234 Tasting Notes

Got this from a tea pal a while back and figured I should get to it. I have drank more sheng here lately but time to get the shou on.
I pulled 10 grams of this and put it in the Yixing to brew.I gave 2 5 seconds washes to get it going. It brews a nice dark color from the cup. The brew is very clean without a bunch stuff caught in the strainer. The aroma has that shou scent but not overpowering. It gives hints of caramel, raisins, some chocolate/cocoa and a bit of woodiness. The mouthfeel is very nice and very smooth. Bulang tea makes some really good shou and this fits that category perfectly. No wou dei and a perfect tea for last night and I am on it again this morning.

Flavors: Caramel, Chocolate, Raisins, Wood

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

Just got a cake of that, really good shu :)

tea123

It makes you wonder what is lost in those two five second rinses. Just something I noticed today when I did two rinses instead of no rinses.

JC

You try the rinses. I would always rinse though, specially with Ripes and aged Sheng.

Kirkoneill1988

i rinse once for all puehr 10-15 seconds

mrmopar

@tea123 it is just a practice that I use. Sometimes just one rinse other times two. I usually look in the pot and when I see color coming I quit rinsing at that point. With sheng lots of times I will actually give them a rinse and let them sit an hour to overnight sometimes to let the leaf open up before brewing.

sansnipple

me too, even with clean sheng pu, i always rinse once, just to open up the leaves, it’s not always that the rinse will be undrinkable or gross or anything, just really weak and watery.

AllanK

This is a very good tea. I have what is left of a tong, about four bings.

JC

Yeah! Leaving the leaves to rest after washes is great. It really changed how steeps behave and even shorten the initial ones. When I first started drinking puerh I would use the ‘chunks’ or compressed layers and though it works for some teas.. some just won’t budge that way.

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Breaking this one out from a a swap with a tea-friend.
I got 10 grams of this in the Gaiwan and went to town with it.
The wet leaf gave an almost cinnamon aroma to it. Quite an alluring aroma for a puerh.
I started the steeps at about 3 seconds ,3 times for my big “western” cup.
This tea has a light orange color to it. Since it was stored in Kunming it hasn’t aged as much as a wetter stored one. This is very interesting, smoke is definitely present in this brew. It is a bit strong in the early steeps. I read some reviews on Yunnan Sourcings site and only 1 other person noted this. This tea has nice notes of cinnamon , nutmeg and camphor in its notes. It is a very engaging and active tea in the mouth. It lingers on a while after you finish the cup. The resteeps seem to be going well and the flavor profile has not diminished much at all. I will continue on with this tonight. This is campfire, nutmeg ,cinnamon and camphor fighting for their taste note.
Note to smoky notes, if you don’t like them I would not tell you to try this. If you don’t mind this may be an older sheng to relish as it progresses.

Flavors: Camphor, Cinnamon, Nutmeg, Smoke

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

I cannot drink sheng late in the day. it gets me so wired!

PuerhCollector

Hello Mr Mopar,

Very nicely described. I felt like I just drank the tea myself from reading your notes.

Teas that have been processed using dried wood as fuel will retain that smoky fragrance for a long, long time (decades long). Luckily I don’t mind the smoke and it helps me reflect on how things were done in the past.

Best, VP

cookies

Yum, that sounds so good. I’ll definitely be putting a cake in my next YS order.

tea123

Any bitterness or sweetness mrmopar?

mrmopar

tea123 more bitterness is what I noticed. It is a bit punchy at the early stages of brewing.

mrmopar

tea123 I pushed this a bit more and the camphor notes amp up and it does have some sweetness in there. Camphor is way more pronounced.

sansnipple

the one on the us site is a smaller cake than the one on the .com site, 100g vs 200g. I nearly bought one of these last year, really wish i had now, before the price went up, when i first saw them they were like half the current price.

mrmopar

Sansnipple you are correcy!! I didn’t pay attention to that .Thanks for seeing my error. I did go get one from the US site and now I am off tot the other site.

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Breaking into this one a day after getting it? Yes indeed. I usually let these sit a few weeks in the pumidor to open up a bit. The dry aroma on this said “drink me now”. so I will. I rinsed this last night to prepare for this evening. The leaves are an olive color and look really nice in the Yixing. When hit with the hot water the aromatics of hay and flowers come to mind. I did 3 short steeps into one 10 oz. cup.There is a nice golden amber color to this one in the cup.
First sips say mang Fei for sure. Strong kick on this one. Very strong for an Autumn tea. It hits full on. Very thick active mouthfeel on this one. Fantastic tingle on the tongue with a bit of drying after sipping. The bitterness of this progresses from a sharp bite to a bit of drying a few seconds after to a semi-sweet floral grassy note. In terms of strength steep this one very quick. It is a very potent Autumn tea and has that kick butt attitude when you drink it. Very nice . They say the strongest teas age well, I think I am going to be really interested in this one in a few years. A truly wonderful Autumn tea.

Flavors: Bitter, Drying, Flowers, Hay, Thick

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

I love this note man. You can clearly read the passion for good tea!

juliebeth

srsly, someone should pay you. :)

mrmopar

This was really nice. My words fall short of a good description though.

Kirkoneill1988

awesome! i may try it one day. hey i think the parcel will be here round mid feb (I HOPE) i wish it was here today :’( but whenever it gets here ill be sure to fulfill my side of the swap i promise :)

Kirkoneill1988

“sample size” added to wishlist just now :)

mrmopar

I am in the same “boat” Kirk, waiting for mine to get here as well. Actually two on the way…Did I say two? Everyone just forget I said any such thing….

JC

mrmopar We need to talk about your Puerh buying and consumption habits…. BUY MORE! That stuff is delicious! lol I’ve been trying to behave myself… but if Scott makes another Raw Puerh discount I will crumble… hint hint YS hint hint.

mrmopar

Yah I have a cart full of some of those 2011’s you and DigniTea talked about….Now how do I sneak them in and where to put them….

Kirkoneill1988

I have too much tea lmao

JC

There’s a few more I can tell you about guys, how much enabling do you need today? :P

boychik

Do tell :)))

mrmopar

Awwwh Go ahead Jc…..

JC

LOL sorry. I was away for a bit. But 2014 Spring Offerings for Qing Mei Shan, Mang Fei, Gua Feng Zhai and Ye Xin are really good! Not to mention the Xi Kong!

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This is actually a “second” tasting of this one I forgot to put a note up on the first time.
I prepared this tea last night the same time I got an XiaGuan ready to drink today as well.
This cake has some nice features, not too tightly compressed and nice looking leaf on the cake.
I did the usual 10 grams and gave a rinse and let it sit in the yixing. The aroma when I opened the lid was very nice. Sweet , citrus,floral. and pine. I brewed it up with 3 steeps put in a 10 oz. cup. I love big cups of puerh.
Nice vibrant floral punch to this one. Good bitterness, fruity and definitely sweetness at the end. This is a thick mouth and tongue coating tea. Nice yellow color a bit darker than most puerh this age. I am really enjoying this one again.
I have the “ripe” version of this on the way and I am looking forward to trying it as well.

Flavors: Bitter, Citrus, Floral, Pine, Sweet

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

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Getting this one out as it interested me when I re-read about it.
I think the easy Gaiwan will be the trick for this one. I forgot how tight these XiaGuans can be. I chipped off 10 grams to use, hard to get whole leaf from these. I actually rinsed this last night and I am getting to the brewing today. I noticed when I chipped this off the leaf had a little Huangpin (yellow) leaf if I got that right. The other leaves looked really rolled from what I could tell from the bits I had.
It brews with that XG smoke, almost forgot that aspect. It is smoky with a good hit of the bitter to go with it. The smoke really is the most dominant flavor on this one.
It has a bit thicker mouthfeel than the other XG’s I remember. I gives a bit of broth and smoked meat and bitter but not any sweet or any other notes that stand out. Almost like a beef jerky in a cup. I don’t really turn from smoky teas but you will have to like smoke to enjoy this one. I looked in the filter and sure enough some of those dark burnt bits from the wok cooking on this one.

Flavors: Astringent, Bitter, Meat, Smoke

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

Nice tea note but the tea itself does not sound very appealing.:-)

tea123

The first raw pu erh I ordered was a Xiaguan tuocha and I remember it had dominant smoke. Unfortunately I never took any notes on it, so I may have to re-order it, especially seeing that it’s one you have reviewed.

Roughage

That actually sounds like just my cup of tea.

Kirkoneill1988

this one confuses me is it ripe or raw? im thinking raw

Cwyn

I think these tuos are meant for incredibly humid climates where the tight compression regulates the effect of the humidity, mold can just brush off. The smoke actually integrates very well eventually but it really must have that humidity to get there. I have a 2005 and also a 2013 someone sent me. I think buying them already aged in Asia is a good idea unless people live in Florida or some such. ;)

mrmopar

Kirk it’s a raw although some of the leaf looks pretty dark.
Cwyn, I hear ya. I think I may move these to a closed container and pump the humidity up for a while and re-taste them.
DigniTea, I will redo this one in about 6 months you will have to remind me.
Roughage, it was an almost very bitter smokiness. I usually can handle a bit but today may have been a un berserker like day for me. Alas I may have to watch the battle from the rear area ;P

TeaBrat

yeah they can be harsh for sure

Cwyn

Let me know what happens, I’m pushing my 2013 right now literally to the edge of mold, already crossed over the line once. I’m using a vintage enamel cup with a lid for the tuo, since I don’t have anything in ceramic or stoneware to fit it. I have to open it daily to air out. This is one smoky son of a gun tea though, I want to see if I can push it.

Roughage

It’s not watching the battle from the rear area, mrmopar, it’s regrouping in preparation for a counter-attack (in 6 months after trying the alternative storage)! :) Anyway, I’ve added this one to the list of teas to buy when I eventually have some spare money now. I do like a tea that gives you a kick in the seat of the pants, and this sounds suitably challenging. :)

mrmopar

Got ya R!

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Breaking out a sample of this I got a while back. I read over the site to give a bit of “feel” to this one.
I got out about 9 grams of this to be brewed in the small Yixing yellow pot I was gifted with.
Leaf on this seems to be medium sized with a good bit of green color to it. I had expected
much darker with the age. Read a bit more on the site and Kunming storage. lots drier
than Malaysia or Hong Kong. A good point as I seem to like dry aged better.
I gave a quick rinse and went to steeping.
This tea is punchy in the first sip. A nice tingle with a touch of astringency to it.
The body of this is nice. Not overpowering but it has a strong presence.
Bitterness, a bit of ashiness are players in this but the almost metallic creeps up and turns very nice into sweetness. Floral notes are also in this one as well.
I think this is a tea to wrap around and set back and relax with.
A nice and engaging cup.
Gongfu in the Clay Pot.

Flavors: Astringent, Bitter, Floral, Metallic, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 9 tsp 10 OZ / 295 ML
tea123

Sounds like a 75/100 to me.

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Breaking this out after storing a few years. Time to see if the “hype” is up to par.
Double wrapper as stated in the vendor description, phase one pass.
Got 10 grams , easy gaiwan brewing for this one.
Leaf looks a bit “chopped” not the full leaf teas that I have drank lately.
Gave a quick rinse to wake things up. Quick steeps of about 5 seconds each. Poured into my 10 oz. mug. Nice color to be as young as it is.
Still a bit strong, a fair bit of smoke in it. Nice hit of tobacco and camphor. Gives a bit of a tongue buzz to it.
Still “burly” and young but quite a bit more stout and powerful than most other Dayi products of this age . Not for the faint of heart but for those punch me in the chops type of tea. Some light fruit notes and a touch of an in between bitter to sweet note.

Flavors: Bitter, Camphor, Smoke, Sweet, Tobacco

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

heh nothing wrong with a little face punching puerh! :) sounds delightful haha

mrmopar

Yah I have enjoyed the “Smack to the choppers”.

JC

Sometimes you crave some the strong ones!

Cwyn

5 more years should start to be a good tuo, still smoky but will have that color of scotch. I have a tong of 2005 Menghai tuos and they are pretty good now.

mrmopar

Cwyn you are a lucky one to have that tong. One day I will have some good aged stuff as well, I hope…

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Breaking this one out for tonight. Comparing with a “sample” from finepuerh. A good seller from Malaysia with seemingly good storage.
I got 10 grams off the cake (sorry grand-daughter I will get you another) into the “new” yixing I was gifted with from a great teafriend.
I gave a quick rinse and started brewing. This is a bit textured and complex. Notes are smoky, tannic, camphor,bitter and a touch salty. It has a nice full feeling in the mouth. A bit of sweetness rolls around the back of the tongue.
I am for sure a fan of Bada and Menghai mountain teas but I think my love of Mengsong is coming along. I have had some good Mengsong teas lately and am trying to expand into new territory. A nice golden hue on this one. It may be a bit too “smoky” for some but I think it has developed nicely. I look forward to trying this a bit down the road.
Merry Christmas everyone!

Flavors: Bitter, Camphor, Salt, Smoke, Tannic

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

Sounds fantastic! Merry Christmas to you and your family !

mrmopar

Thanks and I wish that as well for you!

TeaBrat

Happy holidays :)

AllanK

Sounds good although for some reason I associate camphor flavor with ripe tea, Merry Christmas everyone.

AllanK

Aren’t there several teas in that series, it seems to me that I have a “Peacock of something” tea.

MzPriss

Merry Christmas mrmo!

mrmopar

@AllanK there are 5 in this series. Bada,Mengsong, Nannuo,Menghai and Bulang if I remember correctly.
Merry Christmas to you all!

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