Misty Peak Teas

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Recent Tasting Notes

98

One guess as to what I am doing right now! Yep, still painting, I got more or less none done yesterday since I spent the day with Ben, it was totally worth it so no regrets. Sadly I am not sure how much I will get done today since I have a splitting headache and staring at tiny lines on a 10mm miniature is not necessarily the best cure for it, but hopefully it will clear up. If not I shall lie in bed and play games on my phone, it would be on the Xbox 360 but Ben currently has it in pieces making it hard to play anything.

I am about to introduce you guys to possibly the biggest puerh leaves I have ever had the pleasure of meeting. Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yiwu Mountain Green Puer Cake) 2014 from Misty Peaks Tea had such epic long leaves that I was afraid they would not fit in my teapot, but fortunately they did perfectly, and I did not need to break a single one! This tea is described as a meditative tea, one to uplift or calm depending on your needs, well looks like this will be a tea I can spend the day with while painting. So, sniffing time, and let me say the aroma of these leaves is powerful, I was impressed, and let out a little maniacal giggle of excitement. One of the reasons I like drinking my tea solo, I tend to make a whole bunch of weird noises while drinking it! So, those powerful notes are a blend of sweet and savory, with notes of dried apples, hay, a bit of spinach, a tiny bit of distant floral (reminds me of fruit tree blossoms) a little bit of woodiness, and wonderful finish of camphor at the finish. I adore that camphor note, really, Sheng puerh with a strong camphor presence has become my go-to tea to drink when I have a cold, the aroma of it fills me with a sense of relief, even when I feel fine.

So after a short rinse and subsequent short steep it is time to stick my nose in my teapot and enjoy the leaves. Someone remind me that next time I review a rosy tea I need to make a ‘stop and smell the roses’ pun, I make too few tea related puns as it is. The aroma of the wet leaves is one of the cleanest smelling Sheng pu’s I have ever sniffed, not saying I have really smelled any that were dirty, but this one has a crispness to it. The same crispness that spring water and clean mountain air have, it has the crispness of home to it, which I find immensely soothing. There are notes of fresh hay and straw, cut grass, oak bark (specifically green wood rather than old dried up bark) fruit tree blossoms, a bit of dried fruit, and again a finish of olfactory cooling camphor. The liquid is a blend of honey, hay, flowers, and camphor. Really liking the flowery notes, I do not run into fruit tree flowers very often.

Well, I can safely say that this Sheng has all of the flavor notes I like in a Sheng, plus some extra bits that are awesome! It is not overly sweet and it is very smooth in both taste and mouthfeel. The tea starts out with a delicate smokiness and flowery notes, very much so a blend of apple blossoms and a touch of strawflower. This transitions to freshly cut grass and a distant note of fruit, and a finish of camphor giving a cooling effect.

The aroma of the second steep is lovely, notes of dried apples and apricots, a tiny bit of hay and grass, and a finish of honey and camphor. Let me start out by saying that wow this tea is smooth, like almost buttery in both texture and taste (unsalted of course) but leaning towards the honey sweet side, with a nice hint of apple blossoms. This moves to dried apples and fresh apricots with a slight hint of hay. For the finish there is a fairly mild cooling camphor note and a lingering honey sweetness.

Wee, time three! (If you were curious, it was around steep three when I finally finished giving all my Scourge a Drakenhoe Nightshade Shade, so tea while waiting for them to dry seems like a good idea) the aroma is so sweet, blending honey and dried apples with a hint of hay and camphor, I am amazed at how fruity this Sheng is in both aroma and taste. And speaking of taste, this steep is very similar to the previous steep, but with a bit more sweetness and apple notes, also the camphor at the end is more prominent.

So like yesterday I did my customary finish writing at steep three, but continued on with the tea up until steep eight. I am pretty sure the tea could have still gone further, but I was very tea drunk at this point and needed to call it quits, alas, I lack tea stamina, clearly I need to train more. I can say that steep four was my favorite by far, it perfectly balanced camphor and sweetness, later steeps still had both notes, but they were diminishing. Replacing them were notes of hay, grass, and green things along with a bit of smoke that cropped up ever so often very faintly. I do not say this often, but I have to get myself a cake of this tea, usually I just want samples of Puerh because that stuff is a commitment, you do not just buy Puerh, you become friends with it, and I want to become friends with this tea. I want us to go on shopping dates and have long conversations, it just made me feel so good after drinking it that I need it in my collection.

For blog and photos: Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yiwu Mountain Green Puer Cake) 2014

Maddy Barone

I just love your tea notes!

Stephanie

I need this one!

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96

This tea is fantastic. I’m really having trouble criticizing anything about it Nicholas. Yet, oddly enough, I’m also having trouble finding anything “new” in this tea. It’s a great tea for sure and it gives you everything you’ve ever wanted in a Pu’er. So why is this one amazing? Because it does every little thing it’s supposed to do perfectly and nothing more. Every single aspect is empowered and bursts forth. You really get a feel for the leaves’ essence, which is brought out beautifully. It’s a masterpiece. Second best tea on Steepster and best Pu’er by far.

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96

I have to admit, I am sorry to say actually, I’ve had this tea for a month’s time and am only opening it just now. In the first moment I smelled this, I knew I would appreciate it. Such a lovely toasted grain and fruity aroma! Or like nectar heavy flowers in my mother’s garden. I can’t believe this tea isn’t actually full of honey and flowers haha!
Mmm ambrosia. I don’t think I’ve ever had an oriental beauty I liked so well, especially not from ordering on the internet.
I need to drink this with others next time instead of being so selfish, that would be my biggest criticism! Haha!

Thanks!

Preparation
0 min, 30 sec

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100

I just tried this for the first time recently. I ordered a sample and it was great! Can someone tell me if the bings are any good?

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99

I initially reviewed this in the wrong place and was asked to move the review here.

This is the best raw tea I have drank in ages. It is very sweet in nature. There was almost no bitterness, even in the first steep. I really didn’t notice any bitterness at all. It was not a weak tea. It had a nice golden color to it. If this is a good example of Yiwu teas I like them. It is a pity Misty Peak doesn’t make ripe tea too.

I brewed this eight times in a 120ml gaiwan with 7g leaf and 200 degree water. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, 45 sec, 1 min, and 1 min 15 sec. I might go back to this tea later for a few more steeps.

Flavors: Apricot, Stonefruits

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 120 ML
Ubacat

I agree. This is an amazing sheng. Two things stand out for me: One, it’s wonderful taste. And two, it’s calming energy. I can drink loads of this tea and still feel relaxed.

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100

First let me just say I am new to Pu’er tea. I’ve tried some other Pu’er from misty peak teas that I loved, but this might be my favorite. It has a soft flavor, and fills the drinker with peace and tranquility. Truly an uplifting tea.

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99

This is the best raw tea I have drank in ages. It is very sweet in nature. There was almost no bitterness, even in the first steep. I really didn’t notice any bitterness at all. It was not a weak tea. It had a nice golden color to it. If this is a good example of Yiwu teas I like them. It is a pity Misty Peak doesn’t make ripe tea too.

I brewed this eight times in a 120ml gaiwan with 7g leaf and 200 degree water. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, 45 sec, 1 min, and 1 min 15 sec. I might go back to this tea later for a few more steeps.

Flavors: Apricot, Stonefruits

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 120 ML
tea-junkie

Is this the spring or autumn?

AllanK

This is the Autumn. It is still available at Mandala. I got this from Misty Peak Tea. I think Misty Peaks is sold out of it. The Spring 2013 was already sold out when I bought this some eight months ago. I’ve been told that Misty Peak no longer produces the Spring Tea because the Autumn is better. I don’t know for sure about this, just something I heard on Instagram.

tea-junkie

I actually have the spring 2013. I also just purchased the 2014 autumn. Looking to get my hands on that 2013 autumn.

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95

Got to try this one the other day. I followed their brewing instructions using water temperature of 185F. This was the first time I’ve used a temperature that low for pu’erh. I had good results with it and while it might just be because this tea is so good, I’d still like to try that out with some of my other shengs.

This tea was ready to drink after only one rinse. Some shengs are a bit rough and lots of time I do a few rinses/steeps before I even start drinking. Already after one rinse this tea was smooth and silky on the tongue with no bitterness or smokiness at all. There was a bit of sweetness in the first infusion.

I did quite a few infusions and didn’t keep track of them all but I enjoyed this tea a lot. The apricot notes were stronger in later infusions when the leaves opened up. I noticed peppery notes on the 4th infusion and later.

I had quite a few infusions (each one being only 2 oz approx.) . However, even with all that tea I did not feel a caffeine rush or get a bit jittery. I felt calm and relaxed.

Overall, an excellent tea!

Flavors: Apricot, Pepper

Preparation
185 °F / 85 °C 0 min, 15 sec 4 g 2 OZ / 59 ML

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I’ve been enjoying this tea this morning while cleaning my apartment. Lately I watched a few episodes of Hoarders and that show is really scary! I wonder how many of us are tea hoarders? At least I have no problem getting rid of things I don’t like but 2015 seems like a good year to focus on paring down the collection. I’d like to 1/2 the teas I have now and stop buying so many more.

So… on to this sample. It’s a little rolled ball of sheng puer. For such a young tea it is fairly mellow when you keep the steeping times short. When the steeping times are a bit longer (like 45 sec to 1 min) it gets very assertive and somewhat bitter. I guess it depends on how you like your tea. Around 15 seconds it is nice and earthy, mostly sweet with a bit of lemon. If I was in the market for another sheng to drink immediately, I would definitely consider a beeng. I did get a package of their mao cha which will suffice for now.

Preparation
195 °F / 90 °C 0 min, 15 sec
Cheri

Halve your cupboard of teas? Is that healthy?

TeaBrat

lol… well I live in a studio apartment and my kitchen is tiny. So yes, I think so. :)

Stephanie

I’m certain there are legitimate tea hoarders on here!

Fjellrev

Haha I too live in a studio with a tiny kitchen, so I can definitely relate on running out of cupboard space.

TeaBrat

My BF says I have a tea warehouse… ;)

boychik

lol. im sure its not THAT bad. he has to see my “treasures” !

TeaBrat

My cupboard says 208 currently.

mrmopar

Hah, show them mine!!! They will change their mind!

Cheri

I don’t have all of my teas in the cupboard.

boychik

me neither . I cant handle the truth ;)

TeaBrat

I have a crapload of samples that aren’t in my cupboard. And the teabag sampler from Lupicia, won’t bother adding those either. (denial!)

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87

I like this tea a lot. It’s smooth and easy drinking. Almost sweet. Tasty.

Word of warning: do not oversteep as it become a bitter mess. UGH.

http://instagram.com/p/wWzq0FgyZt/
http://instagram.com/p/wW0Q0jAyfP/
http://instagram.com/p/wW6h0Rgybv/
http://instagram.com/p/wW7qlNAyTh/
http://instagram.com/p/wXAEWCAyS8/

Stephanie

sounds delish, sorry you keeled it at the end :(

TeaBrat

that is a definite danger with raw puerh…

boychik

Nice pics, gorgeous cup ;)

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87

another tea from boychik

This one is goooooood.

Smooth.

Easy drinking.

And it gave me a really good calm that went a very long way today.

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This is my other puerh that i’ve been drinking for the other half of today. I’m not sure if i’ll have time for a third one tomorrow but we’ll see :) I’m still working my way through this one, hoping that i don’t crash heh. This was one i picked up the other day when misty pines was offering 2 for the price of one..so i nabbed it, so that i could have an extra for my tea sister terri!

Initial impressions are that this is similar to my favourite puerh from mandala but without the smoke. instead this is on the sweeter side of things. More to come later as i have more of this over the course of the afternoon.

boychik

I got this one but didn’t try yet. Glad you enjoyed it

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86

I’ve been drinking this tea most of the day. I’m trying to get down to 100 this weekend but i’m trying to get through at least a couple of my puerh samples since i’m always super neglectful about drinking them. I’ve got an overnight tonight, so i figured i was safe to drink a few puerhs since if they kept me up, it wasn’t a bad thing haha

This was a sample sent to my by misty peaks and i’m grateful for the chance to try it out. I don’t have much to say about this, beyond the fact that i’d consider buying a cake of this. :) It was a really enjoyable experience and just tied the day together. there was a sweetness… just.yum.

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95

This tea was phenomenally good. It came as close to a 100% as any raw puerh I have ever drank. From the first steep it was smooth and a little sweet (not meaning sugar sweet) tasting. There was none of that bitterness often associated with sheng puerh, It only got better with each steeping. There were a lot of complex notes to this tea but I failed to pin them down exactly because I was concentrating on a game of Runequest at the time. They were sweet notes but I don’t know just how to describe them. There was just a hint of bitterness in the second steeping. By the third steeping this bitterness was nearly gone. By the fourth steeping the bitterness was a faint memory. By the sixth steeping this tea was just smooth, no other word is necesary.

I steeped this six times over a period of hours. The tea had more steepings to it but I have to get up tomorrow and I was steeping 6 oz each steeping. I steeped it in a 200ml Yixing teapot with 200 degree water and one puerh ball, about 7g of leaf. I steeped it for 10 sec, 10 sec, 15 sec, 30 sec, 30 sec, and 1 min. This is right up there with the 2014 Wild MOnk from Mandala in taste and quality.

Flavors: Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 7 OZ / 200 ML
AllanK

Steeped it in this teapot from Taobao.
http://instagram.com/p/sn7ZiqTDTf/?modal=true

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87

Dry – Mellow honey sweetness, creamy, faint floral/fruity notes.
Wet- Honey sweet, floral and fruity notes, some vegetal notes that faintly reminds me of artichoke, cream.
Liquor – Yellow to light amber

The first few steeps are very mellow and gentle in most notes, mostly honeyed sweetness with a very pleasant creamy/buttery body and even taste, it has some vegetal notes in the middle and slowly develops mellow floral and fruity notes that linger.

Following steeps are more apparent in floral and fruity notes, the body keeps being buttery and has some savory notes that are very pleasant and even relaxing. It starts to be less subtle in the vegetal notes and has some astringency, the sweetness stays in the broth, but takes a backseat to the vegetal and very mellow tobacco notes.

Overall a very pleasant and mellow Yiwu Sheng. I forgot to rate this tea a while a go and I found the samples again. This is a great tea if you like Yiwu teas in general or if you enjoy teas with smooth/buttery mouth feel.

Flavors: Butter, Floral, Fruity, Honey, Vegetal

Sammerz314

This is my everyday puerh. Very nice stuff.

JC

It is! I have to get me at least one or two of these. Very pleasant and balanced Sheng.

DigniTea

I agree but isn’t the 2013 spring gone now?

JC

:’( What?

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90

Autumn 2013 Sample
I’ve only ever had one raw puerh before, from Teavivre, so getting an opportunity to try this is a treat. Something I noticed, is that while to me ripe puerhs smell like pond water, this wet leaf smells like a fish tank, a little cleaner and greener and fresher than pond water.

6g, ~5oz water, 180F, 10 sec rinse, and then 15,15,18,18,20 sec steeps. I then switch it up, and do 1,2,3 minute steeps.

The first couple if steeps are dark vegetables with lemon zest and the barest font of apricots. I can’t quite put my finger on the exact veggie this tastes like, I know it, it’s on the tip of my tongue, but I can’t remember. Darker than spinach, sort of meatier or fleshier than kale, more complex than green beans.

Third steep is my favorite. The veggies are very muted and the peach and apricot come out to play. By the forth steep, though, the fruit tones down, the veggies crank up and they meet with the veggies just slightly powering over the fruit. And there’s also a tough of a mineral note.

Sixth steep, I decided to start experimenting. One minute seems to pull the fruit back out and mellow the veggies, and the result is soothing and calming. It just continues to get sweeter through the 9th steep. The mineral note sticks around, sort of grounding the tea, and adding a depth and complexity that might not be there otherwise. But mostly it apricot and peaches. Maybe some pear.

Tealizzy

Broccoli? Asparagus? :)

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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

Green Tea Guru

I started on Shou and got hooked, young Sheng compared is like night and day. I love both.

mrmopar

Green Tea Guru I can echo the same thing.

madametj

I’ve only had one sheng. Didn’t like it :(

Green Tea Guru

Madametj , don’t give up, there is a wide variety in Sheng, try a selection of samples from different areas.

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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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88

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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