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Recent Tasting Notes
First review on steepster, let’s try this out!
This is a really nice well priced shu. For a ’98 tea, it feels like it was dry stored for most
of his life. This is not a bad nor a good thing to me because I actually love humid stored
As to parameters : 6g in 95ml gaiwan, 2 rinses and then 30s/10s/15s/….
I got 8 interesting infusion out of this! As to taste, it taste like a well
matured shou puerh! Earthy and nice!
Really nice oolong – complex and the flavors change with each infusion! I got woodsy, cherry, butter, mineral and roasted barley. The cherry is a really tasty aftertaste! The oolong gets nice and sweet, with no dryness. The leaf on this tea is huge too!
Full review on Oolong Owl feat. Hellhoot http://oolongowl.com/march-white2tea-club-tea-review/
Dry – Aged floral bitterness, wood with sweetness, very faint dried fruits, some medicinal notes, raisins, tamarind shell.
Wet – Aged/slightly decayed wood but with a deep sweet fruit background, rich like dried dark fruits (raisins, dates, figs), dark sweet notes (molasses, caramel — the sweetness that inherently has a bitterness to it).
Liquor – Amber to reddish amber (Aromatic of dried fruits and bittersweet notes)
1st 3secs – Bittersweet woody and fruity, some bittersweet notes that resemble a very gentle tamarind with some shell pieces up front. It feels rather thick and as it goes down it is smooth and maintains the thick and rich notes with the same bittersweet-floral and woody note from the start.
2nd 3secs – Bittersweet floral/fruity and wood front that still somewhat resembles mellow tamarind(shell) to me which transfers to a richer/thicker body and notes and a lingering mouthwatering sensation. If well slurped it is more bitter up the front in a very pleasant and huigan enhancing way.
3rd 3secs – Bittersweet floral/fruity, woody front that transitions into the rich woody sweetness that resembles dried fruits such as raisins with a slightly herbaceous sweetness appearing as it washes down. Gentle camphor present.
4th 4secs – Bitter woody that becomes bittersweet woody with floral notes and a dried fruit background. As it goes down, it is still very smooth with apparent bitterness, combined with the rich dried fruit notes and hints of molasses.
5th 6secs – Bittersweet, wood, floral notes with apparent fruit background, the fruit and wood notes still combined continue to resemble a mellow/gentle tamarind note, it is almost an acidic fruit note. As it goes down, the liquor is very smooth with only minor astringency after it has completely washed down.
6th 7secs – Very similar to most previous steeps, some more astringecy seems to chime in, but still has that thick and rich body with plenty of that bitter to bittersweet note that keeps reminding me of a gentle tamaring note. The liquor continues to be aromatic.
7th 9 secs – Bitterness and bittersweet notes, wood, floral and fruits notes reappear with more energy again. After the liquor goes down the bitterness lodged in the throat and the huigan is very pleasant.
8th 10 secs – This one was cleaner steep with a bit weaker bitterness, but still very pleasant overall, mostly sweeter.
9th 14 secs – This one appears faded again in the bitterness aspects but still wears similar notes. Time for bigger steep time adjustments.
10th 25secs – Second wind; the bitter and bittersweet notes returned with most of its previous profile, a bit more floral and juicy than the richer and filling body it had before.
11th 35secs – Richer again, bittersweet as opposed to the weaker flat bitterness with less wood and more fruit notes. A very pleasant and lasting/lingering huigan.
12th 45secs – Still holding up for the most part, you can tell this one still has a few more steeps in it.
13th 1min – Returned some of the initial notes of bittersweet, plenty of floral and fruit with some astringency present. Very smooth still, specially in the 13th steep, it has some faded rich notes.
14th 1min 30secs – Good bittersweet notes, floral, some fruit and again astringency.
Very infusable, I feel like it has a perfect balance between the wood/floral/fruit bitterness with sweetness ratio. It has plenty of aged notes together with ‘I can age more’ character. This is not a complex tea, I didn’t get changes along the steeps, maybe something being more up front at times than others. I liked it a lot but this is also the type of tea that takes me two days to get through, not only because of the how infusable it is, but because it can be a bit boring after the 6-8th steep of the same notes. I would still recommend it.
Flavors: Dark Bittersweet, Floral, Raisins, Sweet
When the cake arrived I couldn’t help but smell it and I was greeted with a light plum-esque fruity sweetness, which I again smelled from the warmed leaves in a gaiwan. Unfortunately I never got to taste it through all the infusions. The liquor brewed up a clear yellow orange which I did not expect given it’s age. By comparison the white whale and yangpinhao brewed up deep murky red. Clarity is a term I see tossed around not sure what the supposed implications are but this tea had a clarity in every brew from the start that I usually only see at the end of a session when a tea is dyeing out. The only flavors I tasted where generic menghai county no aged flavor or plum sweetness I smelt. Other unique features were the teeth cleaning/coating effect almost like I just ate a salad of raw bitter greens.
Not experience enough to know the implications of the clarity or teeth coating but at the moment I won’t be drinking this tea any time soon which is a shame because I was hoping it would be drinkable as well as an investment.
Truly a step above
I didn’t have high hopes due to paul being primary a puer vendor. I also thought most shui xian cultivars were lower grade old bush or not. Short answer I was wrong, my faith in paul is reestablished. While yancha is not favorite tea or even oolong I do enjoy the flavor profile from time to time and this was a nice sunday treat.
Enough jibber jabber, warmed gaiwan I threw the leaves in and took a whiff. I smelled a fruity sweet dried red fruit profile along with a minerally/roasted strong background.
Super Complex and a real shapeshifter that progresses in a astonishing way. First I tasted sweet fruitiness coupled with a perfumy slightly floral almost reminded me of a yiwu profile but amped up sweetness. The sweet dried red fruit passed after a steep or two and gave way to a roasted rock taste. After a another two steeps the roast dissipated a all the remained was the shui xian leaf taste which amazed me because most shui xian I have had in the passed have been roast that predictably bled into mineral leaf taste where as this had a very complex fruitiness floral aspect that was layered on top. The sweetness I have experienced before in an da hong pao but even that tea didn’t have this kind of unique aroma layered on top. Even stranger I did a suicide steep (boiling water, half filled gaiwan, 10+ minute steep ) after I was thought the leaves were dead, and instead of a mouth puckering bitter astringent whiskey face I was greeted with a pure honey sweetness I had not even picked up on during my previous steeps?
Not sure about the caffiene as my tolerance is back up but I can say I did get a pinch of energy that was overpowered by a sigh of calm numbing tea drunk. I am far from a yancha connoisseur so I will not be purchasing at the current price. I trust this price is fair for the quality of leaf outside of china but as far as my oolong consumption goes it would be like taking a designer clothes on a hiking trip. The layered nature of this tea would be wasted on myself as I rarely brew oolongs and on the rare occasion I do I tend to brew haphazardly throw it in a slow pouring yixing that would surely drown the complexity.
Flavors: Hibiscus, Honey, Mineral, Raisins, Roasted Barley, Rosehips
Received a sample in my mail and after yesterday’s young bulang chugging I figured I try the polar opposite today. I don’t have much experience with aged teas so take it for what it’s worth. The dry leaf originally smelled on old books (assuming that what storage smell is, or maybe humid storage?) and beet root. After a week or so of airing out the storage smell subsided and red beet smell came through.
After two rinses , the gaiwan smelled of par boiled beets not quite raw but not quite sweet/cooked and at the end a slight spice that tickled my nose. I cautiously sipped the first flash steeping bracing for dust or storage taste but to my surprise, no unpleasant tastes to be found. As hinted by the smell, it was a pleasant tea soup that almost tasted like a borsch soup which immediately reminded me of lively polish wedding receptions. Obvious not saying the taste is identical but as with puer reference points are the only way to attempt to explain sensations.
I tasted no storage what so ever just a pleasant beet root that later steeps showed an almost spiciness maybe cinnamon if I had to name one specific spice but in the way a taiwanese hong yue tastes “spicy”. The mid notes were a light sweetiness like a muddled wine(tempranillo profile) combined with a hint of red currant. As the description notes it is a soft, sweeter end of the puer spectrum but I wouldn’t agree with the floral description at least from my one session. In retrospect I could see “floral” being in the tail end of flavor but super prominent or even noticeable and not a upfront jasmine floral maybe the very light and playful dryness of rose. The feeling I received from this tea was clam and collected just like the flavor which made me almost drowsy hence the lazy sunday name unfortunately it is not sunday and I have a lot to get done today so not so welcome at this exact moment but no way off putting
I really enjoyed this tea it was my first aged tea I enjoyed and while not super complex(a common theme with aged tea) it was far from one note. If I had to name one bad thing it was maybe that it was too thin not enough body but I only had one session if I upped the steeping time maybe it would result in a different outcome.
Just noticed none of my tasting/scent notes are even listed as options…
Dark leaves in the cake which offer some of the typical peat smell. Many whole leaves combined with bits and pieces of leaves and stems. The clear and bright tea soup is gold with a bit of orange tint and a light floral aroma. The taste is brisk with a little astringency. Astringency then sweetness emerge quickly in the sip – sweet fruity flavor which brings to mind thoughts of stone fruit (peach or plum?). These linger in the mouth and throat but notes of spice are added to give a nice punch to the aftertaste.
Overall this tea is fun to drink and it presents decent body from the first steep onward. Full mouth-feel. Sweet with the flavor of stone fruits and a lingering hint of spice. Palpable astringency with a sweet draw in the mouth. Decent durability – 8 rather interesting steeps with an appealing mix of flavors and sensations.
The gift of a sample from one who knew I had missed out on this one — Thank You!
Bravo on these nugs, got 300 g and dunno if I have enough. I reviewed these somewhat on my blog, but now today after steeping a small amount of this tea for 3 days, 20+ steeps, I’m gonna boil the leaves. Five minutes of a boil in an enamel pan. I got a thick coffee colored brew that tasted very minerally.
Gushing on these nuggets because they taste great, and are an incredible value at $5.50 for 50 grams, 3 days of steepings plus a boil or two after that!
I’ve been (tea) Pimped!
I took photos of the boiling, I don’t know how to post links, I’m new to tweeters and Grammies but I’m cwynsdeathbytea on Instagram.
Flavors: Chocolate, Mineral, Plums
I received this as a sample from a fellow connoisseur, Joe. (Thanks for the hook up by the way, man!) This is my first time having this, and I’ve been meaning to pick up a brick for a while now. So, with my first attempt of brewing this, I used a little bit too much leaf, not realizing how strong this was. I tend to use a bit more with Aged Sheng because I really like to as much camphor out as I can. Anyway, I had to reduce the amount by about half, and it without fail helped preserve the flavor. Right away this gives you a punch in the face. This sheng is quite strong, and with it being 13 years old, it is a decent “middle-aged” puerh. You get the same astrigency, and bitter tannins you would with a young fresh sheng, and the smokey, dusty, camphor taste you get with an aged. It really is a mix of the two. I didn’t catch any mineral flavor, to my disappointment.
I brewed this in my sheng yixing, at boiling for about 7 seconds each infusion up to about the 9th where I tripled the steeping time. Two 4 second rinses. After about the fourth infusion, there are notes of malt, barely, tobacco, and an aftertaste of what I caught as strawberries?
This was a very enjoyable tea, but there are quite a few flavors and notes I can’t really pinpoint. I think with this session I can probably get maybe a dozen more, but for now I’m gonna let the leaves rest a bit and try this again tomorrow. Maybe I can get more of review out of this.
I feel this could be an absolutely amazing experience if this tea sits and ages again for maybe another 6-7 years. It seems it may be similar to the 1982 Menghai I had a while back, if left in dry storage long enough.
I’ll give another review on this tomorrow once my pallet is a little more open.
Flavors: Astringent, Bitter, Camphor, Dust, Malt, Roasted Barley, Scotch, Smoke, Strawberry
Holy Tea Drunk
These freshly fermented nuggets have some duiwei which is too be expected being so new but that does not take away from the experience at all. Just be sure to do two LONG rinses (30 seconds or so) and/or break up the nuggets. I actually tried the suggestion of break up the nuggets which did produce a more consistent session that peak much earlier ( I believe my original session went for 10-14 steeps). Can’t say it was to my liking due to every pour having my filter clog up and over flow due to its slow moving thick viscosity and resulting fanning of breaking up the nugs.
Flavor wise it was the same as last time being super rich thick and sweet. Early steeps reveal warmed milk sweetness and consistency which build until you get hit with a cocoa flavor profile that sweetness peaks at a caramel almost toffee like after taste.
I sessioned a bai hao yin zhen directly after so I can’t say this tea my resulting feelings were in isolation from this tea but on the train this morning I was literally the most tea drunk I have ever been and not the hopped up laughing giggly, I was straight up numb and nodding out trying to snap myself out of it. My vision was blurred and delayed as if I drank a few shots. Really not the best idea prior to lifting heavy for 2+ hrs as I literally felt disassociated from my body and couldn’t get a grip.
Such a great tea I will throw some in my cart every order I make It’s my guilty pleasure and a counter balance to harsh sheng. Just note to self NO PUER OR OOLONG on lifting days!
Flavors: Caramel, Cocoa, Molasses, Toffee
Favorite shu ever
I purposely waited to review this until I ordered more selfishly that should hint at it’s quality. Paul has earned my respect (and much of my income as a result) for his no BS pricing, descriptions and curation. This description is spot on I almost feel silly adding anything because it is so accurate. It is a 2014 production so it’s pile smell is still apparent I suggest two super long rinses and/or breaking up the nuggets prior. Once you get past the funk it has the taste and consistency of hot cocoa literally. I was immediately taken back to childhood sipping on swiss miss hot cocoa. I wanted to throw some marshmallows in my gaiwan and pretend it was a snow day. Later steeps reveal a sweet molasses dark richness that was paired with a thick syrupy body.
This is my first tea head nugget shu so I am not sure if this sweetness/ flavor profile is common but it was a welcome change from watery woodsy generic shu I am used to. Added kicker is the energy this bulang gives off had me humming all night long.
Flavors: Caramel, Cocoa, Molasses
terri sent this one my way – i haven’t had any opportunity to try white2tea so i was happy to see this. I treated this like i do most puerh and brewed it gonfu style this morning since that’s what’s recommended on the website. I’m still working on it, though i can say that this is a lighter tea but not without flavour. i’m still waking up so i’ll try to write more later. but this is a win.
I decided to do a shou session with my new teapot, and picked this one out of the pile. It was the first shou I found.
Good beginner tea, but nothing outstanding. It didn’t last long.
The lapsang of puer
Tasted like a good Zheng Shan Xiao Zhong but unfortunately that was about it. It was a pleasant incense not to over powering that just faded with every brew. I don’t like the blanket descriptor of "smoke"for a group of people that a literal kaleidoscope of scents and flavors smoke seem fairly general anything that is combustible can produce smoke a few pleasant while most are not. This was actually a pleasant incense light silky type smoke. That was until I under poured the steeped it about 15 seconds too long then woooah it was like cheech and chongs van I immediately dumped the cup. Lesson learned do flash steepings and maybe even less leaf/water ratio than normal as this tea has quite the split personality. Sorry for the one dimensional review but I wasnt able to focus and enjoy this tea to discover the nuances of it. The leaf on the tail after the smoke had cleared tasted slightly bitter the kind you would get from a raw kale of other greeny or maybe a spice like fennel/anise/licorice.
This tea for me was too strong for me to enjoy casually by itself but I can see it pairing well with food as I have in the past drank lapsang after a meal with a creamy rich dessert and it really worked well. I enjoy whiskey and pipe tobacco but neither in the middle of the day so too this tea would be a maybe once or twice a year change of pace but I wont lose sleep over not buying a fangcha(as with some of pauls other teas).
Hate to be cliche but the similarities are too strong, if you like lapsang you will like this tea of not then don’t bother. I like a good mild lapsang from time to time but in a black tea not a puer and on very rare ocassions.
Flavors: Anise, Smoked
The cake is beautiful and full of pleasantly dark brown whole leaves which offer a nice sweet aged scent. The overall appearance of the cake is neat and uniform. Easy to pick off whole leaves for steeping. I had heard that Yi Bang tea was of the small leaf variety and that is found to be true in this particular cake.
The tea liquor begins with a deep gold color and with additional steepings providing more and more oxidation, the orange and red highlights emerge. The first two steepings had a light bitterness but the tea seems to really open up after this and becomes quite sweet. Very smooth and well balanced with pleasant fruit notes and a gentle honey taste. I experienced a pleasant aftertaste in the mouth and throat and this lingered for quite awhile after finishing the tea session.
Overall the tea is very easy to drink and it reminded me a bit of Jingmai and Yiwu teas. Nicely balanced flavor profile – bitterness and sweetness, fruit and honey with a bit of a nutty accent as well.
This morning I am enjoying this sample that I got from a Steepster friend, thank you friend!
At about 10 seconds of steeping time, the first two steeps are pretty strong. It is a potent tea with woodsy flavors, a nice fruitiness and quite a bit of bitterness in the finish. It has a bit of smoky aroma, but not too much smoke in the flavor.
I decided to lower the water temp for steeps #3 and #4 to about 200 f. I feel that the bitter and tobacco notes have taken over this one to the point where I don’t really feel like drinking it. Not sure if it’s just the mood I am in or the tea itself, but I think I will try this again on another day, it’s making my stomach hurt a bit even though I already ate breakfast. Such is the dilemma with sheng… but it seems that overall some of the other tasters enjoyed this more than I did.
Did too long rinses 30/piece then started steeping. Short and simple this is a typically woodsy puer with a hint of storage and a nice tail of extremely light roast coffee. Just to claify this tastes nothing like roasted coffee rather the grain/cereal quality coffee beans can have when green or very lightly roasted. Maybe a tickle of vanillin that I sometimes get from yan cha as well but if you blink all you taste is woodsy shupu.
Where this tea shines is in the body department, give it some longer than normal steepings times starting with 40 seconds and add 30-40 seconds per steep you will end up with some viscous pleasant tea. I don’t think I can tell it is X years old although in my experience ripened don’t really ever change that much especially if they are heavily fermented from the start. I can see this being awesome grandpa and/western style steeping (after two long rinses that is).
Solid tea with a nice body and a price to match don’t expect miracles and you will enjoy this one.
Flavors: Coffee, Grain, Wet Wood, Wood
As I mention in my full-length article of this tea: http://sororiteasisters.com/2015/01/15/rougui-oolong-tea-from-white-two-tea/ – I don’t have as much experience with Rougui Oolong as I do with some other Oolong teas, but that wasn’t about to keep me from enjoying it!
This tea is lovely!
Delightfully fragrant, notes of flower and fruit. Because this is a ‘darker’ Oolong, I note more fruit notes than floral. It’s sweet with hints of smoke in the distance. Subsequent infusions proved to be even more delightful with stronger flavors and a smoother delivery and sweeter taste.
A really pleasant cuppa! I highly recommend this.
First steeps were very mild but i knew its deceiving. on a 3rd steep it hit me. it is strong bitter tea but i like it a lot. only few months ago i probably wouldnt be able to drink it. Besides being bitter its incredibly smooth, even creamy. and there is a sweetness comes in the end of the sip. very happy i was able to try this sample. its a swap from Instagram member. i need to ask him if he is on Steepster.
5g 95ml gaiwan 205 F
rinse/ pause/ flash steeps , then increased to 7-10-15 secs
The aroma of the cake is quite gentle. Actually, it has a hint of “old library” aroma but rather distant. Lots of nice whole leaves throughout the cake. A lovely clean and clear tea liquor with a distinct orange hue. Low and dark in its sweet aroma and taste – a little nutty and fruity mixed with mellow-earthiness. Good mouthfeel with a smooth texture. Nice full chaqi producing a very relaxed feeling. In about the 9th infusion the tea begins to fade. Interesting tea session which I quite enjoyed. I would not describe this as an “exciting” tea (in other words, it won’t knock your socks off) but I must say that I found it to be delicious and extremely comforting.
This was a free sample from Paul at white2tea and I am very grateful that he sent it to me. It has been lurking in the back of the cupboard, awaiting the time when I might be able to take a moment from my schedule to fully appreciate it. This morning is that time.
The dry leaf smells green and slightly composty with a note of warm horse. It promises much at first sniff. Looking at it, I see brown, green and silver leaf. It’s chopped but not excessively so. The cake is loose. That might be a result of taking the sample from the beeng.
When I pour the hot water onto it, the leaf immediately releases a thick floral aroma. It’s not cloying though. The liquor is a thick amber colour. The website describes the tea as ‘burly’. There is certainly nothing wishy washy about it so far. All of the elements of it are strong and bold. The taste is the same. There is strong astringency with sweet, floral and fruity notes, and strong spice in the aftertaste with perhaps a hint of pepper. There’s a lot going on there, and I am not sure that I am the best person to parse the range of flavours. I am aware of the range, but at a loss to differentiate all the elements. Perhaps I should lay that out as a challenge to others. I really like this tea. It has great body and good legs, both in the liquor and in the aftertaste.
Flavors: Astringent, Green, Pepper, Spices
A really smooth, lovely, mellow pu-erh. A sweetness that is somewhere between molasses and a buttery caramel. Only a very slight earthiness which I really appreciated.
Really very pleasant and sweet.
Read my full-length review with details about the many infusions here: http://sororiteasisters.com/2015/01/05/2007-white2tea-repave-pu-erh-tea-from-white-two-tea/
DROOL this tea was fantastic! Interestingly, this is from old arbor tree fermented puer made into black tea. The color is a dark orange and reminds me of a gold tipped yunnan black in flavor (creamy, malty) but with a berry fruityness to it. The steeped leaves smelled like raspberries to me. This tea also is a beast of a resteeper – finishing off with buttery flavor. Verry cool. Cry, I need more of this tea and it’s $35 full size and I just did a group order! cry.
Full review on Oolong Owl http://oolongowl.com/january-white2tea-club/ along with the other January White2Tea club teas!