Essence of Tea

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Recent Tasting Notes

83

Solid young sheng. I wasn’t wowed, but I also realize that I don’t know what qualities in a young sheng will evolve into something amazing with age. This had a fruity apricot flavor and smoke, but very light smoke. I would imagine that would dissipate over time, but it’s not bad now.

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Revisiting this 2006 DXS Yongde maocha pressed in 2013. The dry leaves are thick, large, whole and vibrant with a clean and crisp scent (raisin-like but a tobacco smell comes through as well). The tea soup is a rich clear orange color and emits a sweet fruity aroma. A thick soup coats the mouth and provides nice mouth activity. A tart grapefruit taste comes through with a sweetness that serves to balance the tartness. A light bitterness builds up after several cups but takes little away from the overall sweetness of the brew. This is nicely complex with good qi. Floral and sweet taste but for me the lingering aftertaste is the best part of this very special tea. This is almost as good as one of my favorite shengs, the 2009 Yongde DXS from Finepuer (unfortunately now sold out).

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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I am quite fond of material from Da Xue Shan (DXS). After several years of careful maturation, this particular collection of DXS leaves in the E from ancient trees has developed into a fine tea. (These Essence of Teas cakes are pressed using lightly aged maocha.)
Lightly compressed so that it is very easy to pick off beautiful whole leaves. Clear crisp tea liquor. Nice texture and body. Taste complexity; both fruit (dried dark fruits) and appealing sweetness found in the sip. Good mouthfeel (active and buzzing) that lasts. A welcome positive qi arrives quickly with energy that begins in the mouth and quickly spreads throughout the body.
Very good for about seven brews and then it goes rather flat. I wonder if that is becaused aged maocha was used to form the cakes? I am very glad to have a 20g sample to enjoy but given the combination of price and limited durability, I am unable to justify the purchase of a cake at this time.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
JC

I like this one a lot. (I’ve yet to review it here though). To me it lasted a bit longer that than 7, maybe 9 good steeps? then weak, but I can definitely see using aged maocha being an issue, since it basically requires re-steaming it which is basically brewing it a bit and it is bound to loose some flavor/stamina on the process.

DigniTea

JC, I hear you. We both know that lots of different parameters and preferences determine satisfaction with a cup and 7 is not that far from 9 good steeps. Who knows, my next round with a new batch of the DXS may yield 9 or more for me as well. Bottom line, this is a nice tea. If the price was a little lower I would definitely buy the whole cake or if I had not purchased so many very fine teas from good sellers, I would probably purchase it. Just not for me right now. Now I’m trying to decide which EoT to try next.

JC

Yeah and that exchange also hurts the pocket! lol I’m not sure what you had but I would recommend the 2014 Long Lan Xu, 2009 WuLiang Wild Puerh and 2007 ChangYuHao GuShu Puerh (Ripe).

DigniTea

Yes, the exchange rate is tough. I picked up these before the 2014s appeared and I was not interested in the ripes but I do have the Wuliang. I also have the two QiShengGus, a few of Mr. Feng’s and 3-4 others.

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81

I decided to sample this bing this morning. The compression is a little tighter than EoT’s 2012 Bangwei but still low enough to break off full intact pieces. I use about 5.2 grams to 100 mL of water. A subtle floral aroma with hints of citrus emanates from the beautiful wet leaves. The liquor is of a golden amber colour with little to no cloudiness… a very clean tea. Taste wise, this tea is very clean and pure with a soft sweetness (a sweetness than I generally associated with the Lincang area) that tickles the taste buds. I’d say the overall mouth-feel is well balanced. There is a nice hui gan and calming chaqi with this tea… pretty nice overall experience. 81/100

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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