72

After looking through the reviews I saw Bonnie had the similar experience of tasting ash and decided to try it western style hoping for better results like her.

First and seconds steeps: 12 oz cup, boiling water, 1 minute. I got the sweet tobacco, a juicy texture, a hint of ash, vegetal note in the background and a slight mouthfeel. Still some ash in there, but not mouth coating, not nearly.

Third steep: 1 minute 30 seconds. No ash! Sweet, tobacco, vegetal, juicy. Definitely getting better but I’m disappointed about not having the almond note in there. That’s what kept me going gaiwan style was that wonderful almond note!

Fourth steep: 1 minute 30 seconds. Again sweet, tobacco, vegetal, juicy, no ash, and a hint of almond. The almond may just be my mind trying to make it appear because I want to taste it that much!

Fifth steep: 1 minute 30 seconds. Juicy, sweet tobacco is fading but still present, vegetal, no ash, no almond. also, strong tingling on the tip of the tongue in the aftertaste.

Overall this one is a mixed bag for me. I got much better results brewing western style but I really wanted to taste those almond notes again from gaiwan style in this without the ash. I also wanted to taste what I was smelling in the dry leaf, that rich dessert smell. Unfortunately I didn’t care for this that much because of all that. This might turn out better for me if someone else made it for me.

Preparation
Boiling 1 min, 30 sec
Bonnie

I’ve recently been reading up more on pu’er’s and in reading about shengs, the flavor profile for this type is closer to that this tastes like. I’m used to shu pu’er. I’ll be interested to see how this ages.

Invader Zim

You’ll have to let us know how this one ages. I would hope it loses that ashy note.

Bonnie

I’ve talked to some Sheng people who say the ashiness isn’t untypical. We’ll see. I have a friend who knows more than I do tasting a sample too. I’m more interested in my learning more.

Invader Zim

Granted I haven’t explored much in the world of puerhs, but out of all the Shengs I’ve tried, this is the first one that I’ve come across that is ashy. I hope to not come across it again.

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Comments

Bonnie

I’ve recently been reading up more on pu’er’s and in reading about shengs, the flavor profile for this type is closer to that this tastes like. I’m used to shu pu’er. I’ll be interested to see how this ages.

Invader Zim

You’ll have to let us know how this one ages. I would hope it loses that ashy note.

Bonnie

I’ve talked to some Sheng people who say the ashiness isn’t untypical. We’ll see. I have a friend who knows more than I do tasting a sample too. I’m more interested in my learning more.

Invader Zim

Granted I haven’t explored much in the world of puerhs, but out of all the Shengs I’ve tried, this is the first one that I’ve come across that is ashy. I hope to not come across it again.

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Profile

Bio

I’m an avid tea drinker, it’s what I drink all day and why I’m here. I don’t sweeten my teas except for the occasional iced tea or cold-brewed tea. I typically brew my teas with a brew basket in a 12 oz cup. If I brew another way I will always note it.

Dislikes: black teas, milk flavored oolongs, hibiscus, red rooibos, licorice, dessert teas, mate, guayusa.

Loves: straight teas, especially Chinese green teas, sencha, jasmine, dan congs, mint, coconut.

My ratings are based mostly on the smiley faces. If a tea is of good quality but not to my taste preference I try not to rate it because I think that is unfair.

I drink a lot of the same teas and will not record every time I drink them. I log them the first time I try them and then again if I did something different and/or got different results.

I also try to keep my cupboard updated to what I actually have for those that wish to swap, although some of them are merely samples.

100 – http://steepster.com/teas/verdant-tea/32720-hand-rolled-top-grade-jasmine

Location

Pennsylvania

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