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Chawangshop

Recent Tasting Notes

83

This tea gives me a lot of energy. Unlike green tea, the energy is not centered on my head but instead on my belly. Excellent mellow taste. The color of the tea is red-orange.

Preparation
180 °F / 82 °C 1 min, 30 sec

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93

Chawangshop has a lot of bargains for an attractive price. It’s one of them.
This brick has an extremely strong flavor of dry/wet leaves (one of the strongest aroma I’ve ever smelled from pu cakes) and typical floral character of Mengku. I feel notes of different flowers and honey and it reminds me smelling the most beautiful wild flowers. The taste is smooth and sweet with overwhelming scent of meadow. BaHu puerh is pretty light to be refreshing and very easy to drink.
Highly recommended!

Preparation
200 °F / 93 °C

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77

Very nice, dry stored (maybe too dry) tea of sufficient complexity. More notes at: http://jakubtomek.blogspot.com/2012/03/1998-cnnp-you-le.html

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84

High quality tuocha, I don’t know any better Xiaguan Jia Ji than this (made after 2000). Very balanced and complex, much more interesting than usual Xiaguan smoke.

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80

A very enjoyable Yi Wu tea. It is better than most and cheaper than most Yiwu cakes I’ve had, which yields the “very good in my opinion” rating.

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90

Aroma: strong, reminds me dried apricots and other ripe fruits.
Taste: smooth (yes, almost silky), full in the mouth, sweet and dried apricots again.
Aftertaste: very sweet (typical Bada sweetness) and pretty noticeable.

Very pleasant tea. It’s an excellent example of aged Bada puerh. Recommended for everyone! Especially if you like cookies with dried apricots :)
P.s Chawangshop offers this pu for a very decent price, even lower than Taobao.

Preparation
205 °F / 96 °C

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72

It’s definetely strange example of Youle. I’m not sure how to rate this pu because it’s almost bland. It’s not awful but very weak and strange, especially for it’s age. Sweet and mild taste reminds me Bada, but in a more “feminine” way.

Preparation
200 °F / 93 °C

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95

I received a sample of this excellent cake a few months ago and at that time did not feel like trying it. I told myself to wait for the best occasion, as this is what has proved to be a good thing to do. Once the moment comes, everything is perfect. This little sample showed me something very important. I tasted some younger old-tree leaf in autumn 2011 and did not find special pleasure in tasting the leaf so young. This one recruited me!

It is very good, true, but I cannot say it is so much better than other young old-tree leaf samples I drank before. I guess I probably was not ready for appreciating it. Or maybe I was looking for something very specific, something to be found in more aged leaf.. I am now discovering a plethora of flavours which to me seemed a bit boring before but now I simply welcome the change.

This yiwu cake was produced (almost on my birthday) last year by Chawang Shop and you can read all the important information above. I found the leaf to be very nice, rather light green with lovely hairy tips here and there. The light green colour shone beautifully especially after the first rinse and throughout the first hour of the session before it started to oxidize. I enjoyed taking the lid off many times just in order to see the young spring energy embodied in perfect shape.

The flavour is really delicate. It is floral, sweet but very special, it almost reminded me of greener type of oolong from Formosa. I used to drink them a lot few years ago and did not miss it but now, it was as if with each cup I was going through the pages of my old diary. It is quite aromatic, the element I never looked for when drinking shengpu. I however enjoyed every sip of this little wonder. It is a cake with great potential but I cannot say if drinking it in a few years time will be even more satisfying, I can only tell that at this moment it is really worth it.

2011 Chawangpu Yiwu GaoShanZhai Xiao Bing
Flavour: sweet, aromatic, floral, light
Aroma: sweet, fresh, floral, pleasant and promising
Bitterness / smokiness: none
Aftertaste: pleasant, refreshing

To read the whole review see: http://teadropping.blogspot.com/2012/01/2011-chawangpu-yiwu-gaoshanzhai.html

Preparation
195 °F / 90 °C 1 min, 0 sec

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81

its nice smokey olong cake, lots of taeste and lots of cups, its not really expensive to try one :)

Preparation
195 °F / 90 °C 1 min, 45 sec

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99

if you try this one you dont wana nothing else :)

Preparation
180 °F / 82 °C 3 min, 45 sec

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90

This is a most excellent Jingmai tea, the positive things of Jingmai being furthered by the addition of tea flowers. An excellent combination. Still strong, should age well.

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75

A bit about this one at: http://jakubtomek.blogspot.com/2012/01/several-pieces-from-chawangshop.html

I generally rather enjoyed this one. Nicely aged, very smooth and pleasant.

Preparation
Boiling 0 min, 15 sec

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75

A very enjoyable tea – typical meadow-flowery You Le. Not as fine as Jinuoshan production, but that is two times as expensive.

This is a very nice tea for usual drinking, nicely aging, not having any obvious flaws, definitely enjoyable.

Preparation
195 °F / 90 °C 0 min, 15 sec

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71

http://jakubtomek.blogspot.com/2012/01/2003-jinggu-bai-long-organic-te-ji.html

This is a very nice and “proper” Jinggu tea, I presume it is made from wilder and/or older trees. Clean taste, pleasant, silky bitterness and, considering it is Jinggu, very above-average amount of character.

Preparation
205 °F / 96 °C 0 min, 15 sec

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81

This cake is a nice piece of sunshine conserved in Chinese leaf. Youle has easily become one of my favourite areas, I like its bittersweet taste, changeable profile, it is never boring and as far as I can say thanks to my brand new experience, it ages nicely.

As I do not have much experience with aged tea, I really cannot say much about its expected characteristics. I can only tell that to me, it tasted almost like some lighter excellent shupu. It is rather sweet and earthy, less fruity and flowery but still sweet. It smells wonderful, like a mixture of old wet leaves and soil with all its richness and beauty.

Drinking this tea, I enjoy the sweetness which turns into bittersweet aftertaste at the back of the tongue. I left the leaf longer than I usually do as I wanted to taste the whole potential of the tea, it reacted nicely. When steeped longer, the amount of bitterness develops and brings with a tone of bitter almond.

To read the whole tea session review, see the blog:
http://teadropping.blogspot.com/2011/12/1998-cnnp-youle-qiaomu.html

Preparation
Boiling 0 min, 45 sec

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94

Another real bargain from Chawangshop. I really like pu with a strong character and I like to hunt for them. Yes, it’s pretty unique sheng: decent price for an aged cake, outstanding aroma/taste of boiled prunes, unusual pu area (Mengma).
Very similar to aged Xiaguan tuos, but more interesting for my taste. I’m not sure but I think that it’s a purple puerh. Hard to say because leaves are almost black :)
What a wonderful smell of brewed leaves after ending tea session! Love it, just an example to me how good aged sheng can be!

P.s I recommend to do few rinses with boiling water before brewing. It helps to remove all odours of wet storage. But then you should brew tea with water slightly cooler than usual to get more flavour and more delicate taste.
Nov 2011

Preparation
200 °F / 93 °C

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92

Probably one of the best (and safe!) buys. If you are going to make an order at Chawangshop (or taobao maybe) I recommend to try this pu. Highly recommended to anyone. At this price, it’s a steal!
I didn’t expect that cheap Mengku cake could be SO good. I tasted a lot of Mengku young shengs: different vendors, different villages, different prices. This cake is a winner!
When I smelled the sample, it was outstanding! The strongest “floral & honey” aroma. When I tasted the soup, I was surprised again… Beautiful scene without any doubts! Reminds me a lot of a mix of the best of Mengku, excellent Nannuo and good green tea.
Thick and potent for a Mengku sheng. Definetely more “beefy” than most of Mengku. I can only imagine how good is pure Xigui gushu. Maybe I’m wrong but I believe in aging potencial of this cake.
One of my everyday choices. Usually I blend it with something different: something nutty (jingmai) or something solid as a rock in terms of taste (menghai/bulang) or something fruity (some autumn youle/yiwu). Everytime the result is great!
Nov 2011

Preparation
200 °F / 93 °C
Pepík

yeah i odered this tea…and its really good price for 500g tea cake, nice and strong flavour taste !!

godric

If you like this Mengku cake, I recommend you to try another great Mengku from Chawangshop – 2009 Ba Hu Cun Qiao Mu Raw Puerh Tea Brick. I’ll review BaHu later.

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86

Very good sweet Menghai shu with chocolate notes. Not the best but very good pu. Recommended as inexpensive “everyday shu”.
Nov 2011

Preparation
Boiling
SusaCraw

Just opened this tea after having it in cupboard for several years and am thoroughly enjoying it. Very rich complex flavor. A Chinese visitor recently told us this tea gives you energy and warmth and it is true!

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87

Surprisingly good offer from Yong Pin Hao for it’s price.
The taste is pretty unusual for yiwu: rice (very unusual for spring cake!), little bit of honey and cinnamon. Creamy and balanced with sweet aftertaste.
It’s “dark” version of yiwu pu and reminds me more autumn youle than spring yiwu.
Anyway it’s well-valued cake.
Nov 2011

Preparation
205 °F / 96 °C

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80

Typical Yibang.
I read a lot about Yibang and I know that many people like it. But all Yibang pu I’ve tasted are the same. Pretty sweet yellow soup without any traces of bitterness (and flowers/honey/mushrooms) and it seems boring for my taste.
Just not my kind of pu.
Nov 2011

Preparation
205 °F / 96 °C

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88

Another decent cake from ChawangShop. Sweet aroma and taste with hints of honey and lemon.
Great cooling sensation in the mouth. Just reduce water temperature to feel this effect.
Pretty good Nan Po sheng similar to GOOD Bingdao. If you like Bingdao – try this cake.

Preparation
195 °F / 90 °C

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95

Excellent stuff! Premium spring arbor maocha without doubt.
I started to cough after tasting first cups of GSZ. It’s very powerful and complex!
Main notes: strength, thickness (slightly oily), vegetal profile.
Even more potent than some BanZhang I tested. Recommended for all Yiwu fans (like me).
Nov 2011

Preparation
195 °F / 90 °C

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86

Pretty good and inexpensive aged autumn youle.
Main notes: dried fruits, sweetness, little bit of cinnamon. Slightly woody.
Nov 2011

Preparation
200 °F / 93 °C

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