214 Tasting Notes

97

I have been working this one for three days now. It is a truly amazing tea. The strength of this one is amazing. It comes across with a mineral, citrus and honey notes. At times it has hits of camphor and “saltiness” that stays on the tip of the tongue. You can feel this one way down after drinking. I wish I had made some notes of the earlier steeping s. I plan to brew this one till it has nothing left as I think it will continue to yield more. This is probably the oldest sheng I have had and I can understand why people talk about aged sheng. Pure unadulterated Menghai at its best before the commercialization of it the following year. I think a whole beeng of this is on the shopping list.

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

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78

Mineral and fruity seems to describe this one. brews dark has a touch of “woodiness” to it. Very complex kind of hard to pull individual notes out, but thick and oily and it all seems to work pretty well. i may have some mixed or muted tasting notes on this as I think a cold is coming on. but overall pretty good so far. 15grams in the yixing 1 rinse short 10 second steep.

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

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83

Having a go at this one after a BIG Thanksgiving meal. I broke off about 12 grams of this to brew in the gaiwan. This cake is very dry probably due to the fact that it just came in from China last week and hasn’t had the opportunity to re-hydrate properly in the “pumidor”. The leaves in this cake are fairly large and from the aroma of the dry leaves it was deeply fermented. I gave a 10 second wash to rinse out the smaller pieces and leaf dust. First, second and third brews each five seconds apart starting with a 5 second steep. It brews very dark not as dark as some others. It almost has an “oily” sheen on the top layer. It has a woody vanilla plummy taste to it. It does leave the mouth a little dry. It has a slight honey finish to it. A good tea to settle back with after a wonderful feast with family.

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

Happy Thanksgiving Day!

mrmopar

Thanks Bonnie! hope yours was as blessed as mine!

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77

Nice young sheng. Still has some of the astringency but less than other teas this young. My guess is since it is a tribute toucha then gong ting leaves were used to make it. Very good mouth feel, it has a camphor taste that last a while turning to a slightly bitter dryness. Has a salty almost “broth” taste to it with a little citrus in there too. Nice to be as young as it is. Hopefully in the years coming this will continue to evolve. I used 9 grams in the easy gaiwan 5 second steeps after a 10 second wash.

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

This one looks good to me. I’m starting to like those Tuo Cha shapes, the quality is quite good, in general. Apparently, it was a highly traded commodity in the early 1900s. Still going strong!

mrmopar

Agreed and these tribute teardrops seem to have a high grade leaf in them. I have the “Bulang” version should arrive tomorrow if the tracking is correct. After a week to re-hydrate in the pumidor I will probably get into it also.

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91

A very nice dark warming cup. It has lots of sweet notes as you drink it. A small amount of bittersweet chocolate when it first hits the palate. Of all the shou I have drank this is really close to the subtleties of Mandala’s Phatty cake. And since I mentioned it that is a testament to the quality and attention that Mandala puts into their product. This is a really great tea to have as you wind the day down. Good flavor without being overpowering. Nice light fermented shou.

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

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79

Had this one a while. The first time I tried it I was like oh no! I have put this in the pumidor for about 3 months and it has opened up nicely. I think the long ship time may have had something to do with the first tasting. I broke off 12 grams put in the yixing and gave a 10 second “wash”. I then actually forgot and let the leaves sit in the pot overnight. It brews up dark like most shou and has that bit of “musty” aroma to it. this stuff gives an almost touch of a cherry chocolate cordial we probably grew up with and dislike now. Only for a second though. It then turns to a kind of lightly sweetened bittersweet chocolate. It has the usual drying of an older shou also. Not a bad one and not the best but drinkable to a shou pu head like me.

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

Love the name of this tea :-)

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75

Drinking this for the first time. Leaf aroma is very gentle compared to some other shengs. It actually looks a little older than it is. It brews a nice golden color with a medium hit of astringency of a young sheng. It gives an almost hint of burnt caramel on the sides of the tongue. It fades into a slightly sweet brew. Hopefully this will age well as I think it is a bit young for now.

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

I’m so glad I followed you. I needed more puerh tasting notes in my feed. I’m a newb but really getting into pu.

Terri HarpLady

I love the name of this one!

CelebriTEA

This sounds good actually.
(The hint of burnt carmel)
Name is cool.
Trying to learn from your notes :-)

mrmopar

Hah I am still learning this stuff too! I am a newbie too!

Charles Thomas Draper

Sheng. There is nothing like it….

mrmopar

I never thought I would enjoy sheng after my first experience with it. I really think I just tried a very bad one the first time.

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81

A very nice toucha. Just a hint of astringency that turns into a slight sweetness. A touch of citrus with the sweet. Enjoyable sheng for today.

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

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