181 Tasting Notes

Dry – Sweet and bittersweet earthy notes, no real ‘off’ notes, some persimmon/other fruit.
Wet – Sweet and very thick with earthy notes followed by bitter/bittersweet ‘shou’ notes, molasses and dark fruits, somewhat starchy.
Liquor – Burgundy to a Red-ish coffee-brown.

The tea starts bitter/bittersweet with earth notes that wear some musk, but as a very apparent molasses note to it. It has some darker notes of raw cocoa/coffee in the middle that is a pleasant bitterness, medium body and hints of persimmon at the end.

The steeps evolve into a sweeter and less complex liquor that is still pleasant, and some of the after taste reminds me of drinking a strong sweet coffee such as Turkish coffee or something in those lines.

Very pleasant for the age, but it is very young still. I’d say for the age it has it is a strong 80/100, specially considering for the age there is not fermentation scent at all.

Flavors: Dark Bittersweet, Sweet, Thick

Preparation
Boiling 6 g 4 OZ / 130 ML

Login or sign up to leave a comment.

83
drank 2005 Boyou TF 0508M by Cha Wang Shop
181 tasting notes

Dry – Dark bittter and bittersweet notes, tart fruit and molasses.
Wet – Cocoa bittersweet notes, persimom, other dried tropical fruits, dates, raisins. (A slight floral hint/complexity devolops as you steep).
Liquor – Burgundy to a reddish-coffee.

Initial Steeps Are seet with a thick body and bittersweet chocolate note that turns cremier as it moves to the back of the tongue finishing in a fruity date note with molasses. These notes become more robust with each steep, from chocolate it is more of a cocoa note and even getting to the aromatic coffee side. Even though the front and middle seem thick and creamy the finish has a ‘juiciness’ to it.

Mid Steeps (3-5) The thick body takes the lead with apparent sweetness followed by bitter-to-bittersweet molasses and the cocoa notes seem to resemble cocoa dusting. It is hard to summarize the notes of several steeps because the bittersweet and sweet notes seem to switch around for the lead, the finish continues to be a juicier dates and molasses version of itself.

Final Steeps (6-9.. 10ish) Later steeps seem to maintain the playful notes with even more fruits becoming apparent, persimon, dates, raisins come to mind. The Liquor is still holding some thickness, but you can tell it is starting to give in. By the 8th steep it is mostly a juicy ripe with some hints of cocoa. The lack of thickness is filled by the camphor that before only was a ghost, possibly drowned by the initial thickness.

Final Note/Thoughts
A very good ripe, specially for the price. The material is a little on the ‘ok’ side, with is not bad but it can be a bit different session to session. Some can have more of that cocoa, while some will be mostly fruity.

If you have a free minute, check my blog
http://thetinmycup.blogspot.com/

Flavors: Dark Bittersweet, Dates, Dried Fruit, Molasses, Raisins, Thick

Preparation
Boiling 7 g 4 OZ / 130 ML
mrmopar

Always such nice notes!

JC

Thanks! I have a few ripes that I received lately. I can send you some if it won’t get you in trouble. lol

mrmopar

I have a 2006 version of this I think and the Imperial Red Chariot is another good one from Boyou.

JC

I’ll keep an eye for that one!

Login or sign up to leave a comment.

Dry – Honey, bittersweet notes of green stems or unripe tomato, hay, faint peach.
Wet – Thick, Honey, the fruity spectrum of cocoa, reduced orchard fruits (apples/pears… kinda), bitter green notes.
Liquor – Dull gold to Orange Gold.

Initial steeps Are bittersweet and have a somewhat savory base with apparent thickness. There are some warmed up white fruits/orchard fruit notes (poached pear?) and a darker-richer note that slightly resembles cocoa notes, there’s a pungency to it, but it feels hidden.

Mid steeps Steeps 3+ The leaves open up and the previous notes are still there, but feels more robust body that also has astringency developing. The initial notes are still bittersweet with a hint of something savory and moving on to sweeter and more complex notes, it sort of reminds me of some ManZhuan notes, that weird but very pleasant ’green’+ cocoa note. It is a mix of a green bitter note and the thicker richer bittersweet from cocoa.

Final Steeps It balances a bit more after a few more steeps, the body is still very good by the 6th steep, but you can tell it is thinning and developing a bit more astringency. Then at steeps 7-8th there’s a ‘collapse’ where the tea seems to only offer mostly bitterness and astringency.

Final Notes
Very good tea, this is definitely age well, it has good taste now, but it has that something that holds a bit of a promise, is not the astringency or the bitterness is a good balance between the two. I’ll rest it a bit more and re-try it in a few months to see in anything changes. No score now, but will update it as soon as I retry it.

Flavors: Bitter, Cocoa, Dark Bittersweet, Fruity, Green

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
DigniTea

I am fond of teas from Gedeng. I have this one aging and it is high up in my lineup of “time to pick and try” teas. Your timing is great for me – thanks for sharing your thoughts.

mrmopar

I think I am with DigniTea on picking one up and then trying. You guys are a step ahead of me!

JC

Yeah, this tea is very good. @DigniTea I need to find more examples of this area, this one was very pleasant so far.

@mrmopar Jump on this one, it is very good.

teatortoise

Sounds like an extraordinarily refreshing sheng. I love how you describe the overall brewing experience with initial, mid and final steeps. It really does arch that way, it seems.

JC

Thanks! I tried this area because DigniTea brought it to my attention. I want to find more examples of it. :)

teatortoise

I second that!

Login or sign up to leave a comment.

78

UPDATED NOTE
Dry – Light bittersweet, faint persimmon (dried), dates, raisins, some mellow wood notes.
Wet – Apparent complexity with Molasses notes, vanilla, dates, raisins, coffee-cocoa bean, earthy/woody bittersweet.
Liquor – Burgundy – Brown.

Gong Fu on 130ml Gaiwan, 10gm of the good sample a good chunk of lightly pressed cake that came loose with the first of two flash rinses

1st Steep 3secs Thick, bitter, woody-earth notes, caramel, vanilla and then a slightly starchy note with hints of woody-pencil shavings scent, smooth in the middle while going down with hints of cocoa that is at the woody spectrum of cocoa.

2nd Steep 3secs Thick, bitter, woody and starchy, pencil shavings, a coffee-like/cocoa bitter note, followed by caramel and vanilla notes. A smooth middle with a refreshing sensation that develops. Smooth starchy and filling with a sweet finish.

3rd Steep 4secs Thick, bitter, woody and starchy, pencil shavings, coffee-cocoa notes (woody spectrum of cocoa bean), followed by caramel and vanilla notes, smooth body and lasting sweetness together with a slightly refreshing finish.

4th Steep 10secs Medium thickness, smoother, bittersweet, mellow woody-starchy note and a more forward vanilla and caramel note and faint cocoa note. The liquor is very smooth and pleasant, Cha Qi is present here and goes well with the camphor that is showing up a bit more.

5th Steep 25secs Medium to a weak thickness, bittersweet, mellow starchy and woody note with notes of vanilla/caramel and hints of cocoa. The camphor is more apparent now but the liquor feels thin in comparison, some minor astringency present, The liquor is also lost most of its initial color.

6th 40secs Thin liquor, some of the notes are still there, a lot more camphor and woody notes. There’s a good sweetness that lingers with hints of vanilla and even perhaps dried fruit.

7th 1m 20secs Watery… mostly sweet and refreshing.

Final Notes
This is a good tasting Shou with a nice thickness together with complex notes. However, it has a very… very short life. Longevity is the only downfall on this one, it is composed of only smaller leaf with gives it a very nice taste, but runs out of gas. I would recommend this one to people who are ok with 6 good steeps, 7-8th are usually watery.

Scott recommended brewing this on on a Yixing/Jian Shui for maintaining the high temperatures, which I also did, but at the most you get an ok 7th steep with a watery 8th. I would still recommend a try, the initial steeps are delicious.

Flavors: Caramel, Cocoa, Dark Bittersweet, Thick, Vanilla, Wood

Preparation
Boiling 10 g 4 OZ / 130 ML
sansnipple

that’s the thing with puerh samples, you have no idea how long ago each sample was removed from a cake and sealed, or if its storage is anything like that of the full cakes (usually not unless the sample is really fresh).

Yunnan Sourcing

Can you clarify? You got two samples? One was sheng and one shu? This 1996 cake is definitely shu/ripe. Anyways… let me know by email, and maybe send some pictures so we can figure it out.

JC

Hi Scott. Sorry for the delay I just saw this and sent you an email with pictures. Both samples were indeed Ripe Puerh, they were just worlds apart in quality and I said the sheng comment to convey that. One sample is only fanning and dust, the other other one had a small piece of cake and the rest was loose but it was different leaf grade levels(good shape) no dust.

The first sample I could only get two steeps and there were not leaves in the gaiwan only a muddy looking puddle because of the dust and fanning, and filters didn’t work for this one either. The other one it is what I was expecting, but I wasn’t taking full notes of that one, so I wanted to wait until I revisited it to take proper notes.

Login or sign up to leave a comment.

82

Dry – Standard bittersweet ripe notes, some starch, faint earthy and sweet.
Wet – Sweet, fruity complexity (dark dried fruits), faint cocoa/chocolate hints, citrus?, thickness.
Liquor – Burgundy to a reddish-brown. mellow fragrance.

Initial steeps were all sweet and smooth with a noticeable thickness and developing some dark dried fruit notes of dates and sometimes berries? with a caramel or better yet molasses finish to it. As you continued to steep the following steeps had more bittersweet-ness to them, but maintained the character from the first steep.

Around 4-6 some changes developed and I had to adjust the steep times being a bit more conscious on the color and smell of the steep, longevity issues. The steeps here are still very smooth, but wear less thickness and the fruity notes are more active. The notes remind me of dates, molasses and perhaps a Chinese dried persimmon.

Late steeps were from the 6th to a 8th and a very forced 9th steep. The notes are still here, though they are faded and is already lacking some thickness. Still very good steeps with some camphor being detected (was there before but the thickness mellowed it a bit).

Final Notes
A very good and simple ripe, the longevity is a bit… inconsistent, specially considering that the description says 25 infusions…. It also depends a lot on which portion of the cake you are steeping from. The middle get just a rougher with more sticks here and there, which honestly isn’t bad I felt like the middle lacks the thickness, but it has some more bitter notes that at some points may trick you into think ‘cocoa notes’.

Flavors: Dark Bittersweet, Dried Fruit, Molasses, Sweet, Thick

Preparation
Boiling 7 g 4 OZ / 130 ML
boychik

i love dried persimmon and dates flavor. Chawangshop is an interesting place. but i find shipping rather expensive. I dont feel like getting few samples for $17 ship

JC

Yeah, I had the same issue with them. The quality of the tea is very good so far, but the problem is not so much the shipping cost, is the fact that you don’t really know the the cost until after you receive your invoice.

They use a rounded up estimate so you could be paying a lot less than stated initially or end up with a higher price, which honestly sucks when you are planning your order out.

boychik

i really like that YS has loyalty points. quite helpful with the ship. that crazy ship prevents me from placing an order. even if to do join order i think it will be so hard to split the ship portion.

boychik

the tea btw sounds really good. have you tried “Lao Yu”? im so curious about this tea.

JC

Yeah, my recommendation is that you find someone who wants to buy whole cakes that may be interested in trying and just chip in a bit, you’ll be better off.

I haven’t tried that one. can you put a link to be on the look out?

JC

Those look good! I’ll let you know if I plan to order from them again. Maybe you can tag along.

jschergen

I’m the same way with Chawang. So many items added to the shopping cart and an almost equal amount of cancelled orders.

boychik

JC and jschergen if you ever decide to get something from Chawangshop please let me know ;) that 2004 Dehong is haunting me at night lol

jschergen

Yeah, actually those two at the top of my radar too. Especially after Jakub’s review..

JC

you see, you people are a bad influence. I’m trying to save money. LOL

mrmopar

You all want to pool an order?

Cwyn

I’m in, I want the Houde oolong squares.

JC

This exploded into ChaWangShop orders! lol I wish I had not been so busy this weekend and keep up with it. :P

Login or sign up to leave a comment.

76

I found some of this in a corner of my house, so I thought I should revisit
Dry – Smells like vine tomatoes mix with a dry wood and dried plums notes, but with more ‘malt’ than I recalled (maybe it changed with time?).
Wet – It has a lot more pungency resembling the tomato vine, acidic notes, plums and some other tart and acidic fruits, malt and a starchy sweetness. (Once again not as pungent as I remembered it).
Liquor – Red copper to a reddish brown hue. Fairly aromatic with sweet notes and a malty/syrupy note. The back has some tart notes.

The taste of the broth is very sweet and malty, but it holds an extra complexity that gradually opens as it moves in my tongue and washes down. First it feels heavy with malty notes but it is immediately followed by some tart fruit notes and acidic hints. This is then followed by an apparent tomato vine notes (tastes like the tomato vines smells lol), but then mellows into more unique fruity notes and ‘green’ character.

The notes linger for a bit and then you can feel a camphor freshness in your tongue that resemble high grade Yunnan golds with a pine-y spectrum of freshness. There’s a very faint fruity note that lingers on for a while if you allow it to develop between sips. Something about this reminded me of Chrysanthemum tea as a child.

I wish I could do a time continue defying tasting session to taste the ‘new’ tea taste and this ‘aged’ taste side by side’ :P

Flavors: Green, Malt, Pine, Sweet, Tart

Login or sign up to leave a comment.

Dry – Thick, refreshing (camphor), sweetness with fruity notes, a candied red fruit scent.
Wet Very sweet, candied fruit, refreshing (faded mint sensation), wood, apricots dried reduced fruits, aged wood bitterness.
Liquor – Golden

1st 3secs Smooth with a clean sweetness that develops herbaceous and fruity character that seems a bit younger than the age stated, yet very pleasant with camphor (which can be indicative of the age and good storage). refreshing and pleasant huigan.

2nd 3secs Smooth with bittersweet to bitter floral notes that transition to a bittersweet to sweet notes while maintaining a tart and bitter fruit base and developing wood notes. The wood note has hints of dried fruits, but ends up becoming herbaceous and refreshing.

3rd 4secs Smooth and increasingly bitter to bittersweet on the front with deep honeyed notes and now apparent wood character with herbaceous accentuation that linger as the notes become sweeter and fresh with the camphor that lodges in the throat.

4th 6secs Bitter and bittersweet , honeyed, fruity some floral notes with wood notes and now some astringency appears with a slight drying sensation, but remains bittersweet and sweet with a refreshing finish.

Final Notes
I had about 11 steeps of this one. I feel like it help up with strong notes up to the 6th steep and started collapsing, but I could easily correct the times by the color of the liquor and scent.

The overall notes are good with only some astringency which is not a bad thing if you are considering aging. What I liked about this tea is that is one of those that is still defining itself in terms of age characteristics. You can see get the traits of youth from the herbaceous and fruity/floral notes; followed by the aging characteristics of aged wood and camphor. I’m not going to score this one yet. I’m going to finish my sample piece another day and updating this note with ‘updates’ and a score.

Flavors: Camphor, Fruity, Herbaceous, Honey, Wood

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML

Login or sign up to leave a comment.

70

Dry – Tart fruits, honeyed and faintly greenwood notes (bitterness).
Wet – Sweet (honeyed), fruity, stonefruit?, orange peel, plummy, mineral and bitter floral-fruit notes. This later evolves into a more invasive Zhu (Bamboo scented) perfumy note, maybe even sandal wood.
Liquor – Dull Gold(no clear liquor) and have a spice? scent to it.

Initial steeps 1-2 (maybe 3rd) Plenty floral honey notes with a muted sweetness that follows it. The mouth feel is thick, but in a ‘waxy’ spectrum of thickness, almost like getting chap-stick in your tongue. The middle develops a savory notes as it goes down that linger a bit into the finish, but develops a floral bitterness after it washes away. The second and third steep have more fruity notes up front with a similar finish.

Middle steeps 4-5 Initial notes are floral bittersweet and floral honey with the same muted honey sweet, but once it starts to develop the fruity notes it also develops this green wood note combined with a bamboo frangrance/sandal wood perfumy note; it is still sort of pleasant, but definitelly more invasive than the previous notes. The finish stays fairly similar with some of tha perfumy/wood note. The thickness is still in there, the savory note however is playful and only apparent sometimes since it is mostly taken over by the wood and floral notes.

Final steeps 5-6+ Although I was starting to disagree with it during the 4-5th steeps, I could still enjoy most of it, but now the Floral bitterness is most of the notes with some honey that it is immediately followed by the perfumy note that still reminds me of a young Zhu/bamboo stored Sheng that has that Sandal wood perfume/incense character to it.

Final Notes
This notes hold the possibility of developing into really pleasant notes 10-15 years, but I don’t think I have the dedication to wait for this one, I’d rather focus on others. I’ll keep this brick around to see if it improves, but I’ll gladly ‘lose it’ if I need more space.

If you have some free time, check out my Blog
http://thetinmycup.blogspot.com/

Flavors: Floral, Green Wood, Honey, Perfume

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
JC

I did get a bit of cooling, but It may have been that normal sensation you get after you drink something hot in a cold place. I’ll drink it again this week and confirm it.

JC

Bellmont, I tried it again over the weekend. There is a slight cooling sensation on the chest, very faint but it is there. I still dont like the actual notes yet, I’ll probably try to age it for two-three years in a humid environment to see what happens.

JC

Yeah. My experience with Naka is very limited and all on the mid aged side, so I’m not sure what to expect on the younger side of it. So I’m hoping this now ‘weird’ notes will turn into what I like about the mid-aged examples.

I would like to find another example of Young Naka, so if you stumble into something let me know!

JC

Thanks for this! I’ll check that out for sure. I want to know what it is supposed to taste like when young, since this one I have from CWS tastes very ‘particular’ :P

Login or sign up to leave a comment.

78
drank Rice-Scent Mini tuo by Yunnan Sourcing
181 tasting notes

Just revisiting this mini tuo. I have a 2007 version, which I need to check if I can find again because this is getting better, I bumped the score up a bit.

I’ve had them stored in a cardboard cylinder container for +-2 years and it is doing well, the rice is pretty strong still and the tea is even smoother, specially for a mini tuo. I love the scent, it is just satisfying and almost calming to have that floral/nutty rice scent.

Flavors: Bitter, Green Wood, Honey, Nutty, Rice

Preparation
200 °F / 93 °C
Tealover

Nutty and rice flavours – interesting!

Login or sign up to leave a comment.

86

Dry – Aged floral bitterness, wood with sweetness, very faint dried fruits, some medicinal notes, raisins, tamarind shell.

Wet – Aged/slightly decayed wood but with a deep sweet fruit background, rich like dried dark fruits (raisins, dates, figs), dark sweet notes (molasses, caramel — the sweetness that inherently has a bitterness to it).

Liquor – Amber to reddish amber (Aromatic of dried fruits and bittersweet notes)

1st 3secs – Bittersweet woody and fruity, some bittersweet notes that resemble a very gentle tamarind with some shell pieces up front. It feels rather thick and as it goes down it is smooth and maintains the thick and rich notes with the same bittersweet-floral and woody note from the start.

2nd 3secs – Bittersweet floral/fruity and wood front that still somewhat resembles mellow tamarind(shell) to me which transfers to a richer/thicker body and notes and a lingering mouthwatering sensation. If well slurped it is more bitter up the front in a very pleasant and huigan enhancing way.

3rd 3secs – Bittersweet floral/fruity, woody front that transitions into the rich woody sweetness that resembles dried fruits such as raisins with a slightly herbaceous sweetness appearing as it washes down. Gentle camphor present.

4th 4secs – Bitter woody that becomes bittersweet woody with floral notes and a dried fruit background. As it goes down, it is still very smooth with apparent bitterness, combined with the rich dried fruit notes and hints of molasses.

5th 6secs – Bittersweet, wood, floral notes with apparent fruit background, the fruit and wood notes still combined continue to resemble a mellow/gentle tamarind note, it is almost an acidic fruit note. As it goes down, the liquor is very smooth with only minor astringency after it has completely washed down.

6th 7secs – Very similar to most previous steeps, some more astringecy seems to chime in, but still has that thick and rich body with plenty of that bitter to bittersweet note that keeps reminding me of a gentle tamaring note. The liquor continues to be aromatic.

7th 9 secs – Bitterness and bittersweet notes, wood, floral and fruits notes reappear with more energy again. After the liquor goes down the bitterness lodged in the throat and the huigan is very pleasant.

8th 10 secs – This one was cleaner steep with a bit weaker bitterness, but still very pleasant overall, mostly sweeter.

9th 14 secs – This one appears faded again in the bitterness aspects but still wears similar notes. Time for bigger steep time adjustments.

10th 25secs – Second wind; the bitter and bittersweet notes returned with most of its previous profile, a bit more floral and juicy than the richer and filling body it had before.

11th 35secs – Richer again, bittersweet as opposed to the weaker flat bitterness with less wood and more fruit notes. A very pleasant and lasting/lingering huigan.

12th 45secs – Still holding up for the most part, you can tell this one still has a few more steeps in it.

13th 1min – Returned some of the initial notes of bittersweet, plenty of floral and fruit with some astringency present. Very smooth still, specially in the 13th steep, it has some faded rich notes.

14th 1min 30secs – Good bittersweet notes, floral, some fruit and again astringency.

Final Notes
Very infusable, I feel like it has a perfect balance between the wood/floral/fruit bitterness with sweetness ratio. It has plenty of aged notes together with ‘I can age more’ character. This is not a complex tea, I didn’t get changes along the steeps, maybe something being more up front at times than others. I liked it a lot but this is also the type of tea that takes me two days to get through, not only because of the how infusable it is, but because it can be a bit boring after the 6-8th steep of the same notes. I would still recommend it.

Flavors: Dark Bittersweet, Floral, Raisins, Sweet

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
Cwyn

This is a great review. I’ve had a sample of this lying around for maybe six months. Every time I pick it up, something in me recoils from the greenness. It doesn’t look 10+ because of the dry storage, looks like just a couple years!

JC

Hi Cwyn, yeah it does have a lot of green-youth to it still. I think it is part of what makes me think of tamarind when it combines with the sweet notes. I’ll probably revisit it later with a Yixing pot to see how it reacts to the clay.

Login or sign up to leave a comment.

Profile

Bio

I’ve been drinking tea for about 8-10 years now, but Puerh for about 7-8 years. I love learning and I love the people who ae passionate about it. This is a constant learning field and I love that too. I’m mostly in to Puerh, Black tea and Oolongs but I do enjoy other types from time to time.

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

Location

DC

Website

http://thetinmycup.blogspot.com/

Following These People

Moderator Tools

Mark as Spammer