Geng Ma Big Tree 2010 – Geng Ma Da Shu

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

$4.0$72.5

Geng Ma Big Tree 2010 – Geng Ma Da Shu

Type: Raw (Sheng) Pu Erh
Season: Spring, 2010
Origin: Gengma, Lincang, Yunnan province, China
Form: 400g Cake

This is a raw (sheng) Pu Erh which means that the leaves were picked and treated like a green tea. The natural micro-organisms in the leaves cause the tea to ferment slowly over the years which makes for a more complex and smooth tea full of forest floor flavour. We recommend rinsing well before brewing.

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Description

Geng Ma Da Shu (Big Tree) – Raw Pu Erh

Raw Pu Erh from almost 200 year old tea trees (Da Shu) in Yunnan province. A powerful tea with a subtle, pleasing astringency. It perfectly represents the humid, sub tropical terroir with strong flavours of a vibrant and wild forest.

The tea trees that made this tea began their life in the 18th Century! The older the tree the bigger and deeper the roots which means that they are able to absorb more of the minerals from the soil for their leaves. In turn this yields a tea which is naturally richer than young trees. Drink a bit of Yunnan history with this delicious Pu Erh.

A great tea to drink with heavy and fatty food to cleanse the palate and the stomach. Delicious also on its own as a potent mood and focus enhancer.

Nose:

Big nose including fields of flowers, whisky wood barrels, beer fermenting, autumn leaves in the forest, wet leaves after a summer rainfall, vanilla and moss.

Taste:

Full bodied flavour, mellow and nicely balanced tasting notes without any excess, relatively low astringency for a raw Pu Erh. Caramel, flowers, mellow grass, rocks/minerals, with a pleasing coating of the tongue and a lingering taste of beer fermenting, darker woody notes and a hint of vanilla sweetness in the finish.

Effect:

This tea is the perfect drink for digestive purposes after a big fatty meal, and a great tea to drink all day to help maintain good vascular health due to its fat dissolving properties. It will also make you feel focused and alert. People in Yunnan have an extremely high fat and cholesterol diet, yet they stay slim with low cholesterol and low rate of heart attack. They drink Pu Erh tea on a regular basis. Aged Pu Erh tea is also a good place to start if you want to experience a tea drunk feeling.

Gong Fu Brewing:

Use approx. 7 g leaf pr. 150ml water. Rinse once, steep times should be around 5 seconds for the first¬† three steepings and add a few seconds for each subsequent steeping. Temperature should be close to boiling (100 degrees celsius). This tea will strongly benefit from using a Yixing pot. Ceramic gaiwan also work well with this tea, or Porcelain for a slightly thinner and more delicate taste. Our favorite is to combine the smoothness of the Yixing pot with porcelain cups (for a little more “bite”), or you can use ceramic cups for a smoother rounder taste.

 

1 review for Geng Ma Big Tree 2010 – Geng Ma Da Shu

  1. Rated 5 out of 5

    Morgan Adcock (verified owner)

    I’ve been hesitant to leave a review of this tea partially because I am new to pu’erhs, and also because I love it, and don’t want Healthy Leaf to run out. However, that seems rather cowardly on my part, so here goes.

    The nose: asparagus is what hits me first, followed quickly by freshly cooked spinach, then the smell of alfalfa growing in mid-summer. Later on, I smell a light, floral note which might be gardenia, but it’s replaced by wet green leaves after it rains, and the return of alfalfa.

    Taste: honeysuckle is what I first notice, but it’s quickly followed by caramel, and the caramel stays with it through all the steeps, coating the roof of my mouth and tongue, and even my teeth. There’s a light minerality like the first drops of rain on a hot, dusty summer day, and a hint of wild strawberries, followed by honey, citrus, and fresh rose petal, then succulent, fresh grass. Well into many steeps, it has not dropped off. The leaves, once unfurled are succulent and tasty.

    Effect: increased salivation, coating of the mouth and tongue, mild astringency which reaches into the back of my throat. I feel alert, but very calm and mellow.

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