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Haiwan Tea Factory( berylleb ebay)

Recent Tasting Notes

i had several sessions for 2 days. this tea is incredibly smooth sweet. Wet leaves have strong smell of prunes. Tastes like leather(not strong) and prunes. Absolutely no earthiness. In fact its very creamy and thick. brew is dark maroon color.
5g 150ml gaiwan 212F
rinse 5/10/10/15/15/20/30/45 etc.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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85

This one is giving really rich notes of bittersweet chocolate and caramel. it is really my last cup of the day and it will probably be a short note but it is really nice to wind down with.

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML

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92

7g 150ml gaiwan
rinse 5/5/10/10/15/15/20 to be cont
Actually i had it last night. only after 3rd steep leaves started to open up and it became incredibly dark burgundy. Smooth, clean taste of dried fruits. it has like walnut aftertaste( not bitter but something hard to explain). After drinking i felt some warmth in my throat. i’m going to continue tonight. it sets me in a great mood,very calm, and i slept like a baby(good baby who is not teething yet, no ear aches, just blissful)

Preparation
Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML

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A very long time ago I had a puerh tea that was flavoured like a cinammon bun. It was so good I didn’t even realize I was drinking a puerh. I also know that quite a few people say puerh has “bready” qualities. Well, tonight I was looking for something sweet and bready so I chose this out of the mountain of puerh I received in a care package. (Thank you!) Sadly I didn’t get any yummy doughy deliciousness out of this one.

I measured about a teaspoon or so in a 8 oz glass gaiwan, and poured off-boiling water over it. The brew darkened instantly. I waited a 10 second rinse and proceeded with the first steep. Aah, there it is, the now recognizable shou smell. Not too bad but definitely sea-weed. I only steeped 15 seconds each for the first two steeps. I saved some of the first steep in a separate cup so I can compare with the second steep side by side. Didn’t notice much difference between the first and second steeps. The third steep was about 20 seconds. Still pretty dark clay in colour, I have a feeling this one will keep going and going. I can’t take a longer steep at this stage, I can barely do 20 seconds! Tastes better as it cools a little but I just don’t get any sort of flavour! A touch of bitterness maybe. Not burned green tea bitter but chew on mild coffee bean bitter. Gosh, can I make any less sense?

It is not unpleasant (omg, I had some shou that made me gag when I lifted the cup to drink) but I can’t say it’s doing much for me. It’s an ok companion for job browsing activities but I wouldn’t take it upstairs with a book or anything.

PS. Don’t know about the fourth steep, I need a break. I need a palate cleanser. The jury is undecided on this one. :)

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81

This a very soft Yiwu. It starts out whispering to you when you break the cake. It is not tightly compressed as some of these are and actually has some nice full sized leaves in it and not “chopped” as a lot are. It carries a small touch of the bitter of a young sheng but it is very light. It has a nice floral and citrusy flavor to it that gives a tingle on the sides and tip of the tongue. It holds well through about 9 infusions with the honeyish flavor coming after the third steep. Nice quality cake to be factory made. I think it is apparent that some steps were made to bring this one up a few notches as we say. It gives you that touch of calm and relaxing feeling to it. Nicely done in all categories. Prepared in the Gaiwan 9 grams leaf, 5 second wash before first infusion.

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

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78

Mineral and fruity seems to describe this one. brews dark has a touch of “woodiness” to it. Very complex kind of hard to pull individual notes out, but thick and oily and it all seems to work pretty well. i may have some mixed or muted tasting notes on this as I think a cold is coming on. but overall pretty good so far. 15grams in the yixing 1 rinse short 10 second steep.

Preparation
205 °F / 96 °C 0 min, 30 sec

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87

Drinking this one now. Warm malty with almost a mineral taste. Tart on the tongue dark in the brew. Almost wood like with a touch of vanilla. Front of cake has lots of golden buds. Dry smell almost like cocoa powder. Very nice for the afternoon tea.

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

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86
I have been on this one for three days now. I broke some more off for tonight’s brewing to "awaken " my taste buds. This teas brews fairly light in color on the first infusion with a small touch of metallic taste found in the Bada teas I have had. It has a raisin and brown sugar note on the middle of the tongue. Avery light touch of the “dryness” you get with Shou Cha sometimes. It has an almost vanilla carmelly note to it. I find this to be a very good offering for about $22.00. I think it will be consumed pretty quick so I think it warrants a backup considering the price. Most cakes in this price range don’t have the “punch” of this one. Well worth the price. Quick rinses and 10 second steeps increasing with each subsequent steep. I may brew a little heavy on the leaf but I usually have at least a 10 oz. cup.
Preparation
205 °F / 96 °C 0 min, 15 sec

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87

No notes yet. Add one?

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

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64

i think this was the second pu-er i had tried. very smooth and mellow with a hit of the cassia on the back end.

Preparation
200 °F / 93 °C 0 min, 45 sec

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