37 Tasting Notes
This puerh is from the Kunming factory, a place that is almost never mentioned online. This tea was stored in good dry storage and was positively reviewed by a lot of people so I bought it with my first and last Origin Tea order.
You know, me and puerh have a long history. Years ago, in kung-fu class, our discussion somehow turned into a ton of poop jokes. My instructor told us that he drinks a tea called “poo-er”. That was absolutely hilarious to me. He told me how he bought a 1960s cake for $300, which completely blew my tiny little mind. Next class, he brought in a teabag of puerh, obviously horrible quality ripe as he gave it to me. Being me at the time, I ended up flushing it down the toilet. I’m sure I would have loved it, I had a very diverse diet of hotdogs, pasta, and bagels at the time, my palate was definitely ready. Puerh was never mentioned again, until I told him that I was getting into tea. He showed me gongfu tea the next week, having me taste an Alishan Oolong, an Oriental Beauty, an old bush Shui Xian, and a ripe puerh. I couldn’t stand the ripe puerh. I still can’t.
Origin Tea specialized in premium high-mountain oolongs, raw puerh, yancha, and a small amount of hei cha. They still sell Yixing. I decided to pick up some of each, wanting to give puerh a last shot. You better do this right puerh. Don’t fuck this up or I’ll have your head.
Puerh didn’t fuck this up. Good job, Kunming Factory. Good job to whoever stored this. And good job Tony from Origin for sourcing this.
This puerh is a combination of sweet, bitter, spicy, and earthy. The dry leaf? Earthy. The wet leaf? Sweet. The liquor’s scent? Spicy. The taste? All of the above. It opens up spicy and earthy, then some bitterness (not too much at all, a pleasant amount), and then, after you swallow, it becomes sweet, like the sweet aftertaste an iced pastry has, except it makes you feel better instead of giving you a stomachache and helps you lose weight instead of helping you gain weight. This is COMPLEX. I can’t even begin to pick out the flavors. Camphor? Dried fruit? I don’t know and I don’t care.
Speaking of not caring, this tea’s Cha Qi is a carefree, uplifting, and relaxed mood. I’m smiling right now, I smiled during my first session. This tea makes me want to put in WORK! Notice how long this note is? Do you notice how long it is? It’s HUGE, especially for me. I really wish that I could buy a cake of this, I’m sure that it will become even better with a few more years under its belt. I should definitely look out for Kunming Factory offerings, I didn’t know factory puerh was this good.
Thanks for opening my mind to puerh Tony and Kunming Factory workers.
“Final Eco-Cha review. I’ve had such a great time reviewing teas from them, their teas are great and the people who are behind it are great. Special thanks to Nick for putting this all together.
The dry leaves smell pretty nutty and vegetal for a Taiwanese Oolong. The wet leaves are nutty and buttery smelling. This tea steeps out into a light yellow with a floral scent.
This tea is surprisingly thick-bodied, with a syrupy mouthfeel (god I hate that word) and very little sweetness, which is quite refreshing in a way. It’s nutty and floral in flavor, kind of reminding me of a dragonwell green tea crossed with an Alishan oolong. The aftertaste is perfumey, which makes this seem like a good candidate to make a Jasmine Oolong or Rose Oolong from. The nuttiness makes it seem like a good candidate for a traditional Dong Ding. IIRC this is actually a common cultivar for making Dong Ding with.
Since I still have a lot of this, I think I’m going to cold brew it, as per their suggestion.
thanks for reading, everyone!"
Flavors: Flowers, Jasmine, Nuts, Nutty
from reddit (note that i wrote all of these)
“Aroma: What little aroma there is is sweet and buttery, though it’s subtle. This isn’t a bad thing, as I’ve had great experiences with teas unusually lacking in aroma (see my 2nd review: the Ruby Red). This goes for the dry and wet leaf and the liquor.
I accidentally steeped the first steep for 3mins. 3 minutes for 5 grams of tea in a 100ml gaiwan. After a second of panic, I poured it out, hoping for the best and preparing for the worst. It was the best. This tea is SMOOTH, no astringency at all. It brings to mind a certain classic hip-hop song by A Tribe Called Quest.
This tea is smooth like Butter.“It’s like butter, it’s like butter baby, Not no Parkay, not no margarine, Strictly butter, strictly butter, baby." - Q-Tip
Really, this tea is clean, smooth, thick, buttery, creamy, and sweet. Like milk and honey, with the swirls. A cooling hint of flowers pops up in the background. This tea is super easy to drink, it’s not bitter at all and has a mellow and simple flavor profile. No hot knife through this butter. It’s DELICIOUS. Eco-Cha does it again. Every tea I’ve tried from them is a home run. Strictly butter, baby."
Flavors: Butter, Cream, Flowers, Honey, Milk
From Reddit Dot Com:
Wow…. So I headed over to the post office today to pick up my mail that was on hold this week. They brought out the mail and then the guy working there went on his computer. He told me to wait a minute and then I see him with this huge envelope with the Eco-Cha logo on it. Holy shit. I get home and open the envelope and pull out a box…the legendary Taiwan Tea Tour box.
I decided to try this tea first, because I love ShanLinXi teas and leafhopper teas. I loaded the gaiwan up, 6g of leaf. The leaves are a greyish-green, indicating the light roast. They smell honey sweet. The unfurled leaves are medium-large and smell sweet.
The liquor is golden and its aroma is sweet and floral. It is slightly fruity and honey like. The aftertaste is characteristic of ShanLinXi teas, a cooling floral/pine needle sensation. There is also an intriguing spiciness to this tea, like crushed red peppers.
Overall this is a very interesting tea with sweet and spicy notes. I can’t wait to try the rest of my Eco Cha teas!
“Two reviews in one day? I’m crazy and you can’t stop me. I run these parts, the tea review game is mine now. The table’s flipped, now I’ve got all the coconuts b*tch (still mourning over the Death Grips breakup)
Crazy music references aside, the dry leaves on this one are tightly rolled balls colored a combination of black and greed. They smell like roasty nuts. The wet leaves are a bit greener, and they smell super sweet. Strangely not like the dry leaves at all.
The liquor of this tea is tan, as expected for a rolled, medium roasted oolong. It smells of buttered popcorn, a very pleasant aroma to find in a tea.
This tea is super nutty in the early infusions, and then becomes a floral, sweet gaoshan. I like this better than other roasted oolongs I’ve had (a particularly good Traditional TGY comes to mind.) The finish is great, not overly floral but just enough to cool your mouth and throat. This tea isn’t super sweet, but it’s sweet enough.
I’m having this as a night tea and it fits the bill perfectly. It’s warming and soothing. The full body and low fragrance make this great for laid back drinking. This could be my go-to tea for night drinking.
This tea is $10 an ounce, which I believe is a pretty good value, but not a steal either. I’d definitely restock this one, it’s a really nice tea. The two teas that I’ve tried from Eco-Cha have been incredible, I can’t wait to try the rest (in a week)"
From my review on Reddit:
“I’m going to try and finish my tasting of my Eco-Cha teas today so I know what to reorder. So far I’ve decided to reorder the Concubine Oolong. The Concubine Oolong is amazing grandpa style, by the way.
Based on my love for the Concubine Oolong and ShanLinXi oolongs in general, I cracked open the ShanLinXi oolong bag today. The dry leaf is incredibly sweet, with some butter and sweet vegetables going on. Maybe sweet potato or summer squash? Either way, this smells DELICIOUS. The liquor smells buttery and fruity, as do the wet leaves.
This tastes very floral. Floral the entire time. It’s also quite sweet and buttery. This is a complex tea, the flavor profile evolves in your mouth. From floral to buttery to sweet to pine needles. All of these flavors work together and create a nice, balanced, easy-going flavor profile. This is a shining example of high-mountain oolong, this is probably the tea I’d reach for if I was introducing someone to this type of tea."
Hell yeah, baby. A lil’ bit of that SXHC and you’re good to go.
The dry leaf is medium-sized and black. Some broken pieces. It smells mineral and has a slight earthiness, showing its 2 years maturity. The wet leaf smell is even earthier.
No rinse, that would be a waste. This tea evokes the image of finding forgotten cigars, aging in an abandoned basement, mysterious and smoky. Thick like the dust floating in the air. Bitter like forgotten memories. It has a slightly floral finish, like a flower growing through the cracks in the basement floor, or a single ray of light coming from above. The aftertaste lingers and lingers, haunting you as it slowly fades. This isn’t an easy going tea by any means. This is a thick, complex work of art. Drink slowly. It’s beautiful in a twisted way. As for the cha qi from this tea, just note my gradual change of mood. Note that this is their “cheap” cliff tea.
Flavors: Bitter, Mineral, Smoke, Wet Earth, Wood