EN
Haiwan "Old Comrade" 9978 (Lao Tong Zhi) is one of the flagship recipes of the Haiwan factory, produced since 1999. The 2023 release comes in a refreshed design and with some changes in flavor, but the blend is still built on high-quality raw material and skillful processing.
The round 357 g cake is pressed from large and medium leaf of moderate density and is easy to pry apart with a pu-erh knife or blade. The break is clean and even, free of foreign particles, crumbs and dust.
Characteristics
- Type: shu pu-erh, pressed cake
- Factory: Haiwan, recipe 9978 (since 1999)
- Year: 2023
- Cake weight: 357 g
- Leaf: large and medium, moderately dense
Aroma and Taste
Dry leaf: clean, bright, slightly damp, woody and nutty.
Liquor: refined, rich and dense, woody, nutty and spicy, with nuances of sweet dates, tree bark and forest moss; the flavor is juicy and strong, with a pleasant bitterness and sweetness.
Aftertaste: silky, long, warm and enveloping.
Why You'll Love It
A rich flavor with light touches of the spring 2023 piling. The tea has the potential to evolve over the coming years, yet it is already a fine morning tea: invigorating, warming and refreshing.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or porcelain
- Water: 95–98 °C; 3–4 g of tea per 100 ml
- The first infusion is a rinse, then short infusions of 5–15 s, adding 5–10 s each time
- The flavor holds for 6–8 infusions
Western-style brewing (teapot):
- Teaware: a porcelain or glass teapot
- Water: 90–95 °C; 3–5 g of tea per 500 ml
- Warm the teapot, add the tea, pour in the water and cover with the lid
- Steep for 4–6 min and pour into cups
Storage
Keep the whole cake in paper or kraft packaging in a dry, well-ventilated place free of foreign odors and direct light. Do not store the tea in airtight plastic: pu-erh needs air.
