529 Tasting Notes


2003 CNNP “Mengsong Qiao Mu Iron Cake” Raw Pu-erh tea review

ru yao drasgon teapot, gongfucha.

dry leaaf: musty, green, slight earth/fermentation

wet leaves: fruit (peaches), green, honey, spices, slight earth/fermentation

1x medium rinse

light steep: i taste smell; light -> fruit (peaches), honey, spices. slight earth/fermentation.

medium steep: i taste/smell; medium -> fruit (peaches), honey, spices. slight earth/fermentation.

heavy steep: i taste/smell; strong ->fruit (peaches), honey, spices. light earth/fermentation. medium bitterness

all in all a wonderful tea! only down side is i wish there was a little more earth/fermentation taste. but hey, at least i know how it tastes in a sheng now :D

i rate a 99


Flavors: Earth, Fruity, Honey, Peach, Spices

Boiling 10 g 6 OZ / 165 ML

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so i used half portion of my 2013 Yunnan Sourcing “autumn ye sheng” raw puerh tea and quarter portion of my Kunlun mountain snow chrysanthemum tea.

two words:Just lovely.

i can taste the right balance of the smokiness of the sheng and the earthiness of the flowers

roughly 20g ttl


200 °F / 93 °C 6 OZ / 165 ML

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so i used up the rest of this sample.:) its lovely however, i don’t like the mouth full of matcha in the last gulp one gets when one uses the recommended ammount

200 °F / 93 °C 1 tsp 250 OZ / 7393 ML
R.F. Hill

Matcha pairs well with Strawberry/Banana smoothies.

R.F. Hill

Also, you must whisk Matcha so much, that there shouldn’t be any clumps of Matcha left, if done right.


Yes it does. I also don’t have a wisk

R.F. Hill

I use a fork as a whisk. Kind of similar to mixing eggs in a bowl, I suppose.

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2004 King Mai Ye Yunnan Yunnan Puer Tea Brick 2kg Early Spring tea review

Gongfucha ru Yao dragon teapot.

Dry leaves: musty

Wet leaves: earthy, light fermentation, fruity like berries.

2x medium rinses

Light steep: I taste/smell; light -> fruit like berries, cream, milk mushrooms, earth/fermentation, camphor.

Medium steep: I taste/smell; light
-> cream, milk. Medium -> fruit (unknown), earth/fermentation, camphor, mushrooms.

Heavy steep: I taste/smell; light -> milk, cream, fruit (unknown). Medium -> camphor, earth/fermentation, mushrooms, mud. (I accidentally over steeped this steep this time around, but it turned out not as bad as I thought it would… Just thought id let you know)

All in all, this is is a nice tea. the aroma, the taste, the cha qi… Lovely. So I rate a 90.

Many thanks to AllanK for this sample.

Flavors: Berries, Camphor, Cream, Earth, Fruity, Milk, Mud, Mushrooms, Musty

200 °F / 93 °C 12 g 6 OZ / 165 ML

Glad you liked it.


it was good but i have had better

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2002 aged wild Liu bao 803 review

Dry leaf: green, veggies, cut grass. I never smelled a raw puerh like this before! ( this is a raw puerh right?) what is it that I’m smelling?

Wet leaf: im so confused! Is this a raw or ripe? If this is a raw, it smells cool aged. light earth/fermentation. heavy autumn leaves

Just found out it might not be a sheng or shou :( I was hoping this is what aged sheng would smell like.
My friend says it could be a black tea or an oolong and a small chance it could be a sheng

So now I hear it’s a hei cha.

Well sadness aside, on with the review

1x medium rinse

I let it sit for about a half hour to 45 mins.

Light steep: I taste/smell; light -> earth/fermentation, autumn leaves. Slight camphor.

Medium steep: I taste/smell; medium -> earth/fermentation, autumn leaves. Light camphor

Heavy steep: I taste/smell; strong earth/fermentation, autumn leaves. Light to medium camphor. Light mud.

All in all this is an amazing tea! The taste, aroma and cha qi is amazing. I rate a 100!

Many thanks AllanK for this sample!


Flavors: Autumn Leaf Pile, Camphor, Earth, Freshly Cut Grass, Green, Mud, Vegetables

200 °F / 93 °C 8 g 6 OZ / 165 ML

Liu Bao is not puerh.


It is a type of hei cha.


Yes I stated half way through my review that I confused it for a puerh

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Kunlun mountain snow chrysanthemum flower tea review

Dry leaf: floral, dill, red/green peppers, ground pepper.

Wet leaves: floral, dill, red/green peppers, ground peppers.

Light steep: I taste/smell; Light ->
Floral, red\green peppers.
Slight dill and almost no ground pepper.

Medium steep: I taste/smell; strong dill. Medium -> red/green peppers, ground pepper

Heavy steep: I taste/smell;
Medium dill and red/green peppers. Light ground pepper and floral.
Gives me a buzz right about now…. Somewhat pleasant, somewhat not.

All in all, an amazing tea! The flavours, aromas…. Just lovely. I rate a 100.

Flavors: Bell Pepper, Black Pepper, Dill, Floral

200 °F / 93 °C 10 g 6 OZ / 165 ML

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So I had some 2002 Nan Jian Phoenix tuo from Aliexpress mixed with kunlun mountain snow chrysanthemum flowers. It tasted awesome. Just a pinch of flowers mixed with a good amount of the puerh… Just lovely!



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1996 Cnnp “green mark te ji” ripe puerh cake review

Ru Yao dragon teapot gongfucha

Dry leaves: slightly musty

2x 15s rinses

Wet leaves: slight earth/fermentation smell, Old books and autumn leaves. Light musty smell

Light steep: I taste smell; light -> earth/fermentation, old books.
Slight -> autumn leaves.

Medium steep: I taste/smell;
medium -> earth/fermentation, old books, autumn leaves. Light -> camphor.

Heavy steep: I taste/smell; medium to strong -> earth/fermentation, old books, autumn leaves. Medium -> camphor.

All in all this is an extremely tasty tea! The aroma, the flavour, the qi! I rate this a 100!

Flavors: Autumn Leaf Pile, Camphor, Earth, Musty

200 °F / 93 °C 10 g 165 OZ / 4879 ML
R.F. Hill

That’s a dark tea!


yeah, but it was “oh so good”

R.F. Hill

I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!


I’ve only had sheng from 2009 iirc. I have a 2003 cake on the way.

I prefer young sheng’s honey, spices, smokey flavours

R.F. Hill

I love ALL sheng, but I too, like the younger kind. I like that “newness” to it—the smokey, spicy, honey, and slightly astringent notes that linger throughout the sessions. But there are days when I’m craving that woodsy/deep earth note(s). As my friend once described it—“This is what I imagine river water, with the river floor [mud, rocks, etc] would taste like.” Older/aged Sheng has that “rainy day in the woods” vibe to it; so, it’s more of the adventurer part of me, wanting to reminiscence about past hiking experiences. However, a young Sheng reminds me of Spring, where everything is new and delightful. So, now you know, when/why I like to have my tea—and at what age I like having, when I like having it!


wow! great way of describing it

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a great tea! i am not doing a full review on this tea as its not good enough IMHO as i cannot taste the mao cha easily. i mostly taste the buds… although, it does taste great and smells great too, (leaves/buds and brewed tea.) i will share the other half with one of my close friends.

200 °F / 93 °C 12 g 6 OZ / 165 ML

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i have a big chunk left, maybe i can break it into two, anyone want to try half?

R.F. Hill

I’ll try some, if you don’t mind?

R.F. Hill

Awesome! Can’t wait to try it! :)

R.F. Hill

…Thank you.

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