271 Tasting Notes
My puerh pick for Friday. And it seems it was the puerh pick for many this past weekend! The sweet, fruity, floral fragrance of the sample bag had me looking forward to this one for quite a while.
Steeped 7 grams of this at work and decided to sip the wash, because I sometimes do that. Glad I did this time, as it was full of flavor. Very light gold in color, but with a mouth coating viscosity, floral head notes, sweet hay body and light honey finish. And that flavor just lingered. Needless to say, the rest of the wash was consumed.
A nice sour fruitness developed in the first proper steep, with a spiced herbaceous aftertaste that began to mingle with the lingering aroma and huigan.
The florals and hay start to take on a bit more of a piney-ness after a few steeps, and the exhaled aroma is that of spinach.
Some bitterness starts to come out in later steeps, but it doesn’t eliminate the mouth coating sweetness.
Eventually, the flavor mellows out to a nice lingering peach. I practically flash steeped this entire session and Pin rewarded me greatly for doing so!
Flavors: Bitter, Floral, Hay, Herbaceous, Honey, Peach, Pine, Smooth, Spinach, Sweet, Thick
Second sample of our TTC order that we got around to trying. Steeped this one up at work last week as well. The first thing I noticed—and something I noticed throughout the entire session—was that it smelled kind of like kids’ bubblegum. A tropical fruit, sweet kind smell. This came through in the flavor as well, for me, as well.
The liquor steeped out nice and gold in this one, becoming more amber a few steeps in, and the texture was nice and smooth. This seems like it would taste really good cold.
I continued with leaves these into the following day, and they produced a second day steep that was sweet and cooling in the mouth, warming in the body and a very nice flavor to start the morning with.
Flavors: Fruity, Smooth, Sweet, Tropical
Made a very specific selection of teas to try to TTC recently and this is one of them. Steeped 8 grams of this at work last week with just a quick rinse to help wake up the leaves. The liquor came out an extremely light yellow and produced an immediate camphor flavor and sensation. Very smooth with a sweet, nutty baked goods flavor.
I drank some the next day as well, and got a more golden liquor that was thick and viscous. The flavor was crisp and nicely vegetal, and some of the cooling sensation still remained. I look forward to playing around with the rest of this sample.
Flavors: Camphor, Mint, Nutty, Smooth, Sweet, Thick
Drank the last of this one the other day and actually got a measure on the amount of water I used, which is not typical. I used the last four remaining grams from my order and added 53 ml of water for the first steep.
One of the things about the first steep with Japanese greens is that the leaves always absorb SO much water that you get back much less than you put in. I probably got around 20 or 30 ml of liquor to actually drink from this steep.
The leaves were expanded with the water they’d absorbed in the next steep, so I only had room for 29 ml of water, though I probably got most of that back. All in all, I’m glad I decided to measure this with the last of these leaves, as it gives me a better idea of what kind of ratio gives me the flavor concentration I look for instead of relying on the size of the vessel to do that for me.
Seems GM has been all the rage lately and I was wondering what I was missing out on, but Steph was kind enough to send me a sample in our swap!
As I’ve stated, I don’t drink shou nearly as often as sheng, so my palate for shou is less developed (not that my palate for sheng is much further along). That being said, I do feel that this was one of the more distinct and defined-tasting ripe puerh teas that I’ve tried.
I used the entire 8g sample, gave it a wash and started with quick steeps, as usual. Nice dark brew with a shifting blend of earth and coffee flavors in the body, with an almost metallic mineral characteristic and a creamy mouthfeel. The aroma that it leaves behind in the cup is mineral and salty, and once I get over that little surprise, the qi comes in.
All throughout this session, with the above flavors, aromas and sensations vying for my attention, I felt myself very surprised overall. This was definitely a unique and engaging session!
Flavors: Coffee, Cream, Earth, Metallic, Mineral, Salt
Felt I’d finally given the puerh from my Tealife HK order some time to air out and acclimate, so it was time to start tasting.
Did 7g of this one, quick wash and flash steep. The liquor started out fairly amber in color, with a bit of a mushroomy taste, but light and clean overall. The texture was smooth and a bit airy.
Busy times at work interrupted my session, so I returned to this tea two days later and was met with a redder liquor, similar aroma with more of a piney flavor. It also had a bit of a grapefruit-like bitterness and some enjoyable sweetness.
Very enjoyable, and a very valuable tasting experience for me!
Flavors: Grapefruit, Mushrooms, Pine, Sweet
Finally gave this shou a try earlier this week, but I didn’t note it with enough detail, unfortunately.
7g in the gaiwan for a rinse, and the first steep yielded a slick, smooth, reddish liquor with a light sweetness. The color deepened over subsequent steeps, during which the flavor also became sweeter. I found it pretty clean and easy to drink overall, but I need another session with this, for sure.
Flavors: Smooth, Sweet
So this was the one tea I started Sunday, as I also had leaves from a couple other teas I continued with from the day before. This was the 2005 Menghai area wild material raw brick from Curated Puerh Box 0003. I used 8g, quick wash and a bit of a rest before getting going with the session.
At around 12 years old, this sheng produced a golden liquor and a soft, sweet aroma. It was smooth and oily in the mouth and sweet on the tongue, with just a bit of dustiness that revealed itself as it gradually opened up.
This was an easy one to enjoy and I will enjoy further exploring its subtleties in a future session!
Flavors: Dust, Smooth, Sweet
We got a sample of this from Stone Leaf Tea House and I, apparently, first sampled it back in January but forgot to note it here. Drank it again this past Saturday evening, however, so I have gotten a fresh take on it.
The mushroomy aroma of this one had been calling to me for a while. Perhaps it was trying to call me back since I’d already had it! This was already broken up into pretty good serving sizes in the bag, so I just took out one of the last two remaining chunks, tossed it in the gaiwan and rinsed. It broke apart pretty easily and the first steep yielded a nice, dark liquor.
I didn’t get super distinct flavors out of it, but I wasn’t paying as much attention to it as I could have. It was rich, creamy and smooth in the mouth, though. Very inviting and easy to drink. I didn’t finish my session up, so I continued with the same leaves the next day, and the brew remained creamy and smooth with a distinct sweetness that I’m not sure I picked up on the day before. Perhaps this is a shou that benefits from a good rest after rinsing or sometime mid-session.
Flavors: Creamy, Earth, Mushrooms, Smooth, Sweet