111 Tasting Notes
Having this one again. Has been a while since the last time, but is still delivering a nice cup.The vanilla is still there in the background maybe muted a bit in the age process.
I guess this is a milestone for me. Three years or so ago who would have known i would have taken a liking to puerh tea. This is tasting note 100 for me. I got this a few years back and have been hesitant to get into it. I find most Xiaguan toucha to have the harshness, tobacco and smoke in the tasting notes. I have been surprised on this one . It still has a small amount of tobacco but the astringency factor is way down. It brews a golden hue with none of the green of a young sheng. It has a citrus lemon note to it. It is a fairly “thick” brew almost coating your tongue and inside cheeks with a touch of dryness. It almost gives some flavor note similar to an oolong with a touch of chrysanthemum. I still think it needs to mature a little bit more to smooth out, but it is on it’s way there. it has turned out to be a nice session. I hope the progression of this continues and in about a year i should re-taste this one.
This is a well behaved young sheng. It brews up with an amber color as opposed to the green found in most young shengs. This leads me to believe some older maocha was blended in this cake. It has very little astringency, coats the tip and sides of the tongue with an almost citrusy oily feeling. This still does not have the depth of flavor that i would have expected. It is very light and does not have that “in your face I am sheng” to it. It has the minerally taste similar to some oolongs I have sampled. Lets hope it ages well.
Well this is one of those “special” pu erhs that lives up to its reputation. This tea brews dark as in a heavy fermented tea and exhibits the characteristics of a much older shou. It has a touch of dryness with a hint of woodiness that is followed by a sweet caramel molasses note. it has a hint of a peach taste at the very end that really works in this tea. I was really afraid to try this one and give notes on it as I was afraid it would be further than my simple notes to elaborate on it. All in all, well worth the cost. multiple flavor notes and very reminiscent of some small ultra high grade teas offered by some sellers we have in the US. If I hadn’t known it was a big factory production I would have argued adamantly that this was a small production. It will get a top rating as this one has all the things I like in a shou. I am really glad I bought 2 of these.
Brewing the “ripe” version tonight. 15 grams in the easy gaiwan. Gave a 10 second rinse and let the tea set a few minutes to open up. Brews a nice color in the cup not sure about the “secret fragrance” part of this as it has the aroma of any normal shou. First infusion almost lychee like (an oriental fruit similar to a cross between a peach and strawberry). Second steep opens up much more with hints of oak and and apple with some dryness to it. Rich and dark but not overly strong with a single taste that stands out. Pleasant without being overpowering. Scoring both the raw and ripe with the same score as both are pretty good.
The previous note on this was for the Sheng or raw cake. Having the ripe version tonight.
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.
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.
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.
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.