Chawangshop

Recent Tasting Notes

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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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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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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