The Phoenix Collection
Popular Teas from The Phoenix CollectionSee All 51 Teas
Recent Tasting Notes
This last Sunday an amigo brought by the Bamboo Fragrance offering from the Phoenix Collection, the ripe variety from ’03. It is very tasty and remarkably beautiful, clear and sparkly. Full-on funk factor, umame, and quite warming. Good cha-qi.
I was given very quick infusions, fewer than five seconds. Very sweet. The mustiness of wet storage melds very nicely. Ironically, it still tastes quite clean. Nice tea especially for the funk-meisters.
Flavors: Earth, Peas, Sweet, Umami
Dry – Sweet, earthy notes, somewhat creamy, dates, starch/rice.
Wet – Creamy, earthy, light spice/pepper, dry dark fruits, dates, yeasty, bitter cocoa?
Liquor – Burgundy to Red-ish brown.
1st 5secs Thick, tart, partly, fruity and some smoke?(roasted cocoa/coffee) notes up front. As it goes down, it has an apparent savory, brothy and filling body with some pepper-wood notes and a sweet and bitter-chocolate finish.
2nd 5secs First Sweet, thick, tart, earthy, creamy with light pepper notes and smoke?/roasted cocoa-coffee notes up front. As it goes down it has an initial sweetness, but a brothy and savory character is dominant. The finish is sweeter with tart/bittersweet cocoa notes.
3rd 7secs Sweet, thick, earthy, creamy, slightly tart with dark fruit notes, and faint roasted-cocoa/coffee? notes up front. As it goes down, it has some savory notes the dominate for a bit, but turns sweet again with spice and camphor and a sweet finish that has bittersweet cocoa notes.
7-8 steeps in total The steeps start collapsing at the 5th-6th and after that they are mostly sweet with minor tart notes and faded complexity. You can allow it to rest for a few hours or a day and push an extra one or two, but they are still weak.
After the Feng Ling pot this one is more than welcomed. I feel like this one has some complexity and depth to it, which it is rare in Shou in general. It is in the between the lines of an amazing every day Shou or a good occasional treat.
Flavors: Creamy, Dark Bittersweet, Dates, Earth, Rice, Sweet, Thick
Ceramic Pot Puerh – Feng Ling Tea Factory, April 2000 100gm
Dry – Earth, Clay, Wood, Sweet.
Wet – Sweet, wood and earthy.
Liquor – dark brown almost black.
1st 5secs- Earthy, tart-bitter wood notes, talc/starchy and some clay notes up front. As it goes down, it feels starchy like talc and somewhat sweet, but flat at the end.
2nd 5secs – Think earthy, woody, some spiciness, starsh/talc sensation on the tongue and some sweet up front. As it goes down, it has some earthy wood notes and sweet finish. This steep has more live than the first one.
3rd 7secs – Thick earthy, woody, more apparent spicy middle with a starsh/talc sensation up front. As it goes down, it holds its earthy and wood notes while slowly developing sweetness that linger in the finish.
Quick wrap up
This one wasn’t a hit with me. I feel like people who enjoy imperial Loose Puerh and other traditional high fermentation ripes will get a better time out of this one. I will re-visit this one when I’m more in a Shou mood.
Flavors: Clay, Earth, Sweet, Wood
If you’re looking for something special and VERY different, here you have it. Upon first impression, the chunk of tea, thanks to JC, looked like a chunk of dusty dirt with small plant roots embedded within. As the tea seemed very dusty, I decided to give it two washes instead of one. There is one way I can describe the aroma of the wet leaves… an intense wet forest moss… much more so than most shou puerhs I’ve had. I mean, it literally smells like dirt/forest moss! I would say the taste of the tea itself is somewhat consistent with the aroma… very interesting and pleasant. I recommend this tea to anyone who enjoys that earthy taste. Very unique tea. 80/100
A remarkable tea. This is the smokiest tea I have ever tasted but there is still a depth and complexity that make each brew a tangible experience. This is a tea that most people hate frankly, it is very smoky and the raw leaves are quite bitter. It brews to the typical sheng dark yellow and I haven’t exhausted the leaves yet. This tea is hard to classify and it doesn’t play well with it’s neighbors in the tea cupboard. Another distinctive pu-erh from DLH. I’ll be intrigued to try it again in ten years and see what more aging does to tame it some (and I’ll keep drinking it, if only occasionally, in the meantime).
This is the best pu-erh sheng I have ever had hands down. I happened to also have a current year’s (2013) silver bud white tea to compare it to. Visually it is very similar with the same downy silver/gray and green buds. It seems to have all the best elements of the white tea (buttery mouth feel, fresh vegetal taste) and a few more layers of complexity from the aging (notes of apricot, tobacco, and honey).
It’s a very patient tea and yields multiple and complex steeps without flattening out. I have also found it extremely forgiving and it brews a nice cup no matter how I do it or how long I steep it.
Dry – Pine wood, Malt, sweetness, refreshing.
Wet – Strong Malt notes, warm, faint cocoa bitterness, brown sugar/molasses, woody/piney and thick.
Liquor – Mustard/Golden-Bronze
Gong fu Style in 6oz Porcelain Gaiwan||7gm of tea
1st – 15secs – It has a thickness, full bodied woody notes with apparent sweetness and strong malt notes up front. As it goes down it is sweet with a refreshing Pine-wood notes, a good Yunnan character that becomes more apparent as you zip. The aftertaste is pine-wood, malty and thick.
2nd – 15secs – Starts with a very malty thickness and more present bitter-cocoa notes that become sweet and refreshing up front. As it goes down, it seems thicker and fuller bodied with more apparent maltiness coating the tongue; the bitter-cocoa note reappears but is overshadowed by the stronger pine and malt notes. Thick, malty and refreshing finish with playful bitter-cocoa hints.
3rd – 20secs – Thicker, Sweeter and more apparent malty notes up front with an incredibly pleasant full body and hints of pine wood. As it goes down, it keeps its full body qualities and the Pine and malt notes become more apparent in the mouth and even throat. Bitter cocoa, malt notes and sweetness in the aftertaste.
4th – 25secs – Sweet with very pleasant malty thickness that wears hints of bitter-cocoa. As it goes down, it is sweet and malty, but wears a more apparent pine taste and some more citrusy notes appear together with he cocoa notes. The after taste keeps its malty, pine and bitter-cocoa notes with refreshing finish.
I literally ran out of hot water for this tea in the 9th steep. I continued the next day and it was still capable of producing really good tea. I was surprised on how well it held it’s ground along all the steeps and even with the later steeps being longer it never gave me any astringency at all. It is teas like this that remind me why I keep coming back for Yunnan Blacks.
If I feel like anyone who enjoy Yunnan Blacks with strong malt and pine notes, should try this one. It has sweetness and some more complex ‘hidden’ notes but those are its more apparent traits. It is very well balanced and seems to hold forever. If you enjoy Sweeter but less malty and pine like Yunnan Blacks, I’d recommend Yunnan Sourcing’s Imperial Mojiang Golden Bud. I feel like Scott really hit something good with that one. It is really sweet and pleasant and still manages to deliver malty thickness.
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Dry – Smoky, fruity, peach/apricot fruity-floral hints and honey
Wet – Tobacco, Sweet, fruity tartness, Honey Sweetness and thickness
Liquor – Golden to Bronze
1st 35secs – Sweet, floral tart notes with playful fruity notes that coats the tongue in thickness while showing a strong smoky background that is very pleasant. As it goes down it it is slightly vegetal in the mouth while retaining strong floral and smoky notes. As it goes down, the floral and fruity notes linger in the mouth and back of the tongue.
2nd 30secs – Sweet with strong Tobacco notes and tart-bitter floral note that is pleasant as it opens up for the fruity sweet notes that coat the tongue with a thick body. As it goes down, the floral taste is very apparent and slowly turns fruity and sweet one again, lingering in the aftertaste. The floral and fruity notes linger in the mouth and throat with some freshness.
3rd 30secs – The tobacco notes resemble wild wood camp fire but retains its sweetness and floral complexity that coats the tongue and becomes fruity. As it washes down, it is strong in the tongue but thick and slowly moves to the back of the throat. The floral notes become sweet once again, and the fruity hints are more apparent in the lingering aftertaste.
I made several (7-8) steeps of this tea. I really love this one, inexpensive and delivers in all aspects. It is perfect for anyone who enjoys a tobbaco/smoky Puerh with a thick floral body and sweet lasting finish. The tea maintains a lot of its traits all the way to the end, you may notice some astringency apprearing in the later steeps but it is still pleasant.
However, it is a fickle Puerh when it comes to steeping time; I would advice to keep steeps on the shorter side . Doesn’t need a ‘wash’ a quick rinse or two works just fine, it is a good young tea and it doesn’t need much to wake up.
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Thank you JC for this sample tea!
I’ve had Tibetan Pu-erh before and thought they were supposed to be pretty much the same.
What I drank before was ‘what the men drink who are herding animals Tibetan Brick Pu-erh’ which was a little on the rough side, although
fun to try.
I’ve been reading a book about the Tea Horse Road in Tibet, and slowly writing a story on my blog about ‘Ritual’.
It’s a story about how tea has become a Ritual in my life, and what that means to me.
The tea I decided to pair with the story is this one, a special Tibetan Pu-erh, because of it’s long and colorful tradition. I also wanted to make some Butter Chai Tea! (Can’t use Yak Butter Chai Tea unfortunately!) And this tea is the one to use.
Butter Chai Tea Recipe
A little milk (1/2 c) and salt (1/4 tsp), some butter (2 TB) and water (5 c) and Tibetan Pu-erh (1TB) and bring to the boil then simmer. (You can make adjustments to suit you.)
A tasty broth to stave off cold when treking through snowy mountain passes, donkeys heavy laden with tea… bound for waiting merchants on the other end of the Tea Horse Road. (OK, I’m a romantic!)
Before making the Butter Chai Tea, I made some regular Tibetan steeped (30 seconds) Pu-erh in my gaiwan.
The flavor was smooth and sweet with a refreshing taste. No extreme earthiness or thick mouth-feel.
The mellow flavor made the Butter Chai Tea light and smooth.
Because the Pu-erh boiled and then sat to simmer (the way it would on an open fire) I wondered how it would taste after a bit.
I waited while it simmered 20 minutes on the stove, poured a mug… and the tea tasted just as good as at the first!
Lovely Mild Puerh
Ritual is a story on my blog www.teaandincense.com
I began drinking tea as a way to be still (quiet) because my mind wandered when I tried to pray. I had difficulty quieting a zooming Silicon Valley mind that had rushed for so many years. Like most people I had worried so much about the past and the future, I didn’t know how to meet with God in the present.
Carefully learning to prepare tea several times a day, I didn’t just drink the tea but thoughtfully looked for all that was good in the experience.
First, I smelled the aroma of the tea liquor. Then I gave full attention to the scent of the tea leaves, observing the color of the dry and wet leaves. Finally, I tasted the tea prepared different ways (plain, with sweetening or milk, and after the second or third steeping ). I learned to use different types of tea equipment and the tea names from a vast array of tea previously unknown to me.
……and so on….
Thank you JC for this generous Sample Sheng!
I took a look at the review by Amy Oh and JC before my own preparation this morning. Amy’s was a 20-30 second steep time and JC’s was short 2 seconds…increasing gradually like Ravel’s Bolero.
I ’m choosing to play a little between the lines.
After one rinse. I steeped an even amount of leaf to water in my Gaiwan (5 grams leaf to 5 oz water) for 12 seconds.
The flavor was savory like artichoke, just short of bitter and thick at the back of the throat.
As I moved back from the glass cup, I noticed a strong wild honey scent and put my nose back to the glass cup.
The scent wasn’t there.
When I went back again to the cup, the honey returned.
I held the cup and moved it around in front of me…the wafting aroma of wild honey magically perfuming the air. Tea magic. Look for this!
My second steep at 10 seconds was dry but had the same big flavor and umami finish.
I lowered the timing down further to 6 seconds and lowered the temperature to 170 degrees. Not so good of an experiment. The tea was too bitter, blech.
Back to boiling water I went, and a 20 second steep (which was where Amy Oh liked it).
Now the flavor was herb butter, savory and sweet. Delicious, rich Umami! Full and substantial with the lingering after the swallow that we wait for…and want for.
(Made me think of having a grilled steak with herb butter. Even the liquor looked like melted golden clarified butter!)
This Sheng is delicious!
Some young Shengs are harsh, too smoky, too one note.
This (don’t kill me JC) is like a good Gyokuro.
Quick Notes This is a double Session review. Two for one!
Dry – Sweet
Wet – Sweet, Creamy, Malty, Bitter with chocolate notes, slightly citrusy and/or juicy.
Liquor – Brown-Bronze
Gong Fu in 5oz Yixing Gaiwan – 5g (loosen tea result of initial prying the cake)
1st 5sec – Creamy, slightly sweet and earthy with apparent bitterness that hints of chocolate. As it washes down it is brothy and thick with chocolate-like bitterness. The aftertaste is creamy and bittersweet that lingers in the back of the throat.
2nd 3secs – Creamy, bittersweet chocolate notes upfront. As it washes down it is thick and creamy with some sweetness that turns savory almost brothy with bitter chocolate notes. The aftertaste is sweet, thick, creamy, slightly savory and refreshing.
3rd 5secs – Thick, creamy, bittersweet with chocholate notes up front. As it washes down, the bitterness notes become more apparent and savory/brothy. The aftertaste is thick, bittersweet with brothy background that lingers in the mouth and back of the throat.
4th 7secs – Sweet, creamy and then bittersweet up front with weaker chocolate notes. As it washes down, it becomes brothy and bitter with chocolate notes. The aftertaste is creamy and bittersweet that lingers in the mouth and back of the throat.
5th 9secs – Sweet, creamy and bittersweet that is slightly juicy/citrusy. As it washes down, it becomes brothy and savory that slowly turns juicy with some bitterness. The aftertaste is bittersweet and thick, it still lingers but not as apparent as previously.
6th 17secs – Creamy, sweet, and bittersweet with juicy/citrusy up front. As it washes down, it becomes brothy and then juicy with bitter notes. The aftertaste is sweet with a bitterness that lingers in the mouth and back of throat, slightly juicier than previously.
I DID SOME HEAVIER STEEPS WITH SOLID CAKE PIECE
(three steeps before I ran out of water)
1st 50secs Creamy, slightly earthy with sweetness and immediately bitter that hints of chocolate notes up front. As it washes down, it feels heavy and thick with savory and brothy body that is also bitter and slowly develops some sweetness. The aftertaste is thick, creamy but savory with bitterness that resembles chocolate notes. (slightly refreshing).
2nd 35secs Once again Creamy, sweet with earthy notes that turns bitter with chocolate notes up front. As it washes down, it feels thick and creamy; brothy/soupy savory notes that also wear bitterness that slightly resemble chocolate and develops some sweetness. The after taste is creamy, savory and slowly turn bittersweet with slight chocolate notes.
Third I steeped for a about 45 seconds. The steep was very similar to the previous but had a more ‘juicy’ feel and slightly less creamy.
I like Lao Ban Zhang as a Sheng more than Shou. You still get some of the Bitterness and ‘chaqi’ that characterizes Lao Ban Zhang but its different. To me this cake smells really sweet but it has a sour/bitter taste together with a brothy/soupy savory body as it goes down, its really good. But to me it reminds me of a Pho soup, its savory but it has a certain sour/bitterness to it, that can linger in the mouth. I love Pho, but only when I feel like it. This might be the case with this cake, that is something that you can love when you want it. I’m going to drink it a few more times to give it a fair rating currently I seat around the 78s to 89 range. Good tea, great tea if you want Ripe Lao Ban Zhang.
Thanks to JC for sending me this one, I don’t have a ton of experience with drinking Liu-Ans, this is only the second one I have ever had! Regardless I decided to steep this in the Yixing teapot I have for shus and there is a lot of similarity to a shu pu-erh, this tea seems to me to have a slight coffee bean aroma and flavor with a hint of bitterness in the finish. Pretty interesting but I don’t know if I would buy it and I have no idea how to rate it so I’ll leave that off for now…
I have gone through about an ounce of this wonderful green, which I like a bit stronger than my usual steepings. There’s a smokiness to it that kicks the AM off well, and then falls off as I continue to refill my tumbler…In my opinion, a fine tea to begin one’s journey into the world of lose leaf.
A very affordable tea from the phoenix collection and one that I often share with people as an introduction into tea. It has a very nice nose both before and during steeping. Definitely use a low water temperature as it’s a white tea, and I usually do about 30 seconds a steep for this one. The main note that I would describe in this tea is simply “sugar”. play around with the steep times and enjoy introducing your friends who currently like flavoured tea to their first stepping block away from it
Quick Notes – This is a ‘Standard’ or ‘Traditional’ version of the material used. I have logged the ‘High Grade’ and bought this for comparison for myself, learn more about differences material used make.
Dry – Sweet, woody/earthy
Wet – Sweet, creamy, malty, earthy/woody.
Liquor – Clear Burgundy-Red.
Gong fu in Yixing Gaiwan 6-7g/5oz
1st 45secs – Sweet, earthy and woody up front. As it washes down, it has a spiciness together with woody notes that resemble black pepper corn. The aftertaste is sweet and woody, slightly refreshing.
2nd 22secs – Sweet, smooth, earthy/woody with leather hints and spicy up front. As it goes down, it is more spicy resembling pepper corn with woody notes that become sweeter. The aftertaste is sweet, leathery and refreshing.
3rd 22secs – Sweet, smooth, woody/leathery and spicy up front. As it washes down it is slightly creamy but is mostly smooth with wood and leather notes. The aftertaste is sweet, woody/leathery, smooth and refreshing.
4th 30secs – Sweet, smooth, woody/leathery and faded spicy notes up front. As it washes down, it is cleaner and resembles pepper win woodiness and slight spicy notes. The aftertaste is sweet, woody and refreshing.
5th 42secs – Sweet, woody/leathery and spicy up front. As it washes down, it becomes sweeter and woody with spicy notes. The aftertaste is sweet, woody and refreshing.
6th 1min – Sweet, woody/leathery and cleaner up front. As it washes down, it is cleaner but still has woody and spicy hints. The aftertaste is sweet and slightly woody and more refreshing.
This is a more ‘standard’ or ‘traditiona’ Heicha grade brick. The material is coarser, and somewhat uneven in distribution. The high grade is a small leaf, buds and smaller leaf piece distribution, while this one is a more twiggy, stems, larger leaf and smaller leaf and leaf pieces (maybe a few buds). The difference, thickness. This one is a lot cleaner, it has some thickness but I’d say is a medium bodied while the high grade is a Full bodied creamy one. Doesn’t mean bad, its great aged puerh, same process just different materials = different results. I love the high grade over this one but I’d still stock up on this one.
Not a taste note; see previous notes
I usually try to avoid black tea at night, but today I felt like I could stay up a bit longer as long as enjoyed it. I love this one, as I mentioned in the tasting note it has some differences with the standard version, some are subtle but not unnoticeable. And those that are apparent make it that much more worth while (lasting flavor and aftertaste, I’ve come to love this trait in teas).
I’ll enjoy this while I blow some steam playing video games!
Dry – Sweet, Chocolaty, nutty, faint fruity-complexity
Wet – Chocolaty, creamy, honey, thick and a hidden fruitiness.
Liquor – Bright Golden/Mustard
Gong Fu in Yixing Gaiwan 5-6g/5oz
1st 1sec – Smooth, creamy and sweet up front. As it washes down, it has a more apparent creaminess with a deep chocolate note and honey sweetness with a woody/nutty background. The aftertaste is sweet, thick and chocolaty.
2nd 1sec – Smooth, creamy, sweet and tart with chocolaty notes up front. As it washes down, it is smooth and creamy with apparent chocolate notes and fruity complexity in the background. The aftertaste is sweet and tarty with chocolate notes.
3rd 2secs – Sweet, smooth, slightly tarty with chocolate notes up front. As it washes down it becomes creamy, chocolaty, with tarty fruit notes. The aftertaste is thick, sweet and chocolaty.
4th 4secs – Sweet, smooth, creamy and chocolaty with tart notes. As it washes down, it is creamy, chocolaty with tart fruity notes. The aftertaste is thick, creamy, chocolaty.
5th 7secs – Sweet, tarty and smooth up front. As it washes down, it is slightly cleaner but turns creamy and chocolaty with fruity tart notes. The aftertaste is sweet, tart-fruitiness and thickness.
6th 12secs – Sweet, smooth and tarty up front. As it washes down, it is smooth and creamy with mostly tarty fruitiness that feels almost wine-like. The aftertaste is thick but cleaner than previously with faint chocolate notes.
Final Notes – I loved this one, there are subtly and no so subtle differences between the standard grade and this Special Grade. This one has a deeper and more lasting chocolate note, while the standard version is a sweeter chocolate that fades faster. This one offers a higher complexity that is better balanced; the fruity-tarty notes are present the entire time becoming more apparent during the last steeps but never having a pungency or overpowering presence.
This is a revisit note/update
I’ve had two or three of these cakes for a while now, probably close to two years, but not yet in the two year mark. I have to say that I still love the overall scent of the cake and the scent of the liquor when I brew it.
I have two cakes for storage purposes and one that I drink from. I’ve always had a bit of a problem with the compression and keeping the leaves in good shape for steeping but the closer I get to the middle of the cake the worse it gets. This is its biggest flaw, the grade of the material seems to be the same in the middle which is good (larger leaves, cut large leaves, occasional buds and stems with leaves), but what is the point if the only way of getting a piece to steep is to break them? The compression is beyond Xiaguan Iron cakes. I had this one in high regards (even with the compression and how choosy it can be with steeping time), but I have to downgrade it. It went from only at home Puerh, to ’what’s-the-point?-let’s-take-it-to-work-Puerh’.
Still a good drink, the compression has allow it to keep younger notes of flowers and honey, but aged thickness…. then you have a rock that you’ll have to break barehanded so you don’t stab yourself with your Puerh knife (guilty).