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Recent Tasting Notes
For its price, this is a pretty good tea. It’s strong in maltiness with a little bit of raisiny sweetness and hints of cocoa.
Thought the tea itself isn’t astringent, there’s a dry, woody sort of flavor of this tea that reminds me of a shou.
You can’t seem to overleaf or overbrew this tea, which is interesting.
This is my first young raw pu-erh and I feel very enthisiastic.
As a newbie on pu-erh teas I was just tried only 1999 raw pu-erh and Liu Bao by GrandTea and I was mostly drinking just ripe pu-erhs.
This one really surprised me, well…I read other reviews about this tea and I should expect such notes; but I felt surprised anyway.
That’s beacuse I was just get used to tasting classic notes on aged Raw Pu-erh, Ripe Pu-erh and Liu Bao.
I like so much the cake, it’s a beautiful mosaic of leaves and buds, with green and beige colours.
Before brewing it for the first time I waited a month, and after this time I noticed that these dry leaves smeels a bit fruity. :P
I used 5 g for 100 ml; I rinsed for 10 sec and than brewed for 15’’, 20’’, 30’’, 45’’, 1’, 1’30’’, 2’. 3’, etc….until 30 minutes.
The liquor has a golden yellow colour and it’s clear, with a creamy body .
It immediately release his sweet, vegetal (seaweed), fruity (apricot) aromas.
In the mouth feel these notes, plus herbal, and, secondly, also floral notes; sometimes I taste a little bit of astingency.
It leaves a good vegetal-fruity aftertaste, it’s a very vivacious tea.
After many brewings it start to die, but the fruity notes keeps on and it’s a very pleasure drinking it also after a 30 minutes of brewing.
I can’t get tired of this. _
This is a 50 g cake received by KittyLovesTea from an her giveaway. :3
Flavors: Apricot, Astringent, Creamy, Floral, Fruity, Seaweed, Sweet, Vegetal
This small 50g cake was last months offering from the White2Tea club. While it is a nice tea I don’t think it by itself was worth the $29.99 for the club. The tea started out with just a little bitterness and developed an astringency to it. It developed into something of a bittersweet sheng with the bitterness almost but not quite disappearing. Overall it was a very nice tea. By the twelfth steep all the bitterness was gone and a sweet note remained. I am not sure if I would describe this note as the traditional apricots of young sheng however. Overall I liked this tea. It is not available on the website. Which is ok by me. I wouldn’t buy more unless the price was significantly less than what I paid for this.
I steeped this tea twelve times in a 150ml Shiboridashi with 10.3g leaf and 190 degree water. I gave it a 10 second rinse. 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, and 2 min. I could have gotten a few more steeps out of the leaves, they were not done, however I had had enough tea at something like 1.5 liters.
Flavors: Astringent, Bitter, Sweet
Well, I typed up a whole thing for this, then lost it when I closed the window for some strange reason.
Anyway, starts out medicinal, which I didn’t really understand the description of until this tea. There was also a lot of autumnal leaf pile. To be honest, I didn’t really like it at all until the fourth steep or so.
It started to change with some cinnamon with a touch of honey, autumnal leaf pile still being the base flavor. As the brew itself cooled, I got a hint of green apple, which is a first for me in any kind of tea. Am I getting better at this? I hope so.
The tea seems to mellow out to vanilla, honey, and dried flowers. I kept alternating between 200 and 212 because I was trying to decide which temperature I liked better. I liked them both really.
I may cake this.
My morning mug of tea;
White2Tea is a company I’m definitely eyeballing for Black Friday; I’ve yet to make an order there but there’s enough on the site that interests me/that I’ve been highly recommended that with the right sale I could very easily be sold on making the doomcart I’ve been building the last few weeks a reality.
One thing I knew I definitely wanted to do before actually ordering was make sure I’d tried the one White2Tea sample in my cupboard first though – if I like it then I know for sure to add it to my cart, and if not I can rule out ordering a larger amount. After speaking to James from t-ching I decided that I’d Western brew my sample rather than Gong Fu brewing it. From what I’ve seen, James and I seem to have relatively similar tastes in black tea and Western is typically how we both take our blacks.
I’m finding this one really pleasant/enjoyable. I was a bit surprised at the lack of chocolate notes because that’s definitely something I’ve personally found pretty consistent between different Dian Hong teas but to be fair this isn’t a super typical Dian Hong either. What it does take like is malt, molasses, raisins, bread. Predominantly, that is. There also is a lighter, sweet stonefruit-esque undertone that’s less defined/well rounded, and a bit of a floral note on the top of the sip as well. I want to expand upon the bread notes in the blend though: I definitely feel like I’m getting somewhat of a cross between whole wheat bread and something darker like a good dark rye. I suppose that the dark rye note like that overlaps a bit with the molasses notes given that the latter is an ingredient used to make the former.
Overall; this is thick and rich and very smooth overall. I’m not finding it overly complicated or nuanced but the profile isn’t flat/one dimensional either. I definitely see how this would make a lovely daily drinker and I think it’s safe to say that if that doomcart does become a reality this is going to be finding a place in it.
Another solid ripe from w2t. I went heavier than I normally do on the leaf (I think I prefer to do this with shou) at 8g in 100mL. The dry leaf smelled musty and woody. After a rinse, there was still some wetness on the nose and a more aromatic woodiness – also a bit of sweet vanilla.
The first two steeps had just a tad bit of funkiness to the – not enough to put me off thankfully. They were also immediately thick and creamy, with sweet vanilla and dark cherry notes.
After those two steeps, the tea tasted nice and woody with a sweet finish – I tasted vanilla and tobacco. Not smoky, but like the smell when somebody is smoking sweet pipe tobacco. Sometimes it would be a little bit drying, but that aspect seemed to come and go at random. I did flash steeps for around seven infusions before I had to do longer ones. Got through around 10. Seems like shou is hardly worth drinking once it stops brewing up inky black for me.
Glad I got samples of w2t’s Shou. I think just getting a few samples is enough to satisfy my rare shou cravings though. I don’t see myself stocking up on cakes anytime soon.
Flavors: Cherry, Creamy, Sweet, Tobacco, Vanilla, Wood
Just got to trying this w2t club offering. I think it was pretty tasty. The dry leaf had a raisin and malty aroma with a slight hint of chocolate. After a rinse, they smelled mostly malty and fruity.
Thankfully, I enjoyed this tea a lot more than the last w2t hong I tried. It started out sweet and malty with a slight hint of caramel. The next few steeps got stronger quickly, and picked up a pleasant chocolate note on the finish. The tea continued much the same for a few steeps before it started to drop off around steep 6. I still got a few more nice steeps out of it before I declared it dead.
I think the fact that I’m so behind on teaclub drinking is because of those two months in the spring/early summer that were back-to-back black tea. It’s really not my favorite category of tea, though most from the teaclub have been enjoyable. I have to decide now whether I want to keep this tea around and see what happens to a caked hong over the next few years or swap it off. I’m leaning towards swapping it. I know a few teafriends who are pretty hyped about this tea, so I might try to exchange it for something I more readily grab to toss in my gaiwan, like some sheng puerh. Definitely recommend this one if you’re a black tea fan, though!
Flavors: Caramel, Chocolate, Fruity, Malt
A little bit disappointed with this one, especially after having enjoyed the little sheng cake that came with it. It’s a very pretty cake, and it smelled just fine – a bit malty mostly. Unfortunately, once I started brewing it, I kept getting a slightly bitter soapy flavor that dominated some of the nicer malty notes underneath it. I might give this a try with less leaf or cooler water or something. Even if it’s better that way, I think it’s safe to say I’d have preferred a 100g cake of the sheng ;)
Flavors: Malt, Soap
I enjoyed this sample more than I recall enjoying the 2015 Poundcake – I would not say that this one is better or anything, perhaps just that I brewed it differently or have different tastes/expectations than when I tried last year’s. This tea is just really solid. The dry leaf has a nice sugary sweet smell.
The flavors are quite nice and evocative of the tea’s name. There’s a bit of a dairy vibe to it, both in thick texture and the flavor. I get notes of vanilla and occasional hints of cinnamon. The tea is quite sweet, but there is also a pleasant bitterness behind the sweetness that prevents it from being cloying. Despite the bitterness to balance it out, this tea is still incredibly sweet and heavy – I had to get up mid-session to grab a bite to eat as I was starting to feel a little bit sick. The qi hit me pretty hard right around then – I felt it in my belly and also as some pressure in the front of my head. It got pretty intense before I had my snack. Good stuff, this.
Flavors: Bitter, Milk, Sugar, Sweet, Thick, Vanilla
Another solid hong from White2Tea club (when were these from, May?). This one wasn’t particularly interesting or anything, but it was tasty. Aroma of malt and a bit of fruit off of the leaves. Flavors were soft and malty sweet with a touch of floral to begin the session. The fruit an floral flavors lasted through three or four steeps, at which point they dropped off and a bit of a woody flavor started to accompany the malt. It was not quite as sweet for the second half of the session. Not astringent or anything, though the flavor did on occasion dip into some sour territory.
Flavors: Floral, Fruity, Malt, Sweet, Wood
Obtained a sample from the Pu’erh Plus TTB.
I used 5.4g in a 60ml ceramic gaiwan. Gave the leaf a quick rinse and a two minute rest. Steeping times: 5 seconds x5, 8, 10, 12, 15, 20, 15, 20, 30, 45; 1 minute, 2, 5, 12.
The leaf smells sweet and herbaceous, of tobacco and apricot. As the session goes on, the more the leaf is washed with water, a very sweet apricot aroma takes over.
Clear, yellow soup throughout the session. The first few cups are quite bitter with some sweetness, and they feel punchy and buzzy in my mouth. Not truly surprising since the ratio of grams to water is 5.4 to 60. I’d also used boiling water. I guess this is the first time I “hit it hard” with sheng. I did feel my heart rate increase as if I’d spent some time exercising.
I lowered the water temperature to 200 beginning with the sixth cup. There isn’t much evolution in taste or texture after this point. Overall, the soup is still bitter but sweeter – there is more of a balance. Around infusion 11, a grassy note appears, replacing the bitterness. The soup then tastes like sweet grass and apricot until the end. In regards to the punchy feel, that slowly disappears.
The texture is a somewhat thick. My mouth dries a little after I finish each cup, but saliva quickly replenishes itself. There is huigan throughout the entire session, and it lasts for minutes. I enjoyed the sweet, apricot notes, and I felt contented every time I resumed the session after taking breaks. Bear in mind, I was enraged at one point and this sheng calmed me. Props.
I decided to try this tea from last month’s tea club shipment (still way behind, I just jumped ahead for this), because some people in teachat were talking about W2T Wuyi, so I decided to give one a try myself. To be honest, this one was a little odd. Not necessarily bad, but funky and unusual. The leaf smelled lightly roasty with a bit of honey or caramel sweetness.
The first steep is thick, with a raisin-y sourness and honey finish. I also detect a slight herbal flavor which, based on the talk of W2T Wuyi, I think might be kind of cannabis-like. I have little to no experience with that particular leaf though, so it could be something else entirely – that’s what kind of gives this tea a funky vibe for the most part.
The next couple steeps are also a bit off. While they offered some nice throaty feeling, I also got a soapy note, like what I’ve gotten from overbrewing dancongs before. The aftertaste remains fruity, almost getting peachy, with that funky note still hanging around.
After those steeps, I started getting less fruitiness with more of a mineral sweetness, still accompanied by the seemingly omnipresent cannabis note. The aftertaste became slightly floral. I began feeling a bit of energy and buzziness in my belly from this one. This went on much the same through steep 7, after which the tea’s flavor started to drop off.
This was an interesting Wuyi yancha – not a category of tea I have a particularly great amount of experience with. It was incredibly aromatic, with very long lasting flavor filling my mouth after each sip. I detected more qi from this than any other yancha I’ve had yet. The thickness was also the greatest I’ve experienced for a tea of this category – no longer a surprise from W2T. I think it is good and quite interesting, but a bit odd and funky. I really can’t decide whether I’d recommend it or not – leaning towards yes, because it’s fun to drink if nothing else.
Flavors: Cannabis, Floral, Fruity, Honey, Mineral, Raisins, Soap, Thick
This is the one that came with another mini cake of Mengsong Black Tea (not with a couple little balls) – June maybe? Just tried a couple sessions with this tea out. It’s pretty tasty! I agree with another reviewer that this one tastes quite a bit like a green tea. Not too surprising as it’s a baby sheng. It’s definitely not a green tea though – much more body than I’ve ever gotten out of a green tea. Though, I suppose I’ve never used boiling water with this ratio of tea for a green…hmm. Might be an interesting experiment.
Anywho, early steeps were thick and grassy with a sweet vegetal beany note. As I steeped it out, it got thicker, to the point where I would describe it as creamy, and the grassy character dropped off a bit. It did get slightly bitter a few times, but never to an offensive level. I found it smooth and intensely creamy – carrying a thickness I’ve still yet to experience in anything besides W2T’s offerings. This continued steadily for around 6 or 7 more steeps, giving me maybe a dozen or so total. The final couple tasted more steeped out, and had a kind of high-chlorophyll grassy taste to them again.
I really need to get out the cake of Mengsong Black that came with this, but I’m having too much fun with my Jianshui teapot that I’m just using for sheng! Hopefully I’ll get to it soon!
Flavors: Beany, Creamy, Grass, Thick, Vegetal
So im still learning about various different storage methods, this one an HK style. Its peaty & muddy. But with a slight spice & sweetness that creates an enjoyable brew. Ive been drinking this for two days now & its just very pleasant. Not much in the way of fruit or other flavours I associate with aged sheng, in fact there really isnt much in any direction really, quite a reserved taste overall.. Not mindblowing but just nicely enjoyable.
Flavors: Mud, Peat, Spicy, Sweet
Good god, I’m so far behind on teaclub drinking – they generally just get tossed in to my big box/bag o’ samples, forgotten until I’m randomly digging through for something to drink. Another pretty nice black tea from W2T, though it was definitely nicer the second time, after I remembered I’ve been using 200F water instead of boiling for these ones. With boiling water the tea died quite quickly and was never particularly good. With slightly cooler water, the tea lasted about 8 steeps – pretty good for a black tea that seemed to be composed of pretty small leaf.
The leaf, both wet and dry, gave off a nice cocoa aroma.
The first two steeps were soft with notes of cocoa and malt, along with a bit of creaminess. Very friendly on the palate. On my third steep, I think I upped the time a tad too quickly and the tea got a slight musty note along with those sweeter flavors. From the fourth steep, the tea started to take on a bit of a woody note. By this time, the cocoa flavor had gone out of the tea, so the remaining few cups from this session had a woody start which became bolder and more forward as the flavor steeped out, with a sweeter malty finish that diminished over a period of multiple steeps.
This was a very drinkable tea once I used the right temperature – a decently quick session and not a tea that made me think too much. I have read other reviews indicating that this tea took a long time to steep out, but I didn’t really find that to be the case (though maybe I’m just comparing it to sheng puerh that can go 12+ steeps, I don’t know).
Flavors: Cocoa, Creamy, Malt, Musty, Wood
Brewed this sheng fast and hard – warrior style!
Stone fruit, green apple, and plenty of astringency are the key flavors here. Also, a heavy sour top note dominates the mouth.