483 Tasting Notes
i got a sample with recent purchase. im always on look out for not overly expensive sheng with some age.
I wasnt disappointed. it was very nice fruity camphor sheng. florals were present but kinda on the background. Because of Guangdong dry storage the tea mellowed and smoothed. the color is orange. Former tobacco notes i always pick up with mengku sheng really mellowed out and were barely noticeable just because i knew they were there. later steeps picked up some more astringency/bitterness but nothing unpleasant.
Im expecting some in a mail soon ;)
5g 65ml yixing 212F rinse and short steeps
last night i was “talking” to my teafirend on IG while drinking Liu bao and having breakfast. he asked me if i drink any Darjeeling and Assam. it been a while. Chinese and Taiwanese teas took over. i said i used drink Indian/Ceylon teas only
I remembered i had this tea i bought last year. the leaves looked fresh and very aromatic.
took 3g for 8oz, 195F for just under 3 min
resteep @5min wasnt bad but i havent finished the 2nd cup
The cup was lovely. Sweet and flavorful, very aromatic. I did enjoy it a lot. Happy Earth Tea mentioned that this year Arya Ruby first flush was ruined by hailstorm. i thought it was a good idea to finish the pouch but after learning this sad news ive changed my mind.
im back to hoarding it
Another Liu bao last night. very interesting.
the leaf material is really nice, long intact and not too much sticks.
same parameters as i have for sheng
5g/80ml yixing 212F
this Liu bao is nice, smoky not overly. it has that cooling pine needle /minty flavor.
But… its not a midnight drink. I was starving and had to fix myself a breakfast. eggs, mini bagel and cheddar. i felt quite energized and packed few more never ending boxes ( moving to a new place next week)
To sum up: it is a better version of Lapsang Sauchong. it is smooth and smoke is not harsh. i bet it will only improve in a few years
its my second try of this tea. i dont think i can give the proper review. still trying to figure out the notes.
First time ive tried i remember it being stone fruit sweet. last night it was a little different. very enjoyable but not as complex as the first time ive tried. could be many factors. with later steeps astringency built up but it was pleasant
still, it was very good. qi is mild. i felt relaxed.
no chest burning, face melting, eyes popping or lungs moving. very pleasant overall
4.5g/55ml yixing 212F
rinse i drank it
Ahh last 3g . hoarded for too long. It was a time to let go.
made it in my 60ml shiboridashi i love for tiny tastings
Leaves are thin and long like spider legs and so aromatic even though i have it for a couple years already.
The aroma of the brew is intoxicating. its like fruit bomb. Ive got pineapple, lychee and cinnamon. Spice is quite nice complements the fruit notes and make it more complex and interesting
Im not a huge fan of Dancong. Most of the time its floral (not my fav) and finicky too. its hard to nail the right temp and length of steeps. and it will vary even if its the same tea.
This tea is the solution for me. being processed as hongcha/black tea it is not as sensitive as regular dancong. it takes higher temps and longer steeps quite well without getting astringent or bitter.
Time to restock!
Ok people. my Liu Bao affair continues. I have Liu Bao almost every night.
I really like this one. it is non smoky. it tastes clean even though its young in Liu bao age. the color is lovely orange. it is sweet and spicy. nothing overpowering or off putting. very safe introduction to Liu bao i think. it is pretty complex and qi is noticeable.
Very nice night drink
i brew it as i would do sheng
5g/80ml yixing 212F
rinse/ very short steeps increasing to my liking
this is a generous sample I got from my teafriend – thanks so much
I’ve got a lot of shou. I love it. while drinking a lot of it i developed some preferences. im more picky than before, just clean taste is not not enough.
i really liked this Brown Sugar. It is so rich, dark, bittersweet. The fermentation flavor was present in the first 2-3 steeps maybe ( i rinse my shou once only) and then faded away. it went thru many steeps. later steeps had some creaminess.
Very enjoyable cup. thank you teafriend for sharing. i should definitely get this brick with my next order
this is a sample i got from AllanK to compare to the same tea i got from Aliexpress seller couple years ago.
this tea also goes under different name of 2008 Menghai Dayi Song of Chi Tse
first couple steeps had the fermentation flavor that quickly gone.
The tea is rich, sweet and clean. i did enjoyed the same as i currently own. i havent noticed any difference, maybe only if i would do side by side. but i wasnt in the mood to drink a lot of shou today.
one thing i realized while its perfectly fine nice shou i didnt care much for it. it was …boring. My preference now is for large leaf shou. it lasts much longer and is generally more complex. Thats for today. My tastes keep changing.
Thank you so much AllanK for sharing ;)
This is the sample came thru AllanK – thanks so much for sharing!
i was very excited to try it. The leaf material is good, long twisted leaves. Dry they smell of Fujian teas, that unforgettable rye bread, caraway seed, touch of chocolate .
6g/80ml Yixing pot 205F
rinse/short steeps 3/5/5/7/7/10sec etc
The soup is thick yellow color and very aromatic.
the tea is complex, changing with every steep. I’d say its a cross of Jin Jan Mei and medium roasted Yancha. some mineral notes emerged. some florals but not strong.
If you lower the temp you may avoid this and spicyness too i believe but i will stick with off boil. Long lingering aftertaste. Yum, very enjoyable,very interesting.
Im so glad i was able to try it. Thanks Allan ;)
And thank you YS for sourcing it
I tried this today because of other people reporting it fishy and undrinkable.
For the record my mandarin pu came not thru Dark Matter group buy but thru W2T club or Black friday, i dont recall exactly. i just know i have it since November-December 2015.
Took 10g for 140ml Jian Shui pot. double rinse (i usually do once,but because of “fishy” reports i decided to rinse it twice)
212F and short steeps
This pu has fermentation flavor as any young shou does. i couldnt find anything fishy or off putting. around 3rd-4th steep it became spicy. i believe its mandarin peel. it wasnt unpleasant, peppery-cinnamon y spice. creamy, some minty cool notes,not strong. I think its Bulang shou but i might be wrong.
This tea is perfectly drinkable if you drink young shou.
my only guess it might be different batch.