284 Tasting Notes

Clean and smooth with a bit of maltiness and a slight hint of pleasant bitterness in the background. Found the sweet woodiness which I tend to enjoy in my shu. This Dayi production is not as sweet as some ripe teas I have had recently but I very much enjoyed this tea session. Decent longevity for a shu – I took it through eight infusions and each cup had robust flavor. Those fearing strong “wo dui” will be glad to know this has little to none. This one is an easy drinker.

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 4 OZ / 130 ML
tea123

Where did you aquire this from?

DigniTea

I purchased this beeng three years ago.

DigniTea

tea123 – Looks like Grandness on Aliexpress still lists this tea. I did not purchase mine from Grandness but I (and others) have purchased other things from this seller. It seems that their products are authentic.

tea123

Thanks. I shall wonder whence your tea came from shall I?

AllanK

I think Berylleb was selling this as well. I’m pretty sure I have this tea and obtained it from Berylleb on EBay. It’s a 200g bing if I remember right.

DigniTea

That’s it. You can compare the photo on the Steepster page and the photo on the Berylleb site and see that the Chinese characters on the top (the cake’s name) are the same. The one difference worth noting is that the Berylleb cake is missing the logo image on the left and right of the wrapper. Mine is the first pressing but this one may be a later pressing. Remember that I purchased my cake three years ago (for $22.43) so the price increase to $32.39 is reasonable. The seller I used (JK Tea – had to do a little digging to find this; after all it was 3 years ago) seems to still list it with a photo that matches my cake but they will charge you for shipping.

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Gushu blend of material from the original six famous mountains (Yiwu, Mangzhi, Yibang, Youle, Manzhuan, Gedeng). With a mix of both autumn and spring leaf, it seems to have a thicker body and heavier brew than many of the YQH productions. Nice complexity during the tea session – I found both tobacco and old book leather (particularly in earlier infusions) as well as herbs, sweetness and fruitness. Active mouthfeel throughout the session. Never turned to bitterness. Very good YQH value found in this tea – premium 6 mountain blend; 10 years of age; great longevity and endurance; 500g cake ($0.39/gram). Dare I say a bargain YQH tea?

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

This is the YQH, I’ve been choosing to serve to guests. Nearly always really well-received. Fun, dynamic, tea that can be enjoyed on many levels.

DigniTea

Interesting choice. It would indeed be a good “company” sheng.

jschergen

I think part of it has to do with the very friendly flavors and lack of much bitterness (if brewed with care). Sometimes I find myself oblivious towards the bitter flavors of even 15 year old sheng just because I’m so accustomed to it. This tea I don’t have to worry about that at all!

jschergen

This tea is just very smooth and agreeable!

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This delicious shu offers a very pleasant mix of flavors – dates, spices and a gentle woodiness. The first two cups are dominated by a nice earthiness but the sweetness, fruitiness and spiciness build quickly throughout the following infusions. No fermentation flavors at all. Very warming cup which is full of complexity throughout the tea session. Solid longevity – good for many resteeps ( I enjoyed eight flavorful cups today). This session reminded me that Menghai Dayi definitely offers many smooth and rich shu puer productions.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 120 ML
Kirkoneill1988

try this one too :D its very tasty with camphor and mushroom notes.

http://steepster.com/teas/yunnan-sourcing/48693-2006-nan-jian-phoenix-ripe-pu-erh-tea-mini-brick

here is my best review on it

Ru Yao dragon teapot gongfu:

Dry leaves: smells musty and slightly earthy.

https://www.instagram.com/p/BACqRWMp48r/

Wet leaves: smells like wet fall leaves, Forrest floor and earthy. Slightly musty.

https://www.instagram.com/p/BACulu8p44Y/

Light steep: I taste light earth and light fall leaves. Medium camphor, No mushrooms and minor minerals.
Very tasty!

https://www.instagram.com/p/BACsMW7p4yM/

Medium steep: I taste earth, medium camphor, medium mushrooms, medium minerals, strong Forrest floor and strong fall leaves.

Quite tasty!

Heavy steep: medium minerals strong earth, strong Forrest floor, strong fall leaves, medium mushrooms and medium camphor.

Extremely tasty!

All in all, this tea is still amazing.

I still rate this tea a 100! Definately recommend this both western and gongfu style! :D

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Revisiting this YiBang sheng. Full and rich in the mouth, sweet and quite aromatic but yet it has a definite mature aged presence. Copper-tone tea soup which is very clear. Characteristically small YiBang leaves with lots to give. Eight steeps in and only using 8-10 second infusions at this point. W2T has been out of this one for some time now. Fortunately, I decided to take a chance and purchase when he had a few left because good aged YiBang material is hard to come by.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 90 ML

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A very nice everyday shu puer! A tea that is both sweet and smooth with traces of dark cocoa, malt and baked bread enjoyed throughout the tea session. The dark tea soup offers a sweet and bready aroma. The steeps are thick and syrupy with a mouth-coating sweetness. This shu is very clean with no off flavors of any type. It goes down easy and is quite soothing to me.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 120 ML

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Enjoyed sipping this tea over the past three days and it seemed to become better with each infusion. The dry dark leaves were loosely pressed – a gentle nudge of the tea needle separated the fully intact leaves. They yielded a chestnut colored tea soup that is thick, sweet and lubricating. Camphor is noticeable in both aroma and taste. Smooth silky texture. Sweet broth is soft and gentle with a slight herbal taste but there is definitely a distinct nut-meat essence. Later cups were pure smooth sweetness. Definitely not a flimsy tea with its wonderful viscosity. Qi was not as apparent as I would have preferred but from what I could feel it was quite comfortable and relaxing. Overall, a very fine tea with durability and strength – several lovely sessions with an honest, straightforward tea.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 75 ML
Kirkoneill1988

i take it this is a shou puerh?

DigniTea

No, the Blue Mark is a sheng.

Kirkoneill1988

ah, no wonder, it has aged very well

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This is a tasty, warming, clean ripe puer brick. Revisiting after almost 12 months, I found it very comforting (as always). Many rich steeps over the last few days. The dry leaf offers the satisfying smell of old book leather. The tea liquor is a dark reddish brown color and yields the scents of sweetness and dark chocolate. There is a mix of fruity + creamy flavors in the sip. Dense and rich with an appealing earthy sweetness serving as the foundation for the overall impact of the tea.

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
JC

This tea reminded me of one I used to get from the Phoenix collection, one of my favorite shu/ripes.

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I must confess to using very good tea as a respite during the hectic holiday family-time – sneak away and enjoy several quiet minutes with my tea. One of my favorites during this time was a generous sample of the 1996 CNNP Green in Orange from White2Tea. What a nice example of aged tea!! The color of the liquor is deep orange-red and the sip is smooth with a nice aged taste. Definite sense of a woody sweetness with every sip and an interesting tang of minerals or spice (I could not decide which). Vibrant texture in the mouth and throat. A very pleasant sweet aftertaste lingers nicely in the mouth and throat. The qi builds throughout the session (relaxing and warming). Overall, a delicious tea which I found quite comforting.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 90 ML

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2004 Shi Kun Mu’s Menghai Gushu Raw
Shi Kun Mu is a tea trader/blender/master from Taiwan and I was very curious about the 2004 ShiKunMu productions (Yiwu, YiBang, Manzhuan, Menghai). When my Menghai and YiBang cakes arrived over 18 months ago, they seemed a bit dry so I stuck them away to freshen up a bit. They have been in my humidity monitored tea cabinets and they now seem ready to taste. The Menghai cake is rather enjoyable – overall a tea of rich flavor and mouth feel. Reported to be spring ancient arbor material, the leaf looks good and the dark golden tea liquor is very clean. Sweet aroma lingers in the cup. Early steeps offer an earthy mushroom flavor which lightens and becomes sweeter in the next cups. The flavor includes a bit of rather delicate astringency in 3rd and later infusions but this makes the tea a little more interesting and complex in my opinion. Camphor and menthol appear off and on. Reasonable amount of Qi builds up through the session. Decent endurance – I’ve enjoyed eight cups and the tea has more to give. My mouth continues to water from the tea session which ended an hour ago.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML
tea123

Excellent review.

ashmanra

Weeping at the thought of having a humidity monitored cabinet! How wonderful!

jschergen

Humidity monitored cabinet should be easy. Just buy a hygrometer for $10 to measure humidity!

DigniTea

ashmanra – I have two free standing cabinets in my dining room – one for sheng and one for shu. I use multiple hygrometers and water glasses to monitor and control the humidity. Nothing fancy but it works for me.

jschergen

That’s more or less my setup!

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A very nice brick. I rinse 3 X 5sec. each before starting to enjoy this heartwarming shu. I find it to be rich and creamy with nice depth. A 10 year old brick which is quite easy to pick apart and retrieve many whole leaves. I’ve enjoyed 6 thick syrupy cups this morning – rich, earthy aromas and smooth sweet flavors. This is listed on the PuerhShop website as 450g brick for $32.95; however, mine came as (2) 225g bricks in the package (making it very easy to split with another shu lover).

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
tea123

That would make it very easy to split :)

tea123

$44.50 delivery :( Guess I won’t be ordering.

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Bio

I drink mostly puer and sometimes what Westerners refer to 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.

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