141 Tasting Notes
There seem to be two alternating flavors in this tea. One I would describe as a sweet flavor, not sure how to better describe it, the other is roasted barley. The roasted barley flavor is not too intense, but mild. The roasted barley flavor also got less intense as I drank my cup. Once this flavor got less intense, a third flavor was noticed. This third flavor I would describe as mildly fruity, but just barely.
I steeped this one time in an 18oz teapot with 3 tsp leaf and 190 degree water for 3 min. Overall this is excellent tea. I give it a high mark.
Flavors: Roasted Barley, Sweet
This tea is among the very best shou puerh I have ever drank. Thank you Mr Mopar for this sample. There were at various times notes of plums or apricots, not sure which is the best description and dark chocolate. This tea has staying power. I steeped this fourteen times over a four hour period. There was a touch of fermentation flavor in steep 3 and 4 but that was it. I didn’t weaken until around steep 10 and was not too weak at steep 12. Steep 14 was pretty weak. If I had the patience I would steep it a fifteenth time for an hour but I don’t have the patience and want to clean up my tea table. This was arguably as good as the 2008 Song of Chi Tse although it may have had a touch more fermentation flavor, which is to say not very much fermentation flavor. This is a highly caffeinated puerh. The first six steeps had me on a caffeine high. I could also feel the qi of this tea, not as potent as some but definite.
I steeped this 14 times in a 150 ml gaiwan with 6g leaf and boiling water. I steeped it for 15 sec, 15 sec, 20 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 3 min, 4 min, 5 min, 10 min, 20 min, and 30 min. It did not start to lose a noticeable amount of strength until around steep 10. This was damn good tea.
Flavors: Dark Chocolate, Plums
This tea is good but very malty. I taste a variety of complex notes including malt, burnt sugar, cocoa, and caramel. I am afraid I don’t notice the whole list. It is very good but a little too malty for my taste. By malt I don’t mean chocolate malt.
I brewed this once in an 18oz teapot with boiling water and 3 tsp leaf for 3 min.
Flavors: Burnt Sugar, Caramel, Cocoa, Malt
I am currently drinking steep five of this delicious ripe puerh. There is a fair amount of fermentation flavor left to this tea, but it is good. It is sweet and thick with a hint of camphor under the tongue. While I was not paying enough attention to this tea to really notice its nuances they are there. It does need a little aging however. It is quite good and worth a sample if you are ordering from puerhshop and don’t mind some fermentation flavor.
I brewed this five times in a 10oz gongfu mug with 10g leaf and boiling water. I brewed it for 15 sec, 10 sec, 15 sec, 20 sec, and 30 sec. It did not need long steeps at all, it is strong.
Flavors: Camphor, Sweet
This tea is good, end of statement. It is among the very best. The cedar, vanilla, and tea blend perfectly. There is strong notes of vanilla and cedar in the early infusions. The cedar slowly gets weaker while the vanilla seems to get stronger. Even in the sixth steep the vanilla is strong. There is no bitterness to the tie guan yin tea used for this tea, it is very smooth. I steeped this six times and it did not appreciably weaken at all. It was strong tea throughout.
I steeped this six times in a 150ml gaiwan with 5.5g leaf and 190 degree water. I steeped it for 15 sec, 15 sec, 20 sec, 30 sec, 1 min, and 2 min. I have not yet thrown out the leaves and may go back for more.
Flavors: Cedar, Vanilla
This was another purchase from the asian grocery store. It is not half bad, not great, but better than I expected. It has a very strong raosted barley taste, very strong. There is a little bitterness but not much. There is also very little sweetness. It qualifies as drinkable tea, but not good tea.
I brewed this once, western style in an 18oz teapot with 175 degree water and 3 tsp leaf for 3 min.
Flavors: Roasted Barley
This is an excellent ripe puerh from Yunnan Sourcing USA. I did not have time to gongfu this today but brewed it western style. Still I get nice notes of either plums or apricots, not sure if I would have gotten them had I not added sugar. This is a mildly sweet puerh with a moderate amount of fermentation flavor left. It is not overpowering.
I brewed this twice in an 18oz teapot with boiling water and 8g leaf. I brewed it for 45 sec and 25 sec.
Drinking this one again today, decided not to give up on it. I did change the brewing parameters. I lowered the temperature significantly and lessened the steep time. The sour notes are now mostly gone, thank god. The peach flavor is slightly tart but is not bad. Still this is not a tea I would buy again.
I brewed this once in an 18oz teapot with 3 tsp leaf and 160 degree water for 2 min.
This tea was not bad and not great either. It had strong notes of camphor but they were not overpowering or unpleasant. It also had strong sour notes as well. These persisted throughout all four steepings and were quite prevalent. If you like camphor and don’t mind sour notes this tea might be for you. The next time I brew this I will try 190 degree water and see if the sour notes are less strong. Perhaps the tea will lose the sour notes as it ages.
I brewed this four times in a 207 ml Taiwan Clay Teapot with boiling water and 8g leaf. I steeped it for 10 sec, 5 sec, 10 sec, and 15 sec.
Flavors: Camphor, Sour