206 Tasting Notes

78

The previous note on this was for the Sheng or raw cake. Having the ripe version tonight.

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78

Got this in a sample pack to try. Using a gaiwan to keep this one pure. It is called “Secret fragrance” I wish i had an aroma cup for this but I lack one. Goes on shopping list. The first infusion brewed a light pale green color and gave a small hit of tobacco. Second infusion give a deeper golden color and brings out some citrus notes to go with the hit of astringency and tobacco. Interesting on the palate, makes the tongue tingle a bit.It has a small bit of astringency but seems to coat the mouth with an aftertaste of the citrus that lingers for a while. It almost seems to have some floral between the layers of tobacco and citrus. A very interesting sheng. I brewed 13 grams of it in the pot.

Preparation
Boiling 0 min, 15 sec
JC

Make sure the aroma cup is not insanely slick! I know it sounds weird but some porcelain cups have a bit of a ‘grip’ and that makes an aroma cup that much better at retaining that thicker bit of tea.

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88

Brewed 15 grams in the yixing for this one. I gave a 10 second wash to begin.It has the aroma of a damp forest. The brew is almost as dark as other shou of this age. It has a distinctly lighter taste than most shous I have drank. My guess would be a shorter fermentation on this one . It gives an almost cross between a peach and a near ripened plum. Avery easy tea to drink. It has a very nice flavor without being to “assertive” as some can be. This will move up my chart for these reasons. Nice , smooth and a touch of fruit.

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

Fruity is nice!

mrmopar

Yes they are! I was quite surprised on this one.

DigniTea

mrmopar – Once again you inspired me to put something on my shopping list. Thank you!

mrmopar

DigniTea, it is a pretty affordable tea cake. I messaged you with a link to the seller to save you some$.

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82

I remember not being overly impressed with this tea when I first got it after reading the vendor description of it. If I recall correctly it still had some of the fresh fermentation “funk” to it. I ran across it again in a listing and said what the heck pull it out and taste it. I brewed it in the trusty yixing reserved for Menghai shou. I gave it a 20 second rinse to re-hydrate and off I went. I did a 15 second or so step and watched the dark brew come out. It has a very small tart sensation reminiscent of a persimmon but not as pronounced. It has a little drying effect on the tongue that turns to a light sweetness almost like a fruity red wine. It still has the “earthy” underlying note at the end. It gives a touch of burnt bitter caramel about the middle of the taste session. This is hard to explain all the taste notes you can get on this one but as it has lost the fermentation flavor it is turning to be a decent tea. It has some boldness at times that would stand up well to a rich evening meal. I think it will continue to evolve. I will do later steeps on this tonight as we are expected to have fall weather in the 40s and it is rich in taste as many things are in the fall.

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

Looks like we are all drinking puerh tonight!

JC

That sounds nice! I’m drinking a Lancang Ripe. I love ripes that have fruity undertones, especially when they are ‘playful’ rather than in your face taste.

Bonnie

Me too, made me a puerh blend with cinnamon chips and cocoa hulls and a pinch of laoshan black with cream and splenda. Puerh lovers night tonight!

mrmopar

Agreed indeed! Puerh night tonight.

Bonnie

You are the best John! We’d be lost without you!

Terri HarpLady

I was seasoning my 2 yixings yesterday evening, one for sheng & one for shu. I’ll post about them later :)

JC

I bet ripes are going to be my usual thing from now on. I love them, especially when it is starting to get cold out.

Jason

I need to explore puerhs more. This might be a good place to start…

Bonnie

Mrmopar needs his own blog with a catchy downhome country title, something unique and not stuffy, approachable and well-informed just like he is! Down with snobs, up with community!

Sil

YES!

JC

You should do a blog! Especially with your experience with Puerh. Honestly, Since you’ve stored and aged yourself your experience can benefit others!

Terri HarpLady

That would be awesome!

Bonnie

Get sponsors and advertising so you can do it full time or go on the Food Network now Paula Deen is gone…that’s a joke to scare you mrmopar! The blog is a great idea though!

mrmopar

I don’t know if I would have the time for a blog. I seem to blog this site a lot though. I am still learning and hope to keep learning. I need to find a page or source to be able to translate the Chinese symbols and numbers to what I can comprehend.

Bonnie

Send a note to Lily Duckler asking her if she knows of a resource. Tell her it was my idea to ask her. Use the Contact feature on Verdants website.

mrmopar

Thanks Bonnie!I will ,I have been trying to find a resource about this. There are so many characters that I need to learn. I am pretty good on Dayi , Haiwan and Xiaguan but the Cnnp and Kunming still confuse me. I am learning about the Boyou factory also. I need to learn learn.

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76

This tea seems to have “aged” a bit on the outside but still shows very green on the inside when breaking it apart. It brews a dark yellow almost orange color with an almost honey sweet aroma. It still maintains a lot of the bitterness associated with a young sheng(much more than the 8582 I tried earlier). this tea gives a good mouth-feel with a touch of dryness after drinking. It still has the tobacco punch with the camphor many people talk about numbing the sides of the tongue. It gives some hint of “metallic” and then turns to a touch of lemon. Not a bad sheng but not the best so far. We shall see how it continues to age. With the hit of camphor I think it holds promise. I prepared this in the gaiwan and hope to give it the yixing treatment tomorrow.

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

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84

Called the “Rhyme Aroma” tea or in an English translation as better with age. I think this one is a lighter fermented Dayi cake. It has a similar taste to the other ones but it has a light oak, caramel and an almost salty savory after taste. It is almost a “broth” taste similar to a soup stock. It really darkens on the second steep with wood and spiciness coming on a little stronger. Very nice and interesting so far. What I would call a “savory” shou cha. On note I have been brewing all the Dayi shou cha in the great mosaic teapot I got from (Joey) from the Tea Merchant. I really like this little pot for its great pouring (shameless plug I guess). Its a great little pot for a pretty good tea.

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

I’m glad you like the yixing clay pot.

JC

Nice! How do you feel towards ‘savory’ Shou? I’ve only had a few that fit this and I have to admit that at first it was between ‘meh’ and plain off putting.

Later, I was able to enjoy them more. I had a Ban Zhang ripe that was savory up front and I sort of kept it on the side, now I find that I sort of crave it from time to time.

mrmopar

loosetman, it’s a great pot! jc, I kind of liked the savory flavor. There was that hint of the broth but overall a pretty good tea. I think I might crave this on from time to time also.

JC

Cool! I think the issue is more of a ’I’m not used to this’ situation rather than it being bad. The same happened to me with a savory black tea, I was just there tasting it thinking was wrong with the tea.. it was just the tea was different than most teas I had tried.

mrmopar

It got really good and sweet on the second day.

JC

I felt like it got sweeter as well. Both the Puerh and black tea got sweeter after the second steep or so. Initially my problem was getting past that second steep. Now, sometimes miss it and go back to it.

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76
drank 2007 cnnp 6581 brick by CNNP
206 tasting notes

Did this one with short steeps water at boiling. I have had this one for a while in the pumidor. It has an almost flowery tart aroma to it. It was a very tightly compressed brick so I may have under leafed the cup. It tuned out pretty mellow with just a hint of orange color to it attesting that the aging is working ever so slowly since this is a brick. It has a light metallic taste to it with a sweet aftertaste to it. It is almost a slight flower aftertaste. Not the best but very drinkable sheng. For the money I paid I think it is an excellent performer in that category. I was kind of hesitant to try this after seeing it since it does have stems and rough looking leaves in it but I think it turned out pretty good.

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

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90

I received this a while back from Garret at Mandala with an order. This tea is the exact tea you should give a first time puerh drinker. This tea has the smoothness and creaminess noted in earlier tastings and a bit of a surprise to me. This tea is made with jingmai material that usually has a citrus twang to it. This is absent of any of that. I think if you wanted a good puerh to sit back in the chair and relax this is a good one. It has a good depth of flavor with no off or earthy taste to it. It has no drying of the tongue like some shou does and leaves a light cocoa vanilla taste. A well made tea in my book.

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

My friend! Thank you for the review of this tea. I’m excited to hear that you enjoyed it. It has really changed since its pressing. It will open up even further in the next year, too. The Noble Mark cake is also opening up and that is amazing stuff.

I am just nailing down the supply of this years 4 leaves for the new Noble Mark blend! Though, I will likely change up the blend a bit and rename it :) Nothing stays the same in the world of tea, that’s for sure :) Though the Phatty Cake II is dang close with just the tweak of adding the larger grade 3 leaf!

Wishing you joy,
Garret

mrmopar

Garret, you always have some of the finest teas out there! I think this is due to a lot of diligence and painstaking process to get things “right”. It is this kind of attention that keeps your customers for life! Hey on day we got to have a cup and take a spin in that old mopar thing I got!

Garret

Count me in for the spin in the mopar thang! I will always have a great love for things mopar – I know I told you about the 74 Charger, but I also had a sweet 74 Duster, 318, yellow with a black vinyl top. Golly, that was fun, too! But my first love will always be the Charger. Dang, I miss that car sometimes.

And thanks for the nice words about the teas. Man, you have no idea how that makes my day come even more alive. Life is cracklin’ with possibilities!

Garret

Correction: ’72 Duster!

mrmopar

I bet if you still had the vin number it would be VL29G2B.

Garret

YOu’re gonna have to explain that one to me, sir!

mrmopar

VL=duster, 29=2 door sport coupe, G=318 engine, 2=production year(1972). B= Hamtramck assembly plant Michigan.

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78

Very nice sheng that has lost the astringency and bitterness. This brews up light on the first two infusions, darkens till the fifth and fades about the seventh. This must have some jingmai material in it as it has that touch of “citrus lemony” taste that jingmai seems to bring. I pushed this one a little far as the eighth infusion is very weak and a touch metallic. Pretty pleasant as most of the 2007’s I have had lately have been pretty smooth. Pretty decent for the $8.00 bucks I paid for it. I may later get one to age more as I think I may get into it again soon.

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

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