Camphor Aroma Aged Tea Cake

We found this puerh while hunting around in Malaysia for some aged sheng puerh. It comes without the original wrapper (we’ll add a plain white one) and without any identification other than a standard “Ba Zhong” (8 Zhong Characters surrounding a green Cha (tea) character) ticket pressed into the cake. These types of caA wide variety of camphor cakes options are available to you, such as eco-friendly, disposable, and stocked. You can also choose from solid. There are 73 camphor cakes suppliers, mainly located in Asia. The top supplying country or region is China, which supply 100% of camphor cakes respectively.Yue Che Yue Xiang means The More Age the Better Aroma. This lovely cake is medium pressed, made with average 7 grade (sized) leaf with some golden buds, and has a clean, dry scent. A light camphor aroma rises off the rinse and the soup is a dark amber color.I seem vaguely to remember finding a wonderful camphor taste/aroma in one or two of the very first sheng I ever tried, but what they were and precise memories of the taste are both lost bits of information. I would love to find one that has a distinctive camphor taste now.Bĭng: The tea cake itself. Tea cakes or other compressed pu’er can be made up of two or more grades of tea, typically with higher grade leaves on the outside of the cake and lower grades or broken leaves in the center. This is done to improve the appearance of the tea cake and improve its sale.Shop for Tea. New Arrivals On Sale … the aroma is of smokey aged wood, musty old books, dried mushrooms & Chinese herbal medicines, finishing with forest floor, and sweet brown sugar. The tea brews a viscous, dark amber, which can be very thick and pulpy if oversteeped. The tea flavour is of aged camphor, mushroom soup, smoke, potsticker char …This 2001 CNNP cake is colloquially known to pu’er collectors as “Ba Zhong” because it has eight “中“ characters around the central, green “茶” character. Aged in Taiwan and acquired by Tea Urchin in 2014. It has an aroma of camphor and fermented fruit.Of course, A’s Red Mark would be chipped off by Cloud. The amount of tea leaves would not be an issue any more. Having seen my friend, A, I started with a short conversation. In fact, the Red Mark was the major role. When the Red Mark was in my hand, the slight “camphor” aroma from the tea cake was absolutely fascinating.The taste and the aroma is mellow and mature, wood, roots, spice, and age dried fruit. Some may argue that the taste of this tea reminds them of dried cranberries, but I think it is much closer to Angco / Hong Zao or Chinese Red Dates. The woody aroma is closer to teak wood, cooling camphor in the throat but the nuance in the body is warm and …

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