194 Tasting Notes

91

I have enjoyed 9 steeps of this tea now. I use 3 steeps for the “me” size cup I normally drink. This tea has no astringency no harshness and no “bite” at all. This tea brew a light orange/golden color. It has a light citrus aroma. It taste like a very light green tea with the sweetness of honey to it. I found this to be one of the most enjoyable shengs that I have had. Definitely in the top three. I have the newer versions of this cake and hope they age as well. I was really surprised as this is a secondary code 807 of this tea. Very nice. I will probably buy another one of these.

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

“I found this to be one of the most enjoyable shengs that I have had. Definitely in the top three.” So why only a 78 pt. rating?

mrmopar

Whoops forgot that slider.

looseTman

Oh, that looks better!

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94

This tea has opened up in the compression of the cake since being in the pumidor. Dark apricot slightly burnt sugar taste almost to the point of being a tad bitter. Dark brew in the cup, juicy mouth-feel. Nice and warming to the body. A very nice tea to re-visit.

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

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88

Bought this a while back to accompany the 2012 version of the same cake. In terms of leaf grade this one is only second currently to a Menghai 0712. I have been on this one for two evenings now and it still surprises me. At first I though it to be a little weak on the first infusion I did and was thinking maybe I shouldn’t have gotten this one. I let the tea sit in the yixing with the bit of steam while I put the first cup down. I was hesitant about how this was going to turn out. The second steep really woke it up meaning I should have rinsed it twice. The brew is much darker than the first infusion and I think I got it right this time. It came across as a bit of leather with a hit of fruit with an almost pucker like eating a half ripe persimmon. This tea continues to get darker on the second day and I even pulled some out to brew in the gaiwan. This one puts a small amount of the dry on the sides of the tongue but continues to be a pretty good one. I have had tea that i would be embarrassed to put a note up as they where ones I could not stomach and some that My simple words could not do justice. This tea is sweet , juicy , tart and a bit drying all rolled into one. It has been a very pleasant one to drink and will fall into the same category as a “high mountain charm” or a “wei zui yan” shou. It is warming and smooth to drink and I think this will go to the third day with good strength in the cup. I will put it slightly higher than the “adorned in red” cake but the two are nice and comparably have good aspects that I would choose in a shou cha. I did short steeps with water just off the boil and I will increase the steeps for the later rounds.

Preparation
Boiling 0 min, 15 sec

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87

Drinking this one now. Warm malty with almost a mineral taste. Tart on the tongue dark in the brew. Almost wood like with a touch of vanilla. Front of cake has lots of golden buds. Dry smell almost like cocoa powder. Very nice for the afternoon tea.

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

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86
I have been on this one for three days now. I broke some more off for tonight’s brewing to "awaken " my taste buds. This teas brews fairly light in color on the first infusion with a small touch of metallic taste found in the Bada teas I have had. It has a raisin and brown sugar note on the middle of the tongue. Avery light touch of the “dryness” you get with Shou Cha sometimes. It has an almost vanilla carmelly note to it. I find this to be a very good offering for about $22.00. I think it will be consumed pretty quick so I think it warrants a backup considering the price. Most cakes in this price range don’t have the “punch” of this one. Well worth the price. Quick rinses and 10 second steeps increasing with each subsequent steep. I may brew a little heavy on the leaf but I usually have at least a 10 oz. cup.
Preparation
205 °F / 96 °C 0 min, 15 sec

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76

Wow this is a really nice young puerh. I steeped about 4 of these in a cup just the way they are pictured. It brewed a very light taste of citrus almost like a lemon. this is easy to drink and the leaf was strong enough to get 3 good sized cups. I just left them in and hit them with more hot water. A very good cup.

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

Wow, cool stuff!

Terri HarpLady

This is one of a couple of braided ones that I’ve seen now! Very intriguing!

ashmanra

That is too cool!

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88

This tea is very rich with a slight mineral taste that moves on to an almost oak taste as found in a good dry red wine. This tea brews a nice dark orange color with a light floral or citrus aroma apricot or muskmelon. Easy drinking no bitterness or astringency. Brews up nice and tasty. A nice drink for the end of a long and late work week. Brews up almost creamy. Very good tea.

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

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84

Today is a 2007 menghai V4. This tea is a raw tea(sheng) with just a touch of oxidation on the outer leaves of the cake. It has a very light floral aroma when I opened the wrapper. I pulled off a chunk, measured 5gams and put in the gaiwan. I gave a 10 second flash rinse. First steep of about 10 seconds. Brew came out a light green, faint aroma and just a light green color. This tea has no vegetal notes that you would find in a younger tea. It is sweet, smooth and very easy to drink for a sheng. This tea left an almost honey taste in the mouth. Fruity almost a green grape taste. A very nice sheng and I will continue the session later today. 8.5/10.

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

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