217 Tasting Notes

84

This is a very good sheng. No astringency but it still retains some camphor and a little “bite” The first infusion was kind of weak, I guess I didn’t allow proper time for the leaves to re-hydrate. The later steeps are really nice and have the sweetness of an aged sheng. It gives many infusions before turning to just colored water.

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

i need to talk to you

mrmopar

tealife I am following you.

Login or sign up to leave a comment.

76

Having another shot of the 2007 Menghai 0782. Much of the edge is off of this tea now. It starts out with a small camphor hit and turns quickly sweet and with a light green taste finish. I think it is mellowing out, Yay the “pumidor” may be working.

Preparation
Boiling 0 min, 15 sec
mrmopar

You know it! I am excited to have some of the teas to show this. I am going to get another one out and try it soon.

TeaExplorer

How long has your “pumidor” been in operation?

mrmopar

It has been up and running a little over a year now.

Bonnie

He’s the coolest! My puerh hero! Like the sience guy only puerh!

Login or sign up to leave a comment.

77

This one still has a lot of the “smoke” in it without much of the “sweetness” to an aged sheng. It will give you a tingle on the tongue and a slight tea drunk feeling. It still has a bitter astringent “Bite” to it. Supposedly made from High Mountain leaves I shall see if a year or two in the pumidor will take the edge off.

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

Think someone gave me a sample of this and I thought the same. Wasn’t ready.

mrmopar

Yeah I think some more age is in order on this one. Still too much bite to it. I am glad I just got the sample size. The “Pumidor” is getting full and I am in trouble with it HeHe…

Bonnie

You’re going to have to take locals on tours…like ghost tours only puerh tours! Seriously, you should have a club or something so you could teach people about puerh. Follow your passion. Time to have a puerh cellar (cave).

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

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!

Login or sign up to leave a comment.

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.

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

Profile

Location

christiansburg virginia

Following These People

Moderator Tools

Mark as Spammer