Six Famous Tea Mountains ( Yunnan Sourcing)

Recent Tasting Notes

81

Whoa. Smokey. This has a pretty strong smoke aroma.

The cake was really tightly compressed, but I managed to pry off some leaves. I have a bit of a headache, so I’m not feeling too poetic, but I can say that I like it. It’s good.

And now I am gonna finish watching Tucker & Dale Vs. Evil and then possibly chop my own head off if I can’t get rid of this headache.

Preparation
200 °F / 93 °C 0 min, 15 sec 4 tsp 2 OZ / 73 ML
boychik

Hope you feel better!

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I received this from a great tea friend to try. I have always been intrigued by this companies productions from the “heyday” of the good puerh production. I used 10 grams in the Gaiwan for this one. Gave a 5 second rinse to start things out. I did a 5 second brew 3 times and put it all in the cup ( my gaiwan is about 3 oz. ).
It brewed up a pretty nice aged color to it, a darker hue of yellow. Almost a light bronze to it. It has a bit of smoke in the brew. It gives some notes of bitter and sweet mixed.The leaf seems to be a mix of chopped with some whole in there if you dig around a bit. Aroma does have some touch of floral to it. later steeps have less smoke and color to them.

Flavors: Bitter, Floral, Smoke, Sweet

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

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I was feeling in need of a perk-up earlier, so I decided to pull out one of the many YS Sheng samples I haven’t tried yet. The dry leaf is predominantly in shades of gray (50? no not quite, heh), with strands of beige & olive, & an aged but sweet hay aroma.
Warming the leaf brings out a sweet creamy barley shroom soup essence…hmmm…!

I’ve been through several steepings, but I can tell there are still quite a few to go.
This starts out with a very appealing taste that I can’t quite pinpoint. It’s fruity & sweet. It kind of reminds me of fruit loops a little bit, ha! In fact, for a moment I was afarid that my cast iron kettle, which I had combined a few steeps in, was contaminate by somebody brewing some flavored blasphemy in it, so I poured a few steeps directly from my yixing into a cup, & the taste continued down the sweet & fruity path! Yay!
A little tart, definitely sweet, a little floral…I’m really enjoying it, & would sit here & continue to steep it out, but I’ve got somewhere to go.
I’ll take this back up tomorrow…

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80

This tea begins with a strong aged flavor, I don’t know how else to describe it. It is strong but not bitter, a little rough around the edges. It got much smoother during the later steepings and the aged taste was somewhat mitigated. For this one I experimented with an idea borrowed from Sarsonator, maple syrup. It had never occurred to me to use this in tea before she had the idea. I found that sugar alone did not dull the strong aged taste in the early steepings. I eventually used a little sugar for raw sweetness, and a couple of drams of maple for the flavor. This did a nice job of taking the edge of a still edgy sheng. This tea has made it into my pumidor and I will age it there for a few years in the hopes it improves. I will have to try a young sheng from the Six Famous Tea Mountains for comparison but this is my first taste of this brand.

There were a variety of strong notes in this tea. The ones on the list that come closest to describing them are tobacco and decayed wood, although that is not a truly accurate description.

I steeped this six times in a 200ml glass gaiwan. I used 6g of leaf and 200 degree water. I steeped it for 15 sec, 10 sec, 10 sec, 15 sec, 15 sec, and 30 sec. This was not good enough in my estimate to keep the leaves for further infusions later, but anyway I know I will want a shou or perhaps an oolong.

Flavors: Decayed wood, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 7 OZ / 200 ML
Sarsonator

You know, A… I don’t usually maple my shengs. I normally use it in black teas and sometimes flavored teas, when maple would work well with the flavor. But the next time I get an unruly sheng, I think I will try some maple and see how that goes. :)

Oh, and I think the idea may have come from TerriHarpLady originally. MzPriss calls it “Terri Style”

Terri HarpLady

LOL. I don’t know if I can take credit, but I do like a little maple in my smokey teas sometimes, it really enhances the burnt caramel flavors, & occasionally in some flavored blacks.
I’ve never tried it in sheng, but one of the things I love about our tea drinking is the experimental element, where we get to find out what works but for us, & enjoy it!
I enjoyed your review, Allan!
:D

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