20 Tasting Notes

91

Having the 1997 version of this one, I only bought 10gr of it, worth gold.

Preparation
205 °F / 96 °C 0 min, 30 sec 3 g

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88
drank Liu An by World Pu-erh
20 tasting notes

Been tasting the 1990, 2000 and 2005 version of this basket, shu that is. Quite a discovery, it’s close to pu erh, but has its own character. It has a smooth woodsy fragrance, although, the 2005 still has a green touch. Quality is good, as it steeps easily 10 times and still has that nice no-nonsense flavor. As it is less popular than pu erh, prices are quite modest.

Flavors: Malt, Wood

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 1 OZ / 15 ML
Terri HarpLady

I’ve been curious about these basket teas for awhile, thanks for sharing :)

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81

Rough and tough, this sample, that came to me by Royal Mail. Thanks Roughage! It has character written all over. First time I smelled it, it made me think of that hospital odor, in my home town, long time ago, definitely, not the way to go nowadays. Second tasting was way better and I started to appreciate this robust, no nonsense Pu-erh. I can even understand, you drink it with salted yak butter, the tastes are strong enough to cope with it. Conclusion….not sure, some reminiscing will do…now, it’s time to go back to my Tibetan mushroom.

Preparation
205 °F / 96 °C 0 min, 15 sec
Roughage

Glad you found it characterful at least. It is certainly not a pretentious tea! :)

Have you tried steeping it at 85-90 degrees or so yet? I tend to prefer it steeped at a cooler temperature. Did I send you the po cha recipe? Just in case, it’s here if you want to try it: http://www.yowangdu.com/tibetan-food/butter-tea.html

TheTeaFairy

Lol at the hospital and salted yak butter! I know bold when I see it ;-)

Roughage

Coming back to this, I see you logged it as a 30 second steep. I would suggest using a basic ten second steep or something like that. It really does not take much time at all to get something out of this tea. Anyway, I hope my comments are helpful and you find a way to enjoy this tea more.

Peter

Thanks for the recipe. I will try to steep it at lower temperature.

Yeah, my Tea Fairy, they’re all bold as love, just ask the yaks :)

TeaExplorer

Peter, do the yaks talk to you?

Roughage

Of course they do! They yak on and on and on … I’ll get me coat. :)

TheTeaFairy

This thread is hilarious…

mrmopar

They go yaketty yak yakkety yak and don’t talk back!

Tea Pet

What is everyone yakking about?

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85

Very smooth, mild astringency, lightly floral, but no sharp edges. The leaves are very roughly, mechanically, cut in small pieces, it makes them look younger, I think. All in all, good pu erh, but, for me, it lacks a bit of character.

Preparation
205 °F / 96 °C 0 min, 15 sec
Roughage

That pretty much describes my view of this tea. I wonder if it will age well. Your comment has also made me realise that I have not yet written anything about it. I must remedy that in the near future.

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95

Always a pleasure to unwrap this brick. Heavily compressed, rough cut; black as coal, but still an elegant taste. Dehong tea factory, definitely, knows how to make a good Pu Erh.

Preparation
Boiling 0 min, 30 sec
Terri HarpLady

So many Puerhs, so little time (& money) :)

Peter

Now I’ve heard there was a secret Pu Erh, That David served, and it pleased the Lord…

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84

Tasted this today and loved it. Quite like the shape too. What’s next? A pu erh football for the WC2014?

Preparation
205 °F / 96 °C 0 min, 15 sec
Peter

Or some pu erh Smurfs, to put around the mushroom?

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93

Powerful stuff, very earthy, nice texture, no subtleties wasted, straightforward and robust (feels like I’m praising myself, haha). This shu has it all, you want to go for a walk in the woods, after a heavy rain, without moving, drink this, it will take you places.

Preparation
205 °F / 96 °C 0 min, 45 sec

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86

Got this sample of the 2004 Yue Guang Bai aka Moonlight White, from the tea shop, and, when the moon hits my eye, like a big pizza pie, it’s gaiwan time.
First impression, beautiful mix of green and white leaves. Second impression, nice color, very fruity and sweet, strong ‘hui tian’. The package says mysterious infusion, but I miss out on that one, the sweetness makes it a rather easy and in-your-face drink. On the other hand, quite amazing, one would say they’ve really put some sweet stuff in it. This diversity makes me love tea so much. Next!

Preparation
200 °F / 93 °C 0 min, 15 sec

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92

Still young, but very generous, the astringency is mild, smokey, still some herbal notes, a bit of sweetness, a bit of wet musk; it has character written all over it. No surprise, when you know, the leaves are coming from wild, and not so young, trees…makes you dream of Old Man Willow.

Preparation
195 °F / 90 °C 0 min, 15 sec

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Profile

Bio

Brussels based tea aficionado, grew up with herbal infusions (ortie/nettle, hmmm), but over the years I got more and more interested in the real McCoy aka Camellia S.; nowadays, a big fan of shu and sheng Pu Erh, entre autres. As an amateur alchemist, I also like to brew my own herbal mixes. Bref, it’s a way of life!

Location

Brussels

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