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PuerhShop.com

Recent Tasting Notes

93

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

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81

Another new to me puerh from boychik :D

These little mini cubes are so cute…they remind me of chocolate squares. This one brews up a smooth and earthy shu. Definitely drinkable but not my absolute favorite shu either. Glad I got to try it :)

TheTeaFairy

Oh, it does look just like chocolate! Never seen that before…

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97

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

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WOW this is good shu! Extremely sweet and flavorful but not “dirty” tasting at all. A little nutty and creamy, too. I will enjoy drinking this one all day. Thanks very much boychik :)

boychik

I’m happy you like it. I wouldn’t know about it if TeaExplorer wouldn’t send me a generous sample. After I got the whole cake. It’s very pleasant, sweet and full of flavor.

Stephanie

Yes! Exactly. It is hard to describe the flavor but it is very flavorful :) Thanks for sharing!

mrmopar

Yeah i have heard good things on this one.

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84

I had a cuppa this today and it was delish, thank you TeaBrat!!
Very light and refreshing for a puerh, or any tea really. Vibrant. I know what you mean about the camphor! Yum. I was interrupted by a family matter so wasn’t able to pay close attention to the particular notes, but overall I was rather impressed. Quite lovely :)

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93

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

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80

For anyone who enjoys fruity shengs, this is definitely one. The cake itself is 200 grams. This small bing has a rather tight compression. Upon a wash, one can immediately see that this tea is comprised primarily of chopped up material. Despite its poor appearance, the wet leaves do produces a heavenly fruity aroma… a “smoother” fruitiness than found in, say, a Jingmai. Very nice aroma. The liquor is smooth (to a unique degree) with a suble sweetness… notes of berry and citrus intertwined, again, something I find unique to this tea. The soup is thick with a fair share of astringency in the mouth. The hui gan is there but a little light. Overall, I do enjoy this tea despite the leaf appearance and cloudiness. An 80/100 is a fair assessment.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 88 ML
Yang-chu

Fair assessment. Must be very good tasting to to have a slight hui gan and still receive such high marks from you.

Sammerz314

The tea has a pleasant smoothness that I really enjoyed. But yes, normally I do value a nice hui gan =)

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First, thanks for expanding my tea world, boychik. :)

As to the tea, it’s okay. I did multiple infusions for an increasing 15 seconds per. At about the 1 minute mark was where it was a tea in which I could taste distinct flavor. It seemed pretty mineral. And holy cow, after about 3 minutes it’s as dark as pitch!

I think maybe my palate just needs more expansion before I can properly appreciate pu-erh. This wouldn’t be anything I searched out.

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86

boychik provided me with so many nice teas to try! This week is going to be such a treat :)

I was very intrigued by the notes on this puerh, so I was super pleased it showed up in my samples box. I drank it all day and found it to be extremely clean tasting. So very mild and pleasant. I bet I could trick a non-puerh drinker into liking this one. I don’t even really get an earthy vibe from it. It got sweeter an sweeter as the steeps continued.

boychik

priced right!

mrmopar

Good solid Puerh.

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97

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

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backlog from yesterday. This one was sent to me by terri and she got it from teaexplorer. I have to say, this is a really nice tea. I love that the smoek isn’t super intense and, as with all my smokey teas, i tried it with maple syrup. The result was a delicious tasty cup that i gulped down and was finished before long.

Final Count Yesterday: 193 (thanks to Cavocorax and VariaTEA)

VariaTEA

I have faith that you will get down to 140 by the end of the month. You have magic “sipdown” powers.

Sami Kelsh

Smoke and maple syrup? Ooh, get in.

Sil

i hope so variaTEA…today is not condusive to me getting anything done. even though i AM at home. ugh

Sami..it’s the best.

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97

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

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93

I steeped this one again. Used a bit more leaf ( maybe a tad too much) and slightly lengthened my steeping times. It did much better this time and did not weaken at all. I did notice a bit of bitterness in the first two steepings that I did not notice last time. I still really like this tea and I am glad it did not weaken like last time.

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

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97

I really wish I had a palate that would allow me to truly describe this tea, but I do not. Yes I know this pu’er is “composed of low grade tea leaves and stems”, but still, this tea is everything I love about pu’er. It is extremely bold and the taste is so amazing that, again, I really wish I could describe it. All I can really say is the taste is more leafy then it is earthy. This will sound weird, but the best way I can describe it is this: every time I sip this tea I imagine how a forest floor would taste in late fall after all the trees have shed their leaves. Goofy, but that is how I can best describe it! I really love this tea!!!

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

I use some weird metaphors when I try to describe puerh flavors too :) makes sense to me!

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93

I want to steep this tea another time before I rate it. First off, I steeped this tea like every other pu’er that I have. Initially, I loved the color of the liquor which was a reddish-orange to me. The flavor was incredible, it was everything that I love in a sheng pu’er but really, really mellow. I felt like I was in love. Then steeping six. Maybe I messed up my timing, maybe I didn’t use enough leaves. I don’t know. All I know is after steeping six, the flavor was there, but it was really, really weak. So I steeped number seven like I would steep number nine, I steeped the heck out of it. Not as weak, but it was still weak. So like I said let me steep this again. As of now: steepings 1-5 I give a 97, steepings 6 and 7, I give a 50.

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

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I spent the later part of the afternoon & most of the evening sipping multiple short steepings of this Sheng, shared generously by Tea Explorer. Thanks!
The early steepings really did have an apricot scent, with a spiciness to it. The flavor built up in tartness in the early steeps, & then gradually mellowed.

I enjoy shengs, but I don’t always know what to say about them.

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Revisiting . I’ve had quite a few shu since I had this one. Still love it. Maybe even more. It’s not boring smooth but its very pleasant. Wet leaves smell of dried cherry. Brew is a dark red color. Some fruity and dark chocolate flavors. I did shorter steeps than last time
Rinse 5 sec 15/5/5/5/10 to be cont
I have this warmth down my throat even though I’m not drinking it now. Put it on pause

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

Dried cherry and chocolate sound amazing

boychik

Those are my faves. It’s possible I just hallucinate. I want chocolate and dried cherries;)

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I drank this shou yesterday… Gosh, what a mellow shou! It’s definitely one of those puerhs where you don’t really have to think about anything and you can just relax. Thank you so much, boychik, for the sample!

boychik

Any time. There is another one fr Puerhshop which I like even more 2011 MGH 1108 Mengku ripe.

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Dry – Faint mellow sweetness, aged woodiness, mint?
Wet – Sweet, somewhat fruity and floral bitterness, camphor, citrus-lemons
Liquor – Golden to Bright-Bronze.

5gm in 150ml Porcelain Gaiwan

1st 20secs – Strong citrus notes with sweetness that is very apparent in the mouth. As it goes down, it is still critrusy but wears a slight vegetal taste that hides behind the lemon like notes and slight tobacco hints. Strong citrus and camphor at the end.

2nd 20secs – Strong citrus notes along some floral bitterness up front. As it goes down, it becomes mellow and coats the tongue with medium body thickness that also opens to the vegetal/tobacco notes. The finish is citrusy and minty.

3rd 18secs – Strong cirtusy notes, very apparent tobacco notes with floral tart/bittersweet notes up front. As it goes down, it mellows down and has a somewhat vegetal body and some sweeter hints that seem more natural for the age. The finish is now more pleasant but still has a very strong citrusy-lemon like taste and strong camphor.

Final Notes
As I continued to steep the citrus and minty essence started to fade and the tobacco-vegetal taste was more apparent but pleasant with a faint floral sweetness. I’d like to say that the initial citrus and ‘camphor’ was pleasant but the truth is that it tasted somewhat like leaving a lemon-lyptus balm in the vicinity of the cake, it was minty rather than having a strong camphor. The tea was sweet at first but again it didn’t taste like what a 2003 sweetness should taste (to me, this is an opinion). The later steeps do have a sweetness that to me match what a Yiwu should taste like.

I retried this cake a week later after leaving to air a bit in a glazed clay container with out the lid. It was like having a completely different cake. sigh

Preparation
205 °F / 96 °C 5 g 5 OZ / 150 ML
Yang-chu

Different, not in a good way, I suppose.

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Thank you, boychik, for the sample of this! :)

The aroma is very much reminiscent of walnut. The taste is quite mellow, smooth, a hint of cream and vanilla. It is a perfectly fine Shu. Not very contemplative, however, perfect if you are looking for a shou to accompany a meal, as the notes are not very powerful. I will definitely have to pick up a brick of this.

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

glad you like it. its perfect everyday shu if you just want to drink and not bother with notes.

mrmopar

+1 for everyday. This one can do the trick.

boychik

I picked it based on your recommendation and others reviews as well, mrmopar

mrmopar

Thanks I am flattered that you trusted me that much! I am the only one in the house that drinks the “Barn” smelling tea! I do like how this one brews up always dark and an almost bittersweet chocolate note to it.

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