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Recent Tasting Notes
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.
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.
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
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.
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
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.
Started this one yesterday and just continued on into this morning. I am used to shou being very dark. This one was clear and the color of sun tea – light orange. The wet leaf is very dark and musty/earthy smelling but the brew is extreme mellow horse tack. Very, very easy to drink. I started with a 30s steep and the last I let steep about 4 minutes to see if it would turn inky. The answer is nope. A very nice poo-air.
generous sample from TeaExplorer – Thank you. prepared in 4oz gaiwan. 195F because I’m chicken( not ready to face bitter notes). 5 sec rinse 5/5/5/5/10
Wet leaves smell strongly of dried apricots. its golden color, clear, smells kind of peppery and slightly smoky. Sweet. as it cools some bitterness comes but its rather pleasant. overall nice experience. dont want to rate due to lack of experience.
I would say that this tea has aged well in the past 9 years. It brews a dark amber soup with wet leaves that have exceptional aroma. Due to the low compression, this tea does open up rather quickly – around the first or second steeping. The soup has practically no bitterness and a refreshing sweetness to it. I find it to have a high degree of astringency – a tea for those who enjoy the dry, puckering mouthfeel. Also, the soup seems to be rather 1-dimenional revealing only a fixed profile. A nice tea but nothing too spectacular, in my opinion.
Simply put, this tea is exceptional. It brews a dark amber soup that is rather clean considering its age. The leaves produce a wonderful honey-like, peachy aroma – one of a kind. Due to its compression, the leaves are, in general, not intact and it does take a few steeps to reveal its true character. However, its worth the wait. The tea is perfectly balanced with sweetness, astringency and a soft hui gan near the end. In my opinion, this is essentially the profile one seeks when dry-storing puerhs.
5.5g to 100 mL water
10-20 second steeps
Free sample w/purchase – thank you. I wasn’t into sheng but wanted to try. It’s nice, some astringent but pleasant. After I had 3 cups there is a tingling sensation in my mouth, kinda cool and minty.
Thank you so much TeaExplorer for sharing this fabulous tea with me. Your notes are great and I can only add that I love it. It’s clear red sweet and not boring. I’m on 7th steep. Only short steeps like 15/15/30 sec. My 10 yr old daughter came to me asking " whatcha drinking" and finished my cup and asked for more. On my shopping list 100%