Misty Peak Teas

Recent Tasting Notes

20

Meh, just not my thing I guess. I did my first gong fu styled brewing with my new tiny teapot and my new teacups. I tried three steepings of it and every one tasted the same… vegetal, almost flavorless. Maybe my pallet is just too unrefined but it tasted like grass-water.

Flavors: Grass, Mineral, Vegetal

Preparation
1 tsp 8 OZ / 236 ML
Sarsonator

What a shame! Do you like shengs in general?

madametj

maybe ripe puerh is more for you

Arshness

I don’t know the difference between sheng and shou. :D
And I don’t know which is ripe or which is raw.
I’m newb. :D

madametj

Sheng = raw. Aged pu’erh.
Shou = ripe. Feremented pu’erh.

I’m a newb too, Sarsonator can correct me if I’m wrong! :P

Sarsonator

You’re correct, but I’m a noob, too! I am reading a book on pu’erh now. Really interesting stuff. I’m liking shengs better so far. They taste fresh and fruity for the most part.

Shous don’t taste bad, but they tend to taste more earthy to me and sometimes thats all I can taste! I’m hoping they grow on me.

madametj

I haven’t tried any sheng yet. Really want to though!

Arshness

I will try it again and see how I like it next time.

Do you guys usually sweeten these?

Sarsonator

I’ve only tried a handful of shengs, mostly Mandala. I’ve personally found them to be a little sweet and fruity on their own, so I didn’t add anything.

Shous, on the other hand… well they tend to be more earthy, so I have added maple syrup to a couple. Much better! In fact, there were a few I tried that didn’t make me jump for joy, so I think I’ll go back and try them again with a little maple. Thanks for reminding me, even though you may not have meant to! :)

madametj

I sweeten everything but that’s just me

boychik

What was your temp and how long steeps? I start with 200F then increase to off boil
Very short steeps, 5/10/15 sec. No sugar for me
I still like shou a little more( my first love). It taste more like coffee. You may like it more

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85

With the heavenly sounds of the Guzheng playing in the background, I decided to write a review for this tea. It truly looks beautiful as a soft compression brings out the beauty in each and every tea leaf. Truly, a piece of art to look at. The soft compression allows me to break off 6 grams while maintaining the integrity of the leaves – always a good sign. I briefly wash the tea and pour 100 mL (+/- 5 mL or so) of water into the gaiwan and watch the two mediums intertwine. I feel a great tranquility during the steeping as the beautiful tea leaves work their magic along with the sounds of the guzheng. The wet leaves have a soft delightful aroma that I cannot describe, but have found it common among yiwus. The soup has a bright golden colour and exhibits no cloudiness whatsoever. The processing was, clearly, very well done and in a clean environment. The soup is thick in the mouth with a charming mouthfeel. Vegetal, citrus notes and a slight smokiness seem to come to mind when drinking the soup, but perhaps what I find most enjoyable is the teas softness. I find that this tea is very enjoyable and is comparable to some gushus out there that cost 2-3 times more. I stand behind this tea. 85/100

P.S I will definitely be drying one of the leaves and adding it to my scrapbook!

Flavors: Citrus, Smoke, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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90

Autumn 2013 Yiwu Mountain 200g cake

Sometimes you read these descriptions of wines, cigars, and of course tea. “Oak, vanilla, blackberry, cocoa,” etc. Then you go to try it and it’s like, ummm, yeah, not really.

Well, let me tell you this. PEACHES PEACHES PEACHES. Honestly, if I was blindfolded and someone put the wet leaves to my nose, I would swear on my life it was freshly sliced peaches with a slight hint of apricot as it cools down. And if I proceeded to taste, still blindfolded, I would swear i was drinking mashed up peaches with hot water.

This is just fabulous sheng. No bitterness. No astringency. No smoke. Pure sweet nectar.

The only thing that prevents me going higher is maybe a lack of complexity or 2nd or 3rd wave of flavors. But what’s there is absolutely delicious.

Make sure you brew at a lower temp than most shengs. My first brew was too hot, and it tasted flat. You need to be in the 180 range. 10-15 seconds in the gaiwan.

The leaves are gorgeous. You can tell this is artisan craftmanship and made with passion.

Flavors: Apricot, Peach

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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I’ve been drinking this one for a couple of hours now. It is a very mild Sheng, starting out with a creamy vanilla texture, then gradually taking on a sweetness, a light floral, & then giving way to more of a mineral quality.
It also has great Chaqi, very restorative, & uplifting! I’m in a great headspace!
Much thanks to Nicholas for the sample!
274

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I’ve been sipping this one over the afternoon. I want to thanks Nicholas for sharing this sample with me. He recommends a double rinse. I only rinsed once, & the first steep had a slightly soapy taste, so I dumped it (basically that counts as the 2nd rinse).
All in all, this is a lovely sheng, very mild & savory, although the aroma is fruity. It doesn’t have that crazy intense taste that some young sheng have, but the energy of it is very good. I was exhausted all day, & after several steeps of this I feel much revived & ready to practice for a couple of hours for this weekend’s gigs.

I only had a sample, but I love the wrapper with the horse, it’s beautiful, & that alone makes me want to purchase a cake! This is a sample sipdown.

312

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50

I’m writing this in May (late Spring) 2014. Without the aid of time travel, I’m not sure how this 2014 Autumn puerh could possibly exist yet.

Lion Repshire

The tea is from last autumn’s harvest in 2013, but is pressed in January 2014. Many puer are categorized by the year they are completed and begin to be sold, not by the year of the harvest. :)

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92

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Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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84

Note : I’ve been drinking this tea more and more often as my daily tea. I’ve decided to increase its score to an 84 as it seems to be growing on me.

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93

This autumn 2013 pressing is delightful. From a cake, citrus aromatics arise, with beautiful clear orange color when brewed, and gentle but deep flavors. Absolutely stellar sheng with just a touch of bitterness on the finish which leads to a salivating sweetness. Really good.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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93

This autumn 2013 pressing is delightful. From a cake, citrus aromatics arise, with beautiful clear orange color when brewed, and gentle but deep flavors. Absolutely stellar sheng with just a touch of bitterness on the finish which leads to a salivating sweetness. Really good.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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92

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Preparation
200 °F / 93 °C 0 min, 15 sec 5 OZ / 147 ML

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92

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Preparation
200 °F / 93 °C 0 min, 15 sec 5 OZ / 147 ML

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92

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Preparation
200 °F / 93 °C 0 min, 15 sec 5 OZ / 147 ML

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90

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Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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92

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Preparation
200 °F / 93 °C 0 min, 15 sec 5 OZ / 147 ML

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84

This is my fourth sit down (by sit down, I mean formal sit down) with this tea and I find myself gravitating more and more towards it as my everyday tea. I begin with 5.0 grams of leaf. The wet leaves have a pleasant subtle fruity (berry-like or apricots?) aroma accompanied by a slight vegetal aroma… a pleasant nose. At 5 grams/100 mL, the soup is wonderfully balanced. There is nice pure sweetness with a little citrus note that sneaks upon your taste buds. The hui gan is a little light but I do sense an abundance of cha qi. I have begun sweating within the first 3 steeps. I’ve become fond of this tea… an 81/100.

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

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90

Very good sheng pu’er! Tough would be on whether I like this 2014/2013 autumn or Misty Peak Teas’ 2012 autumn. Both are good, though very different.
This 2014 autumn is quite complex, yet consistent through each cup and infusion. 15 infusion I got great flavor contrast between a dry, earthy forest and hazelnut flavor, with a tangy citrus peach/persimmon notes, all with a very good thick texture of cream. I found at the 3rd steeping the flavor got very crisp and delicious, with the 9th steeping being fantastic as well.

This sheng also has a power of getting you to sip slowly, enjoying the cup and the lingering aftertaste.

Full review on my blog, The Oolong Owl http://oolongowl.com/autumn-2014-sheng-yiwu-mountain-puer-misty-peak-teas-oolong-owl-tea-review/

Hmm, I got 15 infusions, but I’m sure I can squeak out a few more later in the day!

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92

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Preparation
200 °F / 93 °C 0 min, 15 sec 5 OZ / 147 ML

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93

Regarding the Jan. 2014 pressing of this tea: From a sample, this is a lovely, sweet tasting, slightly astringent, citrus tinged, loosely pressed tea of subtlety and grace. Should age well. I ordered more after this taste.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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100

Got a sample of this tea and really loved it.

Not sure if I made it right, but it was fun to drink and really, REALLY calming. I felt like I was going to drift away.

Nice subtle flavors.

Preparation
Boiling 0 min, 45 sec

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93

From a sample, this is a lovely, sweet tasting, slightly astringent, citrus tinged, loosely pressed tea of subtlety and grace. Should age well. I ordered more after this taste.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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