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Recent Tasting Notes
I haven’t had any puerh in a while, so I was excited to try this. My first impression is somewhat positive, but I was paying attention to all of the previous notes talking about how vanilla/sweet this was, so I was unexpected when the bitterness started to show up on the third steep.
I brewed 6g in my gaiwan using water just off the boil. Had a BIIIIG teapot on hand (probably about 5 cups) but I think I only did about 10 steeps. 5-second rinse, then 10/15/20/20/25/30 – after that I didn’t keep track as much.
The first steep was fairly neutral tasting, but the second steep was more fruity and I got tart hints of apricot. The third steep was where the bitterness started coming in, and around steep 5/6 I started feeling this menthol/eucalyptus/tingling feeling in my throat.
I think that if I squint I can kinda taste the vanilla/honey/cake notes that other people here have mentioned, but I’m not quite there yet. I think I’m going to let this sit a bit more before I have it again.
On the plus side, there were HUGE leaves and buds in my brew! I even took a photo: https://instagram.com/p/7JlgnfxIea/
Thank you Boychik for this sample. This is an outstanding raw tea. It is strong and punchy sheng. There was a fair amount of bitterness to the early steeps. I gave this tea fourteen steeps in a 50ml gaiwan. I would say I found bitterness in the first eight steeps. Then the transformation began. There was still a potency to this tea even in the fourteenth steep. It became something quite pleasant but still strong. I suspect that this tea is a good one for aging. Its strong and slightly bitter character makes me feel this. This one has a potent aftertaste to it also. After fourteen steeps I am starting to feel its qi. This is one I would consider buying if WHite2Tea has any left during their Black Friday sale.
I steeped this fourteen times in a 50ml gaiwan with 4g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min and 3 min. I think this tea would have gone 20 steeps and I may save the leaves for tomorrow.
You guys, I went to put away the Basics Set and grab something else from my latest White2Tea purchase to try. I looked at the white whale and thought, “yeah, maybe that one”. And then I looked a little closer and saw that in the plastic ziplock along with it was a puer pick! Woohoo, I have a puer pick now! What a thoughtful add-on! (my order must have had “newbie” written all over it) Anyhow, it was definitely necessary, because this brick is tightly compressed. So yay, I was able to chip off 6g for my gaiwan, did two rinses (one quick, one longer, hoping to get the tea chunks to open up a bit), then started with a 5-10sec steep. I found this one actually got intense and a little bitter quite quickly, so I ended up doing a bunch of 20sec steeps in a row rather than going longer with each one, which seemed to help. I might go with less tea next time.
This is a nice aged sheng, with lots of musty and earthy flavours and a cooling bitterness in the late sip / aftertaste that I presume is the camphor. It’s kind of like… taking a walk in the woods after a rainfall… while chewing on pine needles. But in a good way. ;) It’s also fairly smooth, full-bodied, and it mellows out into a bit of sweetness in later steeps. I’m writing this from memory for a tea I mostly drank yesterday, so this review is a bit lacking in detail. I’m glad I have a brick of it, and look forward to giving it another try!
But… how do I store this? The packaging doesn’t really lend itself to rewrapping as well as the cakes do. I currently have it semi-rewrapped and sealed up in the ziplock it arrived in, but I’m pretty sure that’s not a respectful way to store aged sheng. So Steepster, help me out, what should I do? :)
This is one sweet tea. I get a variety of notes. There is an apricoty feeling to this sheng. Notes of stonefruits too. I broke in my new 50ml gaiwan for this tea so I was able to put it through a lot of steeps. After fourteen steeps I am feeling the effects of this tea. Normally with my larger gaiwans I would stop at eight steeps because I have to watch my caffeine levels. It’s very nice to have such a small gaiwan finally. My other gaiwans were at least 100ml and that is just too big to give a tea 14 steeps in one session. This is a tea I would definitely consider buying more of. I only wish it were a 357g cake instead of a 200g cake. This is one of the best shengs I have ever had.
I steeped this 14 times in a 50ml gaiwan with 3.7g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min and 3 min.
Flavors: Apricot, Stonefruits, Sweet
Nom nom nom this is delicious and complex and wonderful. It has that slightly aquatic dirty note I love in aged Sheng, followed by a foresty wonderfulness. There is a camphor note that lingers, and almost a berry taste. I’m a fan and so glad it’s back in stock at the moment so I can pick up a cake with my Clover Patch! I wish I had found this when it was $15 a cake, but even at $29 its really tasty within that price point. Not to mention the cute label.
Flavors: Berries, Camphor, Pine, Seaweed
The early steeps of this tea were what I would describe as ‘juicy’. They were interestingly sour in a way that many fruit juices are. It produced a feeling on the tongue and in the bottom of the cheeks that was pleasantly drying and slightly cooling at the same time.
Very thick at first, thinning out a bit in later steeps. The tea coats the tongue and makes it feel flush or slightly swollen. It is similar in character to the w2t Tuhao, although this is not as throaty of a tea, and the huigan is not as strong.
What was most intriguing was the complexity of aroma in the gaiwan. Each steep brought out something different, sometimes drastically different than the last steep. Overall a very enjoyable tea.
Flavors/Aromas: Steamed Rice, Pipe Tobacco, Masala Spice, Grain, Minerals, Grape, Apple
Brewing this up tonight.
I got this out a few hours ago and did a rinse and let it sit to open up.
Brewing was about 9 grams in the easy Gaiwan. I got some nice chunks with good leaf from this cake.
I did 3 quick brews into my big cup. This one is soft but really nice. The flavor notes are across the spectrum. Early notes in the sip are buttery, some bitterness and the sweet comes early without searching for it. The aftertaste will linger a while on this one. The brew was a light golden that didn’t indicate this level of notes. Most younger teas don’t exhibit the broad spectrum of this one. The later aftertaste is reminiscent of some LBZ I have had. wish I had a tong of this…….
Flavors: Bitter, Butter, Sweet
This cake started out with a heavy wet storage taste. It started to dissipate somewhat by the second steep and was gone by the fifth steep. It had, as reported by others, a think almost syrupy consistency in the early steeps. I did not notice any fermentation flavor. Saying this had notes of chocolate is not far off the mark. I steeped this eight times and wish I didn’t have to watch my caffeine intake because in the eighth steep it was really getting good. It had lost all the unpleasant flavors of wet storage and morphed into something delicious. This is probably not a tea I would choose to stock up on but I am glad I bought it. To be honest if I didn’t have so much ripe puerh here I probably would stock up on this.
I steeped this eight times in a 180ml teapot with 13g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I suspect I’d get around five more steeps out of this tea were I to continue with it.
Flavors: Sweet, Wet Wood
I’m really enjoying this tea. This has been my go-to. It smells like a dry summer day on an herb farm I worked at one summer. It was a particularly hot/dry summer for New Jersey and the farm was kind of overrun with buckwheat. It was only a few acres so we hand weeded the whole farm, this tea reminds me a lot of that. Composting herbs, in a humid environment, that have been dried out by a heat wave. Which is a super pleasant thing to me. That is what I’m hit with upfront, then the apricot flavors come as time goes on.
This has been my go-to for everyday casual drinkin because there is no super subtle huigan or floral taste, so I dont feel too bad drinking this unfocused or on the go. Also it gives my spring tea a rest. I find it tough to drink very aged tea when its hot, flavor wise, and the fresh stuff is almost too good to have ALL the time
Flavors: Apricot, Compost, Herbaceous
From the S&S TTB #2
Thanks to Rich for the generous addition to the TTB.
This tea is the reason I love sheng. The tea is rich and complex, with every one of at least 10 steeps showing a subtly different character.
The first steep (some would call this the rinse) was light but delicious with floral highlights. 2nd and 3rd were rich, complex, and powerful. Middle steeps (3,4,5) were woody and tannic, presumably suggesting an ability to age. After the 5th steep, the steeps became soft and round and sweet. The combination of the flavor and the cha qi leaves me sitting on the sofa with a smile on my lips.
This brew took some focus. The maocha is beautiful. This cake is so lightly compressed it easily peels apart. I grabbed off some long bronze and autumn brown leaves. The dry aroma is sweet and savory with a velvet softness. I placed a generous amount in my warmed yixing and gave it a shake. I took in a deep inhale of the aroma. I caught notes of smooth red wine or possibly ice wine. I washed these leaves once and began some focused brewing. The oily green tendrils gave off a peculiar aroma. I took one short whiff and immediately the image of kettle corn popped in my head (no pun intended). The liquor was pale like white tea and was slightly iridescent. The flavor was complex. This brew has a sharp and popping kuwei, but it’s wrestled with a full huigan. This brew gives a powerful mouth feeling. My tongue was left with a spicy sensation, and my throat filled with sweet coatings. This feeling lasted well into steeping. The flavor continued complex with so many various tones. I was getting a bitterness that arose in my belly, but my throat was softened and numbed. My head was beginning to float, and my blood was pumping quick. My body was in a state of awe and relaxation. I was being pulled into so many different directions that I kinda just made peace with it. The qi was sneaky. I didn’t notice it at all, at first. I was thinking to myself “I thought there was supposed to be an intense body sensation”. The sensation is not seemingly intense. Instead, its invisible, but its powerful. I was quickly sweating and becoming easily distracted. My head was zooming and my eyes grew heavy. I kept on brewing and just adding onto this supposed “absent” qi. I took sip after sip of this now peppery floral tea. The mouth sensation would not quit. I can’t count how steeping sessions I was able to get. I lost count at about 11. The liquor remained a dull orange bronze. This was fantastic, but it took a lot of effort to focus on it. The next time I brew this, I will set some time aside to focus more on this session. This was a wonderful experience, and I am excited to see how it settles.
Flavors: Kettle Corn, Pepper, Red Wine, Smooth, Spices, Sweet
This is a beautiful tea. This gongfu session will be one of my most memorable. I’m going to break this down to help describe this cake fully.
This is truly prized maocha. The dry leaf consists of long and slender leaves. The stems are thick, and the leaf is large. These dark gold and bronze tendrils carry a sweet grape and lightly oiled leather scent. I took a deep inhale from my jar. This is an enticing aroma.
I warmed these treasures in my yixing. The aroma grew more in depth and became thick. A swift inhale brought me images of plump grapes, winter honey, and buckwheat syrup. This was going to be a tasteful brew.
I washed this once and prepared brewing. The leaves are massive and mostly intact. These long pale jade leaves become soft and sweet. They smell of stewed zucchini and have a thick vegetable aroma.
Finally, The Brew:
This is beyond fantastic! This drink is perfectly balanced. The brew starts with a thick honey sweetness. Then, it tips over into a light bitterness. The flavors of pepper and syrup combine. The major point of this brew, was its Qi. I’ve never felt anything like this. I’ve drank some aged sheng with a powerful kick, but this was an entirely different animal. The third steeping left me foggy, sweating, focused, and pumping with adrenaline. It was a mix between immense power and perfect serenity. The fifth steeping arose the question “can I really drink more…?” I managed to slowly continuing brewing. The brew became ever sweeter and smooth. The liquor remained a dull bronze color. I lost track of how many times I steeped these leaves. The qi walked along side me sip by sip. The flavor became completely floral in later steeping. The sips were like delicate orchids mixed with slight nectar. This is by far my favorite sheng so far. I’ve never encountered such a brilliant brew. I am so grateful to be able to try this, and I can’t wait to share this with others.
P.S. I wish the ratings could go past 100 xp
Flavors: Floral, Honeysuckle, Orchids, Pepper, Sweet, Winter Honey, Zucchini
Seems apropos to review this tea after trying the 1995 puer.sk ripe tuo. The two teas have a quite similar flavor profile: burnt coffee, bitter chocolate, and perfume, with a slightly woodsy background. They both brew up dark and deep. The white tuo is quite good, but just for comparison purposes, it is not quite as beefy or smooth, and doesn’t have much of a huigan, though it does have some. This is a very good tea, especially for the price. It also has a bit more caffeine. A solid performer.
I have survived the tea! I drank this last night in the warrior style! About 10g/100ml ratio, but I didn’t measure weight.
Strong, punchy, pleasantly bitter. A real punch in the throat, but still enjoyable and complex. Notes of citrus and apricot, like some of my favorite shengs. Definitely one to keep around and see how it ages.
Flavors: Apricot, Bitter, Citrus
This is a tasty tea. I was to be honest expecting more bitterness in the early steeps of this one but it was surprisingly smooth from the beginning. Not sure of the cha qi of this tea as it just didn’t have a strong effect on me. Gave it fourteen steeps in an 80ml Kamjove brewing vessel. I could have certainly continued as the tea leaves were not spent at fourteen. I think I would get twenty out of this tea but I am already past my caffeine limit today. I have not decided if I will save the leaves for tomorrow or not. The defining character of this tea was it’s smoothness. It was a nice sweet tea from early on with some apricoty sweetness developing in later steeps.
I steeped this tea 14 times in an 80ml Kamjove with 5.1g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min and 3 min.
I’ve tried a few Laochatous and this one is my favorite so far. Ready to drink, very smooth, sweet, chocolate and fruity at the same time. Brews up deep and dark, coffee-like. Probably a good place to start for a coffee lover looking to get into Pu’er. These nuggets last a long time, and you can’t really over-steep them as far as I can tell; I’ve forgotten I had them in water a few times and the flavor was still lovely with no bitterness. This makes it a good work tea for me because I can focus on other things and still have a seemingly never-ending and delicious cup of tea that lasts the whole day.
After tasting most of W2T’s 2015 spring harvest I wasn’t expecting too big a surprise with this tea. It takes it right up to the line but never crosses it. This is the first sheng to make me sweat and it did so on the third infusion. Really nicely balanced. I feel like I could lift a truck over my head after drinking this.
Flavors: Astringent, Hay, Sweet, Tobacco, Zucchini
This is the pu’er for peeps who like it sweet, mouthfeel crazy and lots of crazy feels. I got notes of peach, cream, metallic, savory, butter, herb, spearmint, and floral. The texture is mouth fluff oily and heavy making for a great addictive sip.
I quite enjoyed 2 Late. I like it a touch more than Poundcake, but that’s more of a personal preference thing – both are fantastic teas of the same price.
Full review on Oolong Owl http://oolongowl.com/2015-if-you-are-reading-this-its-2-late-sheng-puer-from-white2tea-tea-review/