294 Tasting Notes
This is my 3rd day in a row drinking a Golden Tea. When I opened the bag I was impressed. It really was unique. The visual and the aroma were both beautiful. I somehow, when I brewed this in my Gaiwan, thought I was getting a soft cocoa flavor with a hint of cream. It was a fascinating flavor. Absolutely splendid. More notes to come. Thank you Angel ….
I brewed this in the Gaiwan today. This is a very strong Pu-erh. The first steeping was somewhat fishy. I know I should rinse it. When I doused the leaves with boiling water for the second steeping the liquid becomes quite dark quickly. The fishiness is gone and the liquid is very robust even after a short steep. Flavors that I envision are old leather chairs in an old building with dark wood. To those who like Shu, you will love this. This is not for beginners. My GF would say it tastes like Chinese medicine. Well, maybe centuries ago this was.
I used a generous amount of leaf in my Gaiwan. One thing I try to do when tasting is to always close my eyes. I believe somehow this helps me to better evaluate the flavor. With the amount that I used, which is probably twice the amount I used before, the liquor is strong and very warming. I steeped this twice and I am loving it. I will taste this again later because even closing my eyes cannot rid my mouth of the flavor of the “everything” bagel that I had. One thing that I can be certain of is the energy that this tea posesses. In all honesty I cannot handle another cup….
This is the remainder of yesterdays brew so it is my second steeping. I let it steep for maybe close to ten minutes. Or should I say I forgot about it. The result is perfect. I am getting that sweetness. A soft sweetness that is so smooth even after a more than adequate steeping. A very unique tea….
I brewed the rest of my sample up basket-style with more leaf than before. I expected more because lately I have been experimenting with steep times and the amount of leaf that I use with my black tea. Obviously with more leaf and a greater steep time you are going to get a greater complexity and more strength. I did not get that today. I honestly think my taste buds and my sense of smell were off today because I know what this tea is capable of.
I am upping the dosage on all black tea after yesterdays Mao Feng. Todays tea from Zhi is already a well known winner. I have tried to make it better than I have had it in the past. More leaves and a longer steep are the perfect recipe for black tea. This tea is not only energizing but so full of flavor….
This is my first cup today. I was very generous with the leaf amount and the steep time. I brewed it basket-style and today it is superb. Hints of cocoa and fresh baked bread with an aroma that is superb. Maybe another reason it has improved dramatically is the water quality now that I have the PUR water filter. All of the tweaking paid off with a tremendous cup of Mao Feng. I must up the score….
I brewed this in the Gaiwan this time. I feel this is the best vessel for truly tasting a tea. It’s blowing me away. It is a touch bitter on the 1st and 2nd steeps but it’s a very flavorful bitterness. It is an incredible eye opener. This so different from any other Sheng that I have had so far. One of those teas that you feel with each sip. I cannot place a particular flavor other than earth and roots and vines. This is what’s coming to mind. This tea is scary good. And the bitter taste lingers and it’s a beautiful bitterness. I am upping the score on this incredible tea….
This is last nights late evening tea that I left to steep in the Gaiwan until I drank it tonight at 11pm. I may have steeped it 4 or 5 times yesterday before deciding enough was enough. I had been drinking Sheng all day and to be quite honest I was on overload. Tonight this Alishan was the most beautiful golden liquid with the flavor we all know and love. I could not possibly drink this fast. This was savored . Truly a tea of beauty and wonder.