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Recent Tasting Notes
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.
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.
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).
The best hei cha I’ve ever tasted. Spicy (strong “orchid/cinnamon” aroma) and very sweet (thanks to golden flowers). Reminds me good dark oolongs but in a more interesting way (not so aggressive).
If you like dark oolongs and/or chinese black tea (hei cha) you have to taste this product. Recommended!
I have had the cake at home for a few weeks already and have been coming back to it once in a while to get a more complex impression of its character. It is a nice cake with quite dark broken leaf which had been chopped on purpose (this is at least the official story from the vendor). Some cakes with large leaf are intentionally pressed with the leaf broken which is said to be the tradition, or in order to age well. In my personal humble opinion this tea would be more interesting if pressed more carefully and less traditionally.
The smell of dry leaf is sweet and fruity, and it is not hard to identify the typical Nannuo aroma, it is intense fruity and spicy. The cake is pressed medium light, it is easy to separate chunks of leaf. Due to its rather broken character, it is however quite difficult to get a regular sample and separate the leaves well. After unwrapping the cake there were quite many small particles and fragments of what used to be leaves, and since it was stored in dry environment it is also quite fragile. It seems to contain some amount of stems and huang pian too, yellowed leaves which are normally culled from Pu’er maocha before pressing, but may be worth brewing nonetheless .
The colour of the first infusion is very dark despite short steeping time, it even resembles some hongcha (red tea) in both taste and look. It is sweet on the top of the tongue and very citric afterwards. The citric and a bit minty flavour is so intense that it even paralyzes the tongue for a while. It seems to be the former astringency transformed through some years of aging already, as there are still gentle bitter-astringent tones present in the flavour.
Despite the lemonish trace, the flavour is still sweet and fruity, thirst quenching and refreshing. The leaf is very potent but due to the rather broken character of the leaf it is easy to overbrew it. Everything comes out of the leaf particles immediately in water, you can taste the whole complex character of the tea in the first few infusions. The later infusions are less intense, more mellow but the overall characteristics of the flavour and aroma develop quickly. The rest of the session you can enjoy less citric and more fruity and sweet tones and go like this for approximately ten or twelve infusions, depending on the amount of leaf and water.
Too see some photo documentation of this tea session and to read the full review see my blog entry: http://teadropping.blogspot.com/2011/11/2005-nannuoshan-menghai-banzhang.html
This is one of the most incredible teas I have ever had. The apricot notes are out of this world and yet the roast of the tea is so smooth and well rounded. each infusion was a slight variation on these flavors. I drank this tea for 5 infusions but I have no doubt that it could withstand 10-15 brews. I look forward to my next session with it which will hopefully be a cha xi with my dedicated phoenix pot.
Delicious tea, resembles a mixture of spice (maybe cinnamon), nuts and herbs. The colour is dark red-brown and transparent, the taste is so rich that it is extremely hard to describe. Good tea for colder days despite the fact that hei cha is considered a “cooling” kind of tea. It works well with gongfu style, this kind of preparation allows you to fully enjoy the abundance of tastes of the tea.
A nice brick, wonderful smell. Rather young but perfectly drinkable. I have tried twice so far, still trying to find proper words how to describe the taste: softer in taste, stronger in effect, resembles gentle green tea with some floral scent. Still experimenting with steep time and temperature.
This is a great tea. However, it was bought in limited quantity and it is difficult to obtain exactly the same cakes (stored in the same way). Nevertheless, it shows that Jinuoshan factory is very potent and You Le 2004 is often great (be especially careful with autumn harvests though).