mrmopar

Two days without tea, had to get my palate right. Brewing this tea two ways. Both will be with spring water. First brew 200ml yixing pot. Aroma almost flower like, clear yellow brew, taste a lemony sweetness with no major bitterness or overpowering smokiness as found in some sheng. Very light vegetal taste with a good amount of “qui”. This really cots the inside of your mouth with a slightly tart taste. Easy to drink and this cup won’t last long. Very warming and enjoyable to drink. Leaves look to hand rolled almost gongting size. Wow this is stout! I think tea drunk for now. I will have to do the gaiwan later as I believe this will keep me going for a while. strong enough to make you sweat! Used boiling water with a 10 second wash and then a 10 second steep.

A very nice shou to be only a year or so old. Rich coffee like infusions with hints of caramel on later steeps(I added some sugar). Well worth the price on this one a definite winner and the first shou of this tea factory i have had. A good one.

Wow this is a rich bang up shu! Well worth the cost.Multiple steeps continue to fill the cup with flavor.

This cake is very tightly compressed and would be a good one to age. The flavor is a “subtle” richness that is very rich and enjoyable. Rich dark infusions with no noticeable wou dei taste. A wonderful cup of tea. I will be getting another to age as I think this cake will be drunk quickly! This is my first taste of a Bada mountain tea and it gets a ‘thumbs up’. Very nice.

Trying this one out today. First a 10 sec wash, 1st steep about 10 seconds a little grassy taste slight bitterness. next 3 steeps tang of a green tea some smokiness light sweetness at the end. into steep 5 still a touch of the smoke almost no bitterness almost a drying taste on the tongue. Still learning the ‘sheng’ thing but finding out that I am beginning to like them more. I can’t wait to see how this one ages in the “pumidor”.

Just tried this one again it has mellowed out in the pumidor. The brick has become more easy to “break”. The flavor is very nice now with just a touch of astringency no bitterness or off flavors or aroma. This has turned into a better tea with a sweetness on the palate now with an almost wineflavor to it. bumping it up a bit.

A very nice tea. Nice aroma flavor of almost a ‘chocolate’ note to it like a bittersweet piece of it infused into the tea. This tea has a “richness” that makes it very enjoyable to drink at the moment. Hints of vanilla in this one. Brewed in my recent acquisition of an “easy” gaiwan( still I brewed 3 gaiwans for my large cup). Very pleasant. A very nice brick from the Puerhshop.

Trying a sheng after being prompted by a fellow steepster to do so. This is a nice almost fruity tasting tea with an almost citrusy apple or pear note to it . Very little astringency almost as enjoyable as a dry glass of wine. Sheng is kind of “new” to me as I usually prefer shou, but I think I am going to grow to like sheng a little more after this. I think if I stick with sheng 5 years old or more I will grow to appreciate them more. A very nice evening tea.

Wow just had this one , very nice and sweet enough to need no additional sweetening. I was impressed with this one no vegetal taste just rich and almost malty. I was really apprehensive about how to brew this one so out came my easy pour gaiwan. I think this is a special tea that most people would really enjoy. Washed the leaves for about 5 seconds and then used 15 second progressive steeps. A very fine tea.

Just tried this one today. This tea gives a very dark infusion right off the bat after the first rinse. It comes across bold and strong with a woody almost like someone had put chestnuts in the pot with it. It has a touch of sweetness that has carried through 5 infusions with no loss of flavor yet. The aroma is just like a new shou with the barnyard smell that is knocked out by the taste. I personally think this one still has the new fermented taste still a little strong for now, but I think this will be really great in a year or two. I have no doubt about these being old tea tree leaves the strength of the brew has not dissipated yet. I will continue to experiment with this one till the flavor is gone. Giving it a so so rating for now because I believe it will age well.

drank this today with my oldest son, his first pu-erh! will do a later tasting note.. he liked it!

called the thick ripe cake. well aged dayi with hints of cherry on the first steep.hints of oak at the back of the tongue. second infusion cherry with lemon a taste almost like a well aged scotch. will explore more steeps. now off to enjoy…..short steeps under 15 seconds for now.

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a very smooth 2010 offering from the boyou factory very similar to a menghai offering of the same year. slighty smoky with a light citrus note sweetened with a touch of agave. replacing a usual cup of coffee with this tea. very nice and complex brew . 1 brew so far with a yixing pot 10 second rinse 15 second first steep.

have been working on this one for 2 days now. this tea is made from leftover clumps of fermented pu-erh. it is a very hard brick to break as it seems to come apart in these “nubs”. aroma is soft with no off scent. used about10 grams in a yixing. since this tea was hard to break i gave it a start with a 30 second wash and could see the color already. first steep 15 second with almost boiling water. pour into the cup and you think you have a cup of coffee on your hands. very bold with a hint of citrus and molasses and a hint of cinnamon. later brew used the same method for brewing and infusion since this tea seems not to let up. i am on day 2 with this one and it still has some clumps that have not broken apart yet. i have been picking at these nubs with my bamboo tongs to slowly break them apart. day 2 eight sweepings later and still as dark as coffee. reminiscent of the Wei Zui Yan in terms of sweetness and taste. well off to another cup of this fine tea.

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a wonderfull pu-erh. i started this one out with about 10 grams in a large yixing. a 15 second rinse and off we go. the first infusion was pale with a good aroma of something sweet. not very strong on the first steep with a hint of something i could not describe. second infusion much darker the same sweetness and there it is a touch of citrus like you would find in an earl grey. i carried this one through 10 infusions before i finally let it go. the middle infusions were very nice with the tea cutting through and finishing with the citrus notes. a very smooth and mot overpowering tea that i will have to add to the list of very good ones.

just had this one after drinking the 2009 version last night. this tea has really added a depth of flavor with another year under its belt. this cake is drier than the 2009 cake. much easier to break apart. not really much of an odor. no off smells on the dry cake. almost a dusty dirt road aroma. gave a 15 second wash. poured the first cup after a 15 second steep in the yixing. the color went from light to very dark at the end of the pour. the whole cup ended up looking like a strong cup of black coffee. rich and woody in the mouth with a sweetness at the end. very enjoyable on a cold windy winter night. very warming. second brew as dark as the first,yummy. now excuse me please i am off to enjoy the second cup and it looks like this will give at least 6 infusions as the 2009 did. gotta go tea awaits.

this is a premium dayi well worth the cost. it is called Wei Zui Yan which i think translates into the dense flavor of the juice. this tea is so rich it almost resembles a fine assam blend. strong and dark without being overpowering. very nice flavor with almost the tartness and sweetness found in a blush wine. heavy mouthfeel on this one. did a 20 sec wash and a 15 steep a very enjoyable tea that carried over to 4 infusions of sweet taste. the first impression of the cake was a small amount of mossiness. the wet leaves unfolded beautifully with the aroma of a wet leather shoe. and the taste was great sitting outside and enjoying the warm sun of indian summer. i will have to repeat this dance with the tea on another warm evening.

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tried this tea thursday for the first time. got it in the mail wednesday opened to let it air out. reading up on it this is a super premium pu-erh cake. my merchant helped me out with this one by giving some information on it when i asked about the cost. i was assured of the quality. first aroma like a piece of bark in a woody forest. hit it with 195 water for about 15 seconds and tossed the water out. covered it with the top of the yixing to keep the heat and remaining tea in the pot. let this go for about 45 seconds.hit it with the water again and watched the leaves unfold. gave it 20 second and off we go. this tea brewed darn in the pot. the shu aroma was gone replaced by a hint of apple and cocoa. wow! what was this! took a sip and the fruit and floral hit me. very smooth no hints of bitterness. another one to move towards the top. i ended up with 4 steepings over 2 days with this tea. i will be going for number 5 today. i believe this tea will give about 6 for me , but only because i like a strong cup. now i am off to buy a 2007 version of this one to try and compare the two.

a moderately fermented cake from the haiwan factory. a slight touch of bitterness on the tongue with a tart taste on the end smooth as most aged shu’s are. a nice cup on a cold rainy day.

tried this and even after 2 rinses well i guess it is not a premium menghai. unfortunately after trying this twice it goes to file 13. first and last taste of this one.