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157 Tasting Notes

80

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.

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

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

Preparation
205 °F / 96 °C 0 min, 30 sec
Garret

It was his birthday today, correct?!?!!?!?!?!

mrmopar

Well today was an early celebration. his birthday is tomorrow but we celebrated today due to his work schedule. So yes its today (just early). Thanks for the great tea to share with him Garret!!!

Garret

I’m obsessed with the Noble Mark right now. I swear, I’m gonna drink it all. Luckily, I have biz partners who will do an intervention for me should I need it. They can’t have me drinking away the profit :) Thanks so much for sharing the tea drinking pics today, John! Awesome!!

mrmopar

You got to save me a cake when you get them in! Glad you got to meet the family through the pics. GREAT TEA!

Garret

I just had some of the cake yesterday. It was pressed on 10/25. Already, the flavors of the cake are deepening and getting more complex. Typically, the loose ripe tea is better than the cake for a while, but once the cake ages a bit, wow! So much more complexity develops and at about 2 to 3 years after the pressing, I fall in love. With the tea, that is. And who knows what else?

Bonnie

Saw the pictures! Great to share with your son!

mrmopar

Thanks Bonnie it was his first pu!

Bonnie

Always exciting for us addicts to share our addiction!

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89

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.

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

sounds yum!

Misty Peak Teas

Hey Mr Mopar. I did a video that you may enjoy about how to brew Pu’er, just posted it online today. Id love to hear your take on it. I was doing gong fu, then recorded the Gaiwan simple method which may be more popular on here.

Let me know your thoughts, if you like :) Cheers

http://www.youtube.com/watch?v=dmNZ3Mqi5F4

mrmopar

Bonnie, Azzrian it’s a good one no off odors or any signs of twigs or anything in this one. A nice clean cake. Misty saw the video it;s nice it should help many out. aA lot of people use the gaiwan style preparation. I tried it but my big hands could not do it righ so i got clay pots for my preparation. I actually have a pot for each of the major producers that are dedicated to each factory. Hopefully the will retain that bit of each one as they get older and more use.

Bonnie

mrmopar, a fat gaiwan is easier to handle (I have one) Or the type with the spout and handle (mine is clay). I think the use of a gaiwan should not be ruled out entirely,because of what you can do playing with the leaves.

mrmopar

I got an easy gaiwan coming in from china soon. I think i will be more comfortable with it than the one i have here. The one i have coming in has the spout so i should be able to master it.

Bonnie

good idea….think you have it all now!

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87

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

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83

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

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83

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.

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

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91

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.

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

I had one of your mini’s this morning…ha ha!

mrmopar

which one did you have? tried the honeysuckle in the bright yellow wrapper yet?

TeaEqualsBliss

I just like saying the word “nubs”
:)

mrmopar

going on day three of this one. had 2 cups last night the coffee color has lightened but the flavor is still there tonight if it steeps well it will be infusion 13 of this tea. i never take later sessions this far because of the massive flavor loss after about 4 infusions. i think this tea would be excellent on the price per cup cost. it has really amazed me on it’s strength and its stubbornness to give up it still keeps trudging on.

mrmopar

well after 15 infusions time to go old friend you have been a great accompaniment to me. sad to see you go.

Terri HarpLady

This one sounds interesting too. It’s good to know that I’m not the only one re-steeping into the next day, or beyond…

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91

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.

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

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90

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.

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

Nice late cup for you, must be staying up late!

mrmopar

yeah watching the tech game.

Bonnie

AH, priorities!

Garret

That means we drank the exact same batch of tea on the exact same day, my friend! That was my pre-meditation tea this morning!!! NICE!!!!

ashmanra

Sounds delicious!

mrmopar

garret that is awesome, and i drank mine to wind down and end the day!

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