282 Tasting Notes

83

Brew of the mid day here.
Broke this one out an in between on fermentation. It is said to be an only slightly ripened/cooked/shou that doesn’t have as much shou kick to it.
Got 12 grams off the cake , it is pretty tightly compressed cake and it took a bit to pry off a chunk. Brewed up it has the “metallic” aroma of some shou. Taste of the brew gives a bit of stone fruit ansd plum notes with enough of the raw material blended in to give a hint of sheng to it. A deep and full textured tea that sits and drinks nice in the cup.Some hints of molasses and sweet chocolate mixed in.

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g 10 OZ / 295 ML

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91

Been waiting to get this one in a cup for a while now. Pulled 8 grams out to brew this with leaving room for the leaf to have plenty of room to open up. Hit it with a flash rinse and opened the lid on the Gaiwan to inhale the aroma, steamed broccoli and butter came to mind in this.
I did 3 quick steeps and put thin them all in a big mug so I could have it all at once.
It has a little zest to it. Lingering tastes of smoke in the front and a nice touch of green veggies that turns to an almost sweet potato flavor on the end. A very active taste profile in this one for sure. Touches of the tingle on the tongue that fades into a light sweetness on this one.
Very nice product right on pace of the quality of the Wild Monk maocha. Very lively where the Monk does the fast dance the Dehong does the slow dance to an easy soft beat.

Flavors: Smoke, Sweet, Sweet Potatoes, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 10 OZ / 295 ML

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91

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90

Seems I am the first to review this one. Hope I can get it right. Unwrapping it this little cake is pretty well compressed. I got out the tea needle and pulled out 9 grams to start with.
I rinsed it for about 10 seconds and then did a 15 second steep as per the brewing instructions. The aroma is fresh grass and asparagus . It brewed a pale yellow cup from the yixing. It seems to be "medium " bodied that has the good mouthfeel to it. It gives citrus, wood and some Ku Wei to it. This will seem to slide over the tongue to the back of your mouth to where the sweet side of this one comes out. Easy to drink and wonderful leaf that I pulled out to see. Big and strong and very full.
Mandala another great tea!
I would say best to gong fu this one as I think more complexities will continue to come through. I only have done 2 so far but many more to come.

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 10 OZ / 295 ML
Myssy

Now I wish I had ordered some of this with my recent Mandala order

Sil

That happens anytime I order with mandala…. “Doh I was going to get that too….”

boychik

Looks like Mandala order on a horizon. I really really liked Autumn Song.

Myssy

@Sil – it happens to me a LOT
@boychick – I got some of that Autumn Sing!!! I can’t wait to try it

boychik

My same was from cake. Did you get a cake or Mao cha? I wonder if they taste differently.

boychik

Same=sample.

mrmopar

I have to get the Autumn Song too, sounds really nice!

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83

Breaking this one out tonight for the for the first time. Broke off about 12 grams for this one. Brewing in a new Yixing from Enjoying Tea.
It has the typical XiaGuan “tight” compression to it as I tried to pick out enough to brew. It was difficult to break the chunks I pried off into smaller pieces to infuse with.
The aroma of the dry leaf had a mossy peat moss smell to it. I gave it a flash rinse of about 5 seconds to wake it up some. I really think I should have gone longer due to the compression.
First brew good amber color, some smoke with a touch of bitter and drying at the end of the sip. Lighter than most Xia Guan at this stage probably should have steeped a bit longer.
Second infusion about 10 seconds color is good and the brew is much stronger. Much more smoke to it some floral and bitter and drying astringency that turns to a soft sweet barely noticeable on the end. Hui Gan is nice on this one and you can kind of “feel” the older leaf pushing up in the later infusion.
Xia Guan lover’s would like this one.

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g

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78

I received this in a swap a while back. Thanks to the sender as it is a unique tea. I brought this one out to brew in a ceramic infuser cup. I gave it a 10 second soak to loosen it up a bit.
I has a nice aroma of hay and pine to it when I opened the lid up. It gave a decent color to the brew. It has light hints of smoke albeit somewhat subdued and hints of fresh hay on the palate.
It seems to be a pretty nice tea not strong and overpowering but enough of the hay, pine and touch of smoke with nice color that made it an enjoyable experience. I may just have to pick some of this up to add to the ever growing puerh stock I have.
If I can sneak it in the door……

Preparation
Boiling 0 min, 15 sec 10 g 7 OZ / 200 ML

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85

I agree with previous notes on this. it brew a nice golden hue in the cup. It has a lot of bitterness almost to the point of being smoky. It is very intense and one of the most “upfront” and strong shengs I have tasted. The aroma will remind you of an Xiaguan with smoky notes. This is a strong bitter sheng but not astringent. It will leave a good tingle from the middle of the tongue back. You will savor this one after drinking a while I think. The “dryness” on the palate along with the bitter is intense. I added a small amount of sugar and it brought ut some sweetness to the brew. Only 1 cup so far as I think it will knock my socks off tonight. A stout sheng for sure.

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

Hi mrmopar!

“The “dryness” on the palate along with the bitter is intense. I added a small amount of sugar …”
Excellent impartial review! Since I enjoy tea w/o any additions, I’ll pass on this one.

mrmopar Hey Brother! This was so bitter on the palate I had to tone it down. I think this lat at night the second brew will have to wait till tomorrow. This one banged the senses for sure.
looseTman

Thank you kind sir!

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75

Pulled this out today also to try. It is way less compressed than the previous one I tried today. It broke off easily with some decent looking full leaf in it. I put 10 grams in the Gaiwan for brewing.This one has a slight grassy metallic aroma to it. It gave decent color in the cup and as I pulled some leaf out you could tell it was barely processed. It has a pretty thick mouthfeel to it with some hints peas and asparagus. It really seemed to be missing something so I put a little honey in the cup. This really made the flavors come up. it does carry some tannin bite to it but I think this will be one to mature over the years.

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

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70

Pulling this one out to see if it will make the grade for “pumidor” occupation. I broke off about 10 grams of this cake. It was highly compressed more so than other cakes I have. The leaf still has a touch of color and a hay like aroma dry. I gave it a 5 second rinse to open up the leaf. i did a 10 second steep of this to start with. The aroma is orchid and honey mixed in. It still retains much of the young bitterness with some drying astringency on the tongue. It carries a lemon on the lips and some woodiness in the cup. It carries a medium strength with some camphor to it. Still a little young so I will use the space it once occupied for a different cake.

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 147 ML

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90

Seeing how the puerh of the day post has been going I decided to break this one out. It will actually be my second tasting of this cake. It seems loosely compressed so I was able to break out 10 grams very easily. I am using the Gaiwan to keep it pure in essence. I did a very short rinse, actually pouring the water out once it covered the leaves. I let it set about 20 mins or so to open up. it has a nice green pea aroma to it when I opened the lid up. I did 3 short 5 second steeps and put it all in one cup. this is not a subtle sheng but a tongue tingling honey sweet shot of mouth-feeling tea that will excite your tongue. It trails off with a slight enjoyable bitterness and this is one you can feel after you drink it. This is a very lively tea that I probably shouldn’t drink this late at night. This really a fine tea. Camphor ,citrus and some slight pine on the taste buds.

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

I’ve been wanting to try some of ole Chen out.

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