230 Tasting Notes

66

tried this tonight, brewing like a puerh. using the gaiwan with about 9 grams. Gave it a rinse and off i go. This tea has a "musky’ aroma and a slight honey taste. It is very interesting and the “tea flowers” have unfolded a bit. it does have a small bit of “cloudy” bits and I suppose this is pollen from the flowers. Not too bad a nice change of pace for me. I just did one steep and I am sure to re-brew again. I will amend this if it changes significantly.

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

Had some tea flowers with tea house buddies before which was fun.

mrmopar

Oh yeah, this was interesting.

Thomas Edward(Toad)

I never had tea flowers, sounds nice to me

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100

This has just been added to Berrylleb king Tea on Ebay. Yay!

Bonnie

Happy New Year sugar!

Roughage

Happy New Year and time to add this one to my shopping list. :)

mrmopar

Happy New year to you too!

TeaExplorer

Happy new year! Thanks for asking Berrylleb to carry this. Order placed, now the waiting begins :)

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69

Brewed this one up for the first time yesterday. It looks like any other Dayi sheng with typical compression to it. I pulled out 15 grams did a wash and was like well where is it. It brewed very light for the first 3 infusions. Some bitterness and some hints of greenness. I let the leaves stay in the Gaiwan overnight and went back to it today. The tea has opened up quite a bit. just a touch of smoke to it. It still has some bitterness, muted down the green and follows with a good sweetness to it. The only downside is this still doesn’t have the “legs” some other shengs do to carry it on. Got about 6 more today and it is much lighter. I will experiment with much longer steeps tomorrow.

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

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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.

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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!

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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).

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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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