322 Tasting Notes
(I don’t know why I can’t get the image to attach)
Well, it appears I am the first to get to talk about this 2012 pre-chingming da hong pao!
This tea is a real eye opener to the significant differences that time of harvest can make with a tea. After my rinse, when the aroma of the wet leaf reached my nose, I had to run back and double-check the canister. I thought I had the wrong tea! “It smells like tiguanyin” I thought.
An amazing balance is present here between a floral, green oolong, and an amber, roasted one. It really is almost like a blend of da hong pao and tiguanyin. The result really is a “best of both worlds” flavor profile.
We’ve been keeping a box of this in the cabinet for a long time now, and I never reviewed it as a hot tea (that I recall), but what I have been doing lately is steeping it cold, and the results are much better than the hot results.
I put 8 bags into a 3 quart vessel with tepid water, and stash it in the fridge over night.
The result is bright and green and that vegetal quality which is so great in expensive green tea and so lousy in cheap green tea is very muted here.
As I drink through the bottle, I keep adding back water (the tea bags are still in there) and I just keep drinking it down until the results seem to be getting thin, at which point I stop adding water. I probably get a gallon or two of green tea out of these 8 bags.
As refreshing as lemonade or sweet tea, but without the sugar, in Houston’s crushing Summer heat and humidity.
Sometimes I make this tea, and I stare into the cup, and I think “I wish I could quit you”.
There are days you just don’t understand why you like lapsang. Today is that day.
I love drinking this tea with lots of different steeping techniques because you get a different flavor profile every time. Today is a medium short steep in a big pot, and it couldn’t be more different from recent gongfu steepings. This pot is all sharp edges and bristling questions, like an arson investigator picking his way through the lingering smoke. There are days this is what you want. If today is not that day, I have found that small, very short steeps produce a much rounder, softer cup.
I haven’t had this tea in a long time, having long ago “upgraded” from this to Upton’s slightly pricier “Wang” offering.
But I’ve learned a lot about pu-erh since then, and I wanted to circle back around and see how this struck me differently, now.
First and formost, gongfu steeping brings out a much broader and brighter access to the “dusty, damp cave” flavor profile of this tea. I’m going to enjoy these leaves.
Birthday ==> shipment of teas!
How can you go wrong with “ancient forest”?
This is an unusual leaf. I’ve never seen sheng leaf that looks like this.
Excellently, this lack of the every day translates into the cup, as well. A thick, brothy cup is easily achieved and the flavor profile is bold and bright without being too wooly or sharp.
I picked this up on a whim as I was placing an order and I’m glad I did.
It has been raining for a week solid and forecasted for a week more (when did I get transported to Seattle) and this is a great “cozy” cup.
My ailment was improving nicely until I was forced to go mow the lawn in 100 degree heat.
So, I am going back to this old stand by to ensure a deeper sleep tonight.
I try to avoid using it too often so that it remains effective, and if I stick to that, it “really works”.
Liz hates the way Yogi teas taste, but I like the licorice esque sweetness.
I woke up very bleary this morning, unexpectedly, and actually drank coffee for the first time in a long time.
But as late morning begins to drag on towards lunch, it is time to settle into something softer, so here I am with the last of this free sample and it is just right.
Hopefully it will settle my stomach a bit before it is time to eat.
I am surprised I like this tea as much as I do, but I really do.