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156 Tasting Notes

90

This is a very nice young sheng. It brews a light golden color and has a almost no astringency and none of the “smokiness” Xiaguans are noted for. It has a very floral aroma after the first “wash” that transfers to the cup when drinking. It has a sweetness to it that most younger shengs do not have. It is very soft on the tongue and drinks very smooth and nice. The floral and sweetness are the two most upfront flavors of this tea. Very nice and soft for a young sheng. Not recommended for an upfront punchy tea but for those who want a soft calming one to drink this is one to try. The mouth feel and easy drinking have me rating this pretty good fo a young sheng.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
Sammerz314

Might have to pick up a sample of this tea to try!

TeaExplorer

Added to my list :)

boychik

Did they send you invite for membership, mrmopar? They ask me now I have to shop thru their site and they give some discounts sometimes 5% more or less. Still nice

mrmopar

Oh yes, I have that membership and its on speed tab on my computer.

Terri HarpLady

You guys are gonna get me in trouble…

mrmopar

I will be in trouble in about 3 days I think. There is a ..ahem “UNNEEDED” order on the way from Yunnan Sourcing….

looseTman

mrmopar, It’s been 3 days. “Are you still among the living?” Are you in proverbial doghouse?

mrmopar

Not yet but a new box will be here soon!

looseTman

It’s good to know your still with us! Can you “soften the blow” with a thoughtful idea for Valentine’s Day?

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71

Had this one late last night. It has some age on it and the tuocha reflects this in the color of the leaf. It brews an amber golden color. Darker than I thought for its age. It still has that smoky “bite” of the Xiaguan teas and comes across with a woody leather taste. I have only done 2 steeps so far and hopefully this will evolve away from the smokiness.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g

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81

This a very soft Yiwu. It starts out whispering to you when you break the cake. It is not tightly compressed as some of these are and actually has some nice full sized leaves in it and not “chopped” as a lot are. It carries a small touch of the bitter of a young sheng but it is very light. It has a nice floral and citrusy flavor to it that gives a tingle on the sides and tip of the tongue. It holds well through about 9 infusions with the honeyish flavor coming after the third steep. Nice quality cake to be factory made. I think it is apparent that some steps were made to bring this one up a few notches as we say. It gives you that touch of calm and relaxing feeling to it. Nicely done in all categories. Prepared in the Gaiwan 9 grams leaf, 5 second wash before first infusion.

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

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73

This has a lot of full leaf in it. Not like the “chopped” leaf of some of Dayi’s arbor cakes. compression is about half of usual dayi compression. It has a pleasant bitterness that subsides on later brews. It still has a little punch to it with some light grassy notes. I will be interested to see how this is 5 years from now.

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

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It is a little thin on the body and weaker than most shou I have tried. I may have under-leafed and will try again before I rate it. Not on par with the strength of their touchas and iron cakes. Hopefully it will get some punch as I think most of the Xiaguan products are shengs. This may be a new venture into shou production for them.
Preparation
205 °F / 96 °C 0 min, 15 sec

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80

Had this over the course of the last two days. It has been a good cup to come home to after the cold weather. This tea seems to be lightly fermented. It gives an oak type note with sweetness and a touch of bitterness but not in an unpleasant way. I think the high bud count in this will make it sweeter in the future. I don’t quite get the molasses in it but this has been a good tea and it re-steeps very well. A good buy for a younger shou to age. 15 grams in the Yixing started with a 10 second steep and added 5 to each from there. Pretty solid cake.

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

Pretty label.

Sammerz314

Agreed. Very nice label! I am sure its a fine tea as well.

mrmopar

Yeah the label with the Dragon got me.

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79

This is very floral in aroma and wet leaves. It is soft and fruity and very easy to drink with a nice sweetness to it. This is not one of those young shengs that says Bam I am here but a whisper that says I am here to tickle those taste buds. A very nice young sheng. I think a Yunnan Sourcing order is in the near future.

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

Whoa, this description is appealing… I really want to get more educated on pu’erh…I’ve had a couple of shengs so far that I really enjoyed, but shou is what I end up having most of the time in the form of mini tuocha.

The Shengs I’ve tried seemed a lot more refined and less robust than shou. Let’s just say I am really far from buying my first cake of anything, lol!

As I read your reviews, you seem to be the Pu’erh Bible around here!!!

I will continue reading them and get more knowledge along the way, thanks :-)

looseTman

“As I read your reviews, you seem to be the Pu’erh Bible around here!!!”
I couldn’t agree more! However, mrmopar modestly insists that he’s a “newbie”.

Dexter3657

(Is there room in TeaFairy’s box for me to put in a piece or two off a sheng cake……hmmmm…..maybe……)

Sammerz314

Very nice review!

TheTeaFairy

(Cute Dex, very cute, yes pleeeeeze!!!)

Terri HarpLady

I’ve been fighting the urge to visit Yunnan Sourcing’s page lately. Little Terri insists that since our birthday is next week, we deserve it. Ms Theresa has issued an office reminder that we have a YS order somewhere in the mail already, AND that somebody (I’m not saying who) placed an unapproved Verdant order last friday night.

__Morgana__

Sounds lovely.

mrmopar

I am still a “newbie”. TeaFairy do you like a strong, middle strength or soft tea. Puer sheng and shou are somewhat easy to categorize in this manner. Some are a whisper and some are a smack in the mouth. Lots of choices out there. If you find a level that you are comfortable in strength I think I could give a pointer or two.

TheTeaFairy

Thanks mrmopar,
Hard to say really, cause I haven’t had enough exposure to it yet to really make up my mind about that, I’m pretty much a “like to try everything” type of gal, but let’s say I gravitate a little more torwards “medium”…Bout really, I like all three categories, depending of the mood I’m in or just out of pure curiosity :-)
P.S. Just curious: if you’re a “newbie”, what am I ??? Lol!

mrmopar

You are right there with me!

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68

my first “real” Bulang cake to try. Stepping softly on this. This cake is very tightly compressed aka the “Iron Cake” designation. The leaves seem to be chopped a bit some may be a product of the compression. Gave a 5 second rinse to wake the leaf. This one hits pretty good. Astringency and drying but not too much. It gives the pleasant “bitterness” that many desire in a sheng. Citrusy and puckery akin to the squeeze of a raw lemon in your mouth. This is a pretty strong head on whap you sheng. I think the tightness of this cake will cause it to age slower than a traditional beeng. I think this will interesting in another 5 years or so. Prepared in the Gaiwan 13 grams 3 steeps to fill the first cup.

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

I should get myself a cake. I have experience with ‘Bulang’ mixed cakes, really good ones too and only one that is a true Bulang spring version so it is soft at first and builds up in taste. I want to try this one.

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