293 Tasting Notes

99

This was sent to me “just for fun”. As I was pouring it out of the Yixing I knew it would be just that. The aroma was like some ancient maritime cedar forest. The first sip made my cheeks tingle. There is an incredible clarity in my mind. One of those teas that the Chinese have known about for eons while we westerners have been sitting idly with black breakfast teas. There is that certain something. That mysterious glow. That energy that others with more knowledge on Eastern philosophy can articulate. I can see how the ritual of tea can lead to a higher consciousness. Me, I love this tea. Please put it on the site David.

Jim Marks

I feel like I need to take a trip to Seattle or Vancouver just to sip sheng in the proper setting — mountains, huge trees, mist, gloom, and ocean.

Kashyap

Yes David..please put in on the site or let me order this from you on the side…

David Duckler

Glad to see you enjoying that one. If I remember correctly, this Yongming Workshop brick is from Nansan Village. My pu’er friend and curator Wang Yanxin slipped seven bricks of this in with the last tea shipment. I actually am preparing to put it on the site. I just had to live with it for a while. The first time I prepared it, I used bad water and thought the tea was quite good, but not quite there. You would be surprised how much tea I buy from China that for one reason or another I just never put up on the site. I need to be able to get behind something fully. I have made this a few dozen times since my first experience and am really having fun with it now. A few people in Minneapolis have said that it is their favorite of all my sheng pu’er. I will keep you updated about when I post this. I have some great tasting notes to accompany it.

Bonnie

Maritime cedar forest …I can smell it! I have the scent of the coast redwood forest floor in my memory. It resembles tea sometimes loose and sometimes puer. Great sensory review.

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91

I am ending the week long celebration of the Chinese New Year with this delicious Lung Ching. Brewed in the Gaiwan the tea is very flavorful and it has one of the finest “empty cup aroma”. This is also perfect after dinner tea. I was completely full after dinner. It’s incredible what this tea does for your digestion. It eases all of the discomfort of overindulgence.
There is a reason why this is one of Chinas Top 10 teas.

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96

This was yesterday’s late evening tea. I left the fourth steep leaves and the liquid to stew overnight. 24 hours later it is a beautiful golden hue with all of the lovely flavors one would expect with this top notch oolong. The liquid is cool, refreshing and uplifting at 9:00 EST.

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98

One thing I enjoy doing is letting my late evening teas sit in the Gaiwan of Yixing or whatever vessel was used overnight. Leaves and all. This was last nights tea. It was probably the fourth steeping. I always look forward to what I will encounter almost 24 hours later. This was nice and invigorating. The flavors are intense as you might expect. So every nuance that you have read about will be multiplied. It’s just another way to enjoy our favorite drink.

Jim Marks

You sleep for 24 hours? ;-)

Jim Marks

OH… you set up tomorrow night’s evening tea this evening.

When I first read this I thought you were steeping the evening over night for the morning’s first cup. But then you said 24 hours later, which suggested that your idea of “over night” was 24 hours.

Charles Thomas Draper

overnight and all thru the next day….

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100

I am treating myself today. This is definitely a top of the line Shu. The third steep is where this tea is really taking off. The first could be considered a rinse even though I drank it. The second was very aromatic with flavors so wild I cannot be certain of their origin. Now with the third steep sinking in I am feeling the true beauty of this wonderful tea.

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97

I drank this tonight. It was in an unopened bag from Verdant in the bottom of my Shu sampler box. It said 2009. I believe this was one of those “Just for Fun” bags that David sometimes includes with the order. I noticed that it brewed up nice and dark but it did not have the same flavor profile as my 2005. I brewed this up in the Gaiwan at my GFs house and I was getting a very heady tea buzz. It was delicious but it did seem a bit young. Maybe I am wrong. I don’t know. It did not have the energy in the flavor but it did make up for it with an energy in the buzz. Wow. So maybe it is a 2009 that Verdant purchases for future sales.

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98

My late evening tea. Such a soft subtle fragrance with a flavor bordering on magical. As I said in my previous tasting I fell in love. I am still in love.

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95

I cold brewed this. I believe the flavors I mentioned [and everyone else] about this tea are more subtle but definitely there. It is so easy to make a nice jar of good green or a greener oolong and not worry about water temperature. Just keep an eye on it. Shake it from time to time. Smell the aroma. Usually a rule of thumb is a 24 hour steep. Pour it, strain it and enjoy it….

BTVSGal

I have been meaning to do a cold brew. Have to try it some time this week.

Kashyap

cold brewing is so easy, it gives such complexity to a the iced tea and it adds shelf life and clarity to the cup…can’t see why anyone drinks hot-ice quenched iced tea…

TeaBrat

cold brewing white tea is my new favorite thing to do. :)

Charles Thomas Draper

There is no worry of water temp. No worries period. The results speak volumes

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I would like to thank Asmanra for suggesting the Chinese flute on Pandora. The music and this tea are so relaxing. My last tasting I may have made a bit strong. This brew is perfect. A teaspoon for about 2 minutes and with my Chinese flute music I am in Heaven. Thank you again Angel at Teavivre for your generosity.

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97

I read my previous notes and I forgot how great this Sheng is. Jim Marks review yesterday made me want to try this again. This will take you to the next level. I brewed this in my Gaiwan without rinsing. This is a powerhouse. I have already had my share of tea today so I may only do 2 steepings. I am listening to my body. This tea is intense….

TeaBrat

keep drinking more tea. :)

TeaBrat

I read that pu-erh tea has the most flouride and the Tibetans are prone to flouride poisoning from drinking so much of it. that has made me think a bit.

Charles Thomas Draper

Maybe that’s why they put the rancid yak butter and salt in it….

Jim Marks

I try to keep some perspective on stories like that. You also hear about the rampant, chronic GI problems in Japan because no one get’s any fiber because all they eat is short grain, white rice. But does that mean we should avoid rice, or have less if we eat it “a lot”? Nah. There’s an important difference between “a lot” and “exclusively”. Rural Tibetans are drinking (I suspect anyway) “exclusively” these high fluoride teas. I may drink “a lot” at least compared to Western people, even Western tea drinkers, but there’s a big gap between that and the only beverage you consume all day every day being a source of this problem.

I went through a similar concern for a while with lapsang souchong. They are smoked, traditionally, using pine wood. Even hardwoods can create a lot of carcinogens when they are smoked for things like slow cooking meat, but there’s a reason no one uses soft woods like pine for this purpose. Pine smoke is pretyt much all poison. So, do I really want to be drinking that?

I eventually decided it was wise to take my beloved Black Dragon out of my daily tea pot (I was blending Yunnan gold, wang pu-erh and Black Dragon as a daily pot at work for a long time) but that there’s no reason to avoid it completely.

So yes, if you’re drinking sheng every day, you may want to do research into the potential issues with the specific leaves you have (tea isn’t as consistent across a category as we’d like to think), but I wouldn’t stop drinking it entirely or anything.

Charles Thomas Draper

Jim your reviews and comments are always thought provoking.

TeaBrat

I don’t think anyone should avoid it, just might not be a great idea to drink it all day long every day.

Jim Marks

I suspect that would poison the wallet long before the body.

ScottTeaMan

I couldn’t drink any tea all day, every day, because I like to drink differeny\t teas every day usually. It makes tea drinking more interesting for me.

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I am an avid surfer, gardener, golfer and freespirit. I have been a tea drinker forever. Tea has provided me with contentment. I love White, Oolong, Green, Black and Pu’er. I do not care for flavored tea and nor will I comment on it.

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