334 Tasting Notes
This is now the second “brick” (this one is actually a very shallow tuocha) of shou I’ve bought from Verdant. I previously had a brick of the Lao Tong Zhi Old Comrades 2011. I have to say, at this point, I don’t anticipate all too frequently either (a) drinking sheng pu’erh or (b) buying shou in anything smaller than a complete bricktuocha.
Breaking up the tea myself gives me a lot more control over ongoing aging as well as breakage and it also means that early steeps are a lot more subtle because I’m hydrating a “slice” of leaves rather than completely loose leaves.
This 2008 already has some deeply musty notes while still retaining some of the sweetness of a young shou. There’s a definitely dominant presence of “flood damage” here. The whole room I’m sitting in has become overwhelmed with the scent.
While the chi impact compared to a sheng is far more subtle, it is still definitely active and I find the flavors so much more pleasing than sheng, I can’t imagine choosing the latter just for a stronger chi movement.
I had to come back just to talk about this tea.
I received a small sample in the tea of the month box and I got really excited. Those of you who know my review history know that Upton Tea’s “black dragon” is one of my “gotta have it on the shelf at all times” daily drinking teas. I rave about black dragon because it is a strong, powerful lapsang that doesn’t make you think of pork rinds or bacon or any other kind of meat product. It isn’t greasy or salty or sharp, or whatever it is that makes a lot of people think of cured meat when they smell it. But, at the end of the day, black dragon is still a very smokey tea.
But this… this tea is a whole other universe.
I opened the sample pack and thought … 4H fair. The smell of feed hay in a hot, close barn. Those pellets you can get from the candy vending machine to feed the animals at a petting zoo.
The wet leaf? Oh man.
The wet leaf is like drinking the zoo. Seriously.
Do you want to feel six years old, with a balloon on your wrist and the sounds of exotic birds in your ears, arguing about whether to go to the monkey house or the big cat exhibit? Drink this tea.
Do you want to remember what it felt like to hug a sheep that hadn’t been shorn in a long, long time? Drink this tea.
I don’t see this tea replacing anyone’s beloved lapsang or caravan tea. It’s too different. It doesn’t fill the same gap in the line-up, I don’t think.
But it is a marvelously transcendent, nuanced, delightful tea. You must try it. You absolutely must, no matter how much you think you don’t like smoked tea. Try this one.
I’m just glad I have a well seasoned lapsang yixing to do this tea justice with.
After years of waiting, CS finally (FINALLY) got more of this in stock.
I haven’t had sheng in a long time, now. I’ve been focused on the world of seriously aged shou, laoshan black, yunnan golden, wuji oolong and my always beloved lapsang. In other words, the teas I have unglazed clay pots to steep them in.
So, I had to make this naka in my wide, shallow gaiwan (which I found thanks to Bonnie and her blog post with Fr. Evan).
It had been so long since I’d had a sheng that it was almost like starting over with a tea I’d never experienced before.
For those of you who are serious about sheng, this is a 10 year aged packed into bamboo tubes and it is not exactly entry level sheng. All the usual complexities and textures and tingling sensations one hopes to have from a fine sheng.
A 25g order will get you a small puck about the size of an incense charcoal. Be warned, picking this apart is difficult — they pack it very tightly!
This isn’t so much a tasting note as it is a note to those of you who “follow” me here on Steepster.
I’ve grown frustrated with the technical problems with this site, and I’ve basically abandoned all other social networks (Facebook, G+, MySpace, Twitter, Instagram &c.) entirely. The fact that most of what is in my tea cupboard right now aren’t in the Steepster database and I can’t add them makes it very hard to know how to use or enjoy the site. I haven’t actually read tasting notes here in some months. I haven’t read them thoughtfully and consistently in well over a year.
So, I’m giving up the ghost.
I’ve decided to consolidate all my activities onto my two blogs. The one is cooking specific, and I co-author it with a friend, so that won’t change. I tend to focus on Lent-friendly experiments (useful for you vegans) as well as happy accidents and solutions to fixing failed dishes — we both try our best to infuse a fair bit of geek humor into the posts. But my primary blog is just where I spew out all my thoughts. Mostly about religion and politics (less and less of this) but also about disc golf, music, art, I’ll be posting photography there — and now also about tea that I’m drinking.
So if you want to know what’s in my cup, or on my mind, or in my eye, drop by my blog.
But I won’t be ’round these parts anymore.
(Yes, I am drinking some of the last of my golden fleece stash today.)
The last month or so has had me toggling between that 1992 Menghai (notes of flood damage and deep forest loam) and the 2011 Lao Tong Zhi Old Comrades (quite sweet, a second brick of which is waiting for me in a PO Box in CA, which I can hopefully recover before too much time goes by, I’m nearly done with the first brick).
Those of you who have been reading for some time know that I have developed a great love of Yunnan golden over the past few years, and the website talks of sandalwood which is one of my favorite scents, and so it is with great anticipation that I dive into this new shu offering from the great folks at Verdant.
The dry leaf smells sweet and spicy, caramel and sandalwood indeed. But get it wet and suddenly you’re in the forgotten back room of a boot repair shop. Old leather, dust, mold and old wooden tools. Despite this, the mustiness coming off of this cup is unexpected. More like a very peaty Scotch than old leather.
This is clearly a young tea. I hope Verdant has the discipline to hide away a few cakes to put back on sale in 5-10 years time. I know I sure don’t.
I had a bit of this on Saturday while running around like a crazy person and also half-dead from a severe sinus infection. I can’t claim that I actually tasted it at all. But no worries, I have more and will be able to provide notes soon.
I really want to be talking about the ‘92 Menghai that I had yesterday and the ’05 Haiwan I’m drinking right now, but the “add a tea” functionality is failing hard, so they will have to wait until the technical gremlins subside.
Meanwhile, please stand by [cue Girl from Ipanema]
So, I’d finally recovered my health in the wake of my travels to Japan when a business trip to New England during a flu epidemic (not to mention the usual winter concerns of simple head colds and sinus infections caused by forced hot air heat) took my health away again.
But, in the midst of all this chaos I did get my hands on a couple of bricks of this shu. It is true that one of them is being broken up into an unglazed ceramic canister for more aging, but the other will be consumed in the short term. Having tasted a bit of it yesterday, even if I’d intended to store them both away, I don’t think I could at this point.
As much as there isn’t nearly as much of a wide bell curve in flavor profile for shu as there is for sheng, it is always gratifying to taste a shu that reminds you they aren’t entirely the same as one another, either.
This cup was at the same time much darker, much mustier and yet over all much softer than the shu that has been my daily drinker for some years now (Upton’s “celestial tribute”). In a way that I can’t entirely put my finger on, this softer profile allows the cup to “open up” and something more than the usual wet cave stone and forest loam begin to come out.
Be aware this brick is tightly packed and you will want something better than a paring knife to pick it apart.
Well, I’m back from my long trip to Japan — where I didn’t drink nearly as much tea as you might think. Meals in Tokyo are pretty Westernized, it turns out, even when having fairly traditional foods. I had to ask for tea almost everywhere we went, and with the exception of one conveyor sushi bar and one soba shop, none of it was at all remarkable. But, I did drink a lot of matcha in Liz’s apartment trying to keep warm.
I was unable to read steepster while I was away, so if something important happened to you I should know about and missed, please get in touch.
So here I am back in Houston where we’ve been having some unusually cold weather (for Houston) and so I have tea in my hand pretty much any time I’m awake.
This experimental option from Verdant has been a lot of fun, so far. I’m on my second day of gongfu steeping sessions and enjoying the leaf very much.
Somewhere between the rich, chocolate extravagance of Laoshan black and the pleasant bite of Wuyi oolong, this tea has a complex flavor profile and a thick, full mouth feel.
Even early steepings don’t come off as dark you expect them to, given the look of the dry and wet leaf (and the enormous aroma they offer), but that is not to say what you find in your cup is either thin or subtle. The chocolate and malt definitely dominate the cup, but there is more to the picture, here. Unsalted cashews. Orange zest. Buckwheat honey.
This is a cold, rainy day tea if ever there was one.
This is a crisp, sunny Winter day tea if ever there was one.
But I also suspect it would be fabulous as an iced tea in the Summer’s heat.
I have had very little “new” tea lately, if you have been curious about my conspicuous absence. I am preparing for a long trip abroad and between wanting to avoid leaving a cabinet full of leaf that is slowly going stale while I am away and wanting to save money, I have been using up a lot of existing stock, and have been avoiding purchasing anything new.
My great joys lately has been not only my 230ml Mr. Chen yixing (http://camellia-sinensis.com/en/teapot/theiere-de-m-chen-ch-3) which I have been using for sweet shu and Yunnan golden, but also my newest, teensy, tiny 150ml black clay Mrs. Sheng yixing (http://camellia-sinensis.com/en/teapot/theiere-de-mme-sheng-sg-8) which I use to steep lapsang souchong — it seems fitting to me to put this moody, smokey tea into a black clay pot. Someday the clay will look and smell like a well loved briarwood pipe.
But, I ran short of shu pu-erh with a few weeks to go before my trip, so I decided I needed something special to see me through the last days and I grabbed a couple of ounces of this leaf from Verdant.
This is a significantly mustier tea than the shu I tend to keep around as daily drinking leaf.
The dry leaf has a sharp, leather/jerky kind of aroma to it.
The wet leaf has the smell of a rotten log, just broken open to the air, with the tang of an old steel sink an aged cabin.
The cup itself is dusty and mineral. Well water from deep in a cavern. The rich, spongey loam of the deep forest.
And yet, this cup is very gentle. For a first steep I find myself seeking out these notes, not trying to climb out from under them. I hope this doesn’t prelude to only achieving a small handful of steeps with this leaf.
Update in a few hours.