227 Tasting Notes
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.
I have come to admire and appreciate puerh cakes produced by Mengku Tea Co. Ltd. Golden Buds is a blend of smaller sized leaves picked, fermented and pressed in 2009. This tea cake is tighly compressed – you need to use a puerh pick (or an awl from your toolbox). The brew is dark and yields a very smooth tea – robust and rich in mouthfeel and flavor . Readily available from several ebay or Aliexpress sellers, this mini cake is a must-try and a great value. Maturing nicely as Mengku teas do.
I try to evaluate teas on their own merits and I can say that I always enjoy this one. While it is not as strong as most of my morning selections, I appreciate its character – smooth, mellow, sweet, a little fruity. It’s always good for a resteep but I do use a little less water in the second brew to enhance the flavor of the cup.
I am still in the early stages of my developing relationship with sheng. Today I enjoyed a nice encounter with this sheng from Verdant. I’ve only worked through the first two steepings but the flavors have moved from lemon and greens to pepper with a bit of astringency (although an astringency that seems quite pleasant). Anxious to see what the leaf reveals in the many steepings I intend to put it through.
This one is a keeper!!! A few weeks ago, I was fortunate enough to stumble upon this cake held by a trusted seller I’ve been dealing with lately. I have long been intrigued by this 2005 Six Famous Mountains series, so I did not hesitate to purchase it. The original rice paper wrapper was a little worn after years of storage and it had a few rips in it. It was too tempting – I usually put my puer cakes directly into a special cabinet for aging but in this case I dumped out the loose leaves and scraped more so that I could fill the gaiwan and enjoy a few cups.
That was three days ago and I am now on the tenth steep. This little gem has not yet lost steam. It was a bit smoky in the first three brews (this surprised me a bit). Once I got through to steep #4, it was delightfully smooth, bright and sweet. I have been beside myself looking forward each day to a session with this tea. The cake is now in the cabinet where I plan to let it age for another year before I pull it out to pick off several chunks. I can’t wait!