pu-erh.sk

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Recent Tasting Notes

90
drank BaDa 2013 by pu-erh.sk
281 tasting notes

From PTTB-4

This is a nice father’s day treat. More elegant than powerful, but a very complex flavor, with perfect balance between the nose, taste, and finish.

The first cup presented a spicy aroma (clove and black pepper ?). These flavors continued into the taste, which was mostly wood and straw. Second steep was more of the same, but with a bit of apricot replacing some of the spice, which reappeared more strongly in the finish. By the end of the second cup (3+2 oz) I was really feeling the cha qi as a whole-body effect. Very pleasant. 3rd steep turns slightly bitter, hiding much of the fruit and spice, which reappears as the tea cools. VERY strong qi. I shortened the 4th steep a bit and was rewarded with a smooth, fruity cup. I’ll post this now but expect to keep drinking this through the day; it shows no signs of quitting.

Preparation
200 °F / 93 °C 2 g 2 OZ / 59 ML

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90
drank BaDa 2013 by pu-erh.sk
1275 tasting notes

Puerh Tea TTB. This is a nice tea with little bitterness and a nice sweet note. I think there were even some notes of apricots in there. It was good. Made this when I woke up in the middle of the night and couldn’t sleep. I guess I gave up on getting back to sleep.

I steeped this eight times in a 120 ml gaiwan with 8g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.

Flavors: Apricot

Preparation
Boiling 8 g 4 OZ / 120 ML
Mackie

Who needs sleep when you have tea :D

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Smooth dirt infused warm water in my mouth.

I have to admit, this is a delicate shou instead of one of those ones that decide to beat the hell out of your taste buds so you make remarks like ‘strong’, ‘powerful’, ‘woke me up!’

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This was the first sheng I sampled from this vendor and I feel that it set the bar high for the rest of the productions. This is my favorite of the group for several specific reasons, but also as an overall.

Mouth numbing quality of this tea is very strong and is accompanied by astringent and light smoky/nutty qualities. Great combination of flavors. Clean taste and a thick liquor making for a smooth drink. The tea energy is sufficient, but not overwhelming. The later steeps are that of light fruit tones and soft bitter finish.

Really enjoyed this, and really contemplating buying some of this.

Preparation
Boiling
Kirkoneill1988

sounds yummy

kevdog19

Very yummy indeed! This one was right up my alley and made the remaining samples from this vendor tough to follow-up.

Kirkoneill1988

tough? how?

kevdog19

It set the bar high. I think, partly due to the fact that the profile has some of my favorite characteristics of young sheng. The fact that it was the first sample, out of 5, that I tried was solely coincidence and I wish that maybe I could’ve worked my way through the samples and finished here. I sample to purchase, like most people, and this one was my favorite from the start.

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80

Bought a 50g package of this with my last order. This tea is slightly grassy and slightly vegetal. It does have a certain natural sweetness to it. It is very good as green teas go. It, however, reminds me why I don’t buy too many green teas. I’m not a big fan of them. To me, this is perhaps as good as a straight green gets. I think any big fan of green teas will really like this. For one thing it has virtually no bitterness.

I steeped this three times in a 220ml gaiwan with 5.1g leaf and 175 degree water. I steeped it for 1 min, 1 min 15 sec, and 1.5 min.

Flavors: Grass, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 5 g 7 OZ / 220 ML

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Very tender in the mouth accompanied by a calming, but intense, qi. Aromas of sweetgrass, mustiness, buttermilk. Very pungeant and bittersweet as it opens up. Strong mouth salivation and thickness, deep in the throat.

Turns rather uninteresting around the 7th steep. Bitterness with no other noticeable flavors.

Preparation
Boiling

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Candy sweet smokey aroma. Strong bitterness and qi off of the first two cups. Bitterness evens out, but still comes strong through 4-5th steeps. Bitterness falls off completely after 6th steep, only light sweet smoke remains—like a xiaguan tuocha almost. Clean throatiness and a slight roasted taste.

Preparation
Boiling

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84

I really enjoyed this Gushu from Puerh.sk. The wet leaves have a pleasant nose with notes of ripe berries and peach with a little “mineralness”. The nose brings the 2009 Wuliang Gusha from EoT to mind.

The liquor is very agreeable in the mouth. It’s thick and powerful putting me in a state of bliss within the first three steeps. Definitely a lot of qi with this tea. The tea is very dynamic in the mouth and has a rather long finish in the back of the throat. Definitely a high quality fresh sheng in my opinion.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 2 OZ / 60 ML

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84
drank Shu 7572 (2011) by pu-erh.sk
1275 tasting notes

Overall this tea was pretty good. Taken in the first two steeps not as much. Definitely got some fishy fermentation notes in the first one or two steeps. I would say this disappeared by steep three and the fermentation taste was gone by steep five. It was dark and rich early on. There were some notes of chocolate in there. Getting a note in the twelfth steep that I would call burnt caramel. A sweet note but a little burnt. Possible to describe some of the notes in there as dates or fruity notes too, but this is open to interpretation. Overall this was very good. It was early so I gave it a few more steeps than normal. Gave it twelve steeps. I am sure it would have gone a couple more but I have had enough tea.

I steeped this twelve times in a 120ml gaiwan with 9.9g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

Flavors: Caramel, Chocolate, Dates, Earth, Sweet

Preparation
Boiling 9 g 4 OZ / 120 ML
tea123

Interesting that I also got some fishyness and a burnt note – wood in my case.

AllanK

I thought this was better than their 2000 shou cake.

Cwyn

Cold rinse beforehand on this one, sounds like…

Rasseru

is a cold rinse an effective way to remove some of the off flavour before you mix it into a steep?

AllanK

Never tried a cold rinse but I know people who give their shou extra rinses to get rid of the fermentation.

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drank Shu Pu 7262 Year 2000 by pu-erh.sk
1275 tasting notes

The main note of this tea was the wet wood or wet storage note. There was also more fermentation flavor than you would expect for a 2000 tea. Not entirely sure who actually produced this tea. It is a CNNP 7262 blend from some tea factory. I wish I could say that this is a great tea but it is not. I gave this ten steeps and the note of wet storage never completely went away. I will have to store this nice an dry for six months and see if it improves. I couldn’t taste any of the notes people look for in a ripe tea. Never got past the wet storage.

I steeped this ten times in a 150ml gaiwan with 12.4g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. 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 I had any desire to continue I’m sure I could get more out of the leaves. To be honest I don’t want to resteep this more.

Flavors: Earth, Wet Wood

Preparation
Boiling 12 g 5 OZ / 150 ML
tea123

It’s a shame you did not enjoy this tea considering you bought a full cake!
I noticed Hobbes reviewed this in 2014, and if you read it it not the most favourable review: http://half-dipper.blogspot.co.uk/2014/01/warmth-at-dawn.html

Perhaps Hobbes’s tangy note is your wet storage note?

AllanK

He didn’t seem to mind the wet storage but it was a review I had not seen.

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81
drank 2002 Smoky Lee by pu-erh.sk
23 tasting notes

Strangest dry leaf smell of smokey BBQ. The first few steeps aren’t very nice. Smoked candy is how I would describe it, but the smoke was too powerful for how sweet it is. After the initial steeps the smokiness takes a back seat to the sweetness.

As far as smokey teas go, this one stands out as being above average. When compared to xiaguan and other “smokey” factory tea, this one has more depth and a more synergistic appeal.

I enjoyed this one for well over 15 steeps and, as far as I am concerned, I’m only half way to the end of this one.

Preparation
Boiling
AllanK

There must be some difference in Puerh.sks supply of cakes. I drank this last night and didn’t find the smoke too overpowering. Yes it was smoky but not more than I could handle. Boychik reported that it was overpoweringly smoky. Maybe some cakes received more smoke than others.

kevdog19

I just have a sample and I didn’t really air it out or anything before sticking it in the teapot. I kind of felt like the smoke:sweetness ratio was off for the initial steeps, not that it was overpowering. Just out of sync, until it mellows out.

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85
drank 2002 Smoky Lee by pu-erh.sk
1275 tasting notes

This tea has a reputation for being brutally smoky. But while I found it smoky I didn’t find it brutal. It seemed less smoky than a Purple Dayi I own. There was a nice sweetness to this brew from the beginning. It was a smooth combination of sweet and smoke. They melded well together. This cake wasn’t real cheap or real expensive at 56 Euros. Not sure what I paid in dollars. I would buy this again in the unlikely event I run out.

I steeped this eight times in a 120 gaiwan with 7.3g leaf and 190 degree water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I used lower temperature water in an attempt to mitigate the smoke factor. It may have worked. I also used a little less leaf than usual.

Flavors: Smoke, Sweet

Preparation
Boiling 7 g 4 OZ / 120 ML
tea123

Perhaps you have excellent airing out capabilities.

AllanK

I only aired this out for about five or six days. My suspicion is that all the cakes of this did not get an equal amount of smoke but that is just a theory.

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Dry leaves are dark but lighter in colour after infusion, quite mild and smooth with nice grassy fragrance, a slight astringency in later infusions. Interesting tea that tastes more like an aged longjing (dragon well) than puerh.
I usually prefer aged puerh that are 10 years and above, but I like this (thanks Peter for the free sample). I will definitely start adding some sheng to my collection.
https://www.instagram.com/p/W1MppI-Nb/?taken-by=esung123
https://www.instagram.com/p/_W1R
zI-Nm/?taken-by=esung123

Flavors: Smooth

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Lovely tea. Fresh and smooth, grassy with a hint of savoury aftertaste and lingering floral scent. Tea tasted more mellow and richer from the hohin.
https://www.instagram.com/p/dR_0SI-NJ/?taken-by=esung123
https://www.instagram.com/p/
jeqtGI-M2/?taken-by=esung123

Flavors: Floral, Grass, Smooth

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91
drank 2004 Shu Tuo by pu-erh.sk
1275 tasting notes

Thank you to the good tea friend who sent this sample. Couldn’t find this one in the catalog so I added it. I hope I didn’t put in a duplicate in. This tea was really good. As to fermentation flavor there was none at all, not even a trace. There were some initial notes of spice. There was a little bit of wet storage taste or wet wood but not very much. I would venture to say notes of chocolate in there too. I ended up giving this ten steeps. Would have gone for more but I was at my caffeine limit. The insomnia that keeps me from drinking tea in the evening is most annoying. This is definitely going on my list of teas to buy. It reminds me a little of the 1998 White Tuo by White2Tea.

I steeped this tea ten times in a 120ml gaiwan with 12g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. 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. I’m sure I could have gotten another five or six steeps out of it judging by the tea color in the tenth steep.

Flavors: Chocolate, Spicy, Wet Wood

Preparation
Boiling 12 tsp 4 OZ / 120 ML
tea123

Cheap too at only 14.00€ for 100 tuo.

AllanK

Yes this is one I want to buy at some point.

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87
drank shu 7581 - 2002 by pu-erh.sk
1275 tasting notes

Pu-erh.sk recently restocked on this brick. There must have been some difference between the two batches. Last time I said it had completely cleared. This time I noticed just a little fermentation flavor. Last time I noticed some wet storage taste. This time I didn’t find any. Regardless of these things this was an excellent tea. It was bittersweet in the start. The bitterness did not last long. There were some chocolate notes in this tea. And I think I would say it developed a bit of a fruity taste in later steeps although this was just barely perceptible. Overall this was one well aged shou. I gave it twelve steeps but think it would have gone a few more, possibly sixteen or so.

I steeped this twelve times in a 150ml gaiwan with 12.5g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

Flavors: Chocolate, Dark Bittersweet, Earth

Preparation
Boiling 12 g 5 OZ / 150 ML
boychik

I’m a big fan of this tea

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87
drank shu 7581 - 2002 by pu-erh.sk
1275 tasting notes

Thank you to the good tea friend who provided this sample. This is a tasty ripe tea that has completely cleared. I couldn’t detect any fermentation flavor in it. It had clearly been wet stored at some point. There was a minimal amount of wet storage taste to this tea, but certainly not enough to bother me. This tea seems to have some chi to it, an energizing chi. It has filled me with energy more than the caffeine in the tea would do. I am almost tea drunk from this tea. Drank this in my new tea cup gifted to me by a good tea friend.

I steeped this tea ten times in a 120ml gaiwan with 10g leaf and boiling water. I ave it a 10 second rinse and a 10 minute rest. 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. This tea was hardly finished at ten steeps. If I wasn’t at my caffeine limit I would give it a few more steeps. This tea will go on my list of teas to get sometime next year when I finally put in an order with puerh sk.

Flavors: Sweet, Wet Wood

Preparation
Boiling 10 g 4 OZ / 120 ML
AllanK

Finished the last cup of this and I am actually tea drunk. I can’t remember the last time this happened. Even the famed Naka had no effect on me.

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Is this tea really a GFZ? Who knows? My experience with “known genuine, pure aged gfz” is nonexistant, I just got a sample for the educational value as usual. Smooth, creamy and overall pretty amazing texture and mouthfeel. Sweet, nice humidity, coats the mouth and throat, good huigan, balanced astringency, good storage. Leaves are excellent quality, going strong at 9 steeps now.

With todays prices it’d be a no-brainer at $0.40, probable buy at $0.50, but it’s stuck at “maybe” for $0.70. It’s quite a bit of money and from first impressions I’m not convinced the value is there for me. I will consider it closely with the remainder of the sample though, because it is thoroughly enjoyable and good longevity, which to some extent can offset a high price..

Recommend getting a sample.

Preparation
Boiling 7 g 3 OZ / 100 ML
jschergen

Liking the reviews. Appreciate the straightforward, honest assessment of value.

Tealluminati

Thanks! My value judgement is not anyone else’s course :)

It just seems more important for clarifying my thoughts than “hints of spice in the Nth infusion”, especially for teas I don’t own.. so I decided to write it down

jschergen

Yep! Agreed.

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Drinking Sheng reminds me that I must eliminate prejudices and assumptions and bring my awareness to the tea at hand. I’m at work, listening to music and answering emails—it would be easy to mindlessly brew and drink and expect the usual “young sheng flavors.”

Luckily I paused to focus on this tea, which provided some singular tastes. The leaves looked very clean and loosely compressed so I decided not to rinse. I was rewarded with a slightly sweet, slippery mineral water taste, that reminded me of the delicious iron-rich well water we had at my childhood home. Subsequent steeps maintained the mineral water base and featured a pronounced hickory nut and peanut flavor with building sweetness that was most prominent on the tip of the tongue.

This tea definitely has its own personality that separates it from the apricot/stone fruit or floral flavors of many raw pu-erhs.

Thank you, pu-erh.sk for the sample!

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML
JC

Nice! I’ve gone through the same. I feel like being busy at work has allowed me the time between sips to appreciate notes that take longer to develop. Some slow huigans are under-appreciated!

Doug F

I do almost all my pu-erh drinking at work. With two young boys at home, work is the most serene part of my life right now!

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74

Quite pleasant. It’s Yiwu, no doubt, and it’s clean, simple, floral and sweet. There’s only little astringency and the bitterness can be adjusted at will. Also, unlike many other similarly- and higher-priced Yiwu productions, this one manages not to be too inoffensive. It’s affordable and reliable.

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drank Tuo Cha 1990 by pu-erh.sk
471 tasting notes

I got 7g sample with my recent order.
I havent had many aged sheng due to it usually very expensive. So glad i got a chance to try.
Let me just say i enjoyed it a lot. Dark burgundy soup, no funky smell, tastes clean,almost like shou but not quite. still slight bitterness on a background showing true raw nature.
It is sweet, has notes of good quality leather and dried persimmons. some beet root but not overpowering.
i expect to brew it at least 3 days. this kind of tea usually is very durable. will see.
If i ever win a lottery ticket i know exactly what im going to buy after giving some portion to a charity of course ;D

https://instagram.com/p/-bn98uhwl3/

https://instagram.com/p/-bpyzDhwph/

https://instagram.com/p/-bp9hABwp4/

Day3. Still strong

https://instagram.com/p/-hihYMhwsv/

Preparation
Boiling 7 g 3 OZ / 80 ML
Red Fennekin

Gosh – I see what you mean about the colour! It is really dark :O

boychik

i made pics in a sun. inside of my house it was much darker

Red Fennekin

Even so, you can still really see the depth of the colour of the tea. Looks really excellent :D

tea123

I like this tea too. Now I must find a dried persimmon…

boychik

do you have any middle eastern markets nearby? also i think this tea used to be smoky. some smoke showed up on a second day. i still hoard leaves, its bright orange now. lotsa flavor. if only i could afford it. sigh…

tea123

Not sure. I’ll check.

BezoomnyChaiVeck

Love this tea. :)

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drank BaDa 2013 by pu-erh.sk
167 tasting notes

I had a very nice session with this Bada yesterday; last time the tea was mercurial, but this time I discovered a pretty stable flavor profile comprised of mint, nuts, and apricots, with a steady increase in sweetness throughout the session. The leaves were small, so even the early steeps were flavor-rich.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 130 ML

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drank BaDa 2013 by pu-erh.sk
167 tasting notes

I’m having a tough time getting a handle on this tea. I’ve had it three times but it’s proving a bit mercurial.

It has a rye bread smell in the dry leaves, which are fairly small and olive green when infused. The first couple of steeps have hints of corn and almonds and caused my mouth to pleasantly pucker. It’s not a thick tea but it creates a kind of swelling in the tongue along with significant salivation.

Steep three witnessed the emergence of a sweeter, stone fruit profile, but also hints of gasoline and substantial bitterness, especially if you push the steep times. And while I wouldn’t characterize the qi as ass-kicking, it’s definitely noticeable—and long-lasting. It’s a good tea to drink at work because it focuses and animates rather than intoxicates.

A hard nut to crack, this one.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML

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drank GuShu LinChang '15 by pu-erh.sk
167 tasting notes

I’m really loving the oily mouth feel of these 2015 gu shu teas from pu-erh.sk. I think rustic is a good description of the LinChang. There’s no discernible floral or fruity flavors; instead, the broth is dominated by evergreen and smoke, reminiscent of a lapsang suchong. It leaves a little bit of brightness at the corners of the mouth but it’s mainly an earthy tea and, unlike the HuaZhu Liangzi, it calms and soothes.

So if you need a break from the ubiquitous sweet and fruity shengs and your predilection veers toward the more chthonic, give this one a try.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML
jschergen

Thanks for the note. I have a sample of that sitting around. It smells super smoky.. Have been airing it out for the past month.

Doug F

Maybe I have a high tolerance for smoke, but I felt there was less smoke in the liquor than in the smell of the dry leaf.

jschergen

Quite possible. I haven’t tried it.

I did have the Xiaoshu Lincang which was like drinking an American BBQ. Probably an OK tea underneath it, but was too much for me.

boychik

Ha, Xiaoshu Lincang is my fav. Incredible thick mouthfeel. It is smoky but oily and sweet not smoky bitter.

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