Description
2006 Super Grade Arbor old trees Raw Puerh tea cake in tong
特级2006 乔木古树名山春茶
This Pu-erh tea cake was produced in the year 2006 before the Qingming Festival from the tea trees that are over 300 years old, in the famous Pu’erh Mountain.
The taste of the tea is very sweet and smooth. This tea can be brewed many times.
The “Year 2006 Super Grade Arbor Old Trees Raw Puerh Tea Cake” is likely a high-quality Sheng (raw) Pu-erh tea made from leaves harvested from old tea trees, specifically arbor trees, in Yunnan, China. Here’s a breakdown of its essential characteristics and appeal:
1. Vintage & Aging Potential
- 2006 Harvest Year: Being produced in 2006, this tea has around 18 years of natural aging, which can add depth and complexity to its flavor profile. Aged raw Pu-erh tea is generally valued for its smoothness and nuanced notes, unlike younger Pu-erh teas which can be more astringent.
- Aging Benefits: Over the years, raw Pu-erh tea undergoes slow fermentation, which softens the initial sharp and grassy flavors, allowing mellow, earthy, and sometimes sweet or floral notes to emerge.
2. Tea Type & Processing
- Sheng (Raw) Pu-erh: This tea is “raw” or “green” Pu-erh, meaning it has not undergone the full artificial fermentation that transforms Sheng Pu-erh into the cooked (Shou) variety. Sheng Pu-erh is prized for its complex evolution over time.
- Traditional Crafting: Typically, Pu-erh from this era was produced using traditional methods, involving sun-drying the leaves, compressing them into cakes, and allowing natural aging. This approach preserves the original tea compounds, which contribute to its transformation over time.
3. Source & Quality
- Super Grade Leaves: This designation suggests that the leaves used are of high quality, with a selection of tender, young leaves or buds. Super Grade is often associated with a clean, vibrant flavor and smooth mouthfeel.
- Arbor Old Trees: Arbor trees, often over a century old, yield leaves rich in minerals and unique flavors due to their deep root systems and biodiverse environment. Tea from these trees typically has greater depth, complexity, and lasting aftertaste.
4. Flavor Profile & Tasting Notes
- Flavors: A well-aged 2006 Sheng Pu-erh may offer a range of flavors, including earthy, woody, and sometimes floral or fruity notes. It may have mellowed over the years, exhibiting sweetness with a lingering aftertaste and a smooth, medium-bodied texture.
- Aroma: The tea’s aroma can be rich and layered, potentially carrying subtle hints of honey, wood, or dried fruits, which come from years of natural aging.
5. Brewing & Storage Tips
- Brewing: To brew, use short infusion times at a high temperature (95-100°C), with a ratio of around 5 grams per 100 ml. Multiple infusions are ideal, with each steep revealing more nuances.
- Storage: Store in a dry, odor-free environment with moderate airflow to allow the aging process to continue. Keeping it away from direct sunlight and strong odors will preserve its delicate flavors and prevent spoilage.
6. Value & Appeal
- Collector’s Value: Due to the vintage, quality, and source from arbor old trees, this tea cake likely holds collector’s appeal. Pu-erh from specific years and unique tree sources often becomes more valuable with time.
- Investment Potential: Aged Pu-erh, especially from well-regarded years like 2006, may increase in value, making it a desirable investment for tea collectors and enthusiasts alike.
For someone who enjoys refined and layered tea experiences, a 2006 Super Grade Arbor Old Trees Raw Pu-erh offers both historical allure and a delightful tasting journey. It’s also a staple for collectors seeking high-quality, aged Sheng Pu-erh.
Origin: Yunnan, China
Read this article in our blog on how to properly store this type of tea.
Read this article in our blog on why this type of tea gets better with age.
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