221 Tasting Notes

I received this from a great tea friend to try. I have always been intrigued by this companies productions from the “heyday” of the good puerh production. I used 10 grams in the Gaiwan for this one. Gave a 5 second rinse to start things out. I did a 5 second brew 3 times and put it all in the cup ( my gaiwan is about 3 oz. ).
It brewed up a pretty nice aged color to it, a darker hue of yellow. Almost a light bronze to it. It has a bit of smoke in the brew. It gives some notes of bitter and sweet mixed.The leaf seems to be a mix of chopped with some whole in there if you dig around a bit. Aroma does have some touch of floral to it. later steeps have less smoke and color to them.

Flavors: Bitter, Floral, Smoke, Sweet

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

Login or sign up to leave a comment.

Bringing this one out myself as the “Chairman” is occupied elsewhere tonight. I looked over these little leaves and thought “Why would someone toss these?”. I know tea lea is sorted to look “pretty” and “Fit for the Emperor” but as to why to not include these would be beyond me.
Tea leaves are tea leaves and I will drink most of these with anticipation to see how they brew. Huang Pian, sounds a bit different but I think these leaves will prove they are worth their mettle. I “officially” tried this a while back and as Steepster was down I decided to do this again. Today is the again.
I shook out 8 grams of this to start. Wow that looks like more than 8 but the scale doesn’t lie. Nice long wiry leaves for sure. I put them in the pot and gave a quick rinse and then a sniff to inhale the aroma. Fresh peas in butter with a little sharp spice in there. I let these sit about 10 minutes to open up in the pot.
Very quick steep on this one. Results nice yellow cloudy little brew. Don’t let that fool you. Very vibrant and mouthful feeling brew. Some bitter and astringent notes up front that seem to mellow nicely at the end of the sip. A nice floral sharpness to this. It is an almost “thick” tea you could cut with a knife. I guess if processors toss out this type of tea and I am still around to drink it I will keep some of this on hand. Years ago I would never touch sheng but as I continue to grow and the buttery , vegetal touches on this one make it nice. The thickness on this is really nice. Yum and yum.
I would say to Gong Fu this but as I used a teapot I will gong fu this with the remainder in a Gaiwan at a later time.

Flavors: Butter, Floral, Peas, Spices, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 10 OZ / 295 ML
Terri HarpLady

As thick as pea soup? :)

mrmopar

Well not that thick, just give a very full taste not too subdued.

AllanK

Chairman Meow was derelict of his duty, huh?

looseTman

mrmopar, Congrats on your 200th tasting note!

Crimson Lotus Tea

ooh, I haven’t tried this in a pot. I’ve only done gongfu. :-) I’ve found that all the leaf we got from Kunlu this year had a noticeable thickness and palpable body.

Login or sign up to leave a comment.

This was singled out by “Chairman Meow” this afternoon. The chairman was showed 2 choices and this was her pick. After making it she made a quick exit from the scene.
Brewed in the Gaiwan.
This was gifted by a tea chum because Xia Guan’s can be somewhat smoky. Well actually not somewhat but in about all cases.
The dry leaf has a little fruit and dried apple to it. I am thinking 10 years old maybe the smoke is gone. It was till I hit it with the rinse, poured it out and opened it up to inhale the aroma and it pops your senses.
Color is an almost bronze but I have 6 year old tea with more color. Probably due to XG’s tight compression. The brew is definitely full on puerh.
Full on woody, smoky, tannic ,citrus and bitter notes. The first 2 cups have been strong and punchy. It gives the slightest hits of sweetness as a quickly fading taste at the end of the swallow. It gives a nice feeling with a warming sensation as you finish.
Not for ones that don’t like smoke but it would be a nice one for those that don’t mind that or the bitterness of it.

Flavors: Bitter, Citrus, Smoke, Tannic, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
drank Xikong 2012 Autumn by Tea Urchin
221 tasting notes

Breaking this out as the "Chairman’ has picked and ordered for destiny in my cup. This tea is loosely compressed out of the sample bag. A nice hay and clover aroma to it. I got out 10 grams for the Yixing to start with. Dry leaf very nice looking. gave it a 5 second wash to open it up. Wet lea has a nice floral aroma to it. Brew is a light yellow color. I did 2 quick steeps for the cup. It is a “mixed” bag. Some sweet some bitter but not overpowering in either category. It is more of a “soft” tea with a little tongue buzz but not punchy like a spring tea. I would guess this would be a very nice “starter” sheng to bring someone into puerh. As mentioned in earlier notes I think a Spring version would have a bit more strength and punch to it. A nice really easy drinking Sheng with none of the notes of a Spring tea. Aroma on this is really good and I quote another “Spring tea for the strength and Autumn for the aroma”.
A nice easy to drink Sheng that shouldn’t keep me awake too long after drinking. Relaxing and very mild one to have. Slight honey aftertaste.

Flavors: Bitter, Hay, Honey, Sweet

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

Yay the Chairman is back!

mrmopar

Yeah the “Chairman” hopes the site will stay current and not lose all the notes.

ashmanra

My daughter is laughing as I read this to her. She loves the “Chairman!”

Kirkoneill1988

too bad ys does not have it

Kirkoneill1988

ouch! tea urchin is kind of expensive :(

JC

Yeah, I felt the same way about this. And for the price you can get better ones. Spring Xi Kongs are mellow, but delicious Shengs.

DarkStar

I wonder if the price tag was the same when they first released it. It seems expensive for an Autumn tea. However I would not be too harsh on Tea Urchin. Their Guafengzhai 2012 is priced at $199. Look at Essence Of Tea’s 2014 Guafengzhhai price at £340 (nearly $550). You can get nearly 3 cakes of Tea Urchin’s for the same price and with a little big of age. It is all subjective…aged puerh appears to be the better deal at the moment…look at Tea Classico and white2tea…their prices are very reasonable for aged sheng. Raw young sheng is becoming more and more expensive.

mrmopar

Oh no It wasn’t meant to be harsh. Tea urchin has very good tea I just like one that kicks my teeth in when I drink it. It is nicely balanced I just like the kick of some teas.
They are great sellers and I have quite a bit of their stuff.

DarkStar

I was referring to Kirkoneill’s comment about Tea Urchin being expensive.

Yeah I’m with you on that one…I prefer to have puerh that kicks my teeth in also :)

mrmopar

I got you. I like the kick a lot. I just had a Menghai Sheng brick from 2005. A bit musty but a heck of a kick to it.

Kirkoneill1988

either way, i prefer ordering from yunnan sourcing :)

Login or sign up to leave a comment.

Broke this out during our “Fritz” on the site. Still trying to keep up.
Got 10 grams off the cake for the Yixing. Gave a 10 second wash and went with it. Semi-dark brew as I think this is a lighter fermented shou. No off flavor in this as I am finding about 6 years and the shous are coming in like the shengs do. It had a nice raisin and semi-sweet flavor and just the slightest touch of bitter/astringency.
I only did 2 brews with this over 2 days but it has been pretty nice and you get a little earthy and woody on the second day.
Enjoyable on a cool rainy night.

Flavors: Bitter, Raisins, Sweet, Wood

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

Sounds like a really good one, mrmo! I love the ones with a little sweetness!

mrmopar

I think the light fermentation in Dayi cakes are nice. I have a couple of others like this kind of a mix of shou and aged sheng.

Sarsonator

I recently heard about both things. I did not know that there were different levels of shou fermentation. I think I fall solidly on the side which prefers a lighter fermentation. And someone was telling me about pu’erh that is a mix of sheng and shou. So that’s also on my list of things to try. :)

TeaBrat

wow, Dragon Tea House has so much stuff! I don’t see this tea on their site. Maybe they sold out of it?

mrmopar

I think they are out. I just checked their site also.

Kirkoneill1988

i don’t think they have this on YS :(

Login or sign up to leave a comment.

I got this from a friend to try. I have found it hard to post anything much with all the site issues but this I will.
I used 10 grams in the Gaiwan for this one with a 5 second rinse and about 10 second steeps. This isn’t as dark golden as some other shengs but that wasn’t a problem. This one brews very nice. Smoke is present in the wet leaf and the brew but not to an overly strong note in my opinion. It has a bit of astringency to it but in a nice way. It give a floral and semi-sweet note in the cup. It is a rather “meaty” tea that gives a bit of tingle and a nice mouth filling taste. not thin and weak but with some punch in there.
I looked on the site and price for experience this would be a good tea for the money in my taste profile. Thanks to the generous one that sent it and I think it will be on a future order.

Flavors: Floral, Smoke

Preparation
10 tsp 10 OZ / 295 ML
boychik

I’m trying it right now. It is "meaty " and I love it!

Login or sign up to leave a comment.

77

Going back into this sample I got from Dragon Teahouse.
To be “Fair” the sample I got was from the middle round divet of the cake, so it was really compressed. I got 10 grams from it and found a surprise when separating the tea.
It still has the smoke aroma of the wet leaf. Color has darkened a bit.
1st steep. 10 seconds, very light in flavor , aroma and color.
2nd steep a bit more “golden” as an aged sheng would indicate. Flavor still a bit off.
3rd steep it opens up a bit. Some smoke a little sweet and a slight astringency to it.
Not my favorite Haiwan cake but hopefully will age a bit more as I think it is still a bit young. In a “fairness” the middle of the cake piece may not have aged as well as the edges of the cake.
Holding back rating as I intend to pass this sample on in the future for a better analysis than mine.

Flavors: Astringent, Smoke, Sweet

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

What was the surprise you found when separating the tea?

mrmopar

Oh I shouldn’t say but I think it was a piece of hair in it.

SimpliciTEA

Thanks. I was thinking it was perhaps something worse.

mrmopar

Nah I have found hair and the plastic from the sacks but nothing more than that. I do hit it with boiling water so the should kill anything.

Login or sign up to leave a comment.

Reviewing this tonight as the Chairman has a week off. I broke out 10 grams of this to start with. I impressed myself as the first piece weighed in a 10 grams off the bat. My measuring and judgement on weight is getting better.
I gave this a 20 second wash and have let it sit for about 20 minutes to open up a bit.
First steep 10 seconds.
Color almost Lipton like dark.
Aroma, a little left of the fermented type.
Taste, some wood, a little raisin and almost prune or date in there. Nice and warming on a cold rainy night. I have been on a lot of sheng lately and this is a decent change of pace. probably not as deeply fermented as some to allow it to progress, but with the light fermentation it should progress nicely.

Flavors: Dates, Raisins, Wood

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

Sounds yum to me!

MzPriss

mmmmmmm

mars1

20 minutes? I usually give it a raw puerh a 5 second rinse before steeping but 20 minutes is more than I expected. Do you only do the 20 minutes for ripe puerh? Any advice to how I should my puerh to get the most out of it, based on your experience? Thanks.

mars1

(should steep my puerh) yes, I’m clumsy at typing at times.

mrmopar

Oh not a 20 minute wash . I just wash it and pour out the first steep/wash and then I leave it in the dry pot to allow the residual steam and moisture to keep opening up the chunk. I guess it is like letting a piece of grilled meat. Always let it rest before cutting. Same idea with the tea. Soak it in the pot and dump it and rest it before the first real brew.

Cwyn

I rest it a little too if it is a chunk, otherwise the first brew is like nothing. I also let the first brew rest a bit in my cup to get the heat dissipated a bit so my first sip tastes like something instead of a blast of boil.

SimpliciTEA

I appreciate the comments. I will have to keep in mind the part about letting the tea leaves rest after being rinsed; I also appreciate that you both gave reasons why you do it.

Login or sign up to leave a comment.

Thank you Google for eating my notes and all my open tabs!
I got this one out to review as I have wanted to get into it and a couple of friends were interested also.
I pulled it out to chunk off a bit and was surprised that it broke off easily. Most XiaGuan “Iron Cakes” are tough to get into. It broke off easily and I got I got my measure of pretty easy. I guess the pumidor may be working.
I gave a 10 second rinse and let the leaf sit for about 10 minutes to start brewing. It brews a nice deep golden color. It still has some of the smoke and punch of a somewhat younger tea but a deeper color.
It carries a good bit of bitter but in a nice way for me. Some hints of smoke and astringency but not in an overpowering way. It reminds me somewhat of another cake from about 2007 that I enjoyed.
Will it give you that nice Cha Qui?
A bit but not too strong. Huigan a bit. Nice notes of subdued smoke and camphor a little pucker of citrus in there as well.
Nice and aging well I think.

Flavors: Bitter, Citrus, Smoke

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

Nice, thanks so much! What do you think of the leaves? Does it seem rather chopped or anything whole in there? I’ve never seen the actual cake of this one.

mrmopar

I think this will continue to be a good performer in the future. Second steep nice as well.

mrmopar

There are some chopped but the iron cakes are always hard to break properly.

DigniTea

Interesting comments. Thanks for taking a look at it. Sounds like I’m better holding on to mine for awhile before tackling it. For me all Xiagun are tough to pick apart with their typically tight compression.

Login or sign up to leave a comment.

90

Breaking this out in remembrance.
Listed by the vendor as outstanding floral, sweet soft and creamy with a intense huigan.
lots like a man who passed last night. Soft and smooth, not creamy but always pleasant and a intense strong man who loved his wife and children and nieces, nephews and grand children with a soft but strong love.
The floral and pleasant notes with the good tea buzz on the tongue are very reminiscent of the man I drink in honor of. Soft and strong at the same time. Like a whisper at many times and like a storm in his strong and faithful love for his family.
A special tea that I raise a cup to for a special man.

Flavors: Floral, Sugarcane, Sweet

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

What a friend he must have been. So sorry for your loss.

boychik

Sorry for your loss

Terri HarpLady

Sorry to hear of this person passing, but he sounds like someone special, to be worthy of this dedication.

looseTman

A truly poetic tasting note that honors a dear friend with an analogy that compares his character to that of an exceptional sold out pu’erh. Quite a tribute especially coming from “mrpu’erh”. I too am very sorry for your loss mrmopar.

yyz

What a beautiful tribute, I’m sorry for your loss.

MzPriss

This is a lovely tribute mrmopar.

mrmopar

Thanks, services are this weekend so may be off a day or so.

DigniTea

Lovely sentiment expressed my friend – classy way to pay tribute to a special loss. We’ll miss your active presence and stand ready to welcome you back.

NofarS

I’m so sorry for your loss. Your tribute to him is beautiful and touching. May the bitterness of the loss mellow out over time to memories of good times shared, just as pu’erh does.

Rich

Just drank this yesterday, during my week of hospice care for my father in law. My best to you.

Tea Pet

I’m so sorry for your loss, mrmopar

mrmopar

Thanks you all this means a lot. You are a great bunch of people I am fortunate to know.

AllanK

I too am sorry to hear about your friend.

fyrefly1981

I’m sorry for your loss. may you remember him every time you drink this tea and others like it.

mrmopar

Thanks fyrefly1981 and AllaK much appreciated. I will miss him and hope his wife will know she will se him again.

Login or sign up to leave a comment.

Profile

Location

christiansburg virginia

Following These People

Moderator Tools

Mark as Spammer