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Recent Tasting Notes

75

Pulled this out today also to try. It is way less compressed than the previous one I tried today. It broke off easily with some decent looking full leaf in it. I put 10 grams in the Gaiwan for brewing.This one has a slight grassy metallic aroma to it. It gave decent color in the cup and as I pulled some leaf out you could tell it was barely processed. It has a pretty thick mouthfeel to it with some hints peas and asparagus. It really seemed to be missing something so I put a little honey in the cup. This really made the flavors come up. it does carry some tannin bite to it but I think this will be one to mature over the years.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

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70

Pulling this one out to see if it will make the grade for “pumidor” occupation. I broke off about 10 grams of this cake. It was highly compressed more so than other cakes I have. The leaf still has a touch of color and a hay like aroma dry. I gave it a 5 second rinse to open up the leaf. i did a 10 second steep of this to start with. The aroma is orchid and honey mixed in. It still retains much of the young bitterness with some drying astringency on the tongue. It carries a lemon on the lips and some woodiness in the cup. It carries a medium strength with some camphor to it. Still a little young so I will use the space it once occupied for a different cake.

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 147 ML

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88

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

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85

This is a very easy and cost effective way to enjoy aged ripe puerh. I usually overleaf on nuggets because they are so tight and it takes awhile for these to loosen and allow steeping of all the leaves. The tea broth is a clear dark brown. Smooth, woody taste with a very pleasant aftertaste. I’m usually able to get 6-7 nice infusions out of this one.

Preparation
Boiling 0 min, 30 sec 10 g 4 OZ / 118 ML

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85

More shu for my belleh! Thanks boychik!!!

This one is REALLY GOOD! Super smooth, and smells just like basmati rice, which I love. Then I got to read about how both are scented with pandan leaves and geek out about it. Fun tea all around! :D

boychik

i love basmati rice too;)

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72

I’m nearly halfway through this cake now, so I think it’s probably time to get around to writing something about it. It’s pretty good for the price, smooth and easy with just a light honey flavor, and decent but not crazy caffeine/energy. Good looking whole leaves and medium compression. Supposedly a Yiwu+Bulang blend but i don’t really taste any characteristic Yiwu flavors or scents, It’s mostly just a light balanced honey-ish profile. Although in late brews it does tend to go bitter (instead of gently fading off into sweetness like better sheng) betraying its cheap plantation origins, but you can hardly blame it too much at this price, what other remotely drinkable 5 year old shengs go for $15/cake still? Overall, ok tea on the cheap, won’t get it again, but I don’t regret the one cake of it.

Preparation
Boiling 0 min, 15 sec

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82

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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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88

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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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82

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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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88

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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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88

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

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82

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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88

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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82

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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