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Recent Tasting Notes

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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84

This is a pretty good daily drinker with a lot of cha qi. I had my pot set at 190 F for the first two steeps, resulting in alight straw flavor. After setting it back to 200, the tea had more bite, with a fair amount of tannin, and the straw flavor drifted more toward wood. However, I could still detect a bit of stone fruit under the wood and tannin, and there wasn’t much bitterness, despite a fair amount of dust in my sample.

curlygc

How was the qi for you?

Dr Jim

Fairly strong. I rate qi separately from taste on a scale of 1 to 100 (though Last Thoughts was 110!) and this was a 95. The W2T 2005 Naka is 99 (average of several sessions).

curlygc

It was strong for me as well. Stronger than the 2012. The tea was tastier too.

curlygc

Funny enough, W2T Naka was not as strong for me. Go figure.

Dr Jim

I have a sample of the 2012 but haven’t tried it yet.

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I revisited this tea as part of my own mini “sheng olympics” this weeken. It was an exercise to assess where my teas are heading in reaction to different storage arrangements. I’ve kept small batches of certain teas in matcha tins leaving the rest of the cakes stored together in my make-shift pumidor. Leaving the Meng song in caked form while introducing some humidity has done it a lot of good in helping it acclimatize.

Dried leaves: mild sweet grass aroma.
Wet Leaves: sweeter tropical fruit on top of what seems almost like steamed potatoes.

Mostly small, in-tact plump buds and the tea soup is of a deeper gold tone with nice clarity. Great base material here—full-bodied, nice kuwei and huigan, and notes of tropical fruits, raw honey, and sweet hay-like base. The energy in the tea creates a nice body-feel. For now, in terms of 2015 chawangpu ranking, it’s Hekai, Lao Yu, and then Mengsong—though I anticipate this order will change with age. I still need to try their 2015 Bada Old Tree. Anyone wanna swap samples? :)

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86

It took me a while to get to drinking this tea. They are now out of stock. They no longer list it on their website so I couldn’t get a photo. This was pretty good overall. It started out fairly bitter and a little sour. Both these notes passed quickly and I was left with a sweet note and a flavor I don’t know how to describe that is I think typical liu bao. Maybe a little bit peaty, not sure if that is the word for this note. I know I have gotten similar notes from other liu bao teas in the past. This one had no traces of fermentation. I don’t even know for sure that this was a fermented liu bao or not. It also had no traces of wet storage, or any other storage notes I could detect. Overall I liked this tea.

I steeped this eight times in a 120ml gaiwan with 8.2g leaf and boiling water. I gave it a 10 second rinse and a ten minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. There was a little left in the leaves but not much. I suspect I could get two or three more steeps out of them.

Preparation
Boiling 8 g 4 OZ / 120 ML

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One of the joys of pu’er is exploring the various terroirs of Yunnan. Hekai is right in the middle of all those regions in Menghai county that tend to be overpriced, and perhaps even over harvested. This tea seems to defy all of that—it’s inexpensive relative to 2015’s maocha prices (still at $36 for 200 g!) and quite pungent. Really, Hekai is where you can get the pu’er version of quality dry chardonnay.

The leaves on this cake are mostly highly fragrant, silvery plump buds. The aroma is dynamic and evolves with each steep—making it hard to place initially (perhaps sweet pistachio?). Around the 5th steep I smelled roasted peanuts. This is wonderfully full-bodied with a pleasurable mouthfeel, potent qi, nice huigan, and a bittersweet, dry chardonnay-like aftertaste that stays for quite some time.

Key flavors are cotton candy, moscato grapes, broccoli rabe and mustard greens, and in that order. It starts to fade at steep 7, but the leaves still give tasty cups of tea until they fade completely at steep 13 or so. What a great value!

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89

I think Allan wrote an accurate review of this tea. It is strong, dark, and full flavored with just a touch of bitterness and fermentation flavor. Bittersweet is a good characterization. It is quite tasty and a good bargain.

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81

I’m digging through old samples trying to sip down some of my collection but it’s very slow going. When I first got serious about puerh a couple of years ago I figured that if the tea was meant to be drunk aged, I should try to buy stuff that was old. Since I was just getting into it, however, I tried to do it on a budget. The result is a bunch of teas like this one, made with chopped leaves and very, very smoky.

It really makes sense that the higher quality teas from over a decade ago wouldn’t be kicking around in the back of someone’s warehouse for more than a decade, but I keep hoping. Of course quality teas do exist, but I have to be willing to pay up for them, which I’m starting to do.

At any rate, this tea is a better than average example of the genre. It is no longer available but I bought a sample from Chawang Shop at a reasonable cost about a year ago. I was hit by a strong smoke aroma pretty much then the water first hit the leaves. I was surprised to find that it dissipated almost immediately and left a tea that was a light straw flavor with hints of tropical fruits. This was the first (and best) steep. After that, the smoke pretty much dominated for the next 4 steeps. If I didn’t like smoky teas, I probably would have dumped it and moved on. However, the finish was better balanced, and hinted that there was a good tea lurking under all that smoke.

I kept drinking and the smoke slowly faded, but the underlying tea faded at pretty much the same rate, and the finish began to get a bit of that ash flavor that smoky teas sometimes produce. Around the 5th steep, the tea developed a sweetness that was stronger than the smoke and the taste became more like leather, with smoke underneath. The finish also improved: no more ash, though somewhat bitter.

The later steeps were quite pleasant, but I had to pass through smoke and ash to get there. I probably rated this too high, but that first and later steeps were really pleasant, and I do like a smoky tea. One funny note: I didn’t really notice much cha qi, but the first time I had this tea I rated it high for cha qi. May depend on my mood?

Flavors: Smoke

Preparation
2 g 2 OZ / 59 ML

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Rather dark brew from this one. The taste is on the mild side with sweet notes throughout the steeps simple mouth body and easy to brew. Ideally to be drank when working on other things as complexity is not within this tea making it one to enjoy while being busy. Depending on the price and storage conditions it could be a daily morning cup while driving to work. I think a little wet storage on this would make it pop a bit

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Comparing notes to the 2006 Benshan.
This particular tea has more of a woodsy and roasted taste profile while the 2006 has a slight cocoa (dry chocolate) taste. I prefer the cocoa taste notes, especially when the tea thins out. For those who like a medium roast profile, being less than most roasted tgy have, this is a tea that can last for hours. There isn’t much that has to open up for this leaf which helps with a consistent brew. My suggestion with this, as with most roasted teas, I advise to drink some water between steeps because the back of the throat dries out pretty easily after 20oz; this is my experience. My personal preference for Benshan is of a lower roast while tgy is higher and overall I prefer the roast profile found in wuyi teas. This is surely a hit for many, but the few (such as I) this leads to just a sampling.

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This has a pleasant apricot color. The scent of the liquor is mineral and rock though. The taste is like a white tea, but not a great white tea. It’s kind of drying and I mainly get rock and some mild grassiness. Subsequent steeps didn’t really reveal any new flavor notes. S’okay but nothing I need again. Glad to have tried it, thanks to James for sending a share of the Sheng Olympics my way. :)

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