2014 XiaGuan “Bao Yan Lian Xin Tie Bing” (Lotus Iron Cake) 357g Puerh Sheng Cha Raw Tea

Description

The 2014 XiaGuan “Bao Yan Lian Xin Tie Bing” (Lotus Iron Cake) is a 357g Puerh Sheng Cha (Raw Tea) celebrated for its quality and unique characteristics. Here’s a detailed overview:

Characteristics:

1. Composition:

   • The Lotus Iron Cake is crafted from high-quality raw Puerh leaves carefully selected for their bud-to-leaf ratio and tea hair content.
   • It is compressed into a dense cake, ensuring optimal aging potential and preservation of flavors.

2. Appearance and Aroma:

   • The cake presents a tight and well-pressed appearance, indicative of its quality craftsmanship.
   • It emits a fragrant aroma, often described as floral and earthy, with hints of sweetness and a characteristic raw Puerh scent.

3. Flavor Profile:

   • Upon brewing, expect a complex flavor profile with varying notes of floral, earthy, and vegetal tones.
   • The tea liquor is likely to have a robust body and a smooth, lingering aftertaste.
   • As a Sheng Cha (Raw Tea), it may possess some astringency and bitterness, which can mellow with age and proper brewing techniques.

Storage:

• Natural Aging:
  • The Lotus Iron Cake is ideally stored in a cool, dry environment with proper ventilation to facilitate natural aging.
  • Over time, the tea will undergo subtle transformations, developing deeper complexities and smoother textures.

Brewing Tips:

1. Water Temperature:

   • Use water heated to approximately 90-95°C (194-203°F) to extract the flavors gently without scalding the delicate leaves.

2. Tea to Water Ratio:

   • Start with approximately 5 grams of tea for every 150ml of water, adjusting according to personal preference.

3. Steeping Time:

   • Perform an initial rinse of the tea leaves with hot water for about 5-10 seconds to awaken them.
   • For the first infusion, steep the leaves for around 10-15 seconds, gradually increasing the steeping time with subsequent infusions.

4. Infusions:

   • The Lotus Iron Cake can typically be steeped multiple times, often yielding 8-10 infusions or more.
   • Adjust steeping times and water temperature with each infusion to explore the evolving flavors of the tea.

Summary:

The 2014 XiaGuan “Bao Yan Lian Xin Tie Bing” (Lotus Iron Cake) offers tea enthusiasts a captivating journey through the world of raw Puerh. With its carefully selected leaves, dense compression, and distinctive flavor profile, it stands as a testament to the artistry and tradition of Puerh tea-making. Proper brewing and patient aging will allow the tea to reveal its full potential, rewarding drinkers with a rich tapestry of flavors and aromas with each infusion. As a part of XiaGuan’s esteemed Bao Yan series, the Lotus Iron Cake is not only a tea but also a cherished piece of tea heritage worth savoring and preserving.