239 Tasting Notes

A very easy sheng to drink. Not terribly complex but powerful, smooth, fruity (peach and pineapple) with a moderate sweetness. Beautiful whole leaves with very few bits and pieces mixed in. Fairly light colored tea liquor which is very clean. No smoky or fermentation undertones. The aroma is rather sweet and a bit like a field in the springtime. The aftertaste is long and very warm, with just a hint of astringency. Quiet, calming qi. Decent number of resteeps – I’ve done six so far. All in all, a solid sheng with decent age and IMHO worth owning. I picked this up at Yunnan Sourcing a few months ago but it is now out of stock. However, I have seen a few JinuoShan cakes at Cha Wang Shop but not this particular year. FollowUp note: good for 10 steeps.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 tsp 3 OZ / 100 ML
mrmopar

I am drinking this now as well. Second day and still good.

DigniTea

That’s an unusual coincidence for a tea about which no one has written recently:-)

mrmopar

Yeah it turned out to be a good one. I only had a sample but now wish I had a cake. It seemed to be pretty dry stored as I don’t think it showed its age in the color. I couldn’t believe how smooth it was. A lot of older stuff has a little “sharpness” to it. Not quite a bite but a little less. Kind of like metallic note to it. Now I am on the third day of it. Just about gone but I will steep this one to death.

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High grade raw material found in this cake. Nice maturation. Smooth and mellow cup. Clear dark tea soup. No traits at all of the fermentation smells or tastes – benefits of the “light fermentation” process. A safe one to offer those fairly new to the world of puerh. A decent shu with an appealing profile to make it safe and enjoyable for all drinkers.

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Enjoying a nice large cup of this one on a rather cold day – seems to hit the spot. When I drink this one, I typically use the same leaves over a three day period – the quality and maturation of the leaves allows me to do this. The first day (phase) offers a woody, mellow tea which is also quite smooth and mellow with the complexity slowly revealing itself. Good choice for this afternoon with more promise tomorrow.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
JC

Good Choice! This one of, if not my favorite Shou. I have a Tong at home and it was well worth it(it was cheaper back then), I think this cake still will improve over time the fermentation is perfect for aging, I could see this one tasting awful when it first cake out! lol.

boychik

i sampled it and loved it. Pricy…

DigniTea

Unfortunately, you always need to pay more for aged tea – in this case, fourteen years of aging.

jschergen

Also.. If you’re looking for rationalizations to buy good tea. Despite this being $89, the tea is really just $0.25/g, ~price for average quality Taiwanese oolongs!

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Descriptions of this tea indicate that it is one of the highest grade teas produced by the Shuangjiang Mengku Tea Co. The hand processing and stone compression result in moderate compression of the cake and make it very easy to pick off whole leaves. The leaves look lovely – for a factory produced puerh, they are very large and whole rather than bits, pieces, and stems. The smell of the dry leaf is clean and fresh. I rinsed twice and steeped the leaves three times but I’m not ready to describe the tea in detail for I really don’t think I’ve worked with this one enough. The cups were sweet and mellow but lacked the flavor profile I was expecting. Thus, to be continued…….

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
JC

Shuangjiang Mengku earned my respect several years ago, some of their offerings quality are just beautiful to the point where I’ve looked at the leaves and feel back that they are done and on the way to the trash. When I buy a house they will continue with purpose in a compost mound. :D

DigniTea

I am a fan of most S.Mengku teas I’ve tried but the leaves in this one grabbed my attention more than others. By the way, I send many of my used leaves back to the soil in my yard.

tea123

It’s interesting that the flavour of the tea never met your expectations and you never took detailed notes because of this. I had a similar dilemma yesterday. I would like to know how much of this tea you bought – is it a sample or is it more?

DigniTea

tea123 – I have high hopes for this one. It is still quite young and I tried it quickly after it arrived. Time and good storage should help it come into its own. S.Mengku’s “spirit” series cakes came recommended by someone I trust. For that reason, I purchased a cake.

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A delightful rich flavored ripe puerh! Easy to drink with absolutely no off-putting fermentation taste. Moderate compression with a mix of leaf pieces but fairly easy picking of chunks to brew. Flavor profile offers a creamy chocolate with a fair amount of underlying sweetness. Easily yields 6-7 flavorful cups. Very nice everyday ripe tea to enjoy and share with others (even those non-pu types).

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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drank 2005 Naka by White 2 Tea
239 tasting notes

Naka is in the Mengsong tea growing region. Generally I enjoy Mengsong teas and their elegant character. This particular cake has gently pressed leaves and picking the cake apart is very easy. Soft warm aroma comes from the wet leaves and the dark golden tea soup. Early brews are a bit light in taste with a slight hint of smoke but this changes in later cups. There is a light underlying bitterness in the early sips. Even with the first cups, there is a very pleasant aftertaste which continues throughout the tea session. The activity in the mouth is persistent and good. In later cups I discover a low, dark sweetness which is rather enjoyable. The qi is strong and obvious with this one. Lovely tea that works hard to put the mind at rest – in fact, silencing the mind allowing you to feel the peace of the moment. The price is high but the quality matches the price.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
Stephanie

Naka! I keep hearing great things :)

MzPriss

I LOVE this Naka. It was (one of) my holiday presents to me

DigniTea

This one is rather special. Seems like Naka has become quite popular recently. Like any other tea region, the quality of the Naka material used by the farmer/producer varies quite a bit. Good material and almost 10 years of age on this one which explains the high price.

Yang-chu

yet another marvelous review.

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drank 1998 Aged Yiwu by White 2 Tea
239 tasting notes

This tea certainly is easy to drink. I am fond of Yiwu teas since they tend to be mellow and smooth. This 1998 is the oldest Yiwu leaf I’ve had. Just as expected mellow and smooth with a prominent brown sugar sweetness. The nice full leaves produce a dark bronze soup which is very clear. A silk-like body is found in the sip. Nice aftertaste which lingers. I was left with a little mouth and throat dryness but this often happens when I drink tea. More important to note, the tea left me quite relaxed after the session. Great endurance yielding many, many flavorful resteeps – I steeped the same leaves eight times and I’m still doing 5 second steeps. Overall sweet, dense, and pleasant. The quality of these aged Yiwu leaves is something to admire – this is one amazing tea!

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
tea123

Good review. I will consider this in my next order to white2tea :)

DigniTea

tea123 – I’m a fan of this one. I first tried a sample and then went back to buy the whole cake.

mrmopar

Enablers you are…..

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This is a tasty little shou – quite balanced and smooth with no astringency or fermentation smells or tastes. Typical of most Dayi products, it is composed of pieces and stems but there are several goldens to be found reflective of the raw material’s quality. Dark red tea soup. Flavor profile offers touches of honey, malt, chocolate and nuts blended together. The rich taste of the tea spreads throughout the mouth and leaves a nice aftertaste. Very good choice for an everyday ripe tea.

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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This is thought of as a high-level ripe product from Dayi but I am underwhelmed by this particular harvest. It is a smooth drinking shou but I find the flavor profile quite boring. I do not see how it could mature into more flavor after more aging so I am unable to recommend it. Cakes using this formula from other years are much better.

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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This is a very nice straightforward tea – clean, creamy and sweet. Moderate compression; very attractive dry leaves which offer light floral notes to please the nose. The tea soup is a lovely clear copper color (dark copper). This is a smooth tea with very little if any bitterness found underneath the dominant theme of sweetness. Little complexity, just an enjoyable sip with pleasant mouthfeel and aftertaste. For me the tea’s effect was quite calming and relaxing, in fact, it made me feel rather tired. Puerh from Jingmai has a reputation for being softer and lighter than Puerh from other tea growing regions and this tea lives up to that reputation.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Stephanie

I like a nice sweet raw. It is so weird how some seem to perk me up and others mellow me out. I guess it is the caffeine/theanine ratio? shrug

DigniTea

I think of chaqi as the energy or feeling you get from drinking the tea so that’s the way I look at this and other teas. Don’t know how many others feel this way but I think “sweetness” is sometimes confusing as we describe tea. For me, saying that a flavored tea is sweet is different from describing puerh as sweet. When I describe a puerh as sweet, it means that it is smooth, mellow, easy to drink; does not make me salivate the way something bitter or sour does. Sometimes I wonder if I might mislead others who are unfamiliar with puerh. Interesting to wonder about what puerh sweetness might mean to different palettes.

Stephanie

I definitely think of some straight teas as naturally “sweet” tasting. I like a sheng with a nice balance of sweetness to bitterness :)

But you’re right that it is very different than a flavored tea or a sugar sweetened tea of any kind!

JC

Nice notes! I have yet to try this one, I’m waiting to receive my order from W2T, but I’m looking forward to it. I agree that ‘sweet’ in Puerh and non-flavored tea in general can be confusing to newcomers, but people get the handle of the description once they’ve been exposed to enough times to Puerh. One of my favorite ‘sweet’ Puerh are Spring Xi Kong :)

DigniTea

JC – I was sampling the W2T Jingmai in an effort to make a purchase decision. Haven’t decided yet so I’ll be curious to hear what you think of it. I agree on the XiKong teas. You refer to which Spring Xi Kong? TU, YS or another?

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Bio

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. I enjoy most tea types but I cannot handle jasmine or other florals and I’m not particularly fond of bergamot. Moved quickly into unflavored blacks and puerhs and seldom drink anything else. Now most of my purchases are puerh cakes for aging.

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 now simply comments reflecting my impression at that specific point in time. They are useful to me and if they happen to be helpful to someone else that is good.

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