252 Tasting Notes

Finally bringing this out after some aging.
I got 11 grams to start this off with. I gave a rinse and let it sit about 30 minutes. I knew from the rinse that it had aged a bit.
First brews at 5 seconds each and into the mug.
This has a nice golden color emerging in the brew. This one is till pungent and bitter in the cup. I get smoke , wood and the bitter notes from this one. Still pretty strong and there is the hint of camphor in there. It is a fairly full bodied head on one, just still very young for and XG in the age department.

Flavors: Bitter, Camphor, Smoke, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML
JC

I have a 90s Xiaguan that still has some harsh notes to it, the only thing I’ve noted is that is is thicker and smoother, it started developing that reddish spectrum of amber. I hope it keeps aging. it would be awesome to get to that day where you say ‘WOW! it happened!’ lol

Kirkoneill1988

nice4 review. :)

mrmopar, how long has it aged for?

mrmopar

Kirk, I have had this in my storage for about 3 years now. I hope it keeps aging away well.

Login or sign up to leave a comment.

Brewing this up tonight.
I got this out a few hours ago and did a rinse and let it sit to open up.
Brewing was about 9 grams in the easy Gaiwan. I got some nice chunks with good leaf from this cake.
I did 3 quick brews into my big cup. This one is soft but really nice. The flavor notes are across the spectrum. Early notes in the sip are buttery, some bitterness and the sweet comes early without searching for it. The aftertaste will linger a while on this one. The brew was a light golden that didn’t indicate this level of notes. Most younger teas don’t exhibit the broad spectrum of this one. The later aftertaste is reminiscent of some LBZ I have had. wish I had a tong of this…….

Flavors: Bitter, Butter, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 10 OZ / 295 ML
boychik

i love this one

Dr Jim

Haven’t tried mine yet, but this review makes me want to.

Haveteawilltravel

Isn’t it so intriguing…

teatortoise

It sounds very intriguing.

Cwyn

A tong!

eyitsrichard

I get super hungry when I drink this tea. Anyone else get that?

teatortoise

With most puerhs I experience that effect.

boychik

Me too. i eat whatever is around. Non stop. not only with this tea, with sheng in general. My theory is its working my metabolism cause i dont gain weight.

teatortoise

It’s supposed to improve/increase digestion. I drink puerh sometimes for my indigestion and acid reflux.

mrmopar

@teatortoise I love shou when the re flux gets acting up for sure.

Grill

Sheng gives me the munchies big time especially younger ones

mrmopar

I agree with all the above. Munchies, interesting and metabolism.

Cwyn

TeaDB recommends Cheetos.

teatortoise

Even a strong high afterward.

JC

Shous are definitely your friend when the stomach is feeling weird. Young Sheng does help me if I eat greasy food, I feel like it subsets fat the or aids my tummy digest it.

I’ve yet to try this one, but if mrmopar recommends I’m looking forward to it :D

Login or sign up to leave a comment.

Having a 2014 Ma Hei mini tuo from I think the Tea Horse Family production.
I received this from a friend and I am still waiting on some more info on it.
I let this one open up overnight after rinsing it twice.
Impressions, I worked the tuo open and saw some decent leaf in there.
Brewing it, light yellow color. Brew itself, it starts a little soft like a Yiwu and then it kicks like a Lao Man E. Not bitter but the bit of mouth numbing effect to it.
Cooled it gives a touch more bitter but not enough to turn anyone off for such a young sheng.

teatortoise

Why let it sit all night?

mrmopar

Tuos can be hard to break open without destroying the tea. A rest period after the rinse lets the tea open up a bit before brewing. Usually gets a better brew early on after the rest period.

teatortoise

Because it releases the flavor by steeping with the moisture, just like shou, right? But what I’m wondering is, does it really take all night for this tea?

ashmanra

I never thought about letting a puerh “open up” for an extended time. I need to try this! I am humbled by your great knowledge and skill, mrmopar!

JC

This is a a must for tightly compressed Puerh for sure. This helps you avoid over steeping the outer layer of the leaves by the time the piece of the cake/tuo opens and exposes the leaves inside.

Mrmopar have you ever tried steaming your tuos for loosening them up? sounds cool, but I feel like I’d damage my tea, or not let it dry enough for storing it again in loose form.

mrmopar

ashmanra, just a trick I learned.
JC, I have seen the videos but I haven’t tried it. I think my ability would fall short on that technique.

Login or sign up to leave a comment.

I actually did this two days ago so I am doing it again tonight.
I am pretty sure I grabbed this from Jasetea after roaming their website. A Yunnan Sourcing tea from 2009 and sold out on the YS sites.
I got all the shake and little pieces from inside the wrapper to brew with. I think it was about 12 grams and in the gaiwan to steep.
I rinsed it and let it sit about an hour before brewing to open the leaf up a bit.
This one is just about to get into the darker gold/copper color.
The brew was done in 3/3/3 sec brews. It sips light and goes quickly into a full thick almost oily coating with a nice good bitter punch to it. It gives some sweet but it is a while after sipping and the bitter subsides before this comes to front.
This one is turning into a good strong tea in its middle age. I will be interested into seeing how this ages in the future.

Flavors: Bitter, Hay, Sweet, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML
teatortoise

Interesting. I enjoy thickness and oiliness in a green liquor more and more, for shu. Definitely growing on me. It’s a nice alternative to a thick,oily black tea. One doesn’t want to be limited.

teatortoise

On another note, the more I drink puerhs, the more I agree with your sentiment that shu is more enjoyable than shen. You can definitely appreciate the flavor and the process much more, not to mention that, although shen benefits from aging just as shu does, it really doesn’t seem like it would “improve” on itself, if you know what I mean.

Login or sign up to leave a comment.

I got this out to actually review last night and kind of forgot about it.
I got about 11 grams in the easy steeper to start with. This is a loose maocha and the aroma is of a sweet hayfield.
I dropped this in and gave rinse to start with. The tea-pet enjoyed it,
The aroma on the first steep, a bit tannic.
This one is a Jingmai so the citrus is expected. It is there but this has a good bitterness on the edge as well. It really compliments the cup. The color is darker than most teas from this age. I would say due to the storage being loose maocha.
It is a nice complex brew that give the body a good feeling on a cool Summer night.

Flavors: Bitter, Citrus, Hay, Tannic

Preparation
205 °F / 96 °C 0 min, 15 sec 11 tsp 10 OZ / 295 ML
Cwyn

Has it mostly been in your storage?

mrmopar

@Cwyn For about three months so far.

Login or sign up to leave a comment.

Grabbing this one to wind down with. I grabbed 10 grams of this for the yixing gave it a rinse and let it sit a bit before brewing.
This one has a deep dark color to it, The aroma I get is peat moss or earth. I gave about a 10 second brew when I started. It has settled nicely. Wood, peat moss, camphor and earth are the notes I get. It is very similar to some older humidly stored shengs I have had.
It’s an earthy and full bodied on to drink. Very rich mouthfeel.

Flavors: Camphor, Earth, Peat Moss, Wood

Preparation
Boiling 0 min, 15 sec 10 g 10 OZ / 295 ML
Kirkoneill1988

never had a peat moss shou yet :/

Cwyn

How long have you been storing it?

mrmopar

@Cwyn I have had this about 90 days or so in with the others.

Login or sign up to leave a comment.

Got this one out for brewing tonight. I picked 9 grams off for the gaiwan. I gave a quick rinse and then 3 quick steeps as fast as I could pour.
The liquid is a very light yellow color. It has an almost tropical aroma as some one mentioned. Vaguely like an aroma of pineapple.
The tea is mineral and vegetal in the first cup. There is some light citrus and it has a medium body mouth feel to it.
Second steep(s), The tea opens up a bit more. It has a bitter punch that goes sweet and back to a faint bitterness. It starts to give a little tongue buzz on the tip and sides. Just a wisp of smokiness in there as well. Very nice leaf opening up in the gawain.

Flavors: Bitter, Mineral, Pineapple, Smoke, Sweet, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 9 tsp 10 OZ / 295 ML
Kirkoneill1988

no honey or spices? thats what i get from all sheng, honey and/or spices. just at different degrees :)

mrmopar

Maybe some honey sweetness. Pretty good tea.

Cwyn

I thought this was the most bitter of the new 2015 productions. A good one to age.

Login or sign up to leave a comment.

I guess I’m the first review on this one. I had a friend mention it in a blog and another had it in their cupboard and another post on how good this shop was. I agree.
I got 10 grams out and gave a quick rinse. I did 3 steepings and put them in a big western mug. I read the sellers description and started sipping.
The brew is light golden in the cup. First sip gave a touch of bitterness that faded quickly a wisp of smoke and the closest note I can find is cotton candy on the taste buds. It gives a bit of tingle on the tongue as well. The 3-6 steeps were as far as I got today but the bitterness is increasing in the later steeps.
This is a very interesting tea for sure.

Flavors: Bitter, Cotton Candy, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
Cwyn

I’ve made a promise to myself to drink this up over the summer while it is fresh.

yssah

ah…will it not taste good better later on?

Login or sign up to leave a comment.

This one kind of fell out of the pumidor so I guess it’s up tonight.
I pulled about 11 grams off and went with the easy steeper as my other brewing implements are currently occupied. Love me some vacation tea drinking time. It rained about all day here so I am sipping away waiting for a busy outside work day tomorrow.
I remember trying this when I first got it. I don;t recall thinking a lot about it as I wanted to more or less age this one. I have bad habit of picking off some leaf from each new cake and leaving it in the wrapper to see how the aging will progress, much like storing loose maocha I suppose.
I gave a quick rinse and let it sit a while.
First brew yields a nice deep gold amber. This has become thick and buttery with a medium range of bitterness for me. The aroma is a bit musty and sweet. Hard to put a note on. The tea has good strength to it. My storage may have speeded up the changes but this one is getting better by far. It is complex and mouth filling . The sweetness creeps in as the bitter slowly fades away.
Probably shouldn’t be drinking this one as late a night but I am already 4 steeps fro 2 big cups into it already. Simple musings and I will drink away. The empty cup still has the lingering floral musty aroma of this making me want another cup.

Flavors: Bitter, Butter, Floral, Musty, Sweet, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML
Cwyn

Say, what happened to the Chairman?

mrmopar

Someone’s sister let the chairman out and forgot to keep an eye on her.

looseTman

Hopefully, she’ll return from her tour of the neighborhood when she’s hungry?

JC

I love this tea. I think it is underrated :)

TeaBrat

The Chairman flew the coop?

mrmopar

She was let out in December and someone kept her I am sure. JC underrated it is I think. I wasn’t much on it when I got it but seems to be aging well.

yssah

2015 is more expensive! i noticed that 2014 autumn is cheaper too. sorta puzzling coz most prefer autumn right? is there a chance of 2014 autumn getting to taste like the present 2013 ever?

mrmopar

I think Spring tea is the best but some Autumn is good as well. I think as people find out how much they can sell their tea for prices will go up. Lao Ban Zhang is a good example. Others are going as well. Na Nuo , Yiwu, and Kunlu are also rising in price.

Login or sign up to leave a comment.

Breaking this out of the pumi. I think it’s ready now.
I picked 8 grams off to brew in the Gaiwan. I gave a quick rinse and inhaled the aroma. Vegetal and sweet comes up from the Gaiwan.
I did 3 short steeps to start with. The tea is a pale yellow color when poured. It started a bit light and I increased the steep time to about 7 seconds and did three more for the big cup. The increased steep time amped it up. The tea has much more to it. It has a touch of bitter and then the sweetness arrives fast. I got notes of pineapple in this one. It does get a bit more of a bite as the brew cools a bit. It gives a little buzz on the tip of the tongue. It is a very subtle drink that seems to mellow me out a bit. The leaf hasn’t fully unrolled all the way after six steeps and I think there is more goodness to come.

Flavors: Bitter, Floral, Pineapple, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 10 OZ / 295 ML
Crimson Lotus Tea

Now you got me wanting to give this one a try again.

Crimson Lotus Tea

Also, some of this material is in Hidden Song this year.

tea123

I want to try it for that tropical fruit.

mrmopar

You should try it again! Yum Yum..

Login or sign up to leave a comment.

Profile

Location

christiansburg virginia

Following These People

Moderator Tools

Mark as Spammer