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Chawangshop

Recent Tasting Notes

91

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Preparation
195 °F / 90 °C 1 min, 30 sec

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85

Tried a sample, very good pu-erh, wanted to buy a cake, but the cake is out of stock now :) Balanced flavor, sweet and earthy.

Preparation
205 °F / 96 °C 0 min, 45 sec

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94

Lubitsch and Guangdong Feng Huang Dan Cong Wudong Song Zhong: a mouthful one is not likely to forget!
I sip this rapturous oolong while watching pre-code Ernst Lubitsch musicals. The flavors in the cup seem to flirt, wink, intermingle like the characters on the screen. Innuendos of passion beneath a flowery dress. Always hinting at something all-together naughty and wild. But, ah, here is the mouthfeel, honeyed as if sung by Maurice Chevalier himself. With eyebrow raised. Irrepressible sweetness, notes of Turkish Delight, fresh apricot, tiger lilies, dancing girls, glitz, and clever wit.

Preparation
195 °F / 90 °C 0 min, 45 sec

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84

Leaf Quality:
The brick looked more green than another Fu Zhuan I’ve had. This tea was comprised of mainly cut leaves and stems; there were quite a bit of stems. As I started to separate chucks of tea from the brick, I noticed “Jin Hua” or “Golden Flowers” growing on the inside. The brewed leaves smelled musty and sweet.

Brewed Tea:
The brewed tea was medium brown, and smelled sweetly musty just as the leaves did. The flavor was light, sweet, a bit earthy, grassy, and nutty in the aftertaste. On the second sip, mossy undertones were also noticeable.
Second Steeping
This brew was more full-bodied than the first, and wasn’t as sweet. There was a fungal flavor present in the aftertaste this time. The mossy qualities had gone down, but a light earthiness was still present.
Third Steeping
This steeping smelled a bit sweeter than the second, and tasted likewise. A coppery fungal flavor was still present in the aftertaste. The nutty and woody flavors mingled well. The third sip reminded me of honey.

Though this tea had many stems and is comprised of 2nd quality material, I still enjoyed it. This offers quite a good tasting experience given the price. I’ll let the rest of the brick age as it will be quite interesting to see any changes.

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94

This tea was packed in a small bamboo basket. I decided to brew the tea using two separate methods in one full review. The first method is without the bamboo wrapping, and the second is with the bamboo wrapping. It will be interesting to see the differences between the two.

Leaf Quality:
As I opened the top bamboo basket, I was welcomed to a sweet fragrance. The short, dark tea leaves were mostly caked lightly together, however a few on the top were loose. The brewed leaves smelled sweet, chocolaty, and a bit woody. The leaves softened up quite a bit, and some revealed themselves to be a dark brown rather than black.

Brewed Tea:
Without Bamboo Wrapping
The brew was a reddish brown, and completely clear; it smelled sweet and mossy. The flavor was sweet, floral, woody, and very smooth.
Second Steeping
This steeping was sweeter than the first. There was an aftertaste similar to a nutty honey. It was lightly floral, and remained woody through the finish.
Third Steeping
The color of this brew was much lighter than the first. The nuttiness had increased from previous brews. A sweet smoky flavor had also developed in the aftertaste.

With Bamboo Wrapping
The complexion was much the same as the brew without bamboo wrapping. The flavor difference was apparent immediately upon sipping. The tea was sweeter, smoky, woody, and just as smooth. The aftertaste was more noticeable, and tasted the same.
Second Steeping
This steeping was sweeter than the first, paralleling the brew without wrapping. Though the separate methods result in similar qualities of flavor and aroma, they produce different combinations of each. The different combinations of flavor and aroma made this steeping of the bamboo wrapping-infused tea more full bodied and concrete than the other. It tasted woody, sweet, and a bit smoky, but also a bit grassy and nutty in the finish. This steeping had more character.
Third Steeping
I noticed a bit of earthiness in this brew. Perhaps it was the mossy and woody qualities mixing together more. There was a definite nutty aftertaste which lasted quite long.

This tea was very smooth, woody, nutty, and sweet throughout both methods. I prefer to enjoy the tea with the wrapping.

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81

In order to remove the tea, I had to peel the bamboo shell away from the tea. There was quite a bit of bamboo dust caked on the outside of the tea, and it looked like an insect had previously burrowed tunnels throughout the inner wall of the bamboo- perhaps that was the cause of the dust.

Leaf Quality:
After removing as much bamboo dust as I could, I split the cylindrical tea into little cakes and separated the leaves from each other. There were a little bit of “Jin Hua” or “Golden Flowers” growing on the leaves, but the fungus was scarce. The brewed leaves smelled earthy, woody, mossy, and had a slight hint of baking flour aroma.

Brewed Tea:
The brewed tea was dark brown with a slight reddish hue, and smelled nutty. It tasted earthy, woody, and sweetly grassy. Each sip left a long lasting nutty aftertaste. The tea was very mild
Second Steeping
This steeping was very earthy and nutty. The flavor reminded me of mild pu-erh. The aftertaste this time was sweet and mossy. Each sip was silky smooth and the liquor was surprisingly clear given the bamboo dust that was previously caked on.
Third Steeping
This brew was the mildest. It tasted malty along with the woodiness and earthiness from the earlier brews. It wasn’t as sweet, and the nutty aftertaste had returned. The grassy notes were completely gone.

I decided to brush off any remaining bamboo dust from the rest of the dry tea and stored it in a separate container for further aging.

K S

Jin Hua – you are a brave one.

Scharp

Thanks. The Golden Flowers fungus does make me a bit weary, but most of the dark teas I’ve tried in the past week have been covered with it.

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88

Leaf Quality:
The long, dark leaves were quite fragrant. They smelled slightly smokey, floral, and fruity. The brewed leaves smelled fruity and sweet. The smokiness wasn’t present as in the dry leaves.

Brewed Tea:
The Oolong was a reddish-brown color. The tea smelled buttery, floral, and fruity. The first sip tasted like honey. Then I began to taste the buttery sweetness from the aroma, as well as the fruity and floral notes.
Second Steeping
The second brew was again buttery-sweet. There was a long-lasting floral aftertaste between sips. The fruity notes changed a bit from the first steeping, but were still present.
Third Steeping
This brew was a golden color. It was also the fruitiest tasting. The aftertaste was more like honey than it was floral. The tea was very smooth, and crystal clear as well.

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79

The tea was packaged in a small bag, which was encased in an ornate silk bag.

Leaf Quality:
The leaves of this Oolong were lightly compressed into a small square brick. I was able to remove every leaf whole by gently wiggling the brick. The leaves were dark green and black, with some white tips showing. The brewed tea smelled very fruity. It reminded me of plum, blueberries, and perhaps a citrus.

Brewed Tea:
The brewed tea smelled fruity and floral. The brew’s color was a light golden-brown. The tea’s flavor was very delicate. It was sweet, floral, and fruity. The aftertaste was long-lasting between sips, and tasted of honey.
Second Steeping
This brew tasted more fruit-like, both during sips and in the aftertaste. A hint of smokiness was also present.

This was a very light and fruity Oolong.

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77

This is my first review of the year 2013. This is a dark tea, but it’s not a pu-erh. It will be interesting to see how the age has effected this tea.

Leaf Quality:
The leaves were pressed together and were easily separated from each other. Most of the leaves were dark brown, however some looked a dirty green. The tea smelled slightly sweet, and had the earthiness of a ripened pu-erh. The brewed leaves smelled leathery and earthy. They expanded, showing some leaves were quite long and others shorter.

Brewed Tea:
I “rinsed” the tea once, but decided to keep that water in a separate cup. The rinsed brew was a light golden-red color; the first brew was a deep red. The tea was very aromatic. It was mossy, woody, sweet, and fruity. After each sip came a slight earthy aftertaste.
Second Steeping
This steeping was smooth and sweet. The earthy aftertaste was still present, and the moss and wood notes held strong. The brew was very clear, which was unexpected given the storage conditions of the tuo cha.
Third Steeping
In this steeping, the tea had mellowed down a bit. I noticed a more floral aftertaste, and a fruit-like quality different from the previous brews. It wasn’t as smooth as the second steeping, but it retained all the mossy and woody notes as before.
Fourth Steeping
The color of this brew was gold. The earthiness was prevalent, with woody and mossy notes following. The tea was again silky smooth and floral. I liked this steeping the best.

Tabby

Good lord, a tea this old must have been expensive! I mean, my parents were still in high school when that was picked. o_o

Scharp

When I saw the year, I knew I needed to try this. I was going to buy the more expensive full tuo cha, however they recommended trying a sample first. So I just tried the sample, which isn’t nearly as expensive as the full thing thank goodness.

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92

This, on 31-Dec-12, is my last tea review of the year 2012.

Leaf Quality:
I opened the sample bag to find a generous sample of this Fu Zhuan. Immediately, I could see that there were “Jin Hua” or “Golden Flowers” covering the surface of the sample. As I carefully separated the layers, I found the Golden Flowers to be everywhere, inside and outside. Most of the brick was comprised of leaves, however there were a few stems. The dark leaves smelled sweet. After brewing, the leaves smelled like baking flour but remained sweet and floral.

Brewed Tea:
The brew was a light golden brown. Some of the Golden Flowers managed to float on top. The tea smelled sweet, a bit musty, and floral. It tasted sweet, floral, and had a lingering aftertaste of sweet mushroom. This tea proved to be very delicate.
Second Steeping
This brew was sweet and floral. In the second sip, I noticed a bit of “zing” similar to the sensation of tasting a lemon peel. This same “zing” quality I noticed in another tea that had the “Golden Flowers”. I could also taste the baking flour note more in the finish. There was a slight aftertaste of sweet mushroom. The aftertaste actually reminded me of a ripened pu-erh.
Third Steeping
This brew was very floral. The sweetness remained the same from the second brew, and balanced out the almost grassy aftertaste. There was also a spiciness to this brew, almost like cinnamon. Each sip brought on new flavors.

What a great tea to end the year with. The aftertaste changed with each brew, and new flavors were unlocked with each sip.

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85

Leaf Quality:
The dark, fragrant tea leaves of this Oolong were tightly compacted into a miniature cake. Before brewing, they smelled fruity and floral. Once brewed, the leaves smelled more chocolaty and sweetly smokey.

Brewed Tea:
I brewed each cup for several seconds with great results.
The brewed tea had an amber-red color. Its aroma was similar to the dried leaves, only a bit milder. It tasted sweet, fruity, smokey, and floral.
Second Steeping
The second brew was also smokey and sweet. This tea had all the attributes of a Wuyi Oolong.
Third Steeping
I really liked this steeping. It was wonderful with fruit notes and sweetness with a chocolate-like finish.

I’ll save the other cake for aging to see how it changes in a couple of years.

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84

I saw this on the ChaWang Shop website and thought it looked very interesting.

Leaf Quality:
The dry tea leaves were large and felt rather dusty. The appearance looked similar to tree bark or brush on the base of a forest in autumn. The leaves smelled sweetly musty, and with good reason. There were tiny, yellow fungi growing on the leaves called “Jin Hua” or “Golden Flowers”. A bit of earthiness was also present in the aroma. The brewed leaves turned a darker brown from the original grey hue they were. They smelled like earthy, musty honey, and had the texture of dry paper. Only some of the “Golden Flowers” remained visible, as most seemed to have disappeared into the brew.

Brewed Tea:
I “rinsed” the tea once, and then brewed it several times. The resulting brew was a pale golden color. The brew smelled mossy, earthy, and musty. The taste was somewhat similar. The first flavor I noticed was the mustiness that had been present in the dry leaves; the second flavor was rather sweet and earthy. Each sip was completed with a mushroom-like finish. The first brew was very interesting, and rather enjoyable. There was a very sweet aftertaste from this cup.
Second Steeping
This steeping tasted musty and earthy, but also had a bit of “zing” that the first brew didn’t. Each sip rested like lemon peel on the tip of my tongue before I could notice the other flavors. This was a very sweet tea. The mushroom-like flavor and earthiness increased .
Third Steeping
This brew tasted much like the second. It was sweet, musty, earthy, mossy, and zingy.

This was quite an interesting tea. I didn’t expect it to be as musty as it was, but that quality did not detract from the experience. I actually liked its presence among the other flavors.

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94

Thank you Chawangshop for this free sample!

Leaf Quality:
The tea was entirely comprised of golden, furry buds. Immediately upon opening the sample portion, I noticed a chocolaty aroma. The brewed leaves smelled sweet, malty, and chocolaty as well.

Brewed Tea:
The golden leaves created a golden-brown brew. The liquor didn’t have the usual reddish hue of black tea at all. The tea smelled just as the brewed leaves did: malty, sweet and chocolaty. There was a tiny floral hint to it as well. It tasted light, floral, and sweet with a chocolate finish. The malty notes were only present in the aroma.
Second Steeping
The second brew was more mellow than the first, and sweeter. The chocolate and floral notes were again present. This tea was not in the least astringent. With each sip, I started to notice the flavor of honey.

This was a great tea. It’s definitely not a breakfast tea, but can be enjoyed any time of the day.

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84

Tea is very fragrant! During the year the taste significantly changed, became more acute, bright, a little honey. The fragrance of flowers is of secondary importance. At the forefront of sweet aroma of spices, and nectar, which are difficult to identify.

Preparation
195 °F / 90 °C 0 min, 30 sec

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100

This is one of my favorite teas. The aroma is bright, sweet, sugar cane, dried apricot and caramel. Tea infusion color orange. A delicious tea!

Preparation
195 °F / 90 °C 0 min, 45 sec

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100

A great tea. Full and soft flavor, very pleasant. A black ¨red¨ tea well worth its money!

Preparation
195 °F / 90 °C 0 min, 30 sec

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A nice average tea for everyday drinking. Great value for money if looking for that kind of tea. Good stong flavor with good aftertaste.

Preparation
Boiling 0 min, 30 sec

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86

A most intresting tea. Has a very full body of taste. Leaning towards umami flavor. A great tea I will buy more of in the future.

Preparation
Boiling 0 min, 30 sec

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67

A nice smokey and choclate tasting tea. Taste very diffrent to all other Da Hong Pao I have drunken but this one is one of the best. Very rich in flavor. I like to brew this one with less tea in teapot and warmer water.

Preparation
205 °F / 96 °C 0 min, 30 sec

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100

A most wonderfull tea. Great flavor that reminds one of flowers and some fruitiness. The tea is sweet aswell and is very pleasent to drink. Can be brewed many times with good result. I highly recommend this tea.

Preparation
195 °F / 90 °C 0 min, 30 sec

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87

I have never had a Puer from this mountain before so I was curious to see how it compared to Yiwu or Banzhang.

I enjoy the initial flavors, nectarine and some yellow squashiness. The finish is clean and sweet, not too dry but just woody enough that I have a nice full mouth feel for 10-15 infusions. I can see this being great in 5 more years.

Preparation
Boiling 0 min, 15 sec

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60

NaKa Shan has quickly become one of my favorite kinds of puer. The throat feel and mouth feel linger on for hours, if the tea is right.

This brick is good, but not outstanding. It has a nice aroma, but I think the focus was more on the packaging than the tea. I do not care much about a pretty box, I just want something nice to drink!

Too bad for me, this years Naka prices seem far higher than before.

Preparation
Boiling 0 min, 15 sec

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96

I got a 25gr sample if this tea to see if I wanted more. I was warned that 90% of the people didn’t like it and the 10% that did were mostly Russian customers. Something in my Russian heritage must have come alive because this is a wonderful find.

The aroma is quite strong, pungent and a little smoky. The fist infusion was little light but the flavors were noticeable enough to pick out some hints of what was to come. The second infusion was fantastic, like a hickory smoked meat or cheese but without the saltiness.

You can really taste the age of the tea, the woodiness has a little more kick to it. There isn’t much if any fruity notes that I have found in Shengs even as old as 2003 so I think that speaks to the wet storage speeding up the aging, creating the darker, richer brews. The liquor was a deep orange, Grade B Honey hue.

I’m 10 infusions in and not going to quit any time soon. This has high potential for my Puer class menu!

Preparation
Boiling 0 min, 15 sec

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68
a pu-er with a good citrus or orange note. longer infusions bring out more of the orange. this was my first flavored pu-er purchase mellow but i think the citrus may overpower the pu-er in this one. a good begiiner tea in the category.
Preparation
205 °F / 96 °C 2 min, 0 sec

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