229 Tasting Notes

drank Jingmai Sheng Pu-Erh by Wymm Tea
229 tasting notes

As it seems our dashboard is working I can finally get this one in. This came in from Wymm as a generous sample.
I dropped it in the easy steeper and gave a short 5 second wash to start out. First brew also at 5 seconds. A nice orchid/floral aroma comes off this one from the cup. The color is a light golden honey color. I get into the cup and finally a Jingmai that is strong and sweet and no overly citrus y.
I usually don’t have a pen-chance for Jingmai tea for this reason. This is one that goes in the other direction. It has a good mouth-feel to it. Very thick across the tongue. It has a nice floral note that drifts into sweetness. This is no doubt first flush Spring tea as it has vigor to it. A nice sense of calm after drinking this and it has gone a cup or two a day for three days now. Nice tea.

Flavors: Floral, Honey, Sweet, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 6 tsp 10 OZ / 295 ML

Login or sign up to leave a comment.

This tea was gifted by Tashi and Sgrodka to myself and other Steepsters out there. A generous offer to our community and I wish to say thanks for the chance.

This tea was sent in a very nice pouch of paper that had me scrambling to identify it on the Wymm Tea site. I found out when I opened the pouch the type of tea it was. No second picks so I will go with this one.
The sample weighed in at 6 grams so I went with my small (5oz.) steeper. The tea was washed for about 5 seconds and then I started steeping. The brew was very light on the first brew as I thought since it was a very quick steep. The aroma of a faint peach smell came off the brew. First sip a bit stronger than I would have expected for a young tea. It carries a good amount of bitterness that turns into a steamed vegetable note with a touch of saltiness to it. Second steeps bring more punch from the bitterness and the color is starting to get a bit darker as well.
It is a strong drink after the initial early steeps . I pulled some leaf out and it seems to be 2 leafs and a bud on the ones with stems I pulled out. Very strong Spring tea and and complex. I would say this would be a great tea to put away for a few years years I think it will be a shining star in your cupboard.

Flavors: Bitter, Peach, Salt, Vegetables

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 5 OZ / 147 ML

Login or sign up to leave a comment.

I bought this on a whim after reading the description of it. Even better it was over 10 years old so the age was excellent for the price. I plunked down and got 100 grams on my latest order. Big chunks came in the bag. You could pull the tea off in layers from these chunks.
I got 10 grams out to use and quickly rinsed it.
First brew, the color is very light akin to a white tea more than a puerh. The aroma has just a whisper of a grassy note. Bracing myself as the description says not every one will like this. Very vegetal and a pine sap taste to it. Anyone ever cutting wood has had those pine chips hit you this is almost what the taste is.
Taking a sip and letting stay in the mouth before swallowing it exudes a vibrancy that is not belied by its color. I believe it amps up some more with some thickness and saltiness added to it. I believe over steeped this would become very strong and bitter. I believe it could turn out strong and turpentine akin to a Lao Mane tea.
The cake chunks were very interesting looking almost like a tea flower cake if you have ever seen one.
Interesting some sheng notes and I would say mainly puerh drinkers would find this to their liking.

Flavors: Bitter, Grass, Pine, Vegetal

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

I have been wondering about this tea, the description on the YS website “It’s a great tea, but it’s not everyone’s cup of tea” was big initial turn off for me. I appreciate you sharing your experience, I enjoy wood tones in my tea so I will have to try this out.

mrmopar

bellmont it is a quite different experience for sure.

tea123

Amped up review. Thanks.

TeaBrat

I have a tea flower cake but I’ve only drank it a few times.

Login or sign up to leave a comment.

This is a very amazing tea for its age. It has the strong camphor shot of a tea twice its age.It is a bit earthy but the punch on this one is really good. Sorry for the short note as I will try to add to this on an evening that I have a bit more time. Reminiscent of a 9 year old loose maocha from a different seller. Definite aged tea in a good price range for those that enjoy the earth and camphor.

Flavors: Camphor, Earth, Musty

Preparation
205 °F / 96 °C 0 min, 15 sec 19 g 10 OZ / 295 ML
bellmont

If I may ask, which 9 year maocha does it remind you of?

mrmopar

bellmont it was one from the teaurchin shop. the 2006 Yiwu.

TeaBrat

nice, where did you get this from?

mrmopar

It came as a swap from a good friend. I think you can get it from Chawang shop or Pentaxian on Ebay at this link.
http://www.ebay.com/itm/191454529585?_trksid=p2060778.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT

Login or sign up to leave a comment.

Got this out to celebrate with tonight. Been saving this.
I got the pack out the box even has a picture of the tea inside. Nice packaging points given.
The dry leaf has a bit of the old book aroma to it. The leaf is an almost pitch color.
I tossed it in the Gaiwan and did a quick rinse. The wash looked very dark so I will steep this quick 2 to 3 seconds. The color is a light gold and I had expected a darker brew from a tea of this age. I would think dry stored. The aroma is a bit musky with a bit of campfire in there as well. This may have been due to the makers still doing hand processing instead of machine. The taste is smoky a good sharp citrus flavor and a good hit of bitter, I have had 6 steeps and this one is still doing well holding up. The Cha Qui of this one is slowly creeping in and I am getting some of the cooling and camphor notes.
A great tea to celebrate with. The car re-build went well and the Dyno results are in.
410 horsepower at the wheel and 448 ft lbs. of torque. For the goal of 500 hp. on pump gas has been met! Come on Summer!

Flavors: Citrus, Smoke, Tannic

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

Congrats on the re-build!

MzPriss

Congrats mr mo!

Sil

woohoo!

Kirkoneill1988

i take it it is ripe? i never heard of raw being camphor tasting

JC

Kirkoneill1988 there are plenty of Sheng that offer camphor, usually more a sign of age but there are young exceptions :D

tea123

A specially selected tea to celebrate with – nice!

Kirkoneill1988

JC, i did not know that.

mrmopar

Yeah I think the Camphor comes with the age as well.

Kirkoneill1988

oh, I see :)

Cwyn

Might improve with a few months airing out.

Login or sign up to leave a comment.

Got this from a tea pal a while back and figured I should get to it. I have drank more sheng here lately but time to get the shou on.
I pulled 10 grams of this and put it in the Yixing to brew.I gave 2 5 seconds washes to get it going. It brews a nice dark color from the cup. The brew is very clean without a bunch stuff caught in the strainer. The aroma has that shou scent but not overpowering. It gives hints of caramel, raisins, some chocolate/cocoa and a bit of woodiness. The mouthfeel is very nice and very smooth. Bulang tea makes some really good shou and this fits that category perfectly. No wou dei and a perfect tea for last night and I am on it again this morning.

Flavors: Caramel, Chocolate, Raisins, Wood

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

Just got a cake of that, really good shu :)

tea123

It makes you wonder what is lost in those two five second rinses. Just something I noticed today when I did two rinses instead of no rinses.

JC

You try the rinses. I would always rinse though, specially with Ripes and aged Sheng.

Kirkoneill1988

i rinse once for all puehr 10-15 seconds

mrmopar

@tea123 it is just a practice that I use. Sometimes just one rinse other times two. I usually look in the pot and when I see color coming I quit rinsing at that point. With sheng lots of times I will actually give them a rinse and let them sit an hour to overnight sometimes to let the leaf open up before brewing.

sansnipple

me too, even with clean sheng pu, i always rinse once, just to open up the leaves, it’s not always that the rinse will be undrinkable or gross or anything, just really weak and watery.

AllanK

This is a very good tea. I have what is left of a tong, about four bings.

JC

Yeah! Leaving the leaves to rest after washes is great. It really changed how steeps behave and even shorten the initial ones. When I first started drinking puerh I would use the ‘chunks’ or compressed layers and though it works for some teas.. some just won’t budge that way.

Login or sign up to leave a comment.

Breaking this one out from a a swap with a tea-friend.
I got 10 grams of this in the Gaiwan and went to town with it.
The wet leaf gave an almost cinnamon aroma to it. Quite an alluring aroma for a puerh.
I started the steeps at about 3 seconds ,3 times for my big “western” cup.
This tea has a light orange color to it. Since it was stored in Kunming it hasn’t aged as much as a wetter stored one. This is very interesting, smoke is definitely present in this brew. It is a bit strong in the early steeps. I read some reviews on Yunnan Sourcings site and only 1 other person noted this. This tea has nice notes of cinnamon , nutmeg and camphor in its notes. It is a very engaging and active tea in the mouth. It lingers on a while after you finish the cup. The resteeps seem to be going well and the flavor profile has not diminished much at all. I will continue on with this tonight. This is campfire, nutmeg ,cinnamon and camphor fighting for their taste note.
Note to smoky notes, if you don’t like them I would not tell you to try this. If you don’t mind this may be an older sheng to relish as it progresses.

Flavors: Camphor, Cinnamon, Nutmeg, Smoke

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

I cannot drink sheng late in the day. it gets me so wired!

PuerhCollector

Hello Mr Mopar,

Very nicely described. I felt like I just drank the tea myself from reading your notes.

Teas that have been processed using dried wood as fuel will retain that smoky fragrance for a long, long time (decades long). Luckily I don’t mind the smoke and it helps me reflect on how things were done in the past.

Best, VP

cookies

Yum, that sounds so good. I’ll definitely be putting a cake in my next YS order.

tea123

Any bitterness or sweetness mrmopar?

mrmopar

tea123 more bitterness is what I noticed. It is a bit punchy at the early stages of brewing.

mrmopar

tea123 I pushed this a bit more and the camphor notes amp up and it does have some sweetness in there. Camphor is way more pronounced.

sansnipple

the one on the us site is a smaller cake than the one on the .com site, 100g vs 200g. I nearly bought one of these last year, really wish i had now, before the price went up, when i first saw them they were like half the current price.

mrmopar

Sansnipple you are correcy!! I didn’t pay attention to that .Thanks for seeing my error. I did go get one from the US site and now I am off tot the other site.

Login or sign up to leave a comment.

Breaking into this one a day after getting it? Yes indeed. I usually let these sit a few weeks in the pumidor to open up a bit. The dry aroma on this said “drink me now”. so I will. I rinsed this last night to prepare for this evening. The leaves are an olive color and look really nice in the Yixing. When hit with the hot water the aromatics of hay and flowers come to mind. I did 3 short steeps into one 10 oz. cup.There is a nice golden amber color to this one in the cup.
First sips say mang Fei for sure. Strong kick on this one. Very strong for an Autumn tea. It hits full on. Very thick active mouthfeel on this one. Fantastic tingle on the tongue with a bit of drying after sipping. The bitterness of this progresses from a sharp bite to a bit of drying a few seconds after to a semi-sweet floral grassy note. In terms of strength steep this one very quick. It is a very potent Autumn tea and has that kick butt attitude when you drink it. Very nice . They say the strongest teas age well, I think I am going to be really interested in this one in a few years. A truly wonderful Autumn tea.

Flavors: Bitter, Drying, Flowers, Hay, Thick

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

I love this note man. You can clearly read the passion for good tea!

juliebeth

srsly, someone should pay you. :)

mrmopar

This was really nice. My words fall short of a good description though.

Kirkoneill1988

awesome! i may try it one day. hey i think the parcel will be here round mid feb (I HOPE) i wish it was here today :’( but whenever it gets here ill be sure to fulfill my side of the swap i promise :)

Kirkoneill1988

“sample size” added to wishlist just now :)

mrmopar

I am in the same “boat” Kirk, waiting for mine to get here as well. Actually two on the way…Did I say two? Everyone just forget I said any such thing….

JC

mrmopar We need to talk about your Puerh buying and consumption habits…. BUY MORE! That stuff is delicious! lol I’ve been trying to behave myself… but if Scott makes another Raw Puerh discount I will crumble… hint hint YS hint hint.

mrmopar

Yah I have a cart full of some of those 2011’s you and DigniTea talked about….Now how do I sneak them in and where to put them….

Kirkoneill1988

I have too much tea lmao

JC

There’s a few more I can tell you about guys, how much enabling do you need today? :P

boychik

Do tell :)))

mrmopar

Awwwh Go ahead Jc…..

JC

LOL sorry. I was away for a bit. But 2014 Spring Offerings for Qing Mei Shan, Mang Fei, Gua Feng Zhai and Ye Xin are really good! Not to mention the Xi Kong!

Login or sign up to leave a comment.

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

Preparation
205 °F / 96 °C 0 min, 15 sec

Login or sign up to leave a comment.

Profile

Location

christiansburg virginia

Following These People

Moderator Tools

Mark as Spammer