162 Tasting Notes
It is ‘Meh’ for me. That’s half the reason I brought it to work. It has a deep amber liquor and it has mellow sweetness and mellow floral, to me it seems flat, nothing worth paying too much attention to.
It is at $14 for 200gm, but as I said it is rather flat and tastes a bit more aged than it should, nothing off just possibly wetter storage(aged taste, not musty) on the overall scent and taste; tastes older than 2009 or maybe it is because is made from plantation and it may still be weak in Wu Liang notes.
Flavors: Floral, Sweet
Dry – Abandoned old wood cabin in the tropics, spice-wood.
Wet – Thick earth notes, spicy-wood notes, bitter wood notes and sweetness.
Liquor – Burgundy.
Gonfu Style — 2 rinses (first 3 secs and 2 secs rest and second just a quick wash)
The tea started with very assertive spicy-wood notes, earth notes with very apparent sweetness and feels smooth going down. Some astringency was present, but it only helped the spicy notes and later the camphor sensation.
The second and third steeps (partly 4th as well), were smoother but maintaining the earthy and wood notes with spicy background. Allowing time between cups allowed me to appreciate the lasting sweetness and perhaps notice some very faint notes I have yet to identify.
Later steeps were gentler that previously, but still assertive to its storage background. No musky notes, just plain wood and earth, with a a sweet finish and lots of camphor.
First sip was confusing and puzzling since I’ve never had a wet storage Sheng like this, I’ve had the occasional ‘oh, there are some floral notes, honey… and ughh, there you are, moist rotting wood note, bitter and saddening’. By the second steep I was beginning to enjoy the sweetness but was still puzzled/bothered by the deep wood notes. By the third,…. I told myself “This Sheng makes a great Shou!” LOL.
Bottom line, if you are all about dry storage… stay away, you’ll just have a bad day. If you are into wood and somewhat spicy notes Shou, I’d try this one.
Flavors: Cedar, Earth, Sweet, Wood
Dry – Floral, Tobacco, hints of sweetness, bitter-woody and floral notes, faint fruit notes.
Wet – Bitter, Tobacco,Smoke, floral, some sweeter fruit hints.
Liquor – Gold-Amber
- Gong Fu in Yixing Gaiwan 130ml — 5-6gm tea**
1st 4s – Tobacco, some smoke, bitter and bittersweet notes with hints of young harshness. As it goes down, it mellow a bit, but still wears smoke. It slowly builds a pleasant Huigan.
2nd 4s – Strong Tobacco, smoke, some deeper notes that remind me of Licorice/medicinal taste and bittersweet notes up front. As it goes down, it mellows considerably and wears sweeter notes that linger through the more apparent smoke and tobacco notes.
3rd 4secs Harsher, more assertive Tobacco with bitter-wood, medicinal/licorice notes and bittersweet notes up front. As it goes down, it mellows again, but wears some of the harshness, smoke and tobacco notes. It slowly develops sweeter notes that may slightly resemble fruit(apricot?)
4th 6 Strong tobacco with again assertive bitter-wood almost medicinal/licorice-like taste and bittersweet notes (somewhat floral) up front. As it goes down, it mellows considerably, but continues to stay mostly harsher; however it slowly develops sweeter notes at the end.
I had around seven steeps from this one. I feel like it would take another 3 easily, but only if you can deal with the cumulative harsher notes and also cumulative astringency. Even after all of that ‘harshness’ I can still respect this tea. I feel like Islay Whiskey fans will get a nice kick out of this one, even more for the price! Lagavulin anyone?
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Flavors: Licorice, Smoke, Tobacco
Intro Note I was having this tea in western style cups. I will update with Gong fu notes later (I already have them, but I will add them later, the score is overall).
Dry – Clean wood/earth note(no fermentation scent or musk), sweetness, cream/thickness.
Wet – Light earthy, tangy-tart notes, dark richness (faintly of dates, luo han guo fruit), hints of fruit/floral.
Liquor – Hues of Burgundy
1st 15secs – Light sweetness with medium ‘thickness’ or body and a kind of richness that reminds me of Luo Han Guo fruit up front. As it goes down, there’s a talc sensation on my tongue that reminds me of some Menghai ripes. Some more apparent but still mellow earth and wood notes are present with faint floral-fruit notes.
2nd 25secs – More forward sweetness with medium body and tart-bittersweet notes up front. As it goes down, the broth has a the same talc texture that is noticeable but in a smooth pleasant way. The faint floral-fruity notes appear at the end.
3rd 30secs – A little cleaner up front but maintains all the notes of sweetness with medium body and some tart up front. As is goes down, is is a bit weaker but very pleasant. It was mostly lack of adjusting steep from my part.
4th 45secs – Regained strength; Sweet with a medium body and some tart notes of front. As it goes down, it has the talc texture in the tongue and the sweetness is apparent with faint fruity/floral notes.
This is a very well balanced and mellow Shou. It is very pleasant to drink, it isn’t flashy in notes it is humble but assertive, maintaining its traits through out the steeps.
I went to the White2Tea page and read the description after finishing, I feel like I agree with the ‘Sticky rice’, to me is a combination of how mellow it is and the textural ‘talc’ that I described, which I guess starchy of the rice can accomplish too.
I see this as a very GOOD every day tea, as opposed to a ‘meh’ every day.
This is a revisit note/update
I’ve had two or three of these cakes for a while now, probably close to two years, but not yet in the two year mark. I have to say that I still love the overall scent of the cake and the scent of the liquor when I brew it.
I have two cakes for storage purposes and one that I drink from. I’ve always had a bit of a problem with the compression and keeping the leaves in good shape for steeping but the closer I get to the middle of the cake the worse it gets. This is its biggest flaw, the grade of the material seems to be the same in the middle which is good (larger leaves, cut large leaves, occasional buds and stems with leaves), but what is the point if the only way of getting a piece to steep is to break them? The compression is beyond Xiaguan Iron cakes. I had this one in high regards (even with the compression and how choosy it can be with steeping time), but I have to downgrade it. It went from only at home Puerh, to ’what’s-the-point?-let’s-take-it-to-work-Puerh’.
Still a good drink, the compression has allow it to keep younger notes of flowers and honey, but aged thickness…. then you have a rock that you’ll have to break barehanded so you don’t stab yourself with your Puerh knife (guilty).
Dry – Fairly sweet and aromatic for a autumn cake, some floral notes.
Wet – Thick Honey and a more apparent floral scent.
Liquor – Mid amber color.
I got this tea as a sample from my order from TeaUrchin.
This tea started as a fairly surprising pleasure since it started with a very pleasant honeyed sweetness and some thickness although it was very limited compared to Spring offerings I’ve had. The broth had a fairly good hold and the Huigan lingered in the tongue for a while.
After the third steep the broth started going very thin and astringency started to become more apparent. The overall experience was OK, if you want a Puerh for work or to drink on the go this is a good choice, otherwise I’d recommend keeping with Spring offerings to fully enjoy the mouth-feel and apparent deep honey notes that Xi Kong can offer.
Flavors: Flowers, Honey
Dry – Sweet floral with bittersweet/tart notes that resemble fruits.
Wet – Honey, very apparent apricot, floral notes, ‘wild’ oomph, plum, orchid, vanilla?, cream?, spices.
Liquor – Golden to a Red Gold hue.
Gong Fu Style in thick porcelain Gaiwan 6-7gm 5oz *
1st 2secs – Honey, apricot, floral-fruity notes with a thick body up front. As it washes down, it has a thicker texture/fuller body with apparent tart-fruity notes and very faint but pleasant bitterness that lingers through the very nice Huigan.
2nd 3secs – Tart-Fruity notes that resemble passion fruit, apricot and other floral fruits up front. As it goes does down, it develops a very apparent thickness and active mouth feel (wild oomph?), that lingers through the sweeter and bittersweet playful notes that precede the fast and pleasant Huigan.
3rd 4secs – Tart fruity notes with very apparent floral, bittersweet apricot and passion fruit notes up front. As it goes down, it becomes thicker and has a very energetic mouth-feel that lingers through the bittersweet and tart fruity notes and through the honey notes that become very apparent in the Huigan. At this point it started developing very pleasant and complex notes that resembled spices.
4th 6secs – Honey sweetness that quickly turns bittersweet/tart with floral-fruity notes that resemble passion fruit and apricot. The broth becomes thicker once again as it goes down and covers the tongue with very pleasant and complex tart/bittersweet notes which in turn become very sweet and lingering in the Huigan.
5th 7secs – Honey sweetness with a gentler take over by the the tart/bittersweet floral notes that once again resemble floral fruits like apricot, plum and passion fruit. As it washes down it still wears a thick and active mouth-feel that accentuates the tart/bittersweet notes and wild character of the tea. A very fast huigan and gentle ku. Very pleasant and playful finish with notes that resemble spices.
This one was VERY pleasant. Honestly, my best experience with Wild Puerh by far. To me it started as a very aromatic experience that needs to be acknowledged as soon as you start pouring water and even when you are pouring out the rinse. This is the type of tea that will temp you to drink that rinse. As I started to drink the first notes I noted were the tart/bittersweet notes that resembled several fruits and later I noticed the thicker Honey notes that balances the broth very well.
As I kept drinking, I started to note the hints of spices in the tongue and later on it became more apparent (cumulative sensation). I stopped taking notes after steep #5 because I just wanted to enjoy it. Thanks Sammerz314 for the opportunity to try this beauty.
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Flavors: Apricot, Flowers, Honey
EDIT because I found I typo
Dry – Wood and earth notes, some thin sweetness.
Wet – Wet wood notes, some faint sweetness, faded floral.
Liquor – Dark Amber
1st 7secs – Woody, damp floor, musky and some savory notes up front. As it goes down, it has some hints of sweetness but doesn’t quite delivers much, it feels thin and somewhat flat.
2nd 7secs – Cleaner woody, damp floor and some savory ‘mushroom’ notes up front; it feels cleaner but still not that pleasant. As it goes down, it has some more sweetness, but again it is flat although over some time there’s a faint floral note.
3rd 10secs – Same body up front and going down, the finish is slightly better, but still nothing I’d look for in a Nannuo cake.
This cake had to be stored in wetter conditions, it has lost much of the Nannuo character for its age and it feels rather flat, while I expected something sweeter, floral and thick with some age taste. It is a good tea if you like those wetter notes with out overly aggressive notes of really humid storage.
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This is a sample Bonnie sent me a while ago from Mandala Tea. I already had notes written down but decided to try what I had left in the sample.
Dry – Faint earthy notes and some sweetness.
Wet – Thick, earthy and sweet with some faint forest floor scent.
Liquor – Bronze to Brown (depending on steep time).
3 second rinse, followed by 5 second rest
1st 15secs – Sweet, thick and bread-like? texture, mellow earthy notes up front. As it goes down, it is slightly thicker and the bread like texture is more apparent but feels one dimensional.
2nd 10secs – Sweet, thick with more bread like texture and mellow earthiness up front. As it goes down, it is thicker while maintaining its bread-like texture, but wears more sweetness that lingers in the finish with some freshness.
3rd 10secs – Sweet, thick and bread-like texture with mellow earth notes up front. As it goes down, if feels thicker and wears more complexity in the body that linger with faint woody-spice notes. Refreshing and sweet finish.
4th 15secs – Sweet, thick, mellow earthy notes with bread-like texture on the tongue. As it goes down, it feels thicker with a more pleasant base of woody spices that hint a very faint fruity?floral? sweetness, the bread-like texture still coats the tongue. The finish is sweeter and refreshing that lingers.
5th 20secs – Sweet, less thick than previously but still has mellow earthy notes and the bread-like texture. As it goes down, it wears a more complex woody note that faintly resembles spices in taste, but does give a spice like sensation in the tongue. Sweet and refreshing finish.
6th 35 – Sweet, somewhat thin, still mellow with faint earthy notes and bread-like texture up front. As it goes down, it is barely noticeably thicker, but wears more apparent spice like taste and sensation on the tongue that lingers through the finish, which is sweet and refreshing.
Not my favorite, It is a nice Puerh for those who enjoy spice notes in your ripe, but only if you don’t mind the first 2-3 steeps being sort of dull (still very nice sweetness). The following steeps wear more complex notes that are enjoyable and a nice plus, but I feel like the tea collapses in the 6-7 steep so you have to jump full minutes of steep time.
I’ll give a 79/100 because it has nice complex notes in later steeps, it would be higher if I didn’t feel like it was missing some Menghai ‘creamy’ thickness.
Dry – Faint mellow sweetness, aged woodiness, mint?
Wet – Sweet, somewhat fruity and floral bitterness, camphor, citrus-lemons
Liquor – Golden to Bright-Bronze.
5gm in 150ml Porcelain Gaiwan
1st 20secs – Strong citrus notes with sweetness that is very apparent in the mouth. As it goes down, it is still critrusy but wears a slight vegetal taste that hides behind the lemon like notes and slight tobacco hints. Strong citrus and camphor at the end.
2nd 20secs – Strong citrus notes along some floral bitterness up front. As it goes down, it becomes mellow and coats the tongue with medium body thickness that also opens to the vegetal/tobacco notes. The finish is citrusy and minty.
3rd 18secs – Strong cirtusy notes, very apparent tobacco notes with floral tart/bittersweet notes up front. As it goes down, it mellows down and has a somewhat vegetal body and some sweeter hints that seem more natural for the age. The finish is now more pleasant but still has a very strong citrusy-lemon like taste and strong camphor.
As I continued to steep the citrus and minty essence started to fade and the tobacco-vegetal taste was more apparent but pleasant with a faint floral sweetness. I’d like to say that the initial citrus and ‘camphor’ was pleasant but the truth is that it tasted somewhat like leaving a lemon-lyptus balm in the vicinity of the cake, it was minty rather than having a strong camphor. The tea was sweet at first but again it didn’t taste like what a 2003 sweetness should taste (to me, this is an opinion). The later steeps do have a sweetness that to me match what a Yiwu should taste like.
I retried this cake a week later after leaving to air a bit in a glazed clay container with out the lid. It was like having a completely different cake. sigh