80 Tasting Notes
Actually mixed some of the broken remains of this tuocha with some 2007 Organic Menghai Banzhang Old Tree Pu-erh leftovers from breaking off pieces of the beeng. Doing it gongfu style here and using very short steeps (this is pretty strong). It has a slight smokiness that’s nice and not overpowering.
Actually drank this one yesterday afternoon. Steeped it twice, both at around 180-185; the first for 2 minutes, the second for 3 minutes. Used about 4 level tsp in a 14 oz pot. Very good China green, I’ve been unimpressed by the last few I’ve had. This one’s very slightly vegetal and actually reminds me of a white tea (kind of like Drum Mountain White Cloud).
Very good shu, prepared gongfu in a 6 oz. Yixing pot. Used 6g of leaf and rinsed once for about 10s with about a minute rest. Used short steeps at around 15s increasing the time slightly after the second infusion.
These Dayi shu cakes are really good, and I don’t even see the need to let this one age for a year or two like the description says. It brews up clear and tastes clean and malty with some caramel and pipe tobacco notes.
I’m no sheng expert, but this one’s good. Slightly off yellow toward orange, so it definitely has matured a bit in 4 years. It definitely doesn’t have quite the bite of the few younger sheng I’ve drank.
Prepared gongfu style – about 6g of leaf in a 5.75 oz Yixing pot. One 10s rinse and rest, then steeps at around 15s for the first few and gradually increased.