298 Tasting Notes

A decent cheap everyday shou. Picked this one apart and let it sit in a clay jar airing out for a month. Since I was drinking this in place of my usual early AM black tea, I wanted a thick and soupy brew. 11 grams in 120 ml shibo resulted in a thick liquor which was deep in both flavor and texture but also quite smooth and mellow. There is a deep sweetness backed up by a touch of light bitterness. Decent mouthfeel with an appealing lingering aftertaste. Turns out this was a very cost effective purchase – 250g brick purchased in March 2014 for $14 (less than $.06 per gram).

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 4 OZ / 120 ML

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What an exciting tea session I had today! My life has been so hectic over the past 10 days that I have not even had time to do one gong fu session. I missed them as part of my daily routine so today I could not wait to begin a session and I knew it had to be something special. I chose the 2006 YQH Chawangshu. This is definitely an extra special tea! Sourced from the Chawangshu plantation in Guafengzhai, you know that the material has to be high quality. Beautiful leaves which are obviously carefully stone-pressed. Flash brew and then the first smell – rather interesting sweet notes dominate. Clear and bright golden yellow tea liquor. This liquor is very agreeable in the mouth – coats the mouth; fills it with the sweet tastes of fruit, honey and wood; begins to promote a bit of salivation. Cha qi is very individualized and for me, I began to feel this one after the second infusion – a nice relaxed feeling began to move throughout my body and continued to build throughout the session. Thank you Emmet for bringing this tea to me!

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

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This tea has a stable, warming character. Most often I gravitate toward puer of the smooth and mellow variety – this particular aged sheng is best described as smooth and heavy so I have learned to lighten up on the leaf. Seems to be made with high grade material. It is clean with good body and the sweetness is of the deep meaty variety. Nice mouthfeel with a little tongue-tickling and a light cooling sensation. Dark brown leaves with a few tips and twigs. Clear and bright orange liquor with a nutty sweet aroma. Good durability (I’ve steeped it 12 times). Age has served this tuo well.

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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This is a factory production which I have had carefully stored for over two years and now it has had 10+ years to develop into something worthwhile. I quite enjoyed my time with it yesterday! The material is comprised of mostly “chop” – very few, if any, whole leaves. Pleasant enough scent though – sweet and pure. The liquor is dark gold in color albeit a bit on the cloudy side. The sip is quite mellow and smooth – looks like ten years of age really has helped this mid-level quality material develop into something interesting. A bit fruity and a low sweetness; no real bitterness and a cooling and decent sensation throughout. Mouth action adds a little tingle to the tip of the tongue. This cake is part of the Six Famous Tea Mountain Tea Factory (Liu Da Chashan) series of six cakes composed of old tree material from well-known tea mountains in southern Yunnan (Jinggu, Youle, Mengsong, Bangwei, Bulang, Nannuo). Each cake is 100% material from that particular mountain.

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

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This is a very solid tea – both welcoming and encouraging. A fairly young tea although the “greenness” of the leaves that you would find in younger sheng has dissipated. There is a floral and deep honey aroma coming from the dry leaf. Tea liquor is light gold – very clear with a nice sheen to it. The smell from the cup has notes of hay, dried wood, and a light honey. First cup is sweet with a bit of astringency. There is also a slight metal hit coming through in the first brew but this disappeared in the other brews. The taste lightens up in the following infusions to become very smooth with a longlasting finish and no astringency; quite effervescent on the tongue. Now offering an appealing sweetness with fruity overtones and the aroma is both floral and fruity. During the fourth cup I could detect a quiet relaxing qi settling in. Overall the tea is complex enough for me to feel that this is a rich and powerful tea which offers a pleasant worthwhile session and interesting possibilities for aging in the years ahead.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
tea123

When you say honey, is it Mensong type honey? The kind you get in 2011 Menghai Mensong, which mrmopar is familiar with?

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Spent time yesterday with this Blue Mark Zhongcha. This is a nice tea with good age behind it. Loosely pressed so it is easy to work with. Leaves offer a thick, sweet, viscous tea liquor with good mouth action and a lingering aftertaste. A dark sweetness dominates the flavor profile but the aging process has also introduced a hearty woody base – the combination is very appealing and offers a warm and spicy presence. The true character of “old tea” is undeniable.

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
Kirkoneill1988

i rarely get to try puerh teas older than 2005

Kirkoneill1988

glad you are enjoying them though :D

JC

I tried this one two days ago! I love it! I agree with you in the spicy/spice notes, I’ll say that to me it perfectly resembled the after taste of drinking aged spiced rum (and I’m from Puerto Rico) ;)

tea123

I have some of this and are really looking forward to trying it :)
Tengo un poco de esto y un montón de ganas de probarlo :)

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XiZiHao (XZH) is a high quality “boutique” brand of puer. I set out to taste their 2013 “Que Zhen” and “Xuan Xi” shengs in order to make a purchase decision. Nicely compressed whole leaves with a few buds mixed in. Appealing aroma coming from the dry material which yields a clear and bright golden yellow tea soup. This gradually darkens as the air works on it. There is a honeylike tone and good body in the sip. An appealing sweet finish with a pleasant mouth-watering effect and a cooling aftertaste. Sweet and fruity top notes with a darker base. Good longevity – no signs of weakness after ten brews. This is a tasty quality tea which provides a pleasant experience. Worthy of a purchase but I opted to add the Xuan Xi to my collection instead of this Que Zhen.
Note: Both samples acquired from Houde http://houdeasianart.com/

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

Where did you find? Taobao or…?

Haveteawilltravel

that was going to be my second guess :D

DigniTea

Thanks mopar – HouDe is correct. Source mentioned in my Steepster Puerh thread comment and listed in the Steepster tea listing but looks like I failed to mention in the tasting note itself.

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Sweet and mellow sheng. Full body with a soft texture. Active in the mouth with nice mouth/throat coating. Quick hitting lower level relaxing qi which I enjoyed very much. Lingering aftertaste. The 1st sip was noticeably pleasant – fruit and honey sweetness dominated the flavor profile. My enjoyment continued throughout the session (8-9) steeps. I’m a fan! I was working with a sample of this and the 2006 Yechawang so that I can make a purchase decision. Based on my time with these two samples, I am fairly certain I prefer the Wuyangcha but I have enough for one more session before I commit.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
tea123

Are we brewing in a 90ml gaiwan here?

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drank 2013 FT Feitai 7572 by White2Tea
298 tasting notes

Sweet, creamy, vanilla, dark cocoa – the best descriptors for this fine shu! Very drinkable and enjoyable with no off-putting taste at all. The flavor profile was less developed in the first two steeps but by the third it had picked up and then exploded in the fourth. Half a cake left and I wish White 2 Tea had more.

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

I’ve got one of these somewhere. Have to find the box it’s in and give it a try.

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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.

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