- A new numbered recipe was introduced in 2006 in celebration of Menghai Tea Factory's 66th anniversary
- This new 0622 recipe is based on two older recipes: the '92 Fangcha and 7532
- Three versions of the 2006 0622 were produced in cake (bing) format: 660 grams, 400 grams, and 200 grams
- As the third number in the recipe denotes (0622), the tea is a blend of second grade leaves with silvery-white buds interspersed generously
- The number 601 indicates that it is the first production batch in the year of 2006
§ TASTING NOTE
For the sake of brevity, I will defer all visual observation and description to the accompanying photographs.
Basic parameter: ～5.5 grams in a 110ml gaiwan; Crystal Geyser (source: Olancha spring) water at 100°C/212°F.
Storage of the tea is dry natural in humid Southern China conditions. There is no indication that the tea was subjected to traditional or wet storage. This is observed from the look of the dry and the wet leaves, as well as the taste of the tea.
The humid storage taste is dominant in the first 3 or 4 infusions before the base material's characteristics reveal itself in subsequent infusions. The tea is full bodied, well-rounded in the mouth, bitter and quite punchy (assertive). The bitterness, however, is the welcome kind that transforms into a sweet aftertaste / huigan that reminds me of good Bulang tea. Steeping durability is excellent, providing about 12-15 good infusions (this is highly variable depending on tea:water ratio used and steeping time).
Overall score: 3½ out of 5 (good - v. good)
Price as of October 2016: ¥180 (RMB) or $27 USD per 200 grams cake.
§ ADDITIONAL IMAGES
All images were taken within the last week of September 2016, about a few days after receiving the tea from the Guangdong-based vendor.
Is this from mx tea by any chance?
Yes. Have you got 0622-601 from them too?
Yes, got one a month or six weeks ago. Just now hitting it for the 2nd time.
I thought it was kind of pricey, but that it would be cool to have one of the 1st production from the 1st year it was made.
Post a Comment