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Recent Tasting Notes


Had this one a couple days ago but kept a few notes on it.

The first couple of infusions were very light with light vanilla/floral notes. The tea had a silky feel to it which I like.

Infusions 3-5 had a bit of bitterness creeping in, more apricot notes coming through and the vanilla/floral notes seemed to disappear. Other than the first two infusions, it was pretty much a typical young sheng.

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2016 Sheng Olympics

I can only be honest when I review tea and unfortunately this isn’t something I want to keep drinking. The other Laos tea I had the other day was wonderful, in fact I want to buy a cake; rather, I will. This tea though… not feeling it. The intimidate dryness after the sips is quite annoying since there isn’t a taste to associate with it. This tea lacks depth, taste, and anything inviting for me to drink it again. Hopefully the blue will be better, but I will try that tomorrow and continue with an oolong for the night.

Daylon R Thomas

Oolong, I need your consistent comfort…


Is this the one that you’ve marked “black” on the packages?


James mentioned the Sheng Olympics on the latest TeaDB episode :)

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After reading about the concept of insect feces as tea, it was only a matter of time until I drank it. This product is said to be a home made product from the early 1980’s via Chawang. A short excerpt:
“Local people put medicinal herbs and old tea leaves into a bamboo basket and let them natural fermentation to produce aroma to lure insects lay eggs, after some months larvae eat the leaves and leaving the droppings there. People take droppings out and dry them in the sun, then fry the droppings together with tea and honey in the iron pan for 20 minutes so that the final insect feces tea is ready for drinking.” (

How could a tea addict not let these words brew curiosity within themselves of an unknown journey that this would provide? This is something that I knew I would approach with a lot of time dedicated to the thoughts of brewing it as well as tasting it.
The first steep had a flash wash just to wake it up; I wanted my antique poop to be more alive when I tasked it! The first session I stuck with the typical 10 second steep as I would with a liubao or raw puerh I have no idea what to do with. The first thing you notice is, this is poop; just from the look alone, there is no denying that I just put poop in my teapot. The first steep I decided to sniff it awhile while it cooled. There is a medicinal smell in there mixed with a bit of that ‘dirty’ smell that luibao tends to have. The first sip took me by surprise as I was expecting more of a dirt taste and dryness. Initially I tasted some wet hay that is in the drying process. The similarities of luibao and this tea are evident from the look, smell, and taste. What I like most about this is how smooth it is. Interestingly, it leaves an oil like texture on the back of the teeth once you sip it down. That feeling is enjoyable until I remembered that it’s basically poop lubricant that I’m running my tongue across to assess the feeling.
Upon finishing the first session, I decided that I needed to go on to the next. Surprisingly this resteep very well. The next steep has a lot of the same qualities that you find in a really dried out white tea. It’s quite nice to have mixed in with the luibao taste. The oil like feeling has gone away which is unfortunate now because the after taste is quite dry. Little pieces are finding its way in my cup as they may be dissolving and getting smaller. Now I’m drinking and eating poop that’s older than me; isn’t that a weird concept?

I went ahead to four total steeps with a total of 22’ish ounces brewed and drank. In regards to the price: At $8 for 10g, it seems high but you have to keep in mind that you won’t be using 4g for a session. I think the price is lower than it could be, it’s actually a great deal for the experience and age of what it is.

Thank you Rich for providing this sample! I might be the happiest person to receive poop in the mail for quite awhile.


Totally weird concept. But hats off to you for trying this! I don’t know if I have the guts to do the same.


I’ve been curious about this ‘tea’, but too put off by the thought to actually do it. Thanks for the great review and pictures =:-D

Daylon R Thomas

So, it’s an herby sweet?


So glad you enjoyed the adventure! I think you liked it better than I did. Props to you for doing the poops.


You, sir, are bold.


I’ve had bugs get into my raw cakes in the summer (I live in Hong Kong, and it gets pretty darn humid here), but I’ve never actively sought out bug poop tea. I think I’ll leave you to relishing poop lubricant on your tongue. ;)

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Shout out to Honza for including a sample of this in my last order. The other two Chawangpu cakes (Mengsong and Hekai) tasted a bit off due to shipping and the dry DC winter, but this sample doesn’t seem to be affected by its transcontinental trip or the environment.

The dry leaf came as one whole tightly compressed chunk and smelled like charred sandalwood with subtle hints of fruit. The wet leaf aroma is reminiscent of a smoky yesheng purple tea varietal without being overly so and with more sweet grass in the background. The leaves are mostly small and only somewhat broken due to my poor prying efforts.

Initial steeps are much brighter, lively, and savory than I expected. The smoke, though still there, moves to the background after the 3rd steep revealing classical pu’er flavors of camphor (some have interpreted as gasoline), dried fruit, sandalwood, sweet peas/grass, and other sharp savory/floral notes I associate with an unmanaged tea garden.

The tea soup is very pure, bright, nicely thick, and oily. Good Bulang energy that stays in my chest instead of my head which I like very much. Not much in the way of mouthfeel, but pleasant savory/borderline floral aftertaste.

It’s a comforting tea. Not impressive, but that’s fine. I think I know what Jakub meant when he said he was unable to tell why he liked this tea so much. It’s certainly worthy of drinking now or aging. I don’t like smoke, but here it’s actually comforting and interesting. If the price stays this low, I may just add this to my next purchase from Chawangshop.

Addendum: 9 steeps later, the tea leaves are still flavorful with good strong energy. I’m only now noticing the mouthfeel and cooling/tingling sensation that accompanies the huigan. This is good base material. I anticipate the off taste of the two cakes mentioned to improve as the teas acclimate.

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2015 Chawangpu Mensong Old Tree raw – Chawangshop

Price: £10.51 ($15) / 200 cake = £0.05 (0.07) / g

I got this as a 16g free sample with my order.


Summary: A good tea that shows a restrained bitterness for a young tea and a good honey sweetness.

8g in gaiwan.

Dry: Concentrated bright herbal. Good base. Not off the scale brightness. Promising. Honey. Med high compression. Brown, grew, silver leaves.

Wet: Slightly subdued bright concentrated herbal, light smoke, rounded fruit. Hot strawberry jam. Some complexity.

Rinse: Unusual – very light peach.

10s – Light peach. Subtle,sweet fruit. Very mellow for a 2015 tea. Finish lingers with a soft bright but soft fruit. Body is good.

15s – Light yellow. Similar to the other Chawangpu teas: bright fruit dominates, but the brightness is rounded with this one and not in your face. It leaves a fresh green fruit in the mouth. Little bitterness; no astringency.

20s – Light/med yellow. The aroma of the liquid is very sweet medium bitterness turning sweet. The high sweet notes are there. This does not taste like 2011 Menghai Mensong, the only Mensong I have had. Although it does share a deep woody sweetness in the throat. A further tasting has shown definite honey, the main appeal of the 2011 Menghai Mensong for myself.

25s – Light/med yellow. The bitterness with bright round sweetness gives a nice tangy finish. This is quite good.

35s – Light/med yellow. More in the bright, bitter notes. Sweet finish. Good mouth action.

50s – Light/med yellow. It is going to high mountain oolong, but is currently treacle/honey.

40s – Light/med yellow. Becoming astringent. High mountain oolong, but still ok.

1 min – Pale yellow. Sweet. Astringent.

Flavors: Honey

8 g 3 OZ / 100 ML

I think this one still needs a bit of time on it. I hope it gets punchy in the future.


Do you get the honey similar to that in the 2011 Menghai Mensong?


I think the Dayi had a shot more honey and sweet. This is still young and in 3 to 4 years I think it will be a different tea.

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From the aged oolong buy:

I started with 1 minute steeps and worked my way up, b/c flash steeping oolong never works for me. Also used a gaiwan.

I agree with LP – the aroma is just “no.” Also agree with Allank that there’s definitely a whiskey note to the flavor, and with Jim in that it’s a very complex and interesting tea.
Based on the appearance and aroma I assumed it would have a roasty flavor, but it doesn’t. It’s actually quite smooth. Whiskey is really bang on. I actually quite like it. After three steeps, the flavor starts to evolve; it becomes slightly sweet, even a little fruity. And then it fades. Fifth (sixth?) steep was 2 minutes and the flavor was very meh, so for my last steep I went all the way to 5.

I’ve never had a tea like this one, and I’m grateful for the opportunity to try it. I have enough for one more session, I think I’ll try it in my clay pot and see how it affects the flavor.

200 °F / 93 °C 4 g 3 OZ / 75 ML

Sounds interesting!

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2014 Laos Ban Komaen (Black) Gu Shu Raw – Chawangshop

Price: £33.68 ($48.00) 200g cake = £0.17 ($0.24) /g.

8g in gaiwan.


Summary: A pleasant tea which exhibits a fresh delivery of medium bitter lemon notes and a lingering honey sweet finish. Endurance lacks, but what shines here is the good form, good slightly oily body, and slight complexity in the early steeps.

Dry: Med bright, concentrated herbal.

Wet: Straw, med bright concentrated herbal.

Rinse: Light yellow

5s – Light yellow. Juicy raisin sweetness with brighter sweetness returning after the swallow. Good body. 82/100

10s – Light yellow. There is a fresh fruitiness that is in most young shengs. However, this one is a little restrained and carries a little astringency – very pleasant though. Has a decent thickness to the flavour. 83/100

15s – Light yellow/orange. Well rounded flavour. Bitterness is not as sharp as a Naka, and it is met with a honey-like sweetness. I detect a light oiliness in here which is a plus. 84/100

20s – Light yellow/orange. The sip has a concentrated bitter lemon and sweet note, reminding me of honey and lemon flavoured drink for cold and flu. Flavours are a bit cloudy. For example the base becomes a bit clay like and astringent, spoiling that pleasant sweetness. 80/100

25s – Light/med yellow/orange. Flavour is thin, mainly a deep straw note. The bitterness has faded and the sweetness is cloudy. 76/100

30s – Light/med yellow/orange. Getting astringent; losing flavour. 75/100

35s – Light yellow/orange. Flat. Still a little bitterness with a quick sweetness, but the juicyness and vibrancy have gone. 72/100

Flavors: Honey, Lemon

8 g 3 OZ / 100 ML

Have you had the HeKai from them?


I did. I suspect chawangpu’s teas need more than a month to acclimate to the cold dry northeastern winters since both the He Kai and Meng Song are somewhat stale and flat tasting at the moment.


I agree. I rarely drink them fresh out of the box myself. I am just now getting to the Pin from the W2T November club tea.


I have a cake of the 2015 Hekai. I reviewed that here:


I agree with mrmopar and tanluwils, you may want to air cakes from them a bit longer and any cakes in the drier/cold seasons. I received YS’s order today after a long voyage and I’m going to hold up until probably end of feb or mid march to give them a try.


Thank you for the advice. If it makes the tea taste better then I will give it a try.

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I found this to be a nice tea from Chawangshop, even better than their 2006 oolong. It’s got a semi aged taste, a bit of that aged fruity plum. Not too roasty. One thing I did notice on the downside was a hint of mustiness. Not that overpowering, though, and I’m somewhat new to aged oolongs so I’m not sure if this is common? Anyway, I like this tea especially for the price. I put 50g away in a tin for aging and will drink the other half now.

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From LP’s Aged Oolong group buy. Used all 5.5 (give or take) grams in my new Taiwan Tea Crafts stubby pear pot. I must agree with what others have said about this tea, particularly one reviewer’s observation that this is reminiscent of the DHP brick from White2Tea (I think it was the Sept. club). It’s interesting to compare this to an inexpensive aged 2008 DHP brick I got from a vendor on Aliexpress; this tea is much more subtle, gentle, refined even. Lovely mineral/wet rock sweetness, well roasted and I would guess the aging has smoothed over the sharp edges. The Aliexpress tea is decent, but much more harsh and can get bitter when pushed. One of these days I’m going to try Bana Tea’s DHP brick and see how it compares to these. Overall, a very enjoyable DHP.


I have the Banna brick (and reviewed it on Steepster). It is very different. Not nearly as roasted, it is much more like a regular dhp.


Interesting, now I really wanna try it!!


All sold out at Chawangshop….a pity…glad I got one while they lasted. Perhaps there will be more to come!


curlygc, if you want to try a sample of the Bana brick, I’m happy to send you a sample.


Rich, that would be fantastic! And if there’s anything in my cupboard you’d like to try, let me know :-)


OK, why don’t you pm me and we can trade a few items. Feel free to look through my cupboard as well. It might take me a couple weeks to get something in the mail.

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From LP’s Aged Oolong Group Buy 2015.

Totally agree with what others have said about this one.

I think this has been aged well &/or the aging process works well on DHP. I think it added some complexity and tamed what might have been once a bit too roasty for me. It was very much on the edge though.

Chocolate notes and thoughts of coffee were prevalent throughout the session (which has been going on since yesterday – a little bit goes a long way), and I didnt get any bitterness, it wasnt too sharp like some DHP, and wasnt too soft like some aged Oolong I have had from this Group Buy. I could taste some fermentation or storage flavour I get from Puerh, but quite subtly, and only in the earliest steeps.

This is defo something I would consider buying, (…aaaaand its gone, we must have got the last one) If only to share with any friends coming round mine. This wouldnt be my usual go-to for a dark roast Wuyi but I enjoyed the session a lot, and thats all that matters right?

Flavors: Chocolate, Coffee, Roasted, Toasty, Wet Earth, Wet Rocks

Liquid Proust

Without meaning to: That group buy actually bought out a few different aged teas which are no longer available.


Best way to buy the last of a tea perhaps – being shared and enjoyed by many people, not hoarded by one

Liquid Proust

Let us send that message to the past emperors… hopefully the ‘tea ethics’ people don’t read that comment or I’ll hear about it on Reddit


I am looking at it as me liberating the tea from a lifetime of sitting in storage and inviting it to a party in my tummy

Liquid Proust

I’m all about sharing :)
My birthday and christmas tea has been split without too much of a hard time, though I was like ‘but it’s my special tea’.

I wish I could have tea and discuss life and gain perspective from everyone. Absolutely grateful for the internet to have the ability to do so in a way…


Thats really kind of you to split your birthday tea.

I’m glad of the internet for this as well – none/zero/nada of my friends share the tea passion with me, even if they are foodies of different sorts

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AKA Bug Shit Tea

OK, this is the review that you all have been waiting for… drumroll please….

So what does this tea look like? It came in a little plastic bag, and the dry tea looked like little grains. I put about 3g in my gaiwan. I took a whiff, and it smelled very musty and earthy. Then I took another whiff as my wife walked by, and it smelled a lot like poop. Then my wife said ‘excuse me’ because she had farted. True story….

Anyway, on to the brew. I hit it with the hot water, waited about 30 seconds, and poured the tea into our cups. A number of floaties hung out on top, then most of them sank. That’s when it got real. It looked to me like rat poop was in our cups.

The tea soup was golden brown and on the light side. Then we sipped…

It tasted like musty soil. That’s the best way I can describe it. Very musty, light, and earthy. Not terribly unpleasant, but I can’t say I enjoyed it. Two steeps was all I could take. The qi was on the strong side and was very bright.

So, that’s the poop scoop. As for the rest of my sample, I am offering it first to Liquid Proust, as a reward for his diligence in dealing with his last two group buys I have been part of. PM me, LP, if you are in!!!


I wish I could like again for the wife story.


Yikes. How much of this did you happen to acquire? (Don’t worry, I definitely don’t want any. Just curious.)


10g. I used about a third.


Ha, really not a success then. Good thing you didn’t have to get more than a sample size.


i just snorted tea on my iphone ;P its hilarious. both parts: wife and rat poop. thanks for the laughs

Dr Jim

Thank you for your sacrifice. We all enjoyed the notes and story but I for one don’t intend to run out and buy any bug shit tea.

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I decided to try a new tea on my last Chawangshop order. This is a hei cha with golden flowers. Frankly I don’t know how to describe this tea, it is very unusual. It brews a light golden brown. The soup is not thick like ripe pu erh, but the leaves look like shu, with lots of tiny gold dots everywhere, and a number of stems. The flowers, I assume, impart a very unique taste that I can’t put my finger on. It is an easy going tea, though I’m not sure if I like it. My wife enjoyed it. It’s only a couple bucks to sample so if you are curious, give it a try if you place an order with them!

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This is one delicious oolong! It was included as a free sample with my last order. It is very smooth and sweet, it almost seems aged, I was surprised that it is a 2015 vintage. Dark leaves and a fairly dark brew. It is one of those ‘bug bitten’ teas that supposedly imparts a honey flavor. This tea does indeed have a very pronounced honey sweet fruit flavor, almost orangey. I’m really impressed with the oolongs I have been trying from Chawangshop.


When are you drinking the bug pooh tea ?


Hopefully tomorrow! But sometime in the next week for sure.


Me and my grampa are waiting to see how you like it.

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2012 Lantingchun TF “Mang Fei Cha Hun” Early Spring Raw Puerh – Chawangshop

Price: £21.63 ($32.00) / 357g cake.


8g in gaiwan

Summary: Early steeps show interesting, textured and green tasting tea, but later brews reveal a tea that has way too much smoke to compensate for astringency and sourness. It does have good energy and is cheap for a cake though.

Dry: Subdued concentrated herbal. My tea is completely loose leaves. Colour is lighter shades of brown and some silvery. Some dust.

Wet: Straw, dry medium smoke, light concentrated herbal. Some black char on some leaves – that is black specks that can be moved off the leaves. Could this be due to not cleaning the wok from the previous batch?

Rinse: Light/yellow gold.

10s – Light/yellow gold. Quite smoky on the sip and into the finish. Tobacco smoke. Slightly astringent with a good powerful body. It has not strong bright herbal and is instead mild leather and is green. I’m not noticing any obvious fruit to name so I’d say green fruit.

15s – Med yellow/golden. Very smoky with a concentrated fruit that starts bitter and becomes sour. It fills the mouth well, but carries medium astringency. It is quite oily.

5s – Light yellow/gold. Not particularly fresh; it is more stale. The smoke and bitter/sour fruit give it a rough texture. I quite like this.

10s – Light yellow/gold. Astringent, drying, sour fruit, smoke that isn’t integrated well. A vegetable note – asparagus. It’s thick, concentrated and heavy going. It’s different.

15s – Light yellow/golden. Very astringent. Its like drinking a cigarette in water. Not good.

Flavors: Asparagus, Green, Smoke

8 g 3 OZ / 100 ML

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2004 Dehong raw – Chawangshop

Price: £4.04 ($6) / 50g = £0.08 ($0.12)/g.
£26.96 ($40) / 500g brick = £0.05 ($0.07) / g


Summary: A fun tea with a strong cumin like spicy note. Not complex, impressive or oily.

Dry: Dark brown, flat piece. High compression. Some dust. Spicy, raw beetroot attack!

Wet: Soil, aged aromas: furniture polish, bird cage, old building. A faint hint of cumin. A lot going on here.

Rinse: Light golden (not orange).

Rest for 1 hour 20 min.

10s – Light/med golden. Tastes like soil and it quite watery.

15s – Light/med golden brown. Light soil with a refreshing spicy note that lasts from the sip to the finish. Medium thickness. No bitterness or astringency. Flavour is quite basic. 74/100

20s – Light/med brown (golden has gone) Thin liquor. Light furniture polish with a spicy note, which is similar to cumin, but very mild cumin. 75/100. I’ve had a tea like this before from Yunnan Sourcing: 2005 Wild Tree “Ye Sheng Cha” Raw Pu-erh tea brick of Dehong.

25s – Med brown. Produces a medium thickness when the flavour comes in, which is peppery spice, light smoke and light furniture polish. Slightly astringent this time. Body has a dryness to it. The finish has a dry spicy note.

30s – Medium brown. The spiciness takes a step back and the furniture polish is stronger. It washes down smoothly. I can still taste the spicy note after finishing the cup.

35s – Med reddy brown. Still going to the max.

Rest 20 mins.

40s + 50s – Soil, spice, astringency. Fizzes on the swallow.

Flavors: Spicy

8 g 3 OZ / 100 ML
Norbert Varga

I drunk this recently and I did not like it as much as about a year ago, maybe it was just me. I chip of some from the brick to air it out then I try it from a gaiwan. Did you use zisha or porcelain?


What didn’t you like about it? I used a gaiwan.

Norbert Varga

I basically couldn’t detect any sweetness. But I noticed this kind of oscillation with some of my teas over the years.

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From the Group Oolong buy… I really enjoyed this tea. It is similar to the tiny brick in a recent White2tea club offering. I think it helps to know what you’re getting yourself into with these aged dhp bricks. They are like whiskey in a lot of ways. This one tastes like dark oolong was aged in an oak barrel – a very strong vanilla note coupled with roasty oak undertones. It is really fun to drink, in my opinion. A tiny chunk goes a long way, kind of like shu pu erh. I think it helps to use a gaiwan and do short steeps.

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1990s “Jin Gua Gona Cha” – Chawangshop

30/100 – Undrinkable (at the moment)


Summary: Not good. Mainly undrinkable. Not natural tasting. Aged flavour of furniture polish, but way too strong. Dry, flat tasting, harsh.

Maybe this tea has had storage problems as it is not pleasant to drink. Instead, it is harsh and drying with a strong odd note of furniture polish. It leaves my mouth quite dry with that dark, static furniture polish similar to stewed black tea. Or maybe this tea needs time to air out.

Dry: Very dark brown. Quite flatly compressed. High compression. Smoky cheese – reminds me of Essence of Tea teas.

Wet: Aged aroma: furniture polish; no old building or bird cage. Quite smoky: some electric, some cigarette… Leather. Coal tar – very odd. Some of the leaves are a little rubbery and dark.

Rinse: Med golden.

10s – Strong med golden. Liquor has smoky notes. This is a strong favloured tea. I think this is what furniture polish may taste like. Raisins: some bright; some astringent. Stewed tea. Not too good. Maybe I brewed it for too long. 50/100 – barely drinkable.

3s – Med golden. Not good. This tastes like T-Gel anti-dandruff shampoo, which contains coal tar. The flavour is quite strong with a medium astringent finish. 45/100 – undrinkable.

5s – Med golden (some brown). Some aged flavours. Has a finish of furniture polish.

Rest – 40 mins

10s – Med golden brown. Sweet raisin sip and then that odd drying, dark fruit taste with furniture polish. I’ve had aged teas before and they were more palatable than this. 50/100 – barely drinkable.

15s – Darker med golden brown. It has a sour flavour.

8 g 3 OZ / 100 ML

“no old build or bird cage” LOL I call this pigeon laden house. That sweetness that comes with a rancid sweet of old and new bird poo mixing together.


Good spot. I’ve corrected it now.


This tea is much improved. It even reminds me of 2000 Green Peacock in some ways.

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Mellow and sweet with some astringency mid-session – light, clean and easy to drink. I could consume 200g of this, but unlikely to buy it because… reasons. If you’re shopping on a tight budget and want something easy-going, it’s a superb deal ($0.085/g you really can’t go wrong). If your preferences lean towards the aggressive, or you plan to age it, the “old tree” bada ($0.1/g) is probably a better buy.

205 °F / 96 °C 12 g 5 OZ / 150 ML

I tried it and didn’t like it at all. It was bitter, astringent, sour without any sweetness. It’s like you and me were drinking too different teas.


Huh! That does sound pretty different. Could be parameters, how our palates are tuned, or maybe even different processing/material between batches.. My sample is gone, so I can’t go back to try again.

It struck me as a boring tea for my taste, and I don’t mind bitter/astringent!

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2004 Shi Kun Mu’s Menghai Gushu Raw
Shi Kun Mu is a tea trader/blender/master from Taiwan and I was very curious about the 2004 ShiKunMu productions (Yiwu, YiBang, Manzhuan, Menghai). When my Menghai and YiBang cakes arrived over 18 months ago, they seemed a bit dry so I stuck them away to freshen up a bit. They have been in my humidity monitored tea cabinets and they now seem ready to taste. The Menghai cake is rather enjoyable – overall a tea of rich flavor and mouth feel. Reported to be spring ancient arbor material, the leaf looks good and the dark golden tea liquor is very clean. Sweet aroma lingers in the cup. Early steeps offer an earthy mushroom flavor which lightens and becomes sweeter in the next cups. The flavor includes a bit of rather delicate astringency in 3rd and later infusions but this makes the tea a little more interesting and complex in my opinion. Camphor and menthol appear off and on. Reasonable amount of Qi builds up through the session. Decent endurance – I’ve enjoyed eight cups and the tea has more to give. My mouth continues to water from the tea session which ended an hour ago.

195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

Excellent review.


Weeping at the thought of having a humidity monitored cabinet! How wonderful!


Humidity monitored cabinet should be easy. Just buy a hygrometer for $10 to measure humidity!


ashmanra – I have two free standing cabinets in my dining room – one for sheng and one for shu. I use multiple hygrometers and water glasses to monitor and control the humidity. Nothing fancy but it works for me.


That’s more or less my setup!

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Mildly funky and nutty. Relaxing qi. I might add this to an order from Chawangshop.

5 g 3 OZ / 90 ML

welcome to Steepster!!!


Why, thank you very much.



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This is the second best aged oolong that I’ve had. Decided to try it because I thought the 96’ wasn’t that good and I was just wanting one cup… turns out, I steeped this one over 10 times. Nice texture to the sweetness that is in the background constantly. It’s a little dry, but for the notes that it has and its resteeping value, i am able to deal with it. The leaf opens up at around the third steep and gets a bit thicker which when it is best.

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  • from the aged oolong group buy*

!st steep at 200F (1 m): Very sweet and smooth. Flavor reminds me a bit of a nougat candy, though not exactly. This is very good. 2nd (60s): Interesting aroma: I think I’m smelling the roast, but it’s much more complex than I’m used to. Taste is big: opens up in the mouth, then collapses into a really nice finish. The flavor is dried fruit: raisins, dates. Slightly bitter as the cup cooled. 3rd (60s): The nose is richer than before but the taste has faded a bit. Not weak; just less powerful than the second steep. The finish is still complex, powerful and long, with just a hint of bitterness. I’m also feeling some cha qi. 3 more steeps were fairly nice but not special.

Another very interesting tea. My rating is more a grade for being interesting as being pleasant to drink, though I did enjoy the flavor. I’m thinking of buying more.

190 °F / 87 °C 1 min, 0 sec 3 g 6 OZ / 177 ML

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*From the aged Oolong group buy *

Strange: has a big hunk of gourd skin in the package ( I wasn’t brave enough to steep any of the rind, but may try it in the next sample) 1st steep: (60s) leads off with a strong roasted, almost burnt taste, almost like French roast coffee. This is quickly followed with a mellow caramel flavor that makes me think sweet, even though I don’t actually have any perception of sweetness. The caramel fades in the finish, but a hint is still present. The finish seems more like nutmeg. Decent texture in the mouth: just a bit of viscosity. Fairly consistent through tasting as the tea cools, but when it got near room temperature it became bitter.

I waited about 10 minutes before the second steep, as the tea leaves had not yet unfurled. 2nd (60 s): Very roasty in the nose, but the immediate sensation on first sip is sweetness. The taste is tar and leather. I don’t notice the caramel. Big finish. Later in the cup the tar is starting to be replaced with caramel; the taste is very smooth and mellow. I delayed about 30 minutes for the 3rd steep (60 s) to let the aftertaste of the last cup fade away. This is mellow with mild leather/caramel flavors. Not at all burnt or toasted. The finish seems almost bigger than the taste at this point. I gave the 4th steep at little extra time, but there wasn’t much left.

I really enjoyed tasting this tea, but the initial roasted flavor was a bit too much for me. I used 3 g of tea in 6 oz of 190 F water.

190 °F / 87 °C 1 min, 0 sec 3 g 6 OZ / 177 ML

I usually brew boil with heavy roasted TGY, rinse and very short steeps. I’m getting some bitter melon TGY from YS . Hopefully it’s good

Liquid Proust

I put some skin in every package :)

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