Misty Peak TeasEdit Company
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Recent Tasting Notes
This tea was my first experience to Puer tea. I tried it without any big expectations and I loved that it is smooth and easy to dink. I wouldn’t be able to describe notes yet, but the feeling of drinking this tea first thing in the morning in your body is awesome.
Thanks Nicholas for a great customer service during the purchase process, I definitely recommend you to get these lovely puer teas!
This little ball of tea was sent to me from my beloved tea sister, Sil.
I have a little time today, in between loads of laundry, students, & house projects, so I’m enjoying this tea, some time for being present, and just breathing.
This tea is perfect for this moment…and this one…and this one…
First off, I love the hand rolled ball of tea! I tend to shy away from sheng when it’s been machine pressed into touchas, they usually just aren’t that good. They tend to fall apart into tea dust, or have sticky rice taste. Not my cup of tea.
This, on the other hand, is beautiful, the real deal. Beautiful full budsets, lovingly gently rolled into a ball, they opened out to fill my yixing with a deep olive drab (my most favorite color in the world) and the aroma of clean hay with a little pot mixed in.
The tea itself is immediately a beautiful amber, & tastes of minerals, sweet grass, a little caramel, and a slight apricot tartness. There’s a pleasant eucalyptus sensation as well.
I combined 2 steepings at a time in my mug, and the first mug cured my headache, and gave me an almost immediate buzz, opening my sinuses & chakras, so energy can flow. I can especially feel this one in my shoulder blades & neck. Energy is now flowing freely down my arms, and I think I might want to go play my harp in a few minutes.
Round 2 (steeps 3 & 4…20 seconds each) is equally energizing & more tingly, slightly more bitter, & now my head is glowing from the inside out, like a light bulb. This is why I love raw puerh, and I need to stop being so busy all the time, & make more time to drink it.
I will continue enjoying this until its lost its power. I’d really like to have a beng & will add this to my wishlist. I feel fantastic! Thank you Sil!
Boychik was kind enough to send me a sample of this.
This is better than a lot of the young sheng, but still not to my tastes. The earlier steeps are pretty sweet, a little hay ish, but it’s sharp. Nit really bitter, but lots of top notes. The more I steeped it the grassier and more bitter it got. I can understand why others like this, but it’s not for me.
Thanks boychik for the opportunityto try it.
I believe this is the 2014 raw pu’erh I got a sample from for Misty Peaks:
The leaf is quite appealing as there are a few silver strands in the dark green sheng. I thought that the first few brews would be bitter since it’s a newer pu’erh. Interestingly enough this was not bitter from steep #1. Quite nicely done. Though, I’m still a shou guy for sure :/
9g ball of tea. 2 Short rinses, water just under boiling. The aroma of this tea is amazing. First steep five seconds, second ten. Smoky and sweet flavor. Lovely golden color. I don’t think I’d want to steep any longer than that actually, a tiny hint of bitterness is there now. Will go back to five for third steep. Mineral. Wet. Mossy (don’t ask me what that means). The tea has really opened up now, and is filling my gaiwan. I’m was still getting a little bit of bitterness even with the short steeps, but it did calm down and mellow out in later steeps. I tried to upload a photo of how gigantic the leaf is, but the site won’t let me. If anyone happens to be reading this (why are you reading this? I havve no idea what I’m talking about!) and wants to see it, click here: http://i.imgur.com/zPknuZd.jpg
I kid you not when I tell you that I have never before had such an amazing experience with Pu’er tea. I first would like to explain that Misty Peak Teas are 100% organic, no pesticides, sprays, or anything used in any way shape or form, just traditional farming styles. They are also certified fair trade and work with the family who makes the tea. All of this makes me smile as I sip my incredibly delicious cup of Pu’er knowing that not only is the tea amazing, but is also good for my health since it is organic ( Pu’er also has numerous health benefits listed on Misty Peak Teas website) and conscious knowing that the family who made the tea are treated fairly. Now on to the tea!
The taste of the tea is unlike anything that I have ever had before. Imagine the great stone fruit like qualities of a great cup of Yunnan Black teas, mixed with an Oolong like mineral water quality, combined into one and with its own unique twist with not a touch of any bitterness or astringency that you would get with an Oolong or Black tea. The smell of the dried and brewing leaves have an exact smell of dried plums/cherries and smelling the tea instantly makes my mouth water. You can literally tell that the tea is of high quality just by looking at it, long whole leaves of even length and color.
While sipping the tea I held it in my mouth and with every sip I noticed a new complex flavor that would light up my eyes. The most prominent flavors are stone fruits, dried plums, and dried cherries. They hit you instantly with a calming warm sweetness that is very comforting. The mouthfeel is incredibly smooth and leaves me wanting another sip. On later sips I noticed a mineral like flavor note that was extremely refreshing. I could not help but brew myself more. I drifted into teaphoria! The tea left me in a peaceful lucid mindset feeling ready to write music, write reviews, and simply just think about life and all the wonderful things it has to offer.
I am going to be very sad when my Pu’er from Misty Peak Teas runs out so I will be sure to keep this tea in my collection once it does! I can’t wait to share it with other tea lovers in my area. If you haven’t tried Misty Peak Teas Pu’er then you need to as it is a wonderful spiritual experience that will not be forgotten!
Flavors: Dried Fruit, Fruity, Mineral, Peach, Plums, Smooth, Stonefruits, Sweet
this tea is a nice tea :)
when i smell the leaves dry, they smell fruity instead of musty.
when i smell the leaves wet they smell like honey and a tad bit of floral.
when i smell the brewed tea, it smells like honey.
when i taste the brewed tea, it tastes like honey and a tad bit of spice.
i rate this tea a 90 because i think it is not as good as some others i have tried.
many thanks to Amanda ‘SoggyEnderman’ Wilson for this nice tea :)
Flavors: Floral, Fruity, Honey, Spices
Backlog from last night.
Many thanks to Ubacat for adding this to the box! I had about half the sample last night in my gaiwan. I got about 10 steeps before I called it a night.
I used 80-85C water, rinsed it for 2-5 seconds, then did steeps of 10s/10s/15s/15s/20s/20s/25s/30s/35s/40s.
All throughout, the tea was a lovely clear yellow. The taste remained quite consistent from steep to steep – a bit haylike, a bit fruity, a bit mineral. However, I did notice the mineral note become more prominent on the last 2 or 3 steeps.
By the time I was done, the leaves had greatly expanded in the cup, but they hadn’t completely unfurled – they were still quite twisted up.
Unfortunately, I noticed that as I drank this tea, I developed a stomachache. For the last year and a half I’ve had unusual stomachaches that I can’t pinpoint the cause of; I thought it was one of those. However, boychik wrote recently in a note for a different sheng that really young sheng gives him stomachaches, so I think the tea is a possible culprit. His sheng was from spring 2015 — quite a bit newer than this maocha. But still, I think it’s possible.
Despite this, I’m glad I got to try a new vendor. Thanks for adding it to the box, Ubacat!
I’ve been drooling over this companies products for awhile, and I have finally received one! This was a strange but wonderful brew! The cake is a forest of colors. It is spotted with deep green, mudded yellow, and golden brown. The cake broke apart smoothly without harming the integrity of the leaves (good sign). It carried a light forest scent and granite. I brewed this in my yixing. I washed the leaves once and gave it a whiff. My tea was filled with a sweet tone. This tone carried a heavy earth flavor and slight citrus undertone. The liquor was a deep yellow and thick. The taste was incredibly surprising. I did not encounter even the slightest of bitterness in any of the steepings. It was completely smooth and sweet. I actually added more leaves to increase the potency. The flavor was a smooth apricot and mineral. Once I reached about the sixth steeping it released an amazing syrup. My mouth became engulfed with a honey and oak flavor. This brew lasted well into the double digits and is incredibly silky. If you don’t enjoy a bitter Sheng then this is the brew for you. I am very grateful to have enjoyed this cake!
Flavors: Honey, Mineral, Nectar, Oak wood, Sweet
Last one from the Sheng and Shou TTB. This is the loose leaf version, but I didn’t want to create a new “tea” for this note.
Brewed gongfu-style with a ceramic gaiwan. Used enough leaf to fill half the gaiwan. 10 second rinse. Steeping times: 5, 8, 12, 15, 20, 30, 60, 90, 120.
Despite being an autumn sheng, spring is in the dry leaf, which smells of flowers, notably hyacinths, and a newly mowed lawn. The wet leaf aroma reminds me of leafhopper oolongs. Purely stonefruit after the rinse, and then i becomes richly jam-like.
The liquor is a clear pale gold. Slightly thick texture. Light-bodied. Bright personality. Uplifting yet calming feel. The first couple infusions resemble white tea. Airy feel, tastes of field grass. Beginning with the third infusion, this becomes more sheng-like – sweet grass and asparagus notes appear. Infusions eight and nine are fruitier, very fruity. Plum lingers in the mouth long after the very last sip.
The dry leaf is something to admire. I think this is my first sheng in which the leaves are so long, unbroken and full. They’re also lovely in color and texture.
I ordered a 100g cake of this to go with the 2013 Spring and 2014 Autumn I already own. I also am not quite believing this is really Spring pick from Jan or Feb.
The cake is rather brown and loosely compressed and looks exactly like my Autumn cake. This isn’t spring pick, it might contain some spring tea from previous years, and then pressed from loose into a cake in 2015. But it isn’t fresh spring tea. I have my 2013 Spring to compare also which I can tell was pressed fresh, it is tighter and clearly had a lot more moisture. So it is maybe spring maocha PRESSED in 2015. So I explored tea selling and relative truth in my blog post using this tea and another tea. Http://deathbytea.blogspot.com
Having said that, I like mild teas with floral Yiwu profiles, they are kinder on the stomach. The strength of this one doesn’t approach the intensity of something like Last Thoughts at white2tea, but is similar to Chawangshop’s Ban Payasi. The Ban Payasi is from the Laos side of the border, but has the same trees as the Yiwu side of the border, and the price point is lower than for a Yunnan tree. Anyway, milder Yiwu profile teas are one of the few young sheng teas I like to drink. The leaves on my new cake show browning so I know it is a blend with older tea.
I didn’t feel guilty breaking up this new Misty Peaks cake and adding it into a crock canister with the other Misty Peaks teas I have. The level of aging is about the same for them all. And hopefully they are indeed single-origin! I’ve been looking for a nice crock for my Misty Peaks tea for some time and finally found a nice one which looks lovely on the shelf.
No notes yet. Add one?
Flavors: Apricot, Green Apple, Honey, Jasmine, Peach, Plums, Smoke, Tannic
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Flavors: Cream, Dark Chocolate, Earth, Jasmine, Peach, Pine, Smoke, Sugarcane
I decided to add this to the catalog rather than review it under the 2014 Autumn link. This was a very enjoyable tea. There was bitterness in the early steeps as well as a slight sour note that took a while to go away. This is a fairly punchy, in your face kind of tea but it mellows out after a while. It is strong tea. Stronger than the Misty Peak autumn tea for sure. I will see how this ages. There were some sweet notes in there too, not sure how to best describe them. The usual is to describe them as apricots or stonefruits. These may fit, not entirely sure.
I brewed this tea 10 times in a 150ml gaiwan with 6g leaf and 200 degree water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. If anyone wants to buy this tea it is still available in the 100g bing, the 200g bing is sold out. Get it now if you want it.
I’ve tried this tea twice now after it came in. I was really hoping to love this as I was crazy about the 2013 mao cha from Misty Peak and its lovely fruity flavor.
To me this seems more like a standard type of sheng. It has a light color with light smoke notes, a bit of floral, lemon and a bittersweet finish. I threw the first steep out and have been doing short infusions of it. It starts to mellow out a bit after steep #3, but I am just not getting plum or peach flavor from this at all, even after 7 steeps.
So I am a bit torn on how to give this a rating for now. It is definitely a nice, young sheng but I was hoping for something a little different, or a little more like the product description, anyway. It isn’t terribly aggressive but I also think it could benefit from a few years of aging.
Thanks to Nicholas for the generous free sample of loose leaf puer! :) I’ve been sipping this tea off and on for over 24 hours now. I’ve lost count of the number of steepings, but if I had to guess… probably 5 or 6 yesterday, probably another 5 or 6 so far today, and the leaves are still hanging in there! Impressive.
So I think I put about 4g in my gaiwan, which holds about 100-120ml. Aiming for 90 degree water, but mostly kinda winging it since I don’t have a variable temp kettle. Rinsed once, started out with 20sec steeps for a while, then started adding 10sec increments (roughly – mostly by counting in my head, not with a timer or anything).
I would say that most of the front-end sweetness and fruitiness was in the first few steepings. After that it settled into a fairly consistent flavour that I mostly just want to describe as “crisp and refreshing”. There’s a mellow astringency and a pleasant kind of tangy bitterness, with a light fruity note lingering. The back of my throat feels like it’s coated in syrup, and there’s a slight tingling in my mouth. I have very minimal experience with puerh (especially sheng puerh) so I can’t exactly provide an educated opinion, but I can say that I’m really enjoying this. :) And it’s nice to know the tea’s origins and feel reasonably confident that it’s pesticide-free.
Not entirely sure if I’m reviewing this in the right place but here goes. I do have the 2013 Loose Tea. I thought I had bought the 2014 but the package says 2013. This is an incredible tea, very tasty. Its got some bitterness in the early steeps and notes of what I would describe as apricots and stonefruits. There is no smoky flavor or camphor to this tea at all. I brewed this twelve times today. IT could probably have gone twenty steeps but I had had enough tea at twelve. That is a lot of tea.
I brewed this twelve times in a 150ml gaiwan with 7.2g leaf and 200 degree water. I steeped it for 5 sec, 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min and 1.5 min.
Flavors: Apricot, Stonefruits
This is a beautiful looking mao cha tea, I posted a picture on my IG of the leaves:
I’ve had a couple of Misty Peak samples now and have found they are much more mellow and less bitter than most shengs out there. Especially for a young sheng, this is surprisingly downbeat. It is downright fruity, with notes of orange and apricot. A slight woodsyness, and palette cleansing slight bitterness that lingers in your mouth.
If you like strong, smoky tobacco and bittersweet shengs, this is not for you. It is more like the darjeeling of sheng teas; very elegant and fruity. I have to say I am thoroughly enchanted by this mao cha. Definitely a good one for relaxation and winding down as it doesn’t have a potent energy kick. It’s hard to believe this is a pu’er!
p.s. this is not available on the site anymore but the 2014 version is there
Flavors: Apricot, Peach, Wood
From the Sheng and Shou TTB.
Brewed gongfu-style in a ceramic gaiwan. Two 5-second rinses (because the first cup, 5 seconds, was too weak). Steeping times: 10, 10, 15, 20, 30, 40, 60, 90, 120.
I carefully unwrapped the paper (it’s taped in my tea journal for keeps) as if it were a special present. This was the first time I had a sheng ball, so I had to admire it – the tightness in which the leaves were pressed, the summer plant-like colors of the leaves, the lightness, or weightlessness, of the ball – before placing it in the bowl. It didn’t take long to unfurl. After the two rinses and the first steep, the leaves were already free.
This was the sweetest smelling sheng whose aroma I’ve had the pleasure to savor. Apricot jam fills the gaiwan after each steep, stronger than the real thing. Given a few seconds, a midsumer meadow arises, then green peppers.
The liquor is golden yellow, thick, smooth and, at first, cloudy with leaf bits. It has a full-body yet is mild in flavor. The first infusion tastes of sweet hay. It’s also a little sour, but this disappears shortly. The second infusion is even sweeter, a kind of fruity sweetness, with a mineral note. I liked this cup the best. The rest of the infusions are tingly on the tongue. They consistently offer sweet hay, and the texture becomes a little thicker.
Silly me – I checked the website’s instructions after I began the session. Which is why the temperature reads 200 and not 185. Which is probably why the flavor weakens at the seventh infusion. I have a hard time making teas last more than ten infusions while being brewed in a gaiwan. This is one tea I would have liked to have more a longer relationship with. Take me back to that summer meadow!
Well, hiya Steepster.
It’s been awhile. Like, almost a year. Time flies when drenched in caffeine. I finally thought about updating this here port when I noticed a favorite of mine was the TOP pu-erh on this site. Naturally, being a bit of a whore, I thought I’d weigh in as well.
I’ve liked pu-erh, I’ve loved pu-erh, but I’ve rarely deemed a pu-erh to be perfect. That all changed when I came in contact with the autumn 2014 pluck of this stuff. I’ve had several different years from this farm, but late-2014 – I dunno – something special was in the water, soil, processing, what-have-you. It was fruity, sweet, luscious, nuanced, medium-bodied, and brimming with tasting notes yearning to be sonnets.
Nan Nuo used to be my favorite pu-erh mountain. Yiwu is, now. That’s kind of a big deal.
More recenty, I had the opportunity to do a private tasting with the Misty Peaks seller. If you want, you can read about it here: http://steepstories.com/a-young-yiwu-pu-erh-afternoon/ (As well as marvel at the sight of a huge pu-erh ball.
Flavors: Earth, Floral, Fruity, White Wine
This is a really lovely young sheng. No bitterness with a beautifully full fruity body and lingering sweetness. Others taste apricot which I can see, but I found it most like an over-ripe cherry. Definitely spectacular for a young sheng, but the most striking part about this tea is the savory aspect to it. It’s very unique but melds well with the fruitiness.
I only gave it one rinse, and I’m glad I didn’t do more because it had beautiful flavor right from the get-go. It also brews up to a really beautiful color. A gorgeous sunset orange/pink. Definitely going on my to-buy list.
Flavors: Apricot, Overripe Cherries, Sugarcane, Umami