215 Tasting Notes
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
I convinced the “Chairman” to pick this one for us tonight after she played with the catnip mouse that I enticed her with.
i did the 8 gram sample with a 5 second ’wash" and brewed it in the Gaiwan after giving it a 30 min rest.
The brew with the first infusion was a nice burgundy after a 5 second steep. It gives a nice brew. No of scents and nice to see in the cup. I gives a nice woody , sweet and a touch drying brew. It is very nice and a very smooth brew to be as young as this one is. Very nice and I am grateful for the one who allowed me to try it. Nice and Nice.
Flavors: Drying, Sweet, Wood
Breaking this out as the “chairman” indicated her desire for it.
I got 8 grams out for the Gaiwan and gave a very quick wash. The sample of this one I have is from the back circle/divet of the cake. it is probably tightly compressed so it may take a bit to unravel.
I let this one sit a while and then did 3 very quick cover it and pour it into the cup. Ended up about 10 oz. of tea brewed.
This one has a
light color that belies it’s age a bit. light golden and not as bronze as some other cakes
This one comes up with a little floral. citrusy. bitter and piney on the front third of the tongue. just for a second or two . It disappears quickly and goes slightly sweet on the back end of the tongue. This is light easy to drink albeit I like the kick some others give but in honesty I think as the compression loosens it will give a bit more.
A good tea for bringing someone into the field of puerh.
Flavors: Bitter, Citrus, Floral, Pine, Sweet
Broke out a shou for tonight and the clay pot for it.
I started this one out with about 12 grams gave a good rinse and let it sit for 30 mins before brewing to re-hydrate.
To be as young as this shou no off aromas or “metallic” as some have being this young. Did a 8 second or so brew on this one. I poked around the leaf in the pot and there seems to be a fair amount of green leaf in this. Lightly fermented for sure. light on the palate, hints of oak, dates, raisins and a slight caramel to this one. Very reminiscent of another great shou from a local seller. Nice and velvety. Easy drinking and being enjoyed. Full 10 oz brew with the pot. I should gongfu this at a later date.
Flavors: Caramel, Dates, Oak wood, Raisins
I got this one in on an order today. Just don’t tell anyone I added it in.
Most of the time I let them acclimate in the “pumidor” for a week or two before I get into them. As I really like the shou version of this from the same year I said let’s toss it in the Gaiwan and give it a whirl.
I got about 11 grams to start with and a very quick wash to start out.
First brew very light aroma . Some decent color but it still showed its young age. The first cup was very mild with only the lightest notes of grass , slight smokiness and a bit of drying. The mouthfeel was ok but I think the rest let a bit to be desired. This may have happened since I brewed it right away after the wash. I usually tend to let them open up with the moisture for about 10 to 30 mins.
I let it sit, almost an hour and I am back at it.
Now with a little time and 5 second steeps it is coming out a bit. The color hasn’t really darkened. The smokiness has been enhanced a bit. It carries a bit of floral but only a touch. The drying astringency on the middle and back of the tongue more pronounced.
Final notes. Still young. leaf looks nice albeit chopped a bit. Should be better with a little age or time to acclimate to my conditions. I guess if I was sealed in a plastic bag in a box and tossed on a plane and shipped for about 3 weeks I would be a bit bruised and not ready to open up myself.
Flavors: Astringent, Drying, Grass, Smoke
I actually bought this cake after reading Rich’s description of it.
I brewed it in the Gaiwan , 10 grams , 10 oz and a 5 second rinse. This is spot on. Fruity , floral and stonefruit. The taste of apricot as noted before is right there in the forefront. A little bit of bitter but definitely apricot. I love apricots and always will so I see this as one I don’t intend to run out of.
Flavors: Apricot, Bitter, Floral, Stonefruits