Chawangshop

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Recent Tasting Notes

80

Got this out of the Puerh TTB. It was pretty good, though not particularly remarkable.

Dry leaf smelled lightly grassy, wet leaf smelled more mushroomy or like forest floor. Slight disclaimer regarding mushroom notes: I’m not particularly fond of mushrooms themselves, and am thus not intimately familiar with their flavor, so when I say something tastes mushroomy, I’m not sure how accurate or whatever that is – it’s a bit of a savory flavor with some similar characteristics to forest floor/wood/moss notes for me.

The first steep tasted lightly grassy with a slight vanilla sweet note. After that, the mushroomy flavor started coming to the front of the sip, at times becoming more vegetal. The vanilla finish lasted for only a couple steeps, later replaced by a slightly citric sweet note that I struggled to place – maybe a bit like pineapple. The texture was decently thick, though I don’t think I’d call it creamy or oily. The flavors balanced out after around 6 or 7 steeps and it became harder for me to pick out individual notes. The flavor began to die out around 9 steeps, though it did yield a few softer and lighter tasting infusions after that. A pretty good tea, but probably not one I’d want to pick up a cake of, though the price is reasonable. I’ll need to try some other stuff from Chawangshop in the future!

Flavors: Dry Grass, Grass, Mushrooms, Pineapple, Sweet, Vanilla, Vegetal

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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79

I obtained this in a tea swap with CWarren.

I’ll start with the serious side of the review first. The tea was quite mouth kicking. It had nice brown sugar and earthy notes. It is good for those who like the casual ripe pu-erh that keeps you up throughout the day. However, I was up all day and night. In fact, within the hour of drinking the tea, I was scrubbing the floors and washing the house from within. I wanted to run for the first time in ages (I usually would rather hike). I wanted to sing in the streets & on rooftops.

Rather, I cleaned, took a nice brisk walk on a 95 F day, and sung along to the Beatles. I felt such a surge of energy from this tea, that it allowed me to get a whole a lot done throughout the house; which was relaxing.

Very nice. Thanks again for the tea, CWarren.

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80

Note 100!

A sample swapped with CWarren a few months back. I’ve just finished this off, so I thought I’d make a note about it before heading to bed.

First off, never have this later than you should. My “normal” ending time for tea is at 5 p.m. However, due to an eventful series of events (my wife dislocating her arm at work, eye doctor appointment, and the A.C. guy coming to fix the unit) I was unable to get to this at the time I was planning on having it. Therefore, I started drinking it at 7:30 p.m., and am fully awake until 12 or so.

Okay, back to the tea. It’s quite good. It has a solid citrus-y note about it. Not fishy like other pu-erh stuffed tangerines/oranges that I’ve had. It’s very mellow and sweet, with a slight kick to it. I hadn’t noticed the tea’s affects until I was playing Battlefront online, and I started “Chewy-ing it up,” as my brother called it. However, I calmed down afterwards, while talking tea via phone/online.

Overall, I liked this session. But now, I’m getting tired and need to start settling down for the night….or try to.

Thanks again, CWarren!

Flavors: Citrus, Orange

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This tea, which comes from ChawangShop’s well renowned product line of “the more words in the title, the better the tea”, is astonishingly cheap for its age. From such a well known vendor, this often a portent of some sort of doom. What kind? Let’s find out!

The dry leaf had no shortage of odor, primarily of a musty variety. This does not lead me to believe we’re dealing with a genteel, floral affair here. This is some biker bar tea odor right here. Game on.

It becomes apparent from the first rinse that the 2005 do re mi fa so la ti do is going to be a very no-nonsense cup, which is fine by me. Having worked ten hours yesterday, I’ve had my fill of nonsense. Early infusions are thick and hearty, yet unrefined. The mouthfeel is excellent, but both Tibetan Flame pu bricks and Pigpen from Peanuts are looking at this tea askance and thinking it’s a bit dirty. Would have been a wise idea to employ a strainer.

I think if I were to try to describe the flavors, I would term them Gothic. In the “portentously gloomy” sense, of course, not the young girls wearing black dresses and ridiculously small hats sense. It’s old, it’s fermented, and was likely put up damp at some point, and it’s not going to hide any of it. Take it or leave it.

Lest I give the impression I wasn’t impressed with this tea however, I do feel that if you’re not looking for a focused detail tasting session by the koi pond of your Zen garden with guqin music in the background, but rather something to provide an excellent background chug while you perform your duties as a lumberjack or bear wrestler, the 2005 up down up down left right left right B A merits much consideration. Good longevity, decent flavor duration, not much progression, but if you want tea that does acrobatic tastes, you’ll be paying a lot more.

Now if you’ll excuse me, I need to pluck some of these new hairs off my chest.

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I must confess I don’t know what category of tea this is. Maybe hei cha? It tastes like a cross between a ripe pu erh, aged white, and red (Hong cha). It is clean tasting, with notes of ripe age, tart, and black tea. It is really different. It is not at all pretty, it is very dark, with stems, broken leaves, and whole leaves. An interesting one that I think ripe pu erh lovers would enjoy.

Cwyn

Yep that would be Hunan heicha.

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73

This was a fun tea to unwrap. It comes in the shape of a small pillow, about 2" on a side. Looks like a puerh cake, but is much lighter because it is uncompressed. It was easy to flake off 3 grams (out of about 20) for my pot. 5 oz water, 1 min steeps.

Sadly, the fun ended when I began to drink. The first steep was very light, with only a mild toast flavor. Simple and uninteresting. Second steep was pretty much the same, so I increased the steep time, which only added some bitterness. This looked like a bargain, but I guess you sometimes get what you pay for.

Preparation
190 °F / 87 °C 1 min, 0 sec 3 g
Liquid Proust

The fresh ones are excellent. I found some 2006 which no one is sourcing yet, but I’m unsure if I want to bring it to light.

CWarren

I purchased this one a while back and still have yet to try it. I tend to use at least twice the leaf than you do for the same size pot and shorter steep times so my results will most likely differ when I do get around to it.

Cwyn

Really should steep the whole pillow.

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An evening tea session with some beautifully aged chunks o’ love. This is some super smooth aged sheng. As hard as shou will try it just can’t compare to the pure simple natural aging process. That being said there are many ripe puerh teas that are happy being what they are and those are the ones I love the most. This tea however and others like it will always be a reminder of why I will always prefer raw whether it’s young or old.

Dried over ripened fruit and leather aromatics with a sweet nectar flavor note and some subtle earth and wet autumn leaves. Milky mouthfeel. Some calming good feels as well.

10g, 120ml Duan Ni, 212F, 30s rinse, 60s rest, 10s first, and counting up in 5-15s increments for what I imagine will be at least a dozen infusions.

The dry leafy chunk:
https://instagram.com/p/BGu4pgZBUuf/

The session:
https://instagram.com/p/BGu9e6oBUp2/

*Update: Over twelve infusions later and still going strong on day two.

https://instagram.com/p/BGxKX6jBUpM/

https://instagram.com/p/BGxL20MBUtk/

Preparation
Boiling 10 g 4 OZ / 120 ML
boychik

this is the reason why im falling out of love with shou :(

CWarren

@boychik there are just so many great shengs out there that I no longer look for a shou trying to be a sheng. My favorite ripes are in their own little worlds like brown sugar from White2Tea.

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83

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83

Fortunate to get 100gm of this before it’s departure from Chawangshop. As pointed out by Cwyn and Boychik, this is a delightful stoner tea. Also as pointed out by another tea friend who shall remain nameless here, " we drink tea not for it’s taste, but for it’s affect on the body". Cheers.

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This was an evening tea session that included a multi tasting of 2009 Ripe Puerh Tea Paste “Cha Gao”, 2010 Ripe Puerh Tea Paste “Cha Gao” and 2011 Raw Puerh Tea Paste “Cha Gao” all from ChaWang Shop. I will include a brief tasting note for each one.

The third and last selection of the evening was this 2010 ripe which had the darkest liquor of the three I tasted. This was molasses meets chocolate meets earth maybe slight leather. There was also this not so subtle similarity in flavor, color and consistency of liquid to a semi strong black coffee. The thickest of the three I tried with a super creamy mouthfeel. This also had some serious cha qi.

The recommendation is 1g per 150ml. I enjoyed it but enjoyed it more when in a second session I used 2g instead. Unlike the other tea pastes that came in already measured “lumps” around 1g, (1.2-1.3g), this one came in a larger size which made it easy to enjoy more. This like the other tea pastes is better in split steps/steeps to allow the last of the undissolved paste to dissipate. Boiling temperature worked well.

This is also the most ornate of the three “cha gao” I tried and my favorite in appearance.

*Photo notes: The blue foil wrapped paste is the 2011 raw, the gold foil wrapped is the 2009 ripe and the gold foil wrapped square is the 2010 ripe.

The tea:
https://instagram.com/p/BGKy3e1BUpE/
https://instagram.com/p/BGLCfWNhUp7/

The session:
https://instagram.com/p/BGLB8DeBUov/
https://instagram.com/p/BGLCBKzhUo7/
https://instagram.com/p/BGLCImEBUpJ/

These are not only fun but would be great for work and/or travel however as compared to leaf puerh there is no comparison. A little tasty treat.

Preparation
Boiling 1 g 5 OZ / 150 ML
Kirkoneill1988

is it literally a pasty dough putty like puerh?

CWarren

@kirkoneill1988 they take actual leaf and extract it to make this condensed paste which is closer in texture to a hardened resin than actual paste. You dissolve it in hot water. Think of it like boullion cubes for puerh drinkers. :D

Kirkoneill1988

oh! fun! :)

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This was an evening tea session that included a multi tasting of 2009 Ripe Puerh Tea Paste “Cha Gao”, 2010 Ripe Puerh Tea Paste “Cha Gao” and 2011 Raw Puerh Tea Paste “Cha Gao” all from ChaWang Shop. I will include a brief tasting note for each one.

The second selection of the evening was this 2009 ripe which had the brown sugar hue that you would expect from a shou. In terms of flavor I found it to have the flavor notes that many of the daily drinkers I enjoy do, brown sugar meets earth meets wet leaves. Nice milky mouthfeel.

The recommendation is 1g per 150ml. I found this to be just about right with this one perhaps just a little less water and in steps to allow the last of the undissolved paste to dissipate. Boiling temperature worked well.

This is probably my favorite of the three I tasted.

*Photo notes: The blue foil wrapped paste is the 2011 raw, the gold foil wrapped is the 2009 ripe and the gold foil wrapped square is the 2010 ripe.

The tea:
https://instagram.com/p/BGKy3e1BUpE/
https://instagram.com/p/BGLCfWNhUp7/

The session:
https://instagram.com/p/BGLB8DeBUov/
https://instagram.com/p/BGLCBKzhUo7/
https://instagram.com/p/BGLCImEBUpJ/

These are not only fun but would be great for work and/or travel however as compared to leaf puerh there is no comparison. A little tasty treat.

Preparation
Boiling 1 g 5 OZ / 150 ML

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This was an evening tea session that included a multi tasting of 2009 Ripe Puerh Tea Paste “Cha Gao”, 2010 Ripe Puerh Tea Paste “Cha Gao” and 2011 Raw Puerh Tea Paste “Cha Gao” all from ChaWang Shop. I will include a brief tasting note for each one.

I started with this 2011 raw which had a bit darker color liquor than a sheng from that year might normally have but considering its extracted into a condensed paste using a 10/1 ratio of leaf it should be expected. In terms of flavor I find it to share the same bitterness that many leaf form sheng would have. There was a heavy lemony note but not much else heavily prominent. Thin mouthfeel to this one as well.

The recommendation is 1g per 150ml. I found this to be subtle and would double the amount next time but in steps to allow the last of the undissolved paste to dissipate. I would also use colder temperature as boiling was too much and most likely aided in the bitterness as often happens with too hot temperature even with leaf sheng.

*Photo notes: The blue foil wrapped paste is the 2011 raw, the gold foil wrapped is the 2009 ripe and the gold foil wrapped square is the 2010 ripe.

The tea:
https://instagram.com/p/BGKy3e1BUpE/
https://instagram.com/p/BGLCfWNhUp7/

The session:
https://instagram.com/p/BGLB8DeBUov/
https://instagram.com/p/BGLCBKzhUo7/
https://instagram.com/p/BGLCImEBUpJ/

  • These are not only fun but would be great for work and/or travel however as compared to leaf puerh there is no comparison. A little tasty treat.
Preparation
Boiling 1 g 5 OZ / 150 ML

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87

Chawangshop has some great ripes, at really low prices. This is a $6 100g cake, and it is really good. Pretty smooth, very little fermentation flavor, just deep and rich and hearty. Later steeps had just a touch of tart cherry. It is not earth shattering, but it is really good.

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This was such a thick creamy liquor with notes of brown sugar and the tangerine blending beautifully with one of the smoothest Liu Bao’s I’ve had the pleasure to taste. There is no doubt this is a premium leaf. Serious good feels that resonate through every part of you. Thinking I might need to order more of these as I have a feeling this could be mind blowing with some years in storage.

7g leaf/tangerine peel mix, (about 8/1 ratio), 180ml Zini, boiling temperature with no rinse and a 30s first infusion, 10s second and counting back up to 30s in 10s increments all the way up to 2m with over six infusions and still going…

Day six of Lion’s “A Week of Tea Exploration”, dark tea.

The preparation:
https://instagram.com/p/BF6xmsEhUq8/

The session:
https://instagram.com/p/BF7KakvhUrr/

Preparation
Boiling 7 g 6 OZ / 180 ML

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86

Trying this one I got a number of months ago. This is a cheap $10 ripe cake from Chawangshop, made with purple leaves (at least in part). I’ve never tried a purple leaf ripe. I can’t say I noticed much that was unique about it. But it is a very good tea, killer for the price. A little bitter and acidic, but deep and rich, a little chocolate creaminess, and a whisper of smoke. The flavors mingle well. It tastes nicely aged at this point.

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One of two awesome gifts included with a cake order from ChaWang Shop. Creamy butter, slight floral, semi sweet, nectar like fruit, zero bitterness. Beautiful leaf and liquor. Takes multiple infusions like a champ. Fresh leaf at its best. Added after smiles were a bonus.

6g Leaf, 100ml bone china teapot, 200F with 5s first infusion and 5s increments.

The dry leaf:
https://instagram.com/p/BFpibqgBUmr/

The liquor:
https://instagram.com/p/BFp04GqhUqu/

The wet leaf:
https://instagram.com/p/BFp1QTYhUre/

Preparation
200 °F / 93 °C 6 g 3 OZ / 100 ML

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Dark tangerine, subtle vanilla, scorched brown sugar, creamy mouthfeel, tingling pine resin on the tongue. This is where ripe puerh and tangerine meet perfectly neither masking the other but rather complementing each other. A shou that would be fantastic even without the tangerine peel. This is burnt sugar meets creamsicle meets incense with aromatics out of the stratosphere. Seriously tea drunk.

6g, 85ml dark zini shuiping, 212F with a 10s rinse and 10s start moving in 10s increments for over a dozen infusions with one last 5m steep.

The Tangerine:
https://instagram.com/p/BFeu_8iBUnn/

The Session:
https://instagram.com/p/BFe9j58BUpk/

The Leaf’s End:
https://instagram.com/p/BFfIpxXhUuv/

Preparation
Boiling 6 g 3 OZ / 85 ML
Kirkoneill1988

ah, tangerine puerh! :D

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88

2016 Sheng Olympics

I got 3 steeps into this tea today and hit my caffeine level. I can’t take much caffeine these days (another reason why I hardly have any black teas).

It was a really good sheng. I didn’t take any notes but each steep was honey sweet with woodsy notes. A bit of apricot too and a thick creamy mouth feel to it. Steeped at 90C , 10 sec or less each steep and no bitterness at all. I really enjoyed this one.

Flavors: Apricot, Creamy, Honey, Wood

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96

Triple Laos border tea taste test:

This was my favourite of the three. I loved the rounded less fruity but dense flavour. I would like to say hints of veg & cream in there. I really enjoyed it, and every round this one just had a bit more than the blue one had.

I didnt take notes per se, just noted every round which one I preferred and this one was the winner.

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90

Triple taste test with the Laos ‘Border teas’ from Chawangshop.

This one sat in the middle for me, I liked the flavour which was rounded, soft, not as fruity as the payasi. It wasnt as bold as the black label.

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99

This is a tea that I will be stocking up on! It’s unbelievably fantastic!

The cake is nothing special with a very typical scent of a dark wood and some dry grass. I warmed up my yixing and popped it in. I had very low if not any expectations for this tea. I was not impressed, and I thought it to be a very basic sheng. I lifted my teapot’s lid, and all my doubt was instantly washed away. An incredible intense aroma of warm honey, mahogany, and pure maple syrup engulfed my tea room. The taste was so sweet and so potent, I was salivating. I washed the leaves once and prepared for brewing. The sweet and dessert flavor remained except a vibrant spinach tone now lie in the background. The liquor was a crystal amber color and steamed with delicate fumes. The brew began with a cleansing grass tone with a smooth floral wash. A quick nip at the tongue kept me alert and ready for the grand finale. Immediately after I swallow, a beautiful and deep huigan drowned my senses. I cannot describe how powerful and clear the honey aftertaste was. I literally looked up from my tea table and “wow’d”. This brew was so good, so potent, so balanced… I was in love. The flavor continued with a well arranged floral delicacy and tangy sweetness that lasted well into the night. The fragrance from my pot grew stronger and filled my tea room with an intoxicating perfume. The only fall this tea has, is the qi is very quiet and acts as a background fuzz that just slightly lifts the drinker. The sensation was subtle and obscure, but it still was a nice companion. This tea is fantastic if you want a sweet, decadent, and memorable sheng. I highly recommend it, and I will hopefully be buying a tong or two.

Flavors: Dark Wood, Floral, Honey, Maple Syrup, Spinach, Sweet, Sweet, warm grass, Winter Honey

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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85

I feel like I should be writing more reviews. I realize I’ve been only doing teas that I feel obligated to review (TTB donations) or teas that affected me strongly one way or another. My dashboard on steepster has been sparse lately, so I suspect many others are drifting into the same mode of operation.

This is a nice average sheng. The only thing that stands out is the fairly strong cha qi. I was feeling it in my shoulders after drinking about one ounce. I took a break after my second cup so can’t fully estimate its power, but it’s pretty strong. For me the feeling is more physical than mental. The tea has a pleasant toasted straw flavor, with some bitterness at the beginning of the finish and some tropical fruit that comes out from behind the bitterness late in the finish. I was going to recommend the tea as an inexpensive tea drunk, but see that it is now out of stock. Another opportunity missed.

Preparation
200 °F / 93 °C 2 g 2 OZ / 59 ML
rosebudmelissa

Steepster seems to get a lot quieter in the late spring/early summer.

Evol Ving Ness

I also should be writing more reviews. I’ve been alternating between ill and lazy. Lazy is better. :)

__Morgana__

Yeah, when it gets warmer my tea consumption sort of naturally goes down. Plus, I sometimes burn out on writing reviews.

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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
rinse/short steeps

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

https://instagram.com/p/BEclDfBBwgZ/

https://instagram.com/p/BEcn7OQhwkl/

https://instagram.com/p/BEcxRsqhwgf/

Preparation
Boiling 0 min, 15 sec 5 g 80 OZ / 2365 ML
Zennenn

good luck on your move!

boychik

Thanks ;)

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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

https://instagram.com/p/BEZwAcRBwo0/

https://instagram.com/p/BEZwvUnhwqM/

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 80 ML
aardvarkcheeselog

Is this the one with the powerful earthy humid taste?

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