins to lighten.
Aroma: Light smoke and grain in first infusions. Light mint aroma in fifth and sixth infusions.
Flavor: In first two infusions, initial sweet honey tones. In third and fourth infusions, crisp apple notes, light & pleasant smoke persisting. Very pleasant tartness on sides and back of tongue as liquor cools. Very nice cooling effect in the aftertaste. Wonderful spring water flavor. In the fifth and sixth infusions, the smooth spring water flavor persists. As the tea cools, it becomes slightly sweet. Very satisfying and literally mouth-watering.
Infusions: In the eighth infusion, this pu’er still tastes very good.
Overall: This is a very, very good 4yo pu’er. My only concern is the light aroma—it’s too understated. What aroma is present (light smoke, mint, fruit) is very enticing. Other than this one very minor detail, this pu’er is just great. I intend to purchase several beeng chas at the first opportunity. In the Young Beeng Cha Category, I give this a five on a scale of five. The unblended composition is delicious.