123 Tasting Notes
Above standard raw puerh, has a soft dry sweetness with all the prerequisite flavors of hay, pine nut, kelp. Hui gan much in present with a solidness on the tongue and that seeping of sweet coming off the parotids. Used a gaiwan one rinse and a rest then steeps of 20/25/30/35/35/35/40/40/40/45/45 after that it became a blur, as I needed to do some chores around the house since the cha qi was coming on strong. The spent leaves were all uniform and quite green with flecks of brown.
Ghost writing this review for my brother-in-law Jim from Brooklyn NY. He’s a green freak.
“Organic Korukunda green tea has sublime spirit and mineral traces that make it an experience not altogether unlike imbibing a highland whisky. In any case it has grandeur, nobolity and reach. Its telling me something and i am the larger for hearing it……..And it goes great with cornbread.
Another sample gift from “PUG”. Gaiwan, 2 rinses and rest 15 minutes. Nice and dark the steeps are. Aromas of peat, earth, slight smoke. The flavors however were not as complimentary as I thought they would be. Just very smooth, no harshness or astringency, but left me thinking I wanted more in the flavor department. It did however last the whole day and did not loose what flavor it had.
Described to me in the store as a purer form of Bai Ye not as overpowering as others. It is very subtle. Hints of orange/bergamot among the peach florals. Leaves all uniform going from rich brown to dark greenish brown. More rock flavor as you go, standard steeps 10/15/20/20/30/30/45/60/75/90/120/150/180
Very nice yancha, smooth with the perfume of shui xian and the vegetals of tie guan yin, steeps 10/15/20/30/45/60/90/120/240. Used 175F in a gaiwan very good structure through out the process, slight rock taste, never overpowering, sound offering from Tea Drunk.
Mushroom, mushroom, mushroom. Walking deep in the forest sitting down on a rotting tree log covered in shrooms. Chopping creminis for mushroom consomme. Kombucha kvass. Porchini dust for lamb tenderloin. Amsterdam in my youth. All things mushroom. Outside of that a bite dry, tannin, astringency but all in a mellow way. Leaf is beautiful light brown uniform with the broth resembling, what else, mushroom consomme. Used way too much tea to water but I don’t have an intermediate gaiwan. The steeps after rinse and wait started at 45sec and gradually up from there ending after an all day session. Yummy tea glad I purchased.
Like going from a steely Chablis to a refined Montrachet. Soft smooth buttery, lots of oak but there is one thing that Montrachet doesn’t have. Sweetness from the very 1st steep. I’ve never experienced this before probably cause I’ve never had a raw pu erh this old. It also has a gentle smoke, no astringency, and lasted forever. Used 7.5 gm in 100 ml gaiwan. I was all over the map with the steeps though, settling on 30 seconds to give a nice golden clear soup. This was added to my order as a sample from Tea Urchin and I thank them tremendously.
Used a thicker walled celedon gaiwan. Dried leaf showed pretty good conformity a few broken leaf here and there.
Gorgeous deep yellow color with whiffs of artichoke and gardenia. Flavors of the same with the addition of butter and sesame. Mouth-feel was thick and buttery, 4th steep brought out the sweetness so it was my favorite. During the last 4 steeps there was a precipitant drop in flavor but gladly there was no bitterness to take its place. Good brew all in all.
Flavors: Artichoke, Butter, Gardenias
Has this last week during the big snow, nothing like a shou when its snowing. Gift sample from “PUG”. What a well constructed tea this is from the dry to wet leaf, aromas, flavors, everything is consistent making for an enjoyably gong fu session. Stared out the window watching the wild turkeys gobble up the bird seed under the feeder as the snow piled up inch by inch. Flavors of cherry, fig, prune, forest leaves, smoky all good. Thickish in the mouth with a sweet good astringency. Need to get some more soon.