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74

Dry Leaf – Creamy, sweet, earthy.
Wet Leaf – Thick, creamy, bitter-chocolate, dates/raisins.
Liquor – Dark Bronze to coffee bronze (looks black).

Gong Fu in 4oz Yixing Gaiwan / 6-7g * 8 seconds wash

1st 20secs – Creamy, slightly sweet, earthy, bitter-chocolate and slightly leathery up front. As it washes down it is thick, earthy and creamy with stronger bitter-chocolate and leather notes. The aftertaste is creamy, sweet and refreshing.

2nd 8secs – (cake piece opened) Creamy, bitter-chocolate, earthy (slight leathery notes) and light sweetness. As it washes down it is thick, earthy with stronger leather notes and bitter-chocolate notes. The aftertaste is, earthy creamy and sweet.

3rd 7secs – Thick, earthy/leathery, bitter-chocolate and smooth up front. As it washes down the bitter-chocolate notes become more apparent as do the leathery ones. The aftertaste is thick, slightly earthy with bitter-chocolate notes and sweetness.

4th 7secs – Thick, earthy/leathery, bitter-chocolate notes, creamy and slightly sweet up front. As it washes down the bitterness is more apparent and last through the aftertaste. The aftertaste is is thick, leathery and sweet.

INTERMISSION All the steeps from the second to the seventh are incredibly strong and dark even though the times were kept under 11 seconds. The liquor resembled dark coffee until this point. Later steeps where a dark brown hue.

8th 20secs – Creamy, slightly leathery, chocolate notes and sweet up front. Washing down it is a bit ‘cleaner’ by comparison, the bitter-notes are bit ‘fruitier’ but still slightly resemble chocolate and have a slight leathery hint. The aftertaste starts slightly earthy and thick and turns sweet.

Final Notes
This is not my favorite brick. I like ‘cleaner’ tasting ripes, this still have some earthy that I usually find in some slightly younger ripes. If you love THICK, almost smoky tasting ripes this is for you. After the cake opens up the liquor resembles coffee and it has a strong mouth feel. What I did like about it is the aftertaste. Even though the steep is mostly bitter-sweet the aftertaste slowly becomes sweeter but once it turns sweet it is really apparent.

Preparation
Boiling
Bonnie

sounds delightful

JC

It is. Usually ripes become ‘spent’ faster. This one held up well. Not my favorite but the aftertaste is lasting and sweet. Good ‘Cha Qi’ or mouth feel upfront.

Bonnie

You have interesting steeping rules. I’m more of a pioneer woman, puerh lunatic. I stab at my leaves, steep longer (20-30 seconds for most shu) and at 5 steeps I sometimes combine two steeps together.

JC

Those sound like traditional steeps. Which I love for the Tibetan Brick, CNNP 2003 from Lincang and others. But I don’t like it on Shou that has smoky/bitter notes (it resembles coffee in taste) which I’m not crazy about. I might as well drink coffee for that.

I guess the difference is the liquor, the ‘cleaner’ ones (burgundy to brown but you can still see inside a glass pitcher) vs the ones that have more ‘dust’ in it and the liquor is murky?

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Comments

Bonnie

sounds delightful

JC

It is. Usually ripes become ‘spent’ faster. This one held up well. Not my favorite but the aftertaste is lasting and sweet. Good ‘Cha Qi’ or mouth feel upfront.

Bonnie

You have interesting steeping rules. I’m more of a pioneer woman, puerh lunatic. I stab at my leaves, steep longer (20-30 seconds for most shu) and at 5 steeps I sometimes combine two steeps together.

JC

Those sound like traditional steeps. Which I love for the Tibetan Brick, CNNP 2003 from Lincang and others. But I don’t like it on Shou that has smoky/bitter notes (it resembles coffee in taste) which I’m not crazy about. I might as well drink coffee for that.

I guess the difference is the liquor, the ‘cleaner’ ones (burgundy to brown but you can still see inside a glass pitcher) vs the ones that have more ‘dust’ in it and the liquor is murky?

Login or sign up to leave a comment.

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Bio

Discovered tea a few years ago and I’ve been exploring ever since. I’m looking forward to keep learning and enjoy tea as I do. Keep learning, those who “know” stop learning and become irrelevant to the world.

I’m adding the scale because I noted that we all use the same system but it doesn’t mean the same to all.(I rate the tea not by how much I ‘like it’ only; there are flavors/scents I don’t like but they are quality and are how they are supposed to be and I rate them as such).

90 – 100: AMAZING. This the tea I feel you should drop whatever you are doing and just enjoy.

80-89: Great tea that I would recommend because they are above ‘average’ tea, they usually posses that ‘something’ extra that separates them from the rest.

70-79: An OK tea, still good quality, taste and smell. For me usually the tea that I have at work for everyday use but I can still appreciate and get me going through my day.

60-69: Average nothing special and quality is not high. The tea you make and don’t worry about the EXACT time of steep because you just want tea.

30-59: The tea you should probably avoid, the tea that you can mostly use for iced tea and ‘hide’ what you don’t like.

1-29: Caveat emptor! I feel sorry for my enemies when they drink this tea. :P

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