pu-erh of the day. Sheng or Shou
Shue Yu Cha Xiang from 2012 de Lan Ting Chun, a classic shu.
Preparing for a morning session consisting of an Aged Sheng from David Lee Hoffman’s collection. It is labelled as “Aged Sheng Pu-erh Full Leaf, Lot #1WP 2001”.
Working on a 2012 Menghai 7552 tonight. I remember not being overly impressed with this tea when I first got it after reading the vendor description of it. If I recall correctly it still had some of the fresh fermentation “funk” to it. I ran across it again in a listing and said what the heck pull it out and taste it. I brewed it in the trusty yixing reserved for Menghai shou. I gave it a 20 second rinse to re-hydrate and off I went. I did a 15 second or so step and watched the dark brew come out. It has a very small tart sensation reminiscent of a persimmon but not as pronounced. It has a little drying effect on the tongue that turns to a light sweetness almost like a fruity red wine. It still has the “earthy” underlying note at the end. It gives a touch of burnt bitter caramel about the middle of the taste session. This is hard to explain all the taste notes you can get on this one but as it has lost the fermentation flavor it is turning to be a decent tea. It has some boldness at times that would stand up well to a rich evening meal. I think it will continue to evolve. I will do later steeps on this tonight as we are expected to have fall weather in the 40s and it is rich in taste as many things are in the fall.
To start the day, tasting a sample of a Shu brick from Yiliang Tea Factory, 1998. The vendor said something about the fact that they were stocked in Hong-Kong and that the factory is EX-CNNP. Very fine dark taste, with all the ingredients for a classic Pu er. C’est très bon, quoi!
Having a Menghai shou tonight. A 2011 “Real Taste” ripe as described by the vendor.Brewed 15 grams in the yixing for this one. I gave a 10 second wash to begin.It has the aroma of a damp forest. The brew is almost as dark as other shou of this age. It has a distinctly lighter taste than most shous I have drank. My guess would be a shorter fermentation on this one . It gives an almost cross between a peach and a near ripened plum. Avery easy tea to drink. It has a very nice flavor without being to “assertive” as some can be. This will move up my chart for these reasons. Nice , smooth and a touch of fruit.
Just steeped a batch of 2006 Longsheng Spring Tips Sheng. Pleasant tea.
Made a big bowl full of 2011 yong de organic ripe to soak my new cute purple yixing in to season it, It smells so good it’s very hard to not just drink it all, seems a shame to waste the good stuff, but i suppose It’s worth starting this little beauty off right.
how long should i leave this soaking for?
Has anyone ever had the 2006 Longsheng Spring Tips Sheng? Is it me or do you get notes of chemical?
I am visiting Portland,Oregon, USA this week, and I looked for a tea house to try while here. I found the Tao of Tea listed on Steepster so I traveled to the Belmont district and found the tea house (only after I found their tea shop first only two doors away.) I ordered the three pu-erh sample which was served with a pot of hot water, three bowls with the different teas, a gaiwan, a small glass pitcher, some tongs, and a ceramic dish for rinse water.
The teas were a 2005 Mengsong sheng, a topaz pu-erh (2005?) shu, and a 2010 Shou Pu. I can tell you that I walked out tea drunk.
The sheng was tightly compressed but quite attractive in its taste. It has lost its astringency for the most part, and had lovely grassy notes, and pleasant flavors.
The topaz shu was very nice, with lovely deep color, earthy notes that became less prominent with each steep, and it induced a sweating sensation in me, really warming me up in a pleasant way. A very nice tea.
The shou pu had a reticent nose, but the deepest color. Its third and final steep revealed a wild and attractive citrus and fruity note that I really enjoyed. I had the teas with freshly made to order chapatis.
I highly recommend the tea house if you are in Portland, and the teas, each of which was attractive in its remarkably different way.