pu-erh of the day. Sheng or Shou
Drank a bit of 2016 Spring Jingmai Miyun from Farmer Leaf. It’s got a creaminess and sort of milky sweetness that’s reminding me a lot of a bowl of oatmeal!
This is my favorite of William’s 2016 teas and keeps changing and changing. Back in summer I wasn’t so sure about the ageability due to the domininant green, sencha-esque flavors but they have transformed into some unexpectedly savory notes
and I get that creaminess as well. Good stuff.
Drinking the maocha used for this cake:
http://tea-side.com/puer-tea-thailand-trees/sheng-puerh-myanmar-thousand-years-ancient-trees/
Just mindblowingly good. Fresh summer peaches, huigan and amazing calming energy. I love this stuff!
just finishing off a ying hao tuo, cant remember the year, but an aged one (07?). s’ok – a bit boring. I dont know if its the period of age its in, my tastes have leveled up, or the dryness is affecting my sheng but nothing to shout about at all.
W2T ‘if you’re reading this…’ which I have had in a bag lost for ages. was nice to find it it tastes weird now, has me guessing for what I can taste in it
Having Menghai’s ‘Legend of TaeTea’ today.
I just updated this one after some research. It has older tea leaf in this cake. Stored as MaoCha and then they were pressed into cakes.
I pulled 9 grams off the cake to start with and gave a 5 second rinse. There is color in the rinse that would support the older material.
I started steeping at 5 second increments. The color on th e brews is a nice golden. The aroma has the camphor humid type note to it. This is confirmed upon drinking the tea. You can taste the humidity and the camphor notes along with some mineral in there. The leaf was pretty tightly pressed and there is some bitterness in there as well. This thing is very similar in profile to EoT’s Baotang. It has good storage without being too wet. It gives some tongue tingle and it exudes mintiness breathing it in and out for a minute or so. This thing feels almost like a supercharged ‘7542’ hits all the good notes for me.
2009 Lao Ban Zhang Premium Raw Tea is slowly evolving. I dont have much left because I bought this when I was still learning about this higher tier of Puerh.
Currently I’m practicing Kung Fu and stretching everyday so I can kick myself in the head in hindsight regret of not buying more of it when it was only a few bucks, now I need a mortgage to afford a few cakes. =_=
2003 Blue Mark Raw from Beautiful Taiwan Tea Company; 7g/60mL.
This is nice. There is a little bit of sharpness, but this is mostly smoothed out. Pretty light and thin in flavor, with a claylike taste, but manages to hold a decent aftertaste. There was a touch of good feels early on, but kindofa flash in the pan. I started pushing this pretty early on, which lead to good results, but also made me wish this tea had more potency.
Super cheap for such an old tea at $50/cake, and would make a good drinker. It’s not quite to my taste though.
Today I drank an excellent ripe from a store that can’t seem to get any good press on here, Puerhshop. I drank the 2010 Bingdao Gold Tips Premium Ripe Puerh Tea Cake, 200g. This was an excellent tea. It started out without any bitterness and a fair amount of fermentation flavor. There was a nice sweet note from the beginning. While I didn’t pick up on any notes you would call chocolate they could be there. The fermentatioin flavor lasted the average of four or five steeps. In the end I gave it twelve steeps and it was quite good. This is an example of a very good offering from Puerhshop. The one thing I take with a grain of salt is they claim this is ancient tree material. While they do not state the age of the leaves and could well be talking about 100 year old tea trees I cannot confirm their claim. It is just possible because of how many steeps I think I would have gotten out of this. I would venture to say from the color in the twelfth steep that it would have gone at least sixteen steeps maybe eighteen or even twenty. That is said to be a characteristic of ancient tree tea. I have heard that plantation teas will not last so long. It was still quite dark tea in the twelfth steep so it is possible. Still I doubt it because of the price, $21.99 for a 200g bing. On the other hand if they are talking about 100 year old trees and considering this ancient tree I suppose it is possible.
2008 Jingmai Maocha from CLT. One of the most pleasant teas I’ve had in awhile. Most puer has at least a little bit of edge to it, but this session had absolutely none, without being at all insipid as a result. Easy for me to recommend, but what do I know?
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