I purchased the first cake back in September 2009 (along with these three other cakes: Guan Zi Zai Zao Chun Nan Nuo Shan, Wu Liang Lan Shan, and Banzhang Chun Qing). This cake was called Da Qiu Feng (打秋風) and has a production stamp of August 1, 2009. According to Yunnan Sourcing it was one of just 120 cakes pressed.
Da Qiu Feng
Naked Da Qiu Feng
The other cake is called Man Zhuan Gu Hua (蠻磚谷花) and was a gift from my new friend Israel. It has a production date of October 26, 2009.
Man Zhuan
Naked Man Zhuan
Today I did a comparison cupping of these two puer cakes using 5 grams of dry leaf in two identical mugs. The teas were steeped five times with 200 ml boiling water for 2 min, 2 min, 3 min, 4 min and 5 min.
Weighing the leaf
Tasting the teas
In my opinion, both of these cakes are delicious. Some key attributes such as body, clarity and color were all quite similar, but their flavors and aromas where notably different.
For me, the Man Zhuan cake was a little bit brighter, fruitier and sweeter. My tasting notes for this cake included: grassy meadow, dandelion flowers and clover honey. The Da Qiu Feng cake had a slightly smokier aroma, and a little more malt and nut flavors. My tasting notes for this cake included: baked peaches, mint and cacao nibs.
For me, the Man Zhuan cake was a little bit brighter, fruitier and sweeter. My tasting notes for this cake included: grassy meadow, dandelion flowers and clover honey. The Da Qiu Feng cake had a slightly smokier aroma, and a little more malt and nut flavors. My tasting notes for this cake included: baked peaches, mint and cacao nibs.
Da Qiu Feng on the left / Man Zuan Gu Hua on the right
As I previously chronicled in my '06 Long Yuan Hao, '08 Awazon, and xiao tuocha cupping posts, I often learn a lot when I cup two similar teas together at the same time. I highly recommend conducting your own similar cupping sessions once in a while.
Taken from http://www.blackdragonteabar.blogspot.com/
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