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By just removing the wrapper, we could sense a strong fragrance of this raw cake. The strong and fatty leaves are relatively tightly compressed in a round cake. While the cake was compressed in 2015, it was made from a blend of 3-5 years pre-aged leaves (mao cha) at that time.
Brewing 8 grams of this tea result in a golden yellow soup which is translucent and bright. The taste thick and smooth. It starts slight bitter and highly fragrant, but quickly transforms into a caramel like sweetness that covers fully covers the mouth. Then the ‘cha qi’ kicks in, increasing our mental state and spirit. This is a highly welcome boost, as we’re now ready to work after this wonderful tasting session.
Steeping time | Gaiwan / yixing teapot: 1 x rinse; 10s, 10s, 15s, 20s, 25s, 30s, etc |
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Steeping temperature | 100 °C - 212 °F |
Leaves per 500ml / 17oz teapot | 2-5 gram |
Tablespoons / 500ml (17 oz) | n/a |
Harvest Year | 2015 |
Tea Season | Autumn |
Tea Caffeine Content | high |
Tea Region | Menghai |
Tea Province | Yunnan |
Gluten-free | yes |
Tea in Chinese | 老同志奋斗生茶饼 |