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Recent Tasting Notes

76

Overall a well balanced ripe puerh with a slight earthy edge to it. It makes me think of the good cheap bricks of ripe puerh that while it is clearly not the highest quality is still good tasting and a satisfying tea to drink. While I really enjoyed the free sample of this cake, the cake itself especially now 9 years old is not worth the price that it is being sold for in my opinion.

Preparation
Boiling 0 min, 15 sec

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81

This sample comes off to me as a very good young sheng puerh to be drinking now and coming from a person who generally avoids sheng. Overall the taste is smooth and sweet without any traces of harshness or smoke. While the tea has a floral taste to it, the floral taste is not overwhelming nor is the other strong “puerh” taste overwhelming either so the description of it having both strength and depth is a pretty good way of putting it. The tea holds out very well and consistently for more infusions than I could drink and did not result in any stomach issues for me which says a lot to one that is more sensitive to too much young sheng puerh.

Preparation
Boiling 0 min, 15 sec

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100

I’ll admit that going into this that I had a slight bias against the cake as my experience with Rongzhen has been mixed. Sure their ripe puerh cakes were not bad but they were not really that good compared to others that I had either, just a safe midrange cake. The brew of this one was different as it is the best Rongzhen puerh that I’ve had yet. It has a sweet mellow taste as one would expect from a Menghai area ripe puerh. Yet what impresses me the most with this sample is that despite being under a year old for a ripe puerh there is not even a trace of any off factory odors or flavors. I just looked up the price for a whole cake and it was $12.98 which makes it a rare gem among the cheaper ripe puerh cakes in my opinion.

Preparation
Boiling 0 min, 15 sec

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97

Another single brew sized sample which makes it harder to review with a single try in a gaiwan. This one has a smooth mellow and certain richness that can one can expect to find in a good gongting ripe puerh. Not a casual brewing ripe puerh as this is one of the ones that it is possible to overbrew.

Preparation
Boiling 0 min, 15 sec

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95

Hopefully my brewing came out all right as this was a free sample which contained a little less leaf than I would use to brew it in my gaiwan. Overall a nice light and sweet tasting ripe puerh with a smooth finish. If anything if somebody had a complaint about this tea is would be of it being a bit on the plain side as the other way of putting the light, sweet and no off taste. Either way it is an easy drinking casual ripe puerh that if I did not already have so much puerh on hand I might consider buying as an everyday puerh.

Preparation
Boiling 0 min, 15 sec

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95

Orange puerh is one of the few flavored teas that I still drink where I break up the orange peel that it was packed into and brew it with the tea leaves. The result is a sweet ripe puerh with heavy citrus flavor, which results in a very enjoyable casual drinking ripe puerh.

Preparation
Boiling 0 min, 15 sec

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89

Brewed gongfu in a gaiwan. Smooth and mellow ripe puerh but with a tad of earthiness in it even after a double rinse. Quality wise is hard to say as while it is better than the vast majority of cheap bricks and cakes out there it falls short of the premium quality mini-cake that it seems to imitate put out by Menghai.

Preparation
Boiling 0 min, 15 sec

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87

At the Tattoo Studio really enjoying a cup of this…

Preparation
205 °F / 96 °C 3 min, 45 sec

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87

At my desk in my design studio enjoying the first steep.
I just ordered a new batch of these mini bricks.
I tend to drink this tea quite a bit. I love the smooth earthy and leathery flavors.
One of my go-to teas.

Preparation
205 °F / 96 °C 2 min, 15 sec

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87

★★★★

•Dark
•Smooth
•Earthy

Best bang for your buck. A totally delicious Pu-erh for the price. And quite convenient little mini-bricks for on-the-go. I take these to work with me to the tattoo studio and drink ‘em all day long in a tea infuser cup (one brick per cup). I’ll be bummed when they’re sold out. •3 or 4 steeps.

My Ratings…
★ = Didn’t Hate It.
★★ = Not Bad.
★★★ = Me Likey.
★★★★ = Impressive!
★★★★★ = AwesomeSauce!

Preparation
205 °F / 96 °C 2 min, 0 sec

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94

… still one of my go-to teas. ♥ it.

Preparation
Boiling 2 min, 15 sec

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94

★★★★

Update: This has become one of my regular go-to teas. A wonderful rich flavor in every way. If you like ripe cooked Pu-erhs, this is a great one to have in your tea collection. I’m rasing my rating on this one.

Notes:
I’d almost give this 5 stars. For the price (under $10 @250g) it’s basically a quintessential Pu-erh as far as flavor notes go, only very affordable. 85% of the tea I drink are Pu-erhs, and I could probably drink this daily (I actually have been lately). It’s delicious, and better than many expensive Pu-erhs I’ve tried. This tea leaves you with a great ‘Pu-erh High’, a nice clean energy level—perfect after walking and sitting meditation.
•4 to 5 steeps.

My Ratings…
★ = Didn’t Hate It.
★★ = Not Bad.
★★★ = Me Likey.
★★★★ = Impressive!
★★★★★ = AwesomeSauce!

Preparation
205 °F / 96 °C 2 min, 30 sec

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88

I had this tea two very different ways, both western style brewing in a glass tea pot, the first way I had this tea was by using 195 degree water for a 2 minute brew: the result was a slightly burned tea, but it brought out many deep flavors of the tea. There was a slight bitterness to the tea. The second way I brewed this teas was by using 160 degree water for around 2 minutes. The tea produced a wonderful light floral/grassy flavor, light-green/yellow liquor, and the leaves themselves turned a little lighter green after steeping. The tea is a fine example of first flush Spring teas from Sichuan, and unlike the spicy food the region is known for, this tea is mellow, floral, and sweet. I look forward to buying a whole lot more of this tea (at the price point it cannot be beat)!!

Preparation
160 °F / 71 °C 2 min, 0 sec

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78

Had this tea again this morning and It seems to me 9-10 years is the point where sheng finally loses its astringency. In the subsequent years since my last review of this I’ve had dozens of decade old sheng and this one starts out very subtle but becomes very enjoyable after the cumulative infusions. Flavor initially sees very weak but has a nice vanilla orchid and anise scent. Astringency is gone and the tea coats the mouth nicely with a mellow sweetness. I guess the best thing about this tea is that the infusions eventually become cumulative leaving a very nice feeling. infused leaves have a scent of anise. I look forward to continuing to check back in with the tea over the next few years. I have roughly half of the brick left and the leaf color has darkened substationally.

Flavors: Anise, Vanilla

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 200 OZ / 5914 ML

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78

I’ve learned to enjoy sheng cha quite a bit more in last year and I still like this and even more appreciate the quality. I’m finally learning the difference in what makes a enjoyable sheng including harvest altitude, varietal. I’ve had a few professional cuppings of other sheng and this holds up very well with some of the better offerings I’ve had. I can’t really ofer a whole lot more than what I described last time other than the bitterness has all but been eliminated, whether by brewing method or an additional year I’m not sure.

Preparation
200 °F / 93 °C 1 min, 0 sec

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78

I bought this for price only and to give it a try. I am not a big fan of young sheng but I can see this tea being something really good in the future. Theres no question that this is a high quality tea. The brick itself is a loosely compacted brick with huge leaves. The dry leaf had just about zero scent even after the initial rinse still no appreciable scent. But after a couple of rinses I finally got a around to drinking and the first infusion had some pretty strong astringency and a bit of bitterness and made my tongue numb. Not entirely pleasant. The next few infusions brought in citrus and stone fruit… not really a apricot or a peach flavor at least not a ripe peach or ’cot but more of a tart less ripe cot. Neither pleasant nor unpleasant. Third infusion brought sweetness and bitterness both, though the latter was much less than the second infusion the flavor which seems to be typical younger sheng completely engulfs the mouth… the flavor is intense and complex with the numbness still present but less. I can see where this tea will improve with age becasue even with my general aversion to young sheng i still look forward to drinking this in a year or so and giving it more time and consideration. No question thought with the sheer intensity and complexity that this tea will be excellent in the future.

To say a bit more about the leaf composition the brick is prettied up with some large leaves (one is about 4 inched long. but that covers up bits of chopped up material) but even the chopped up material is 3/4 to one inch in size. The brew color is yellow (at least under the florescent light of my desk. I’ll be picking up some more of this for my next order.

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

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35

I received this as a freebie sample from Pu-erh shop. I always like getting samples especially free. I’ve been drinking pu for over year now and I can say I’ve never had a tea that makes my tongue numb… like novacaine. Truly weird. I’ve had multiple shu from menghai, and CNNP and my favorite Xiaguan and I’ve never experienced something like this. I will say that 2009 is newest shu I’ve tried so maybe that is what it is attributed to. Not a fan of this tea, and since the sample is gone thats a good thing. I did continue to infuse the tea until it was little more than colored water so I think I gave it ample chance but I’m not impressed. If this is a connoisseur tea then I’m really missing something.

Preparation
205 °F / 96 °C 0 min, 30 sec

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79

I’m still learning what to expect from Sheng but I can say that I did enjoy this tea. it does seem to be pretty sensitive to brewing parameters with the early steeps. I’ll have to work with this to nail down the notes of flavor but I look forward to doing so. The leaves definitely had a smoky smell initially. This tea has some real viscous qualities, almost heavy in the mouth and is downright crazy as far as sheer intensity of flavor goes. I can perceive numerous flavors and notes thought the individual infusions especially after the smokiness subsides about steep number 4. I also get a real perception of fresh green hops for 2 or 3 infusions, followed by very faint aura of kumquats as the last of the tea is spent. I also notice that this (as with other younger sheng) that it is a really good bronchial dilator, it seems to improve my breathing ability, which as an asthmatic is a good thing.

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

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89

The tea is good but the packaging was not the best. At first glance a mini-brick that is scored to be easily broken down into 9 mini bricks for easy brewing sounds like a good idea. The problem was the inner ticket was a pain to get out but luckily was close to the surface that it wasn’t too bad. For the actual tea be sure to break up the mini brick a bit or at least into 3 thinner layers before brewing as it is too thick to break apart right on its own when brewing. The actual tea is good, especially for a generic factory that tries to copy off of Menghai. The brewed tea is clean with no earthy off tastes and has a lighter mellow brew. Overall this shu puerh is better than most but not good enough to be considered an upper end premium quality puerh.

Preparation
Boiling 0 min, 15 sec

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100

This is a wonderful example of a dark higher postfermentation level ripe puerh which is becoming less common in the growing trend of lighter shu puerh. This one is very smooth with a light malty mellowness that makes it very enjoyable to drink.

Preparation
Boiling 0 min, 15 sec

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96

This has to be the most drinkable young sheng puerh that I have yet to have encountered. It brews up a pale brew with a slightly sweet taste with any traces of bitterness or smoke commonly associated with young sheng puerh. Future infusions grow slightly stronger and “puerh notes” begin to emerge yet the enjoyable light and sweet nature remains in this tea.

Preparation
Boiling 0 min, 15 sec

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79

A fairly light and sweet tasting young sheng puerh, without any overwhelming bitterness or smoke. Overall a smooth taste and a light golden amber brew with only a little minor astringency. This is also a “high energy tea” that one could get “tea drunk” on with enough from how you start to feel it in time

Preparation
Boiling 0 min, 15 sec

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89

This one proved to be a very tasty mini tuocha with a very nice light and smooth Menghai taste. Clearly not made from cheap broken leaves and dust as this mini tuocha easily beats out a lot of cheap bricks and even cakes that I’ve run across.

Preparation
Boiling 0 min, 30 sec

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