MMMMMMmmmm…. love this stuff I may order some more tous, so musky it brings back memories of my Grandpa when he would do woodworking and smoke his favorite brand.
64 Tasting Notes
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MMMMMMMMMMMMmmmmmmmmmmmm……………. Wonderfully roasty will beautiful tropical undertones. I love this tea!!!
MMMMMMMmmmm…. perfect for this cold windy night.
this is starting to become a solid every day drinking sheng for me
Lovely :) I need to order more soon.
I’m cautiously optimistic about this one it seems to have some yeasty sweetness in there but very unforgiving to brew which is strange for a Shu.
Upped my rating—once you get the steeps right they are yeasty sweet and have some mild astringency.
A fine young sheng:
1st Steep 7s: Vegetal with peaty undertones, laid back finish.
2nd FLASH: Peaty Goodness in the flavor, bittersweet finish peppery with a camphor feeling at the throat.
3rd 15s: Peaty and Vegetal with a finish that lasts.
If you REALLY like mangoes go ahead, not my cup of tea though.
MMMMMMMMMMmmmmmmmmmmm………..
It’s like a Wuyi Rock Oolong but lighter (in a good way) a WONDERFUL evening tea.
Sunflower oil undertones, with a toasty palatal, smooth feel.
Wonderful Young Sheng:
1st Steep 7s: Delicate Pineapple Essence, smooth finish.
2nd Steep 15s: OVERSTEEP Pour Out
3rd Flash Steep: Vegetal, Leathery, Woodsy Musk.
4th Steep 7s: Less Leathery now with Peaty Undertone.
5th Steep 15s: Bittersweet aftertaste with the pineapple essence.
All in all a good young sheng probably needs some age, it is rather unforgiving (read: tastes like isopropyl alcohol mixed with shoe polish if you over steep like me)
Steeped Gongfu:
1st infusion 10s: Slightly Roasty, Very Fruity
2nd 15s: More Roasty, Tropical Fruitiness Comes Out
3rd 25s: Roastiness not increased, Fruitiness with a warm palatal.
Very Fine Oolong!!! High Quality leaves, Tight Rolling, Excellent Aroma, Fruity and Just Wonderful!
Nummy
Drinking this because I still have not ordered some of Rishi’s Wuyi Oolong. A fine substitute.
BACKLOG: Smells lovely like apple cider and a hint of (generic) black tea. The taste is lacking though. I feel that if you are going to call it tea you should let it stand on it’s own.
Made it the powdered way as I have begun to enjoy shu puerh in this manner. Briney with a dry wine-like palatal. Very interesting the way grinding brings forward these tastes.
A favorite of mine for it’s cooling qi. Lightly buttery, ever-so-slight astringency, and vegetal overtones. Quite a complex taste, I can’t quite call it camphorous but I seem to feel it somewhere on my pallet.
So I ground and sifted it. The nutty quality really comes through and lingers with hints of walnuts and sweet almonds. MMMMMmmmmm…
Mmmmmmm… noticing since it has dried out that it has a wuyi-like toastiness.
I put in an absorbent pack after the store because the leaves were quite pliable.
Wonderfully malty and toasty overtones that linger on the tongue :) Steeping in the western fashion and drinking hot.
Good to drink but the tea is undetectable.
Tastes like a Wuyi rock oolong except for the slight hint of metal(from the can).
All in All, it’s probably my favorite RTD tea.
After a month of airing out it has much less of a fermentation taste, the liquor is still creamy and smells like the forest floor. It isn’t my favorite although this is actually my first maocha so I’ll try some more later on.
Flavored teas are a bit out of my element but It’s a solid masala, the only thing I didn’t like is the vanilla.
Consistently one of my favorites—very warm Qi, Slightly astringent, very smokey and peaty palatal, finishes very nicely with a bittersweet aftertaste.
