PuerhShop.com

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Recent Tasting Notes

Took this to work with thoughts of drinking an aged sheng all day.
Rather surprised by the dark brew of this was while walking back to my desk. What I like about this tea is how long you can brew it to provide a stronger taste of old earth; in the sense of grassy earth and not dirt like earth, if you know what I mean.
A mild lingering taste in the mouth with an upfront sensation on the lips which is somewhat similar to mint. This is not the kind of sheng that I prefer, but I can appreciate how enjoyable this is for what it is. Ideally this would be an enjoyable sheng during the colder months because it does have a bit of warmth to it and I like that.

This is probably a great candidate to wet store because I can tell the earthy notes from this after time would become better and better.

Kirkoneill1988

i rarely get to try really old puerh

Kirkoneill1988

that reminds me, i should save for some

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80

I found this ripe bittersweet at the start with a fair amount of fermentation flavor. It was dark and rich in the early infusions with some notes of bittersweet chocolate in there. It pretty much lost its fermentation taste by the fifth infusion. In any case I don’t remember that taste being of the particularly unpleasant sort. Perhaps it has simply cleared enough that the taste wasn’t too bad. If so that is a bit of a miracle as this was dry stored in Michigan at Puerhshop. I just bought it but I know they have had it for a number of years. In any case I liked this tea. It was not in the phenomenal category of ripe puerh but was a good solid ripe puerh for a decent price. Puerhshop has in my opinion it’s problems but they are one of the few major sources of puerh on this side of the Rocky Mountains. They have a lousy return policy when something goes wrong. I was once sent a moldy tea. They made me ship it back to them. I don’t know if they were planning on selling it to someone else. Yunnan Sourcing would have never expected me to ship the tea back to them if they sent out something moldy. I wish Yunnan Sourcing would open up something on the east coast.

I steeped this tea ten times in a 120ml gaiwan with 10.4g 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. The leaves were not done but I had had enough puerh. I’m sure I could have gotten a few more steeps out of the leaves.

Flavors: Chocolate, Dark Bittersweet, Earth, Sweet

Preparation
Boiling 10 g 4 OZ / 120 ML

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78

This tea started out a little bit unpleasant tasting with the fermentation taste. It was also slightly bittersweet. It got progressively better though. It lost the unpleasant fermentation taste by the third steep and the fermentation taste completely by the sixth steep. It became a nice sweet ripe puerh with some of the classic notes involved, chocolate and dates I would venture to say. While this is not among the highest quality ripes in my opinion it is a nice solid tea. I liked this in the end, not so much in the first steep. It was very inexpensive at I believe only $24 for a cake. It had not cleared as much as you expect a 2005 ripe to have cleared but I enjoyed it.

I steeped this ten times in a 120ml gaiwan with 10.4g 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. I could certainly have steeped it three or four more times had I wanted any more caffeine. This tea qualifies in the bargain category.

Flavors: Bitter, Dates, Earth, Sweet

Preparation
Boiling 10 g 4 OZ / 120 ML

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I got a small sample of this with another order and decided to try it. This is a brick tea with low grade leaf, and not a ripe as it says in the title. In fact, if you read the description it says made from 2002 raw leaf which was aged and then either pressed or rewrapped in 2014. This is a heicha border tea, the dark leaves are oxidized and then fermented over time, along with raw, unoxidized leaf mixed in. The oxidizing may have been accidental, or the owner here didn’t know the difference.

The flavor is similar to other aged Tibetan brick heicha, with that Chinese medicine flavor. The leaves are large and papery, some are dark and stuck together a bit. Brew has a bit of thickness, and is a clear, dark orange/red. I don’t particularly care for the Chinese medicine/incense storage flavor, I can tell some camphor is part of it. In a way I’m curious whether I could work out that flavor but I have other such teas to use in an experiment. This tea is currently marked down to $16 or so for 250g.

Flavors: Camphor, Medicinal, Wood

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
ashmanra

What is heicha?

Cwyn

There are many types, in this case it is oxidized tea mixed with raw. Sometimes the mixture is pile fermented before or after pressing, but not as long as shou would be.

tanluwils

That typical Tibetan brick heicha flavor comes to the fore if brewed gongfu style. When I purchased by first one in Beijing, the guy who sold me the tea prepared it by boiling the leaves in a glass kettle. Since then I’ve been using that method and the tea has a nicer body and sweetness, with that medicinal flavor in the background. Of course this could depend on the tea.

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72

I’m currently bowl steeping this, but I had the pleasure of a gongfu session with this tea on Lunar New Year a couple nights ago with some friends. I will do my best to sum up my thoughts on how it tastes both styles.

Really the biggest difference is that the continuous steep brings out a much stronger flavor. The taste of the gongfu infusions was not remarkably different from one to the next. Also, the tangerine taste comes through much more strongly with the long infusion than with the gongfu infusions, which may be a consideration for how you wish to brew it. I am brewing this with pieces of the tangerine rind in it as well, and I recommend you do it this way to get the full effect of this tea’s character.

Really the tangerine comes through strongest in the aroma, where it really smells like a fresh tangerine peel, despite being aged and oxidized until it’s entirely dark brown. In the flavor it comes through mildly and a bit tart with the gongfu infusions, more as a backdrop to the very forward flavor of the shou, which predominantly tastes like cedar and earth. When bowl steeping this, the tangerine flavor is much more tart and involved, and the first few sips of this tea had an almost meaty flavor that reminded me of smoked salmon with a squeeze of lemon. This Puer lacks sweetness, though I don’t find that it suffers from this. I think this could be good with sugar in it for people who like sweet tea. I tend to just drink things straight these days.

This is not a tea I will likely buy again, as I find it lacks the complexity and nuance of unflavored higher quality shou Puer, but this was a curio and a fun experiment to try for the first time, and I thought it fitting to serve to some friends as a part of a tea spread for Lunar New Year, since small citruses are a very common symbol of the holiday.

Flavors: Cedar, Citrus, Earth, Meat, Smoke, Tart

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75

This was a free sample sent some time back with a previous order. A nice, smooth shou with a distinct malty sweetness & balanced the earthy flavors. Malt is new to me in a ripe pu-erh & I liked it. No fermentation flavors here at all. The first five or so steeps brewed dark, with good mouth feel & some coating oils. After that, it started to fall off & the flavors gradually tapered to a mellow earthiness by steep 8-10. I would have liked it to hold out a little longer. It seems the ‘06 is gone & puerhshop.com is now carrying the ’07. Maybe I’ll add a beeng/sample to my next order.

Flavors: Earth, Malt, Sweet

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

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78

Another wishlist tea from dexter This seems to be a good every day sort of puerh which to me means, i don’t need to restock this because i want fantastic puerhs. I have every day blacks…when i have and take the time for puerh, i want it to be a great experience, not a decent one. That being said, there’s nothing fundementally wrong with this puerh. It’s smooth and offers slightly earthy notes (not strong) in the beginning and then tapers off to a smooth almost sweeter puerh in later steeps. this was good to kick off the morning, and i’m glad to have tried it. thanks dexter!

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70

My nose could detect some fermentation on the rinse, but it has been clean tasting from the first steep. Tea brews a dark red-brown and has medium mouth feel. Not oily, but it does linger on the palate and has reasonable strength in the early steeps. Flavors are earthy/leathery, with some grain/cereal additions. This shou isn’t overly sweet, which I like.

Flavors: Earth, Grain, Leather

Preparation
205 °F / 96 °C 0 min, 30 sec 7 g 5 OZ / 150 ML

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75

I normally steer clear of shou, but I have become curious to find clean and tasty options for a change of pace. I grabbed up this (free) sample from my stash hoping it would fit the bill on a cold and icy morning. So far, I’ve been pleasantly surprised. The broken/separated dry leaf smelled sweet with a touch of earth and none of that nasty fishy/fermented stink. After a single hot rinse the earth was dominant in the pot, but not unpleasant . The first steep was immediately thick, dark and coated my mouth with soft cereal and earthy sweetness. I’ve steeped this sample 6-7 times so far and haven’t noticed much change except for a slight increase in sweetness over earth. If I had to say, this one might actually be a little too soft and uncomplicated even when given extended (2-3 mins) brew time. The strength of flavor doesn’t quite match up to the color, aroma, and mouth feel. Still, this leaf was enjoyable to my tastes and that is an achievement. I’m now hopeful there is a shou out there for me.

Flavors: Earth, Sweet

Preparation
200 °F / 93 °C 0 min, 30 sec 7 g 5 OZ / 150 ML

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A very nice brick. I rinse 3 X 5sec. each before starting to enjoy this heartwarming shu. I find it to be rich and creamy with nice depth. A 10 year old brick which is quite easy to pick apart and retrieve many whole leaves. I’ve enjoyed 6 thick syrupy cups this morning – rich, earthy aromas and smooth sweet flavors. This is listed on the PuerhShop website as 450g brick for $32.95; however, mine came as (2) 225g bricks in the package (making it very easy to split with another shu lover).

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
tea123

That would make it very easy to split :)

tea123

$44.50 delivery :( Guess I won’t be ordering.

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80

Just got around to spending a couple of steeps with this tea. Ripe wasn’t cutting it so I decided to whip this one out. Brews up thick and smooth. It is quite smokey but I don’t mind it.. purple tea often is.. not sure if it’s the way it’s processed or innate to the tea or both. None-the-less, it brews up a deep amber color, lots of viscosity and very smooth. Don’t find it astringent at all with short steeps. I do remember having tried it about 2 months ago and found it bitter. This time, not at all. Can’t imagine 2 months made the difference, it is probably that the first time I drank it, there were a lot of broken leaves and tea dust that had fallen off the edge of the cake. This time, I picked some carefully off the back.

Preparation
Boiling 0 min, 15 sec 6 g 7 OZ / 200 ML

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One of my harp students, who also happens to be a friend now (most of my grown up students end up also becoming my friends) stayed for tea after her lesson today. First we shared a pot of Russian Caravan from The Tea Spot. Then I handed her my Tea Index and let her pick one. The last time she stayed for tea we ended up trying a purple black tea (I can’t remember which one), so today I answered her questions regarding puerh, shou vs sheng, purple teas, etc. Then she selected this one.

She just left, after 6 or 8 rounds in sets of 2, and I don’t really have much to say. (I hate that I’m the first to review this….really?). It’s good: nice buzz, a little bitter, a little sweet, kind of smokey, a little rough on the stomach (I had to take a break after 4 rounds to share an apple, and now after a few more rounds I’m reheating my leftover breakfast soup). There’s a nice tip of tongue numbing, sinus clearing aromatics, and though it has mostly been a savory tea, the most recent rounds are yielding a sweeter taste.

Thanks to Tea Explorer for the generous sample :)

TeaExplorer

I like it best with less leaf (4g/100ml), 185F water and moderate steeps (10/15/20/… seconds) to tone down it’s youthful brashness a bit. Huh, I’m surprised I have not reviewed this one yet!

Terri HarpLady

I’m surprised too Dude! You’re slacking ;) LOL

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80

This is a nice tasting ripe tea. It has got quite a lot of fermentation flavor left to it. I’d say it lasted into the fifth steep. It was dark and rich in the early infusions too. It was sweet with little bitterness. I’m not sure if I’d say notes of chocolate but it’s not out of bounds. I steeped it eight times and it developed a fruity flavor in the end. This is a very inexpensive ripe from Puerhshop. It cost me only $16.99 so I’m not upset that it was only good and not spectacular.

I steeped this tea eight times in a 120ml gaiwan with 8.6g 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, and 30 sec. It still had a dark color to it in the eighth steep. I could I think gotten about five or six more steeps out of it but I’ve had enough caffeine for today.

Flavors: Earth, Fruity, Sweet

Preparation
Boiling 8 g 4 OZ / 120 ML

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80

I was lazy and didn’t have a lot of time this morning so I brewed this up western style. This tea has a fair amount of fermentation flavor left. It has a nice sweet flavor. Not really getting the specifics on this tea but it is pretty good. Puerhshop doesn’t get a lot of press on Steepster but they have sold me some good tea over the last few years. Not all their teas are great but this one is pretty good.

I brewed this one time in a 160z Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and boiling water for 15 seconds.

Flavors: Earth, Sweet

Preparation
Boiling 0 min, 15 sec 3 tsp 16 OZ / 473 ML
tea123

I’m interested to know, which do you prefer: this or 2007 Lincang “Grade 1” Loose Ripe Puerh Tea by Yunnan Sourcing? I noticed you gave them both 80/100.

AllanK

The rating is simply a matter of how much I enjoyed the tea, it is not an any way scientific. I liked this tea but didn’t think it deserved better than a 80/100.

AllanK

I think this tea was a sweeter tea in general. Cheaper too as I recall. It’s hard for me to gauge the exact sweetness because I added sugar but it was not bitter at all.

tea123

Ok. That makes it easier to gage!

TeaExplorer

I agree with your assessment of PuerhShop. I’ve found some gems by reading the reviews here on Steepster, buying samples and occasionally just taking a chance if it appears to be something I’d like.

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80

I didn’t have time to drink enough steeps in one sitting, but big changes in flavor and mouthfeel since my earlier review prompt this revision. This tea allowed me to see the importance of consistency in aftertaste and flavor, and that I should only submit reviews after using up that session’s tea leaves.

I’ve brewed 8 g of tea leaves from the brick’s sample in a 170g yixing teapot.

Sweet, smooth mouthfeel and pungent aftertaste, this tea surpassed my expectations. The dried leaves are sweet and the wet leaves have that classic orchid fragrance found in quality shengs.

The first steep has prominent notes of sugar cane and flowers, accompanied by a rich, soft and buttery mouthfeel and pungent cha qi. I felt almost tipsy during that steep. The tea soup is pale yellow and very clear.

The 2nd and 3rd steeps, in contrast, are far more complex, with all the notes of the 1st steep, but with tart/bitter/spicy notes of green apples, tannin, and arugula, which balances the initial prominent sweetness. The bitterness expands in the mouth becoming almost umami-like and provides a warm, calming, and intoxicating sensation from the cha qi. Tea soup is a cloudier golden color and the leaves are more open with a sweet orchid fragrance and are dark olive-green.

My edits:

Major changes after 6th steep. Buttery mouthfeel gives way to graininess that I’m not okay with, although this could be due to it being a tea sample which tend to have more tea dust. Tea soup is a cloudy, darker yellow. Flavors mellow out fast with hints of sugar cane, sage, and pine wood. Huigan fades quickly, but richness, body and cha qi remain.

Final impressions: The brick is worth its price — I still think these are old tea tree leaves, but 400 y/o gushu?…probably not. Carefully watch water-to-leaf ratio, this tea is powerful. Initial 4~5 steeps need to be less than a second or else the teas attributes change too drastically, which is a downer in my book. Drink without distractions and not on an empty stomach. I’ve lowered my rating from 93 to 80.

Preparation
200 °F / 93 °C 0 min, 15 sec 8 g 6 OZ / 170 ML
jschergen

Don’t want to be a jerk, but the odds of a $22/250g brick being old tree Bingdao are pretty much nil.

Doesn’t mean the tea is bad, but I wouldn’t treat those sorts of claims seriously.

tanluwils

Jschergen, no worries. I appreciate the honesty. I’m not entirely familiar with Bingdao teas, but I’m aware of Puerhshop’s online reputation. I didn’t say I supported the Bingdao claim, but the back of the wrapper says it’s a Bingdao gushu from Mengku and what seems to be a valid address (See: ttp://www.youbianku.com/666200) of its production: Menghai county, Menghai township, Manduan village, Manduan Weihui 666200. I’m attributing these claims to the producer rather than Puerhshop. However, holding it against pricey gushu teas I’ve tasted in China and from Yunnan Sourcing, I so think this is gushu.

tanluwils

Addendum to my last comment: As stated in my review, I take back the gushu claim and settle for old tea tree. :)

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72

This came as a sample in the mail. From the first sip, I can tell it’s an autumn tea due to its mellowed sweetness and lack of edge or sharpness. The initial steeps are sweet, crisp, clean, and calming. It has a very pleasant warming effect, or cha qi, that moves down the throat towards the gut and spreads throughout the body. This was enough to force me to stop what I was doing and pay attention. The wet leaves have that deep forest sweetness that is indicative to their untamed natural origins along with a slight smokiness that adds more interest to the tea. The empty cup is quite fragrant.

For an autumn tea, I’m quite impressed by what this had to offer, though I can only imagine that its spring counterpart would be that much more impressive. Being that it’s a Mangzhi tea I can understand the price, but I would rather invest in teas with more edge. Overall, while this was an enjoyable tea, the experienced puerh drinker may be left wanting something more.

JC

Try Yunnan Sourcing’s Autumn Mangzhi!

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80

I really like this type of shou. First steep – strong caramel/brown sugar aroma – taste super caramel, vanilla & pecan; second steep brought more depth and some noticeable spice; third steep – thicker, woodier and spice.

Flavors: Caramel, Pecan, Spices, Vanilla, Wood

Preparation
Boiling 0 min, 15 sec 5 g 7 OZ / 200 ML

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Smooth and easy to drink shupu and a very affordable everyday tea (currently selling at $12 for a 250g brick). So many shu bricks are impossible to pry apart but this one was actually easy to chunk off. Clear syrupy tea liquor brews the color of a nice port. Offers a clean and sweet sip with spicy and nutty notes (rather like almonds). This is a good one!

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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