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49 Tasting Notes

Ok. I’m not going to lie: I broke off 4g of this tea, put it into an 80ml 1980s red clay yixing teapot, heated my water to a fisheye boil, cooled to 96 degrees C and started steeping. I rinsed for ten seconds and poured off. Then steeped for 45 seconds. The first pour was incredibly dark red, tasted slightly green with that classic pu erh earthiness, and smelled of a fall day in the woods. Energy for such a young, sheng pu erh was mellow and relaxing. I kept resteeping this tea, 20+ times and it was still going strong when I stopped. I’ll probably use less leaf next time. All around, I liked this tea, and it’s only going to get better with age. There’s also quite a bit of tea here for the price as well.

Preparation
205 °F / 96 °C 0 min, 45 sec
cultureflip

I just ordered a sample of this and your 1995 sheng. Im in the market for a good beeng or tuo and am fielding these two as options for a purchase. Im excited to try this one!

Cloudwalker Teas

@cultureflip: although I really like the 95 tuo and the 2000 jin cha, I’m still more partial to our loose leaf pu erh teas. For younger pu erh however, this is definitely pretty awesome. I was a happy camper this morning when I tried this one again.

cultureflip

I believe you that your premium loose aged puer is better but I’m trying to find an adequate everyday tea with just enough complexity for the price. I do like your “wild” sheng but I have yet to try “bliss”, “joy” or “rainbow”. From what you have said, I’m sure they are really good!

Cloudwalker Teas

@cultureflip: then I definitely recommend the two tuo. They are perfect (in my opinion anyway) for everyday consumption and I regularly use both for just this purpose. To help get them to mellow out their flavours faster, you may find that breaking them up into a ceramic/glass/earthenware bowl with a terry cloth cover will allow them to “age” faster (i.e. 3 months in this condition shows a much more mellowed, less sharp “green” flavour). I’ve been doing this for awhile and have found it definitely works for good sheng cake pu erh.

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Dark. Earthy. Very smooth pu erh. This time when I drank it though I tried to be present with the tea, as sometimes my mind starts to drift to mundane daily living if I don’t focus. This time I got a hint of the exotic, even a bit of spice, anise and cloves maybe? Just a hint mind you, but really added to the drinking experience. Energy left me wired as usual for the day!

Preparation
205 °F / 96 °C 1 min, 0 sec

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The old tasting notes for this tea stand: smooth, clean and ending on a sweet note. The energy is a potent mix of yin/yang. So I was already a very happy camper this morning after waking up tired. I’ve also been trying a new methodology to enhance the chi experience from tea: following good tea with a rare form of internal kung fu I learned while in Taiwan. Conclusion so far? Really enhances the energy experience of the tea!

Preparation
205 °F / 96 °C 1 min, 15 sec

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This is a tea we will be adding to the Cloudwalker family of teas. A shou pu erh from the 90s, this tea is buttery smooth on the palate leaving a lasting hui gan and the flavours are light and hint of hazelnut. There is almost no aroma to the infusion, but the chi packs an instant punch that will wake you up, regardless how tired.

Preparation
205 °F / 96 °C 1 min, 0 sec

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It’s been awhile since I had this tea and it’s always a pleasant surprise. Takgoti’s recent review reminded me to try it again. I had never really been able to pull out the white grape flavour, but I definitely know what others mean now. The aroma is so honey/apricot sweet and the flavour matches. Energy is potent, and followed with a pu erh, particularly so. An excellent tea, to be sure.

Preparation
200 °F / 93 °C 0 min, 30 sec
cultureflip

I love this tea. I hope you have more.

Cloudwalker Teas

@cultureflip: There is definitely more where that came from! Glad you like it!!

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So I tried a slightly younger version of this tea today. Still 1980s, but a looser leaf cake. I wasn’t sure if I should add a new tea since it’s not easily available, and I have to special order it from Taiwan. Anyway, this one has less spice, more sweetness and the hui gan is looooong lasting. The chi is more mellow, and dare I say, more refined? The drinking longevity of this tea is still pretty incredible, I have to say. I think I went to 8 steepings before the leaves even started to look exhausted. I really like these sheng cakes…

Preparation
205 °F / 96 °C 0 min, 30 sec

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Earthy, woodsy, and with a hint of spice, this tea goes down smooth and leaves a lasting hui gan in my mouth, a velvety mouth-feel long after consumption. This is probably the darkest, earthiest pu erh that Cloudwalker Teas carries. Lasting, yang energy as well lights the inner spirit on fire and leaves it blazing through the day.

Preparation
205 °F / 96 °C 0 min, 30 sec

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There’s just something about drinking a tea right from the cake it’s been aging in. I broke off several chunks of this tea this morning, popped them into my purple sand yixing pot dedicated to such purposes and promptly steeped up repeated infusions of this fine elixir. The energy of this tea is awesome. I’ll be pumped all day at this rate. My thoughts on flavour stand: there’s a hint of smoke though this time that’s coming out a bit more, and nuts, and the pu erh maltiness is a bit more pronounced than in the past. Great way to start the day.

Preparation
205 °F / 96 °C 0 min, 45 sec

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Drank this tea this morning by accident, thought I was pouring some other leaves into my little teapot in the bleary-eyed semi-darkness of the morning hours. However, I was pleasantly surprised that this was the tea that I tasted! Such a soothing energy. Calming. Unlike most pu erh, it has a bit of a floral hint to the aroma and flavour, while retaining some traditional pu erh malty darkness.

Preparation
205 °F / 96 °C 1 min, 0 sec

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Ok. So I went back to the Fall 2009 version of this tea: awesome. The aroma wafted between honeycomb and crocuses and the flavour was similarly sweet and nectarlike. Energy is light and uplifting: effervescent. This is a sublime tea. It reminds me, each time that I drink it, of my first truly fresh oolong experiences when I was living in Taiwan.

I have to say though, that although the Spring 2010 version is tasty, it doesn’t quite live up to the standard of Fall 2009. Can’t wait till Fall 2010 arrives!

Preparation
195 °F / 90 °C 0 min, 30 sec

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Profile

Bio

I’ve been drinking tea since I was a kid when I used to have a strong cup of Earl Grey with my Grandmother. Six years ago I went to Taiwan, met a tea master and have been really appreciating Chinese tea in the gong fu cha tradition ever since. I even started a small online company selling the teas I can procure from tea masters in Taiwan and China. Can’t find a good aged pu erh? I’ve got it. Don’t like the cliff tea you got online? I bet I’ve got a better one. Want to try some different kinds of oolong? Got those too. I’ve got lots of gong fu tea brewing accessories as well.

Also, if you ever have a question about tea, accessories or brewing, I’d be happy to answer them. If I don’t know the answer, I’ll look it up! I have access to a wide range of tea literature that is out of print which I collected while in Taiwan.

Cloudwalker Teas is quite literally a two-person tea distributor. We believe in the teas we bring to the world through our online store are better than anything at almost every other place. We are tea purists, which means we don’t believe in mixing teas post production. A pu erh is simply that, pu erh. A green a green, oolong is oolong. We believe that teas have so many naturally different aromas and flavours that it is a shame to cover them up with flavourings and flowers.

When we review a tea, we take into account three components: aroma, flavour and chi energy. A good tea must have all three of these components to be considered at our store.

Location

Ottawa, ON

Website

http://www.cloudwalkerteas.com

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