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14. 2007 Cloud's Raw Puerh Collection Series No.2 (Blue Clouds Edition) (Dry Storage 357g)
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    Raw Puerh (Sheng Puer) Tea Cake

2010 Cloud's Recipe - Ancient Beauty in New Phase (Dry Storage)(400g)
[Code: 81010641]



           




Special Offer: to be restocked...

Packing: Cake
Weight: 400g
Ingredient: Raw Puerh Tea (Sheng Puer Tea)
Year of Production: 2010
Raw Materials: Luo Shuidong, Zhangjia Wan, Manlong, Bangpen, Mahei, Manzhuan in China

Retail Price: 999999.00




enlightenedFor Sale & Gifts,
please go to "What's New" for the details.smiley

  • Free worldwide courier fee for the purchase at HK$5,000.
  • Free local (Hong Kong) delivery with SF Express courier.


Cloud's Recipe

       Cloud's Recipe is the blending recipe of arbor tea leaves. The recipe (or formula) was absolutely determined by Cloud, but the specifications, wrapping designs and production details were determined by Cloud's investor friend. Therefore, Cloud's Recipe is different from Cloud's Raw Puerh. The latter is mainly blended by modern planted tea or ecological tea. The production of arbor tea cakes requiring investor(s) is due to the huge costs of arbor tea leaves these days. It might be a decade investment without any leverage. Since this batch of tea cakes was the order of investor, the major collector is obviously the Cloud's investor friend.

About Blending

       Many tea lovers ask, "Single blend or multiple blends, which one is better?"

       What you have to know is that tea leaves grown from different mountains have their own characteristics. Tea leaves from certain mountains provide good aroma. Some are major in water quality. Some are good at aftertaste and some may contain necessary bitterness and astringency. In fact, it is possible to have all these good tea characters in a single blend tea leaves. But it is just not economically feasible. Such raw tea materials must be outrageously expensive and without satisfactory quantity for huge market demands. Usually, these ultimate perfect raw tea materials are just enough for compressing a thousand numbers of tea cakes which are far less than the quantity demanded by the markets.

       The advantage of a blended tea cake is to enlarge the good characteristics of tea leaves from individual mountain and reduce certain drawback by an appropriate blending ratio of each individual raw materials. This needs experience. A well blended tea cake will showcase its rich, tasty and marvelous tea broth sensation and aftertaste. This is the beauty of tea blending.

2010 Cloud's Recipe - Raw Materials

       On 8 September 2010, after receiving all possible raw materials from Yunnan, Cloud's investor friend and Cloud blended the tea seriously in Hong Kong. On that day, we brewed more than 10 different raw materials from different mountains, including (listed in no particular order) Menghai(勐海), Bangpen(邦盆), Hekai(賀開), Mengsong(勐宋), Nannuo(南糯), Manzhuan(蠻磚), Yiwu(易武), Jiangcheng(江城), Luo Shuidong(落水洞), Manlong(曼龍), Wangong(彎弓), Mahei(麻黑), Zhangjia Wan(張家彎), Jingmai(景邁). The pure tastes of raw tea leaves materials from different mountains varied and had their own taste characteristics. In order to blend good tea cakes, Cloud eventually picked the following mountains with appropriate ratio. This was the 2010 Cloud's Recipe:-

  • Luo Shuidong(落水洞): Good water quality, sweet, thick tea broth, but weak aroma.
  • Zhangjia Wan(張家灣): Sweet and smooth, but a little bit weak in aroma.
  • Manlong(曼龍): Thick taste, well balanced, tasty.
  • Bangpen(邦盆): Some bitterness, thick quality, quite balanced, but aroma being too green.
  • Mahei(麻黑): Good aroma, thick tea broth and sweet, but high costs and limited supply of raw materials.
  • Manzhuan(蠻磚): Green aroma with arbor taste, but a little bit weak for aftertaste.

Naming the Tea - Ancient Beauty in New Phase

       On that day, investor and Cloud tasted and drank a lot of 2010 raw arbor tea materials. After a series of trial brews and fine tuning, we finally decided the blending. After the task was completed, a very aged Puerh tea had to be brewed for comforting our tired tongues and stomach.

       This tea is blended from the above stated 6 different arbor tea leaves from different mountains according to an appropriate blending ratio. Cloud's investor friend names the tea as Ancient Beauty in New Phase (古韻新姿) which means "new wrapper styles with modern blending technique resulting a good Puerh tea cake for today and tomorrow". Description ticket explains in Chinese that "... all these tasty arbor tea materials are from famous tea mountains of Yunnan. Now, a friend and Cloud blend them together and get the recipe. The tea showcases golden tea broth with well balanced aftertaste and strong feelings. The aftertaste is long-lasting. This tea is named as Ancient Beauty in New Phase (古韻新姿) for its uniqueness. It is a tea to be shared with tea lovers."

2010 Cloud's Recipe - Wrapping Characteristics of Ancient Beauty in New Phase

       Investor friend got the idea from the wrapping style of Antique Puerh Vintage. He demanded for using 6 pieces of bamboo thread to tie up the entire stack. This makes the whole stack so strong and tidy that it will not get loosened easily in the coming long-term storage. The tying knots of bamboo thread, referring to the Antique Puerh Vintage, are so beautiful. In order to ensure the tea cakes not being exposing to excessive water contents from the air during the long-term aging progress, double wrappers are requested by the investor no matter how much it costs. What's a perfection without concerning the costs!

2010 Cloud's Recipe - Outlook of Ancient Beauty in New Phase

       This tea cake is compressed by traditional stone mold, which can be noticed from the edge of tea cake, being round and thick. A trademark ticket printed with the month of manufacture "2010.10" is also embedded into the tea cake so that it will become the concrete evidence of the aging year in the future.

Further Reading and References in English written by Cloud: 2010 Cloud's Recipe - Ancient Beauty in New Phase (10 February 2011)

 

An article written by Cloud☁️ published in Hong Kong local Chinese Newspaper for your reference.



  • Yiwu is one of the Six Ancient Great Tea Mountains. 
 
According to the Qing Dynasty document, Dianhai Yuheng Zhi (滇海虞衡誌), “Puerh tea is famous to the world… These great Puerh teas were obtained from the Six Ancient Great Tea Mountains, which are Youle (攸樂), Gedeng (革登), Yibang (倚邦), Mangzhi (莽枝), Manzhuan (蠻磚) and Mansa (漫撒).  Surrounding the eight hundred miles of these mountains, there are hundreds of thousands of tea makers going deeply into the mountains to pluck tea and sell to tea traders who transported and sold the Puerh teas to the rest of China." 
 
Mansa (漫撒) is today's Yiwu, which was the historical tribute tea for the royal family in the Qing Dynasty.  “Yiwu Cheshun Hao Tea House” was once awarded the wooden plaque "Ruigong Tianchao" (瑞貢天朝) by Emperor Daoguang (道光) of the Qing Dynasty, making Yiwu Tea even more famous. 
 
Nowadays, many tea lovers already know the famous tea production areas in Yiwu, such as Mahei (麻黑), Luoshui Dong (落水洞), Guafeng Village (刮風寨), Zhangjia Wan (張家灣), Dingjia Village (丁家寨), Baohe Tang (薄荷塘) and so on.




  • Storage means the Conditions of the Tea Cakes
 
“Storage” of Puerh tea always confuses novices.  Warehouse means the place for storing stuff or stocks.  However, the Dry Storage, Natural Storage and Wet Storage of Puerh tea are not referring to the storage conditions of the warehouse.  In fact, Dry, Natural and Wet Storage are the terms for describing the storage status (i.e. ageing condition) of the tea cake itself.  In other words, these 3 terms are referring to the degree of wetness of a tea cake.  If a tea cake is affected by high humidity, we will describe it as “Wet Storage”.  If a tea cake is affected by low humidity, we will describe it as “Dry Storage”.


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[Cloud's Publication] A Glossary of Chinese Puerh Tea (Revised First Edition)

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Special Offer: Cloud's Publication: This is not simply a glossary, it is also a mini-Puerh tea guide book.

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