298 Tasting Notes

2009 Yong De area material which aged for three years before being pressed into cakes. Brews into a nice rich cup of warm goodness. Clarity found in the mahogany colored tea soup. Dark chocolate richness – not too sweet and not too bitter. Full and thick body. Overall, this is an enjoyable tea that has a roasted, earthy aroma, with a mellow and balanced bitterness and a lingering, satisfying aftertaste.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 130 ML

Login or sign up to leave a comment.

drank 2005 Rocket Yiwu by White 2 Tea
298 tasting notes

Had this one for awhile – time to break into it. Interesting tea with nice complexity. The dry leaves are quite nice – lots of whole leaves; medium brown color; and they smell interesting. Hints of smoke and storage found in the first 2 cups but this drops off quickly. Tea soup is clear with a gold color in early steeps and then shifts to a dark copper color with orange highlights later in the session. The flavor profile shifts throughout the session – wet wood, vegetal, floral, spice. Nice enough finish. I began to feel a relaxing qi hit after the third cup and it continued to build during the session. Great value found in this 10+ year aged Yiwu area cake – only $0.22 per gram. I enjoy this tea!

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
tanluwils

Nice review. I appreciate these short, succinct and personal descriptives.

Login or sign up to leave a comment.

Classic shu production from Menghai Dayi and it is viewed as one of Dayi’s “lighter fermentation” cakes. Many golden buds and tips spotted on the outside of the cake. Smelling the dry cake, there is a pleasant enough aroma and no signs of smoke or fermentation. Dark burgundy tea soup with a clean enticing aroma. First sip is smooth and mellow. Not a great deal of depth or complexity in the taste profile (primarily creaminess, sweet wood and earthiness) but the cup is wonderfully smooth and mellow and offers great comfort and warmth and offers a nice finish. This is batch 701, the first batch produced in 2007.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 130 ML

Login or sign up to leave a comment.

This ripe has all that I have come to expect from a quality warming Dayi shu with six or more years of age – appealing aroma, free of most fermentation taste, no real bitterness or astringency, rich flavor profile, and decent longevity. The leaf brews just the way I like my shu puer – smooth and dark. The tea liquor yields an earthy aroma that is warm and rich. Mellow and pleasant taste; smooth and rich in flavor with a mix of light oak, caramel and creamy flavors with traces of dark cocoa. The sip delights the mouth with a smoothness on the tongue and then leaves a sweet aftertaste.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 130 ML

Login or sign up to leave a comment.

I am working my way through several teas produced by Tea Urchin using 2015 material. Material from Pasha Mountain in Menghai is hard to come by so I am always on the look out. This Pasha cake is beautiful to look at – whole leaves were carefully pressed to form the beeng. Pleasant fresh smells comes from the material. The tea liquor is a clear yellow-gold color. I used 4 grams of leaf in a 60 ml shibo with flash steeps. Thick and smooth with only the lightest touch of bitterness. Vegetal with a definite buttery sweetness coming through. Coats the tongue and has a bit of a drying effect on the mouth. Qi hit me after the third infusion – a nice relaxing feeling took over and I decided to take a nap. I think this has possibilities but since I have grown accustomed to drinking sheng with at least 8 years of age on them, I’ll be drinking this one rarely as I wait for it to mature.

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
kevdog19

Very interested to hear about the rest of their pressings. Good review

Login or sign up to leave a comment.

A cool spring morning like today’s requires a good shu puer. This Jingmai definitely fits the bill for it is strong and bold. No real fermentation taste but it tends to become a little astringent when overleafed or brewed too long. The tea soup is dark and thick. This is not an overly sweet shu but it is smooth. It is not full of the “chocolate” notes we often look for in our ripe puer but the taste always appeals to me. The richness and depth of the material allows for many resteeps. I know from past experience that I can take this one for 10-12 rounds of brewing. These Gu Ming Xiang productions are worth owning and I owe thanks to Scott at Yunnan Sourcing for introducing me to them.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 130 ML

Login or sign up to leave a comment.

I do not drink this tea for the taste (although it is good) but rather I enjoy this one for the great cha qi. It has never let me down. Strong enticing aroma coming from the dry leaf and the scent of the brew is sweet. Good character pleasant tobacco taste mixed with a very nice sweetness. Full in the mouth with no bitterness in the finish. Typically the qi hits me after the third infusion as it did today. I was shocked to see the current price (understandable given the current market demand for authentic LBZ) since I paid less than half this amount when purchasing my cake from Yunnan Sourcing in June 2014 .

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
mrmopar

This was a bargain and will be a gem years from now as well.

JC

I have the 2009 version 250g cake of this. I went to see if it was worth getting another one. Almost had my first heart attack lol.

DigniTea

JC — I know, right?

Login or sign up to leave a comment.

Profile

Bio

I drink mostly puer and sometimes what we as Westerners think of as black tea.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.

My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.

Following These People

Moderator Tools

Mark as Spammer