220 Tasting Notes
This is actually a “second” tasting of this one I forgot to put a note up on the first time.
I prepared this tea last night the same time I got an XiaGuan ready to drink today as well.
This cake has some nice features, not too tightly compressed and nice looking leaf on the cake.
I did the usual 10 grams and gave a rinse and let it sit in the yixing. The aroma when I opened the lid was very nice. Sweet , citrus,floral. and pine. I brewed it up with 3 steeps put in a 10 oz. cup. I love big cups of puerh.
Nice vibrant floral punch to this one. Good bitterness, fruity and definitely sweetness at the end. This is a thick mouth and tongue coating tea. Nice yellow color a bit darker than most puerh this age. I am really enjoying this one again.
I have the “ripe” version of this on the way and I am looking forward to trying it as well.
Flavors: Bitter, Citrus, Floral, Pine, Sweet
Getting this one out as it interested me when I re-read about it.
I think the easy Gaiwan will be the trick for this one. I forgot how tight these XiaGuans can be. I chipped off 10 grams to use, hard to get whole leaf from these. I actually rinsed this last night and I am getting to the brewing today. I noticed when I chipped this off the leaf had a little Huangpin (yellow) leaf if I got that right. The other leaves looked really rolled from what I could tell from the bits I had.
It brews with that XG smoke, almost forgot that aspect. It is smoky with a good hit of the bitter to go with it. The smoke really is the most dominant flavor on this one.
It has a bit thicker mouthfeel than the other XG’s I remember. I gives a bit of broth and smoked meat and bitter but not any sweet or any other notes that stand out. Almost like a beef jerky in a cup. I don’t really turn from smoky teas but you will have to like smoke to enjoy this one. I looked in the filter and sure enough some of those dark burnt bits from the wok cooking on this one.
Flavors: Astringent, Bitter, Meat, Smoke
Breaking out a sample of this I got a while back. I read over the site to give a bit of “feel” to this one.
I got out about 9 grams of this to be brewed in the small Yixing yellow pot I was gifted with.
Leaf on this seems to be medium sized with a good bit of green color to it. I had expected
much darker with the age. Read a bit more on the site and Kunming storage. lots drier
than Malaysia or Hong Kong. A good point as I seem to like dry aged better.
I gave a quick rinse and went to steeping.
This tea is punchy in the first sip. A nice tingle with a touch of astringency to it.
The body of this is nice. Not overpowering but it has a strong presence.
Bitterness, a bit of ashiness are players in this but the almost metallic creeps up and turns very nice into sweetness. Floral notes are also in this one as well.
I think this is a tea to wrap around and set back and relax with.
A nice and engaging cup.
Gongfu in the Clay Pot.
Flavors: Astringent, Bitter, Floral, Metallic, Sweet
Breaking this out after storing a few years. Time to see if the “hype” is up to par.
Double wrapper as stated in the vendor description, phase one pass.
Got 10 grams , easy gaiwan brewing for this one.
Leaf looks a bit “chopped” not the full leaf teas that I have drank lately.
Gave a quick rinse to wake things up. Quick steeps of about 5 seconds each. Poured into my 10 oz. mug. Nice color to be as young as it is.
Still a bit strong, a fair bit of smoke in it. Nice hit of tobacco and camphor. Gives a bit of a tongue buzz to it.
Still “burly” and young but quite a bit more stout and powerful than most other Dayi products of this age . Not for the faint of heart but for those punch me in the chops type of tea. Some light fruit notes and a touch of an in between bitter to sweet note.
Flavors: Bitter, Camphor, Smoke, Sweet, Tobacco
Breaking this one out for tonight. Comparing with a “sample” from finepuerh. A good seller from Malaysia with seemingly good storage.
I got 10 grams off the cake (sorry grand-daughter I will get you another) into the “new” yixing I was gifted with from a great teafriend.
I gave a quick rinse and started brewing. This is a bit textured and complex. Notes are smoky, tannic, camphor,bitter and a touch salty. It has a nice full feeling in the mouth. A bit of sweetness rolls around the back of the tongue.
I am for sure a fan of Bada and Menghai mountain teas but I think my love of Mengsong is coming along. I have had some good Mengsong teas lately and am trying to expand into new territory. A nice golden hue on this one. It may be a bit too “smoky” for some but I think it has developed nicely. I look forward to trying this a bit down the road.
Merry Christmas everyone!
Flavors: Bitter, Camphor, Salt, Smoke, Tannic
I got this out with the “Chairman’s” . She seemed to really like this one a lot.
I got out 8 grams to start with. I gave 2 very quick rinses and let this one sit for about an hour. This is one of the oldest ones that I have had a chance to drink.
First cup. Brewed very quick. Color is a nice amber.
First sip, hit with flavors of earthiness, peat moss, a bit of sharp tannic notes and a hint of camphor.
This would be one a connoisseur would appreciate. I don’t think an inexperienced drinker would appreciate this. it packs a good kick. The Huigan is very noticeable and it really give a good “oily” coating in the mouth.
The Cha Qui may have to wait till tomorrow as the work schedule is only going to let me have one session tonight.
Yixing pot for brewing.
Flavors: Camphor, Earth, Peat, Tannic, Wood
I brought this one out as the Chairman has been sleeping tonight.
I got out a big chunk, about 15 grams or so as I plan to brew this heavy and for a few days.
I gave a 10 second wash and then a 5 second one and let it set a good hour.
This one has the dark chocolate notes as well as some light fruity notes. Some bitterness but it is a bit early for that to fully come out if that happens.
This one coats the mouth well. The back of the tongue gives a bit of drying a little salty light taste note.
Overall nice not too complex but good with the tastes that come through.
Flavors: Dark Bittersweet, Dark Chocolate, Fruity, Salt
Breaking this one out after teaching the "Chairman " to fetch a bit. Now if I can just get her to bring it all the way back.
Kind of like my progression a bit at a time.
I did this a few nights ago but I am starting new tonight. I got 10 grams out and put in the Yixing. I gave a very quick rinse and allowed it to set a while. I did a very quick steep with about 10 oz. of hot water. Very nice aroma and a pretty clear yellow brew. It give a very quick hit of slight bitter that goes away quickly. The sweet , vegetal and floral brew quickly pushes it out.
This carries a sweetness that would think you had put a touch of sugar in it. It gives a nice buzz and tingle about halfway through the cup. It has a little punch and a bit of the bitter pops back in or a second or two.
Nice and warming with a bit of “Liveliness” to it. Some butter notes in here as well.
Flavors: Bitter, Sweet, Vegetal