pu-erh of the day. Sheng or Shou
2009 Yunnan Sourcing Bu Lang Shan.
Getting this one out a second time as I forgot to post the first time.
I got 10 grams out and gave a rinse and let it sit a while. I brewed this quick with short steeps. Color looks good on this one. Seems to be aging well.
The color is golden in the cup. For Bu Lang’s I do short steeps as the can get bitter.
This one has turned pretty thick with a good mouth buzz to it.
I get notes of bitter, some woodiness to it as well as a bit of saltiness. It is engaging and a bit energizing. The bitter will remain a bit that goes to a cooling with a deep breath after drinking will bring that effect on.
I am partial to these Bu Langs so I am liking this for the punchy bitterness it exhibits.
Flavors: Bitter, Camphor, Salty, Wood
2007 CNNP HK Returns 100g square brick packed so tightly that in Massachusetts it must be registered as a concealed weapon. A few mths back, I took a considerable pains to break some chunks into my zisha chayeguan, tea container, right? Anyway, humidity has consistently been above 68 with temp anywhere between 22-27. Ha. I really like it. It’s murky as the backroom of any state capital but the taste is alive with sound of black brocade and silver dragons. Thick mouth-feel, syrupy with the first four infusions. As it thins out floral qualities are more evident, but not in a namby-pamby way. Yesterday ran it 8 times then this morning I gave it long soak, which was brassy clear, and bitter, which I thinned out with another quick infusion, making it less just plain bitter. I’m pretty sure that this is NOT from ‘07, not earlier than ’10 but who really knows. The series ran from ’07-’13, if I’m not mistaken and all the boxes are marked ‘07. It’s much livelier than the cake I have which is ’07 and is considerably more mature.
Today I drank an excellent ripe from Aliexpress King Tea, the 2010 ShuangJiang Mengku XiaYu Summer Rain Shou Cha. This tea was nice. It was sweet with a fair amount of fermentation flavor. This tea seemed to have some qi to it. I felt quite an effect from it. I rarely feel an effect from tea. There were notes of chocolate and it had a nice sweetness to it. I steeped this tea fourteen times and it was pretty much played out at fourteen but it was good.
2001 High Mountain Wild Tree Purple Tea Cake of Lincang from Yunnan Sourcing. This is my second session of this sheng pu erh from my 25g sample I got almost a year ago. I used ~8g in a 180ml gaiwan. I got the center punch so my tea is probably not as aged as it’s vintage would indicate. Color was a deep golden, not much brown. What a unique taste! It triggers a memory of a lupine flower meadow I came across on my way to Gray Wolf Ridge deep in the Olympic Peninsula in WA 3-4 years ago. Interesting… So many flavors, lavender, spicy, smoky, sweet, honeysuckle, gentle bitterness, flavors really spread out in the mouth. There was a mild hui gan and a gentle relaxing cha qi. This is a unique tea, no doubt about it. Not your average sheng, and may not be everyone’s cup of tea. I sure love it though! I felt drawn to it today for some reason even though I hadn’t had it in 9-10 months. I had to search through 3 of my tea cache’s to find it. I’m headed up to the Olympic Peninsula tomorrow, near the spot where I had the memory that this tea triggered. Strange how the mind works…
Chen Yi Hao Yiwu chawang round 2. Not quite the honey bomb of my first session initially it was still very prevalent. Little more floral and a touch thinner. Decided to up the water temp to just off boil and there it was again, thick and with that big honey taste. Seems to be just about impossible to get this tea to brew bitter so I’m not sure of how it age but as a drink now puerh this one has been tough to beat.
Notes from a few weeks ago “Potentially Damn Good Raw? No Idea” from W2T. Another free Sheng I got from W2T, this one is young, crisp and honestly, promising.
Dry leaves are green with silver hairs, scent is of honey, cream, hay, light melon musk. Something that invokes YiWu to mind.
Wet leaves darken and open fairly fast, the scent is deep honey, vegetal, some tobacco(no smoke), medicinal, green wood and some fruits. The scent is like a mix of Xigui and Bing Dao when wet. I like
The notes are mostly vegetal, with underlying tobacco/medicinal notes that become sweet (sweet medicinal/ like B12 liquid form), a savory middle with apparent thickness and mellow sweet end.
The medicinal notes open up later, but never hit pungent status. The astringency is cumulative and dries the tongue after 5-6 steeps. I need to know what this is.
2013 Tanlong Tea’s Big Snow Mt— Very heady, good, floral Daxue Shan material. Holds up nicely. Clean broth. The aroma is straight Bing Dao, but the taste is power perfume. It’s good. I was talking with the family rep who lives in Toronto about why the characters don’t match the romanization. You can check out their Big Snow selection here… http://www.tanlongtea.com/search?q=big+snow&submit
2011 Menghai Dayi “Wu Zi Deng Ke” – 2nd tasting note
http://steepster.com/looseTman/posts/314997
Tea Urchin 2012 GFZ… retrying this after a few months. I think it finally came out of its semi hibernated phase. It’s so potent and strong now just like everyone says about GFZ (it was more subtle and complicated before) and is making my whole body buzz. The aftertaste lasts forever. OMG if this wasn’t sold out my wallet would cry wanting a lifetime supply.
Login or sign up to leave a comment.