The Essence of Tea

Recent Tasting Notes

87

In the mood for some aged sheng, I decided to prepare a steeping of this tea. I use about 6 grams in 100 ml of water. Since this is a loose leaf the leaves are intact and beautiful to look at. The colour of the dry leaf ranges from a copper-like colour to a dusty black. The wet leaves radiate an immense wood, wet forest floor-like character with hints of spices in the background. The soup is a dark red with very little cloudiness. It’s thick in the mouth with a smooth texture. As the nose suggests, there are notes of wood and spices. Nice hui gan with an apparent qi. Excellent tea. 87/100

Note : On my third steeping, I think I could have gotten away with much less leaf. Perhaps 4-5 grams would have been sufficient.

Flavors: Earth, Spices, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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90

Dry – Sweet floral with bittersweet/tart notes that resemble fruits.
Wet – Honey, very apparent apricot, floral notes, ‘wild’ oomph, plum, orchid, vanilla?, cream?, spices.

Liquor – Golden to a Red Gold hue.

Gong Fu Style in thick porcelain Gaiwan 6-7gm 5oz *

1st 2secs – Honey, apricot, floral-fruity notes with a thick body up front. As it washes down, it has a thicker texture/fuller body with apparent tart-fruity notes and very faint but pleasant bitterness that lingers through the very nice Huigan.

2nd 3secs – Tart-Fruity notes that resemble passion fruit, apricot and other floral fruits up front. As it goes does down, it develops a very apparent thickness and active mouth feel (wild oomph?), that lingers through the sweeter and bittersweet playful notes that precede the fast and pleasant Huigan.

3rd 4secs – Tart fruity notes with very apparent floral, bittersweet apricot and passion fruit notes up front. As it goes down, it becomes thicker and has a very energetic mouth-feel that lingers through the bittersweet and tart fruity notes and through the honey notes that become very apparent in the Huigan. At this point it started developing very pleasant and complex notes that resembled spices.

4th 6secs – Honey sweetness that quickly turns bittersweet/tart with floral-fruity notes that resemble passion fruit and apricot. The broth becomes thicker once again as it goes down and covers the tongue with very pleasant and complex tart/bittersweet notes which in turn become very sweet and lingering in the Huigan.

5th 7secs – Honey sweetness with a gentler take over by the the tart/bittersweet floral notes that once again resemble floral fruits like apricot, plum and passion fruit. As it washes down it still wears a thick and active mouth-feel that accentuates the tart/bittersweet notes and wild character of the tea. A very fast huigan and gentle ku. Very pleasant and playful finish with notes that resemble spices.

Final Notes
This one was VERY pleasant. Honestly, my best experience with Wild Puerh by far. To me it started as a very aromatic experience that needs to be acknowledged as soon as you start pouring water and even when you are pouring out the rinse. This is the type of tea that will temp you to drink that rinse. As I started to drink the first notes I noted were the tart/bittersweet notes that resembled several fruits and later I noticed the thicker Honey notes that balances the broth very well.

As I kept drinking, I started to note the hints of spices in the tongue and later on it became more apparent (cumulative sensation). I stopped taking notes after steep #5 because I just wanted to enjoy it. Thanks Sammerz314 for the opportunity to try this beauty.

If you have time visit my blog
http://thetinmycup.blogspot.com/

Flavors: Apricot, Flowers, Honey

Preparation
Boiling
Sammerz314

One of my favourites =)

JC

With all the reasons to be!

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90

I decided to go back in time with this 1960s Guang Yun Gong that I picked up from David at the EoT. The dry leaves have a dark (almost black) colour with a red shading to it. The dry leaf also seems to have a subtle spicy aroma and a large amount of twigs, probably more than in modern bings. I don’t mind this as I find it adds to the teas visual appeal. A quick wash of the leaves releases a beautiful aroma of spices, woodiness and bell peppers, an aroma that brings the 1979 Aged Beauty to mind. Very pleasant nose indeed. As one would expect, the soup has a dark reddish colour. The soup has a pleasant sweetness, which is consistent with the wet aroma, and mouthfeel. The soup seems to leave a long lasting lingering sweetness in the back of the throat. There is also an instantaneous hui gan. The cha qi is very apparent as a single cup of 40 mL has put me in a state of bliss. In conclusion, this tea is a joy to drink. It’s an example of what we all strive for when aging our own puerhs. Of course, this tea isn’t an everyday tea. At a whopping 5 pounds/ gram, this single steeping has set me back almost $50! However, I do think its worth to try. Easily a 90/100

Parameters : ~5 grams/100 mL brita filtered tap water
15 second steeps

Edit : You better believe I will be steeping these leaves 20+ times LOL!

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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88

This stone-pressed sheng from Bangwei Village is a delight! It is full of beautiful, high quality leaves which give the appearance of having been carefully folded and twisted lightly – although I know this is highly unlikely. They are very large with a greenish brown color. The dry leaf suggests smells of the earth and green grass – a very light and pleasant aroma.

The tea liquor is bright and juicy with a nice lively mouthfeel. Smooth to the taste with all the sweet, earthy notes one would expect from a high quality sheng. There is a lovely hint of sweetness throughout. This is my first experience with EoT. Recent notes by Sammer314 led me to order several different 10-20g samples last month and I look forward to enjoying more “tastings” with these high quality puerhs.

Preparation
Boiling 7 g 4 OZ / 118 ML
Sammerz314

Drinking this tea at the moment. This tea has a “pure” taste that I cannot describe. I find several other EoT teas have this clean pure taste. Misty Peaks tea also has this character.

DigniTea

Haven’t tried the Misty Peak teas but I definitely get something special in this one. I should say a big thank you since it was only due to your frequent notes on EoT that led me to order several samples. So, Thank You!

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88

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88

I Decided to go with the classic 7542 this morning. This tea is a 1991 sheng that I was lucky enough to pick up from David at EoT. During the breaking process, I immediately notice how beautiful the leaves are… most are intact and very few, if any at all, are chopped. Wonderful craftsmanship. The wet leaves produce a beautiful dark red broth… a colour that brings a sweet cup of Port to mind. A primary woody aroma with fruity and spicy notes emanates from the bowl. A very pleasing nose I must say. Signs of traditional storage is apparent from the nose. In the mouth, the broth is smooth, has a thick body and has an aged sweetness that lingers in the throat. There is a strong chaqi with this tea as only a few cups (40 mL each) have seem to put me in a meditative state. An excellent example of an aged 7542. Definitely think an 88/100 is a fair assessment.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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85

This tea brings about a wonderful experience. I began with 4.2 grams of leaf and arrive at a beautiful orange-red liquor. At first glance, this liquor seems to display wonderful solidity. The wet leaves produce a pleasant aged-like aroma. Again, I often find it difficult to relate familiar scents/tastes with characters found in tea. I will say that there is some spiciness in the immediate aroma…perhaps accompanied with buttery-like, woody notes. The buttery -like note within the aroma is definitely new to me. Upon a sip, I find the liquor isn’t as thick as the first glance suggested. However, I still consider this a very nice tea. There are some spicy notes accompanied by an aged woody character… within seconds a cool mintiness joins dance. This tea has, what I sense as, a strong qi and very pleasant hui gan. Excellent tea which seems to display excellent storage conditions. Easily an 85/100 in my books.

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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85

In light of Canada’s hockey victory, I’ve decided to treat myself to a steeping of this wonderful 1980s Menghai Yiwu Spring Buds 7532. This is another special tea that excites the soul. The wet leaves release a sweet wood-like character and a soup that is remarkably clean. Its colour brings cherry wood to mind. On the palate this tea has a pure, sweet woody note with a thick body to it. This tea is also pretty dynamic as there seems to be a peak of sweetness near the end of its profile. Clean, sweet, dynamic with a pleasant hui lian. Very good tea in my books.

Flavors: Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
mrmopar

Lucky dog, not the team they are good but you to be able to drink this. I have a 98 that I will probably finish today. I have one of these 7532’s aging. I can’t wait to see how it evolves in 5 to 10 years.

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85

This is a fine tea. The wet leaves don’t produce a particularly impressive aroma but do produce a soup with a beautiful medium amber colour with little to no cloudiness. This tea has a remarkably smooth body with floral and honey notes that brings upon a noticeable qi. There is a soft Hui Gan which arises with time. I’d say the prominent feature of this tea is its smoothness, a term that I feel is sometimes loosely used. This bing was definitely worth the money.

Edit : Very nice citrus notes

Flavors: Flowers, Honey

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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88

Impeccable. That is the single word I would use to describe this tea. Easily among the best young puerhs I’ve had, if not the best. The prominent feature of this material is a wonderful lone note of honey, a note which the wet leaves grace the drinker with. I enjoyed this aroma for a good two minutes or so. The leaves brew a graceful, surprisingly clear, dark amber – a colour suggesting more age to it than there actually is – colour. Beautiful. The soup is smooth with just enough body to coat the mouth with a fine Hui Gan sensation – all this while the notes of honey tickle your taste buds.
I will definitely be steeping this tea for the rest of the day.

Side Notes : I believe the darker soup is due to the fact that this tea was stored as loose maocha for four years, hence, able to age much quicker. Also, despite how much I am enjoying this tea, I feel I would be remiss to not mention, what I feel to be this teas single downfall, the price! This bing sells at a whopping 85 british pounds! If it weren’t for this, I’d definitely own a tong.

Parameters : 6 grams to 120 mL of water. 5-15 second steeps.

Flavors: Honey

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
oOLuckyStarOo

Tastefully written! :)

JC

I love Wuliang Wild Arbor. Great note!

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95

I don’t know if this is my exact brand of Alishan, as a student gave it to me. But, I drink a tea that is just like this one. It is a lovely green oolong, and is brimming with floral notes. I drink it all day long, just keeping the leaves in my cup. They are so large when unfurled that they rarely get in my way. The first steeping gets a little astringent, but the third steeping is my favorite tea! This is the tea that got me hooked on oolongs.

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92

This is a unique tea. The taste is very nice. I can not say how much it has changed over the years. what makes this tea unique is the strong caffeine jolt mixed with the calming energy that develops in aged teas.

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97

This is a very good example of an aged liu an. It starts off with a little wierd taste from storage (not bad just different). But when most teas are starting to fade this tea is just waking up. Becoming quite tasty. The durability of this tea is impressive. I have had pots of this tea last almost a week with extended brewing. there are very few aged liu an teas available online this is a good one.

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76

Not my favorite Guafenzhai but very good overall score

Strong huigan and qi – hope it progresses with aging!!

Preparation
205 °F / 96 °C 1 min, 0 sec
Charles Thomas Draper

I have a GFZ from Tea Urchin that is mind blowing….

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88

his Henglichang Bulang tea has gotten some mention from other bloggers with widely varying opinions. Thanks to Apache, I had a chance to try a sample. Luckily, I had not read any other reviews prior to sitting down for my session – so the scribbles in my little notebook were from an unbiased mind – relatively speaking…read more of my thoughts below

http://www.twodogteablog.com/2012/12/18/1997-henglichang-bulang-puer-te/

Preparation
Boiling 0 min, 15 sec
Bonnie

I really like your blog!

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91

This tea was the sample I received from EOT with my mom’s purchase. I will be using 6 grams in 4oz of water.

Dry smell: The dry smell is nice. It has a sweetness to it but also a dark, deep aspect. It reminds me a lot of the dragonwell from teavivre. It smells very much like green tea.

Taste: Surprisingly, there is no bitterness from such a young sheng puerh. It doesn’t have the crispness of a young green but has a lot of the vegetal flavors. It is slightly darker than a green and has a smoky taste

Wet smell: Very vegetal, not nearly as sweet, like string beans

Qi: There is vey little qi present if any at all. So far the only tea I have tried that has a noticeable qi is the 2011 mansai so I don’t have much to compare to, but it does not have nearly the same feeling.

Mouthfeel: This tea is very smooth. It seems to glide all the way from first sip to the swallow. It leaves no dryness at all like some other teas do. It has some thickness but not nearly as much as the 2011 mansai. The aftertaste is very nice, sweet, and vegetal. It also lasts for much longer than any other tea I have tried.

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93

This was my first real experiment with pu erh where I know what it is (young sheng). I admit I am pu erh ignorant and have been hit or miss about them, so the odyssey continues. I don’t tend to find them offensive I just tend to find them lacking in flavor or having cardboard elements.
This tea came in nuggets, but they were excellent looking – whole long leaves pressed together rather than the little broken pieces I have seen before. It came apart fairly easily and smelled great. Almost musty in a way, but musty like a garden shed in mottled shade – something fresh and deep, yet green.

This is like nothing I have ever tasted before.

It is almost floral, as though I am mouthing a damp garden in the rain with earthy notes taking over. These dry and come to the front as leaves of an old book. This one is a really synesthetic experience for me.
Mmm. And it fades into a sweetness at the end… perhaps from some kind of bourbon candy or … no, it is like an amaretto, a deep smoky amaretto, mixed with a harder liquor. Don’t misunderstand, there is no bite, just a smokey sweet aftertaste.

I think I’m in love. A tea that is damp gardens and old books on a rainy day with a dash of an amber sweetness? I couldn’t ask for anything else.
Thank you, Amanda for including this in the box you sent!!

Preparation
Boiling 1 min, 0 sec

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63

No notes yet. Add one?

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

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