300 Tasting Notes
Similar to Taiwanese black tea, this tea is smooth and sweet with no astringency. A bit of fruit comes through in the sip (but it is rather subtle). Very nice small dark leaves and all seem to be whole without tears. Brewed western style and I was able to enjoy two nice cups but the second was definitely weaker in both color and flavor. Good as an everyday tea staple but I think I prefer a bolder morning tea. Nonetheless, I enjoy it enough to feel that I’ll definitely pick up the 2014 harvest which is now available.
This is a very easy and cost effective way to enjoy aged ripe puerh. I usually overleaf on nuggets because they are so tight and it takes awhile for these to loosen and allow steeping of all the leaves. The tea broth is a clear dark brown. Smooth, woody taste with a very pleasant aftertaste. I’m usually able to get 6-7 nice infusions out of this one.
This stone-pressed sheng from Bangwei Village is a delight! It is full of beautiful, high quality leaves which give the appearance of having been carefully folded and twisted lightly – although I know this is highly unlikely. They are very large with a greenish brown color. The dry leaf suggests smells of the earth and green grass – a very light and pleasant aroma.
The tea liquor is bright and juicy with a nice lively mouthfeel. Smooth to the taste with all the sweet, earthy notes one would expect from a high quality sheng. There is a lovely hint of sweetness throughout. This is my first experience with EoT. Recent notes by Sammer314 led me to order several different 10-20g samples last month and I look forward to enjoying more “tastings” with these high quality puerhs.