8 Tasting Notes
Huge f’ing fan of this cake. Much love to my man Shah for recommending it.
The gold dayi also has fortitude. Deep into the session, there is still a strength of kuwei and full body that is not present in most of the recent Dayi teas I have tried. It is clear why Cloud and the HK tea forum crowd are backers of this tea.
Read more below:
his Henglichang Bulang tea has gotten some mention from other bloggers with widely varying opinions. Thanks to Apache, I had a chance to try a sample. Luckily, I had not read any other reviews prior to sitting down for my session – so the scribbles in my little notebook were from an unbiased mind – relatively speaking…read more of my thoughts below
Tight, tippy, tobacco, and T. The four T’s. Jakub, fellow puer enthusiast and blogger, sent this 2006 Haiwan Pasha puer.
The tips are welded together…
Everything I rate is an 88.
After the clean, the gaiwan smells like smoked meats. Savory and thick. It’s an oddly pleasant smell that stirs hunger and desire for scrambled eggs. The soup itself smells of pine…
All of my ratings are 88, luck be with you.
The dry leaves smell like white sugar. Very young, with scents of vegetal grass still present – probably due to being pressed only a month ago, and picked but a few months ago. That young smell can be put-offish, but in this case it is quite endearing.
I rate everything at 88 for good luck:
I got trapped smelling the dry leaves of this puer tea for a full minute. The smell was quite deep and fragrant, a mix of tobacco and apricots. The fresh tobacco smell is common in raw puer tea, but to have a smell of apricots was a treat. The leaves appeared quite small… read more at http://www.twodogteablog.com/2012/08/12/wu-liang-shan-puer-tea-ys-201/