298 Tasting Notes

Yesterday I spent time throughout the day enjoying a 2004 Yiwu. A few months ago, Essence of Tea offered a “sale” on a few very special somewhat aged teas they had introduced on a very limited basis. I picked up a few different 25g sample packs and this ChangYuHao Yiwu was one of them. Whole leaves from old trees nicely darkened by 11 years of aging – genuine non-plantation leaves; careful storage in Malaysia; and all the characteristic aromas of true quality YiWu material. The aroma from the wet leaves is sweet and rather pungent. Very clean tea liquor with sweet and spicy umami. Definite throatiness and a lingering aftertaste in the mouth. A smooth, heavy, sweet tea with feel good cha qi – I am happy to have an opportunity to session this 2004 YiWu. This is a good tea!

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 95 ML
tea123

I made my first order to essenceoftea and are really looking forward to trying their teas. Problem is I’ve been waiting over 3 weeks. David thinks my order might be stuck at customs :(

DigniTea

Don’t know about the customs thing but I can say that it takes me a long time to receive EoT orders – shipped to east coast of USA. Waiting 3 weeks has not been unusual for me.

tea123

Ok. I’ll hang on a bit longer then. I have actually ordered the 2005 version of this tea.

tea123

My essence of tea order finally arrived and the other re-sent box the day after. I am drinking the 2005 version of this tea now and i think your notes are spot on. Are you on instagram?

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This is a high quality cake made with material from ancient trees in Lincang. The beautiful whole leaves are “picked” off the cake very easily. Gold colored liquor with a pleasant aroma. The taste is smooth and sweet and full in the mouth; balanced with pleasant bitterness in later infusions making the cup more complex. Decent longevity – I’ve taken if for 8 rounds. This is a very solid production for which the price has risen steadily over the past two years. At this point, it might have risen a bit too high.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
AllanK

I have one of these in my pumidor. It is really good. Thought about buying another.

DigniTea

I can understand that. Lots of very fine teas out there – 2013 and 2014 productions are quite fine. In the 2013 selections, I think I might prefer the Nan Po Zhai and San Ke Shu over this one. In truth, in spite of my $ comment, they are all decent value since they are high quality material and 400g rather than the now frequent 200g or 250g cakes.

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This is Wymm Tea’s most expensive offering and I have been curious about it for some time. I was delighted to receive a sample with a recent order during their Mid-Autumn Festival sale. High quality, carefully rolled beautiful whole leaves. Mild but solid aroma coming from the dry leaf. After two quick rinses, the wet leaves offer a dark earthy scent. First cup or two seem bitter and tart but the tea liquor smooths out and turns sweeter in later steepings. Thick mouthfeel. After three cups, my mouth is left rather dry. Nice longevity. This is a strong tea with a bite to it. I do believe that it is made of very good raw material but for my tastes, it will need to mature over the next few years. At that time, I am quite sure I would find it very appealing.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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Difficult to accept that it has been 3 months since I posted a tea note. Although I have been drinking tea regularly and checking into Steepster every day or two, I have not been able to spend time writing notes. We all know that life happens and at times we have other responsibilities which keep us away from more pleasurable activities. Hopefully my life will now ease back into my normal patterns and offer more time to enjoy tea in a more thoughtful manner.
For some time now, I have been a fan of teas from the Mengku area (think Bingdao, DaXueShan, MuShuCha teas). The ShuangJiang Mengku Tea Co. has made a reputation specializing on productions from this area. A few months ago I stumbled upon this gem and I must say that it is a very fine production from S.Mengku’s factory. I’ve spent the last two days enjoying these beautiful whole leaves from high mountain trees found in a single grove of “ancient tea trees”. Loosely compressed cake with over 8 years maturation in China. Smooth drinking, brass colored tea liquor. Apricot-like nectar with good mouthfeel and an appealing cooling effect. Nice longevity as well – 10 rich steeps. This is a good one!

Preparation
6 g 4 OZ / 118 ML

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Corrected Tea Notes:
Earlier today I wrote a tea note on this S.Mengku sheng. Unfortunately, the tea I had enjoyed so much over the past two days was labeled incorrectly (these two teas were mixed up in the small tasting bags I had prepared last week.) My correct notes now indicate that this is a solid, more typical S.Mengku production, with nice age on it. Good leaf quality – mix of nicely rolled large leaf pieces, stems and a few whole leaves. Reported by the manufacturer and confirmed by Yunnan Sourcing as quality material from organic old trees high up on a mountain. Two quick and rinses and 4 steeps into the tea now. A bit astringent with a bite to it; a bit of tongue tingling; after four cups, my mouth and throat are rather dry. Quite a decent production and I have enjoyed my session with this tea but I may hold out for a year or so to go back to it and see if it might smooth out a bit more. My 68% – 71% storage should help it mature into something even better.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 130 ML

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Early spring material from Wan Gong (high altitude Yiwu village located near Gua Feng Zhai) which is supplemented by 10% from LBZ and Bing Dao. The cake itself is beautiful – beautiful whole leaves which have been well handled and carefully processed. Smooth and sweet from the first sip with a light buttery mouthfeel. In later steepings the bitterness increases but certainly not in an unpleasant way. There is a lingering sweet aftertaste to remind one that this is primarily YiWu area material. Nice mellowing Qi hits after the third cup. These leaves are excellent and the tea offers a very appealing mix of sweet and bitter. The tea is a winner and I definitely must give it a high recommendation. Note: I was fortunate enough to purchase one of the last 200g pressings of this cake which reduced my cost. I just checked the website and it seems they are now selling only the 357g cakes.

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

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Another tea recognized as a star in the Dayi shu lineup. This one is an appealing blend produced since 2005. For my taste preferences, this one lives up to the high expectations. Tight tea buds with golden tips are found throughout the cake. The leaf yields a bright, ruby red tea liquor with a sweet and bready aroma coming from the wet leaves. The taste is smooth, sweet and flavorful with a caramel overtone. I should note that I found this to be more of a low level sweetness which is fine with me. Rich and creamy with no bitterness and no unpleasant scent or taste. Lingering aftertaste. I quite enjoy this tea. Good longevity – I took it through two rinses and eight flavorful infusions before moving on to a sheng. There was pleasure to be had throughout the entire session.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML

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This is an appealing Dayi Factory shu blend with a nice amount of age on it. Smooth taste with no perceivable trace of bitterness. Decent richness and flavor found in the taste. My only criticism is that the leaf becomes rather thin by the seventh infusion but then again “cooked” leaf never has as much to give as raw leaf, does it. I actually think I might try using a little extra leaf next time. Thick and tasty dark soup that brings great enjoyment. In my opinion, this is a Dayi shu worth owning.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML
tea123

Menghai invented shu and I look forward to trying more. Is this light/dark?

tea123

Also, is this from Dragon Tea House?

DigniTea

I purchased my cake almost three years ago from a seller who no longer carries it. The cake sold by DTH is probably OK but simply a guess on my part.

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I must admire cakes made with traditional stone-pressing and high quality material. This cake is built with leaves from 100-300 year old tea trees growing near Bingdao village. Clean, pure and perfect processing. Lovely whole leaves. The wet leaf releases a lovely sweet and floral aroma. The taste is predominantly fruity sweetness with the slightest, slightest bit of bitterness which serves as a nice balance. Nice Qi – this is a “good mood” tea.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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Revisiting this “gentle” tea built upon Manzhuan material found in the broader YiWu area. Softer and definitely less aggressive taste with a pleasant rather sweet lingering aftertaste. I always enjoy drinking it on a low-key day. Nice big leaves which have remained in-tact in the loosely compressed cake. Golden yellow tea soup with a sip that is not at all bitter and tastes of light stonefruit. The tea becomes a little sweeter with successive brews but it is never “powerfully” sweet. Not an earthy tea but should be considered a sweet tea carefully processed with high quality whole tea leaves.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML
MzPriss

I like this one.

DigniTea

Yep – a comforting tea! Besides, quality material always wins out with me.

Cwyn

I’ve just broken this one up, what is left of it recently, since my cake was starting to fall apart. I have it in my Lin’s Ceramic jar. It is all the more precious now since white2tea didn’t do another production of it this year.

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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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