Crimson Lotus TeaEdit Company
Popular Teas from Crimson Lotus TeaSee All 107 Teas
Popular Teaware from Crimson Lotus TeaSee All
Recent Tasting Notes
Second sampling of the day is 2007 huang zhi shou. I was in the mood for another strong tea today and picked this one. I started with giving the tea a wash to clear the dust and a bit of the ripe puerh dank from it. After looking at the leaves, and they were still packed pretty darn tightly, I decided to give it a second wash. I did sip the second wash and was surprised to find it was actually decent, though a bit watery since I flash washed.
The first proper infusion gave me a dark chocolate looking liquor that had scents of earth, peat, oak, and caramel. I also got a hint of cacao in it and a slightly lingering aftertaste that was quite pleasant. This was done with like a 1, 2, 3, start pouring and using the about 5-6 second pour of the yixing as most of the steep.
The second infusion gave a darker liquor and a tiny bit of cloudiness, probably as the leaves really opened now and started giving their all. This infusion was wonderful, sweet, dark, oak, earth, maybe berries or something as well. Basically everything you want in a dark ripe.
The third infusion is always the most fun when it comes to a shou puerh. Basically I poured the water in, and then right out again as fast as possible and I still got a liquor that was nearly black. This is the most intense infusion and it was quite dark, and earthy and sweet. The third usually isnt my favorite, it something gets to be a bit too much and this was similar. It was still good but its a bit much.
The fourth infusion is almost always my favorite, the leaves have poured their heart out in the third and now you get that beautiful slow slide. All the flavors are coming out, the notes are high and you get a chance to give it a moment to steep. Yup this was my favorite, dark sweet and delightful and not overpowering at all. This is what I wait for when I break open a shou!
The fifth and on infusions I slowly increase the time to maintain as much as the delight as I had in that fourth. I got about 3-4 more good steeps out of this before it started to wear down, but its got quite a bit of power and got nearly 10 steeps from it. Very nice tea, plenty of staying power.
I only got a slight bit of dankness in the first wash, and by the first infusion all hints of it are gone. I probably could have skipped the second wash, but it all worked out good.
Highly recommended if you like dark shou tea. I got this as part of my what is puerh from crimson lotus.
Flavors: Cacao, Caramel, Earth, Oak wood, Peat
Reviewing this tea is hard, I do not really liked the flavor, it is extremely bitter and I get a super strong aftertaste in the back of my mouth that stays there for a while. The thing is that this tea has an extremely pleasant Qi, I feel this tea in my shoulders and in my head, and I really LOVE that, love the feels this tea gives me. I find this tea to be gentle with my stomach and that is another plus. So for me this tea is a winner, the feels outweigh the strong bitter flavor that I hope will mellow out with aging.
First tasting of the day is 2003 Changtai sheng. I got this as part of the “what is pu’erh” set. I started by getting my little yixing pot and giving it a quick rinse. The rinse came back fairly clear with little dust. I decided to skip the second rinse and go right to the tasting.
The first infusion was about 10 seconds at just under 212, and I got a clear brown liquor with mild smokey and earthy flavors. I found this interesting as it felt about halfway between a raw and ripe.
The second infusion was a little darker and more intense. And that was a flash steep in and out of the yixing, basically using he pouring time as the steep. The flavor was very nice and smooth at this point. Taking on a slightly stronger earth and smoke flavor and giving up a little of the vegetal. It tasted more like a ripe at this point.
Third infusion I was a little surprised, the color, flavor and aroma stayed very similar to the second infusion instead of bursting into darker color like ripes do at this stage. It was again very pleasant smooth and easy to drink.
Fourth infusion was very similar to the third although I did a 15 second infusion this time to keep up those lovely flavors and aroma’s of the previous infusions. I was not disappointed.
I started adding 10 seconds to each infusion at this point and steeped the rest of this wonderful tea out till the end. And I got about 4 or so more infusions out of it. I was very impressed with how evenly this held up.
I highly recommend this tea, unfortunately as of this time, this tea and the sampler pack I ordered are sold out.
Flavors: Earth, Smoke, Vegetal
My first tasting of today is hidden song by crimson lotus. I started by doing a single wash, there was almost no sediment and the leaves opened up enough that I decided a second wash wasnt needed.
The first infusion produced a very clear pale yellow liquor with a mild sweet and vegetal taste. I was very impressed with it was this flavorful on the first infusion after a single wash. The second infusion however was much better, a slightly darker liquor and a more intense sensations of the flavors and aroma as well as a slight wood and smoke aroma. Not too intense.. just pleasantly mild.
Third and fourth infusions were very slightly more intense, with the vegetal flavor coming out more strongly. I know Im missing some of the subtler flavors here, I can smell and taste them but cant quite identify what they are.
Overall the tea is nice , easy to drink, and refreshing. I highly recommend this for anyone looking for young sheng to drink now. I buy teas with the intention of drinking them now, not how they will age in a few years. And this one is sweet, mellow and vegetal and is very pleasant to drink.
Flavors: Smoke, Sweet, Vegetal, Wood
Sheng Olympiad 2017
A few of these notes will intermesh with notes taken from my friends who had sampled this with me.
I had shared this tea with a couple of friends yesterday. I was planning on drinking an oolong for our second “party”, but they insisted on trying more sheng instead (and who am I to deny them the chance to taste good puerh?) while playing a game of Settlers of Catan.
I gave this tea two rinses prior to starting the session mainly due to the reason that there wasn’t much of an aroma from the leaf. However, on the third rinse/steep, there were subtle notes of “fruit or flowers of some type, with a touch of sweetness.” The flavor was subtle and unnoted for myself, but my friend had pointed out that there was a “sweetness, maybe honey,” subtly lingering on the tongue.
After a few steeps through, there were stronger notes of hay (?) and honeysuckle (?). However, these are the last notes taken as we continued with the tea, Catan, and fellowship. I thought that this had been a pretty good weekend with friends—who actually wanted tea! :)
First to review!
I really enjoy rolled puerh, for they are perfect for when I am traveling. I can fit them in my teaware pouch and just pop them into the pot. This rolled ball is very very dark leaf and gives off scent of sharp greens like bok choy, kale, and some sweet wood. I warmed my pot up and rolled the planet inside. The scents opens into some off metallic (iron) scent with the same greens. bitters, and roasted asparagus. I washed the ball twice and prepared for brewing. The taste begins sweet and green with green bean notes. I can note some huigan that is delayed, but it sits nicely and lightly in the back of the throat. The grassy tones give a warming feeling on my forehead, and I can note a faint amount of smoke in the background of my brew. The brew continues in the fashion. The later steeps give a slight lemongrass bite. This tea does lack complexity, thickness, yada yada yada, but its inexpensive and rolled, so you can’t complain too much. The qi is nice and gives me a good spatial feeling.
Flavors: Bok Choy, Grass, Green, Kale, Lemongrass, Smoke, Sweet
Definitely my favourite tea of 2016. Its very bitter, but it has an amazing and unique taste. This bitterness of this tea is a really good thing.
Another plus: I usually find young pu er hard on my stomach, but I never feel that with this tea.
It’s a really special tea – I have never had anything else like it.
Here’s Hoping Teabox – Round Six – Tea #27
I had to try this sheng from the teabox! Again, I can’t really offer much insight into shengs, but this one was delicious but nothing spectacular. Mild, sweet, fresh, a bit creamy. The steeps never became too bitter while sheng is usually very touchy for me. Even the third steep at just boiled was tasty. A sheng unruined is delicious enough for me! Not much to say about this one, but I just wanted to make a note for my tea brain (Steepster) that I drank it. Thank you Steepster, for being my tea brain and being a gateway for so many delicious teas!
Steep #1 // 25 minutes after boiling // 35 second steep
Steep #2 // 23 minutes after boiling // 35 second steep
Steep #3 // just boiled // 35 second steep
I heard a few mixed reviews on this tea. I’ve heard people saying it’s 100% damn good, and others sayin nah. I’m sorry to say it, but I am leaning towards the latter. The leaves are long darkened tendrils with a strong aroma of buckwheat honey and apricot. I brought out my shibo and warmed it up, and then I placed some leaves inside. The aroma moves about and expands into some fig newton with an undertone of sour kale. I washed the leaf once and prepared for brewing. Now the taste is what drove me away. Quick anecdote, a loooooooong time ago I acquired some “rare” tea from a foreign friend of mine. They instructed me how to brew said “mysterious tea”, and that after I brew it I can sun dry the leaves and resteep this “mystical” tea. Me, giving benefit of the doubt, believed my foreign friend and did just that, I brewed the tea, drank, and then put the leaves outside to dry, so I can steep again. I feel you can see where I am going with this if you know tea. The “rare” tea was bad, and the sundried version was not good as well. The taste was foul, sour, and badly fermented. Now, back to the review, this tea’s background notes taste just like that sundried pre-steeped leaf. The forefront is heavy honey tones, but the base and undertones are sour and cloudy. I’m not sure what it was, but when you taste what I’ve tasted you don’t forget a tone. Maybe it was a bad sample, maybe someone gave me their steeped leaves, maybe it was poor storage, I don’t know….
Flavors: Honey, Sour
6-7g leaf (did not weigh it), 93 *C water, brewed in my 155 mL yixing-style pot (not true yixing clay, but an unpolished clay teapot that brews my tea just fine).
Rinse (5 seconds)
Steep 1: 7 seconds (way too long, had to dilute it half and half)
Extremely bitter, but smells amazing. No fungus or storage flavour, but way too bitter to be enjoyable.
Steep 2: 3 seconds
Extremely bitter, but also notes of sweetness and lots of tea flavour/tannins. I find this quite drying in my mouth due to its astringency.
Steep 3: 3 seconds
Still bitter, less in your face bold and a bit more mellowed
Steep 4: 3 seconds
Nice clean raw pu’erh taste, a bit of lemon rind, notes of pine bark and forest floor. How do people drink/enjoy this? Still bitter, I’m not doing to keep going because I don’t do bitter teas. I gave it a try, but it isn’t going to happen. I hate how the bitterness lingers as a strong aftertaste.
Flavors: Astringent, Bark, Bitter, Fir, Forest Floor, Sweet
Ooooooh yeah. I’m really liking this tea tonight.
Got this tea in the Sheng Olympiad. I had heard there was a lot of cha qi in this and it does not disappoint. It’s more of a calming effect though and not a “bouncing off the walls kinda loopy” effect that I’ve experienced with other teas.
The taste is absolutely wonderful too. I brewed it per the suggestion at almost boiling and kept to around 10s steeps. I tried to increase the time but I noticed some bitterness creep in so I’ve been dialing it back. The tea is flavorful throughout though even with some of the bitterness. Nothing too terrible as long as you keep the steeps on the shorter side. Very smooth. A little astringent. I wouldn’t say it’s an incredibly rich pu-erh with a lot of flavors but it’s an enjoyable taste. Not having to choke this down like I have been with others.
I could definitely buy a cake of this.
Got a sample of this as a gift from a tea friend, thank you!
The dry leaf smells of woody oak and pine. It’s very sweet smelling, like a cigar. There’s even a tiny bit of smoke, as though someone is BBQing ribs over a pine fire miles away.
The brew is mostly like the smell. It’s a clean, woody pine forest with a little smoke. The mouthfeel is smooth like velvet. It seems long lasting for a shou.
I think one of my favorite shous so far.
Flavors: Earth, Nutty, Sweet, Wood
Brewed in a zisha at boiling. This tea opened up with lots of tropical fruits on the nose which slowly became an interesting savory herbalness. The brew is a thick golden color. Lots of honey sweetness which sits in the back of the throat and lingers on and on. Nice thickness with a good amount of slickness. Very slurpable. Good tropical fruit flavors with apricot and mango sticking out for me. QI is very energetic, strong, and heady. Lots of huigan on this with a lot of cheek salivation as well. Bitterness starts off non-existant and then slowly creeps in. Very dense, lush, and primal. Jungle like herbal and floral notes float around. One sip and my mouth is filled with floral perfume and never ending notes of honey, this sweetness lingers on and on causing lots of salivation. Cooling sensation is light. Good minerality and a hint of black pepper on the front palate. The qi almost bowled me over for a bit. For the price I’m a big fan of this tea. fresh notes of tropical fruit, lots of florals, jungle like savory herbal notes with lots of huigan and salivating, qi is very strong.
Sample from my amazing secret Santea (thanks, twinofmunin!), but I’ve also had the pleasure to try it briefly at Floating Leaves Tea with Glen and Lamu. I didn’t take notes then, but this was just as clean and deep forest floor as I remember, with virtually none of that shou funk and all of the lovely thick texture shou tends to give (although that’s compared to sheng, this is actually not super thick on the shou spectrum).
I really dislike shou fermentation funk, so I’m finding I really enjoy aged shou that has cleared, the more completely the better, like this one. I only gave it the one, normal rinse as opposed to my usual two long ones once I get a whiff of the leaf and it still came out nice and clean. I went with around 8g to a 100ml in ruyao gaiwan, boiling water. It’s a little thin at the very start due to my being too lazy to do more than throw a condensed chunk in the gaiwan, but already has a heavy up front flavor of old wood core and forest floor. As it opens up, it gets thicker and sweeter, with a subtle camphor cooling quality throughout (I noticed it by steep 2, but I had also been choking on it from trying to talk and drink at the same time, so I doubt I would have noticed it for a while longer if it hadn’t been numbing the sensitive tissues of my vocal chords, heh). A mineral mossiness takes over the wood flavors towards the end, around steep 6 or 7.
When steeped with a very light hand, this kind of reminds me of coffee in character without the bitterness with the mellow yet prominent wood flavor that lingers. Steeped more to my standard slow flash steeps, it’s predominantly thick and rich and tastes like if I cored an ancient tree and boiled it in water for an hour or two and maybe threw a handful of some of the equally ancient forest floor in for good measure.
There is a certain lingering quality to this tea, however, that I’m hard put to describe. There’s a review on their website of this as having indescribable ‘emotion’ and I would have to agree—there’s a certain taste to it that I can’t put words to, but evokes the smell and memory of my favorite aged (now deceased) grandma, despite the fact that she smelled nothing like this tea. It simply tastes like nostalgic old age to me underneath the very upfront wood, minerals, and sweetness. Coupled with a very relaxing, grounding (as in, it feels like all your muscles are being dragged to the ground) qi that was quite strong for me, I really enjoyed this. I got 11 steeps out of it, but could have probably pushed it for more if we didn’t have another tea lined up for the day.
Flavors: Camphor, Forest Floor, Mineral, Moss, Sugarcane, Wood
Bought this quite a while ago and am just getting around to trying it. It got lost among my puerh but got found last night. This is a fairly nice tasting ripe puerh. I agree with Rich that it is an earthy, woodsy type of puerh, although the fermentation flavor eventually faded and a nice sweet note was left behind. Not sugar sweet, hard to describe but it is good.
I steeped this tea twelve times in a 160ml Solid Silver teapot with 14.7g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. It would have gone a few more steeps, the leaves were not done yet but I was.