63 Tasting Notes
sufficiently complex flavor and decently aged. has a herbal, almost fruity quality to it. no musty storage notes. has a hint of what might have once been a smokey flavor.
I am happy to have picked up a full beeng. Its quite different from 2004. actually I liked the (no longer in stock) 2004 better. It had what seem to be higher quality, plump leaves and more thickness, with a distinct prune aroma. but this one is more aged, mellow, easier on the stomach.
just did two final sessions with the remaining leaf.
first session was not remarkable.
one the second session, I brewed probably 4g intact chunk for approx 40 secs each time.
this longer infusion made a huge difference and I got really nice 1st and 2nd infusions with ethereal vanilla like qualities in there.
After rinse there is a somewhat pleasant aged aroma. there are some hints of rubber in there.
I found some decent aged notes in some of the brews, though by and large, its not something that I feel like drinking much of, and has this cooked artichoke water somewhat bitter flavor that is not too exiting. Maybe its my (filtered) tap water, who knows.
brewed probably 5-6 grams in Gawain.
It was much better this time.
During first several infusions leaves have a nice aged aroma of wet earth and raisins, with a faint hint of camphorous complex aged puerh aroma and much much less storage smell than before.
First few brews did have a bit of of that eukalyptus/camphor that boychich mentioned.
The tea is thick, almost coffee like, which is nice though its also somewhat muddy/murky.
From the three recently sampled aged shengs, this would take second place, after the yong ping hao. Both have some notable qualities, but I would rather pay more for a sheng with stronger, more obvious flavor and aroma, and with notable enhancement of well being and state of mind.
This morning I transferred the samples to small mugs with puer-paper & rubber band seals at the top. Will see how they fare in a couple of weeks or months.
This time I brewed it in a gaiwan using long steep times, at night in a relaxed setting.
It does have a classic complex aged puer flavor, though you have to pay fairly close attention to notice it.
The aroma of the rinsed leaves had a deep, rich and fairly pleasant but not amazing aged aroma during the first 2-3 steeps.
This tea is much more aged tasting than just about any post- 2000 sheng that I have tried. There is a sense that the leaf material itself is of high quality, and that it was somehow dulled down and muted, overly mellowed during storage. That is just my uneducated guess.
There were some mild cooling sensations primarily in the throat, and some coating on the tongue as well.
Compared to more expensive late 90’s shengs that I have tried , this one has no significant storage smell, and while its flavor is perhaps equally interesting and complex, its faint and a bit hidden underneath a mild primary flavor somewhat akin to composted wet wood.
Dry leaf smells dusty and musty, a bit like mold spores actually. Since its from a reputable site I am not worried about sampling it.
I rinsed twice. All the infusions are dominated by a strong storage flavor. The brew itself is a bit sweet, faintly aged-fruity and lacking vitality.
Well, 3 out of 3 semi-aged sheng samples that I ordered are all rather disappointing to be honest. I see good review here so perhaps I am doing something wrong. Again, lets see what happens after they breathe for a few months.
Dry leaf aroma has fruity tangy notes. After rinse the aroma is not that pleasant, perhaps a bit like aged rubber but not quite. The tea itself has a dulled-out aged barely fruity taste with some storage notes. Not much vitality in this one.
Perhaps it needs to acclimate for a few months.
After my experience with the ‘ancient spirit’ cake from YS, which seemed dull wen I first received it and is now an excellent tea, I can’t really judge a tea from an initial tasting right out of the sample bag.
This one helped me calm down and recover the lao ban zhang puer. It has a warm, calming nature that seems to be typical of da hong pao.
Nice clear broth with good flavor. Well rounded with no smoke, dry mouth, or roughness of any kind. Again very pleasant on the body and mind. I could drink this often. There is a bright crystalline quality to the brew.
Flavor is hard to describe…almost peachy.
I used a gaiwan. Will try yi xing pot next time it seems to add depth and texture for roasted oolongs.
Flavors: Mineral, Peach, Roasted, Sweet