298 Tasting Notes

Jinggu material from older wild trees forms the basis for this sheng brick. An average looking brick – some whole tea leaves but heavy on the stems and pieces. Made by a former CNNP “feeder” factory. JingGu White Dragon Tea Industry (formerly known as Yunnan Jinggu Tea Mill) was founded in 1958 and used to be one of the six CNNP manufacturer with code name “5”. At the end of 2003, it was changed to a privately owned enterprise JingGu White Dragon Tea Industry. Jinggu White Dragon Tea is sometimes referred to as Jinggu BaiLong Tea Factory because the Jinggu area is known for one particular tea varietal – Da Bai Hao.
The aroma is sweet and appealing and its taste is thick and mellow. There are definite tones of honey with an aggressive pleasant bitter component. There are also hints of tobacco in the background. In later infusions, overripe fruit and honey are present. The taste seems to permeate the mouth and offers a distinctive lingering aftertaste. The session provided a refreshing and slightly chilling effect and the bitterness is really quite minimal as the sweeter flavors dominate. Overall, this is full in taste and a nicely balanced sheng with a few years of aging. The tea is appealing in its power and tendency to tickle the tongue and linger in the mouth and throat. Good amount of character with a non-threatening bitterness to offer more complexity.

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

sounds very nice

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This is the first year of production for the Mu Shu Cha and this premium cake is now seen as a classic production from the Shuangjiang Mengku Tea Co. Early spring material from the Shuangjiang region in the county of Lincang. Stone pressed – a mix of many whole leaves with stems and pieces. The tea liquor is a rich deep golden color and the early infusions are very aromatic, pungent and slightly astringent, with a mature sweetness. Strong aftertaste and thick mouthfeel. The tea becomes a bit creamy and fruity in later infusions and rather full in the mouth with a thickness that stays long on the tongue. 2005 was a particularly good production year for S.Mengku and many of these teas have become highly regarded mid-age shengs. The prices are very fair given the quality of the material and the age. This tea sells for $72 (500g = $0.14/g) and last year I purchased the 2005 DaXueShan (Big Snow Mtn.) from White2Tea for $60 (357g = $0.17/g). Two very good semi-aged teas. If you happen to run across either at a good price, definitely worthy of consideration.

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

Funny, I had this in my cart overnight and it was gone when I went to buy it the next day. Good score.

igo_cha

Managed to grab one of the last two.

tanluwils

I have the 2006 version of this guy which seems to be expertly aged. It’s much fruiter than I expected. It seems there aren’t many of these mid-2000s S Mengku cakes left.

DigniTea

Yes, I am a fan of both the 2005 and 2006 as well as the 2005 S.Mengku DXS/Big Snow Mountain.

tanluwils

I’m familiar with teas from Yong De’s Da Xue Shan, but I don’t think I’ve actually had tea from the Da Xue Shan of Mengku. Is this recipe from that terroir?

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YQH teas are not inexpensive; however, this tea is a relatively modest cost of $0.39 per gram (500g cake). I made my purchase last year and was fortunate enough to pay $0.35/g. With eleven years of age and pure Yiwu gushu material, this is a very good price! Lots and lots of beautiful whole leaves (but also stems and broken pieces as well). Bright and clear golden tea liquor. Floral/fruity aroma and a very sweet/mellow sip. Good longevity – I can easily go 10-11 infusions and I usually give up before the leaf does. The qi is also there but it is a gentle qi – evoking what I can best describe as a thoughtful meditative state. Nice daily drinker for me and I have successfully shared with non-tea drinking guests.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 75 ML
tea123

I see these YQH reviews and resign myself to accepting that they are out of my grasp. Nice review. Eloquently put.

jschergen

Nice! I agree with this review and enjoy this tea.

This one’s been under a bit of scrutiny lately. I think part of it is because it used to be sold by Houde and its grandiose name. Even if it isn’t necessarily the best YQH tea, I think the qualities of the tea are plenty good for the $/g.

DigniTea

Personally, I do not like to compare but prefer to consider each tea on its own merits. This is an enjoyable tea and it is worth owning and enjoying.

Haveteawilltravel

I felt the same. I liked this a lot, and the qi was spectacular!

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Beware – this is not an apple tea! Named for a George Harrison song, “apple scruffs” refers to a group of serious Beatles fans in the late 1960s. As for this puer cake, it is made with leaf from XiGui in the eastern Lincang Region. In my experience, XiGui tea is rather gentle and sometimes a bit finicky – this one is no exception. Note: over-brew or over-leaf this tea and you produce a less appealing bitter and astringent cup. Floral scent comes from the dry leaf of the cake which has lots of whole leaves. Bright clear yellow tea soup results from the leaf infusion – floral and sweet are the best taste descriptors for this tea liquor. Lingering mouth- and throat-feel. More fruity with sugarcane sweetness after the 4th infusions. I must say this really was a refreshing break from the older shengs I’ve been enjoying lately. Not terribly complex but a very nice tea if you do not care for the earthier puer so many of us drink regularly.

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 75 ML
tea123

Good review. Can you recommend any teas from White2Tea to sample or buy cake-style?

DigniTea

There was a discussion on the Puerh thread a few days ago. Look at the top of this page – begins with comment by ZackS:
http://steepster.com/discuss/5496-pu-erh-of-the-day-sheng-or-shou?page=181&post_id=192163

JC

This one is really good. I went through it pretty fast :P

Haveteawilltravel

I feel this one died down in popularity. it’s good to see it resurface.

tea123

Just made order #2 to white2tea. Slightly larger than my last order…

jschergen

@haveteawilltravel I think it just sold out really fast when it was released so noone really got a chance to talk and contemplate buying more.

DigniTea

@tea123 glad you’ve ordered. I’ve been ordering from Paul for about two years now and I’ve never been disappointed. I’ve grown to trust his judgment and opinion and in so doing have added some very fine teas (old and new) to my puer collection.

DigniTea

@haveteawill travel I agree with James. I think Paul indicated at the the time of release that Xigui material was hard to come by and his release was on the small side. Anyway some how he tipped me off and I went back to purchase a second cake before he ran out since I enjoyed it so much.

Haveteawilltravel

That’s awesome! I figured something of the sorts happened, for I missed my opportunity to snatch some up.

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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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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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