195 Tasting Notes

86

Ordered a sample of this a while back and now I am finally around to it. It has a very nice aroma to the dry leaf when opening the bag. I got 10 grams from it and broke out the Gaiwan.
I gave it a quick 5 second wash and took off with it. The first infusion was a little weak as i probably didn’t let it steep long enough. 5 seconds short. Tried again doing 10 second steeps and it brought out the punch of this one.
It has an almost fruity aroma to the infusion. It has a good bit of bitterness and a thick mouth feel. The bitter fades and leaves the mouth watering a bit with a semi-sweet tongue tingling after taste. Very stout cha qui in this one , it almost leaves the mouth buzzing in response. Good stout leaf in this one.

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

Login or sign up to leave a comment.

86

Login or sign up to leave a comment.

80

Got this as a sample on my Yunnan Sourcing order. I brought out 10 grams into the Gaiwan to brew. Gave it a quick rinse to open up. Aroma of slight floral on this one. Not in your face but a light aroma.
This one has no smokiness to it at all. No astringency and a very good mouthfeel to it. It has hints of a slight woodiness and honey with some flower to it. It is very smooth and easy to drink compared to some of the other Hai Lang Hao teas. It is not punchy or in your face but nice and easy to drink. It gives a nice feeling of relaxation after drinking and the sweetness continues after the cup is empty. Actually day 2 on this one and it has progressed very well. A nice evening sheng that is great to unwind with.

Flavors: Floral, Honey, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
looseTman

Excellent description mrmopar!

TheTeaFairy

Every time I read one of your reviews, it makes me want to become a better pu’erh drinker :-)
I admit to it: I’m a mrmopar wannabe!

Ubacat

Sounds like a good one. The smokiness for me takes awhile to get used to so I prefer non-smokey shengs right now.

MzPriss

This has been on my list for a weeks now. I need to just go for it.

mrmopar

Thanks! I am just a simple man enjoying some tea.

Terri HarpLady

Nice review, as always!
So I have to ask…how big is the Gaiwan?
In my Sheng drinking, I have been mostly using 2 – 4 G to a 4oz gaiwan or yixing, which initially seemed very intense to me, but lately I’ve been starting to go a little heavier with some.

looseTman

And also a very modest one!

mrmopar

Terri 4 oz Gaiwan usually about 10 grams and I do 3 really quick steeps in a big 12 oz cup.

Terri HarpLady

Wow! I’m probably missing out on something by using so much less!
(bows to Master M in gratitude)

Login or sign up to leave a comment.

83

Brew of the mid day here.
Broke this one out an in between on fermentation. It is said to be an only slightly ripened/cooked/shou that doesn’t have as much shou kick to it.
Got 12 grams off the cake , it is pretty tightly compressed cake and it took a bit to pry off a chunk. Brewed up it has the “metallic” aroma of some shou. Taste of the brew gives a bit of stone fruit ansd plum notes with enough of the raw material blended in to give a hint of sheng to it. A deep and full textured tea that sits and drinks nice in the cup.Some hints of molasses and sweet chocolate mixed in.

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g 10 OZ / 295 ML

Login or sign up to leave a comment.

91

Been waiting to get this one in a cup for a while now. Pulled 8 grams out to brew this with leaving room for the leaf to have plenty of room to open up. Hit it with a flash rinse and opened the lid on the Gaiwan to inhale the aroma, steamed broccoli and butter came to mind in this.
I did 3 quick steeps and put thin them all in a big mug so I could have it all at once.
It has a little zest to it. Lingering tastes of smoke in the front and a nice touch of green veggies that turns to an almost sweet potato flavor on the end. A very active taste profile in this one for sure. Touches of the tingle on the tongue that fades into a light sweetness on this one.
Very nice product right on pace of the quality of the Wild Monk maocha. Very lively where the Monk does the fast dance the Dehong does the slow dance to an easy soft beat.

Flavors: Smoke, Sweet, Sweet Potatoes, Vegetal

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

Login or sign up to leave a comment.

91

Login or sign up to leave a comment.

90

Seems I am the first to review this one. Hope I can get it right. Unwrapping it this little cake is pretty well compressed. I got out the tea needle and pulled out 9 grams to start with.
I rinsed it for about 10 seconds and then did a 15 second steep as per the brewing instructions. The aroma is fresh grass and asparagus . It brewed a pale yellow cup from the yixing. It seems to be "medium " bodied that has the good mouthfeel to it. It gives citrus, wood and some Ku Wei to it. This will seem to slide over the tongue to the back of your mouth to where the sweet side of this one comes out. Easy to drink and wonderful leaf that I pulled out to see. Big and strong and very full.
Mandala another great tea!
I would say best to gong fu this one as I think more complexities will continue to come through. I only have done 2 so far but many more to come.

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

Now I wish I had ordered some of this with my recent Mandala order

Sil

That happens anytime I order with mandala…. “Doh I was going to get that too….”

boychik

Looks like Mandala order on a horizon. I really really liked Autumn Song.

MzPriss

@Sil – it happens to me a LOT
@boychick – I got some of that Autumn Sing!!! I can’t wait to try it

boychik

My same was from cake. Did you get a cake or Mao cha? I wonder if they taste differently.

boychik

Same=sample.

mrmopar

I have to get the Autumn Song too, sounds really nice!

Login or sign up to leave a comment.

83

Breaking this one out tonight for the for the first time. Broke off about 12 grams for this one. Brewing in a new Yixing from Enjoying Tea.
It has the typical XiaGuan “tight” compression to it as I tried to pick out enough to brew. It was difficult to break the chunks I pried off into smaller pieces to infuse with.
The aroma of the dry leaf had a mossy peat moss smell to it. I gave it a flash rinse of about 5 seconds to wake it up some. I really think I should have gone longer due to the compression.
First brew good amber color, some smoke with a touch of bitter and drying at the end of the sip. Lighter than most Xia Guan at this stage probably should have steeped a bit longer.
Second infusion about 10 seconds color is good and the brew is much stronger. Much more smoke to it some floral and bitter and drying astringency that turns to a soft sweet barely noticeable on the end. Hui Gan is nice on this one and you can kind of “feel” the older leaf pushing up in the later infusion.
Xia Guan lover’s would like this one.

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g

Login or sign up to leave a comment.

78

I received this in a swap a while back. Thanks to the sender as it is a unique tea. I brought this one out to brew in a ceramic infuser cup. I gave it a 10 second soak to loosen it up a bit.
I has a nice aroma of hay and pine to it when I opened the lid up. It gave a decent color to the brew. It has light hints of smoke albeit somewhat subdued and hints of fresh hay on the palate.
It seems to be a pretty nice tea not strong and overpowering but enough of the hay, pine and touch of smoke with nice color that made it an enjoyable experience. I may just have to pick some of this up to add to the ever growing puerh stock I have.
If I can sneak it in the door……

Preparation
Boiling 0 min, 15 sec 10 g 7 OZ / 200 ML

Login or sign up to leave a comment.

85

I agree with previous notes on this. it brew a nice golden hue in the cup. It has a lot of bitterness almost to the point of being smoky. It is very intense and one of the most “upfront” and strong shengs I have tasted. The aroma will remind you of an Xiaguan with smoky notes. This is a strong bitter sheng but not astringent. It will leave a good tingle from the middle of the tongue back. You will savor this one after drinking a while I think. The “dryness” on the palate along with the bitter is intense. I added a small amount of sugar and it brought ut some sweetness to the brew. Only 1 cup so far as I think it will knock my socks off tonight. A stout sheng for sure.

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

Hi mrmopar!

“The “dryness” on the palate along with the bitter is intense. I added a small amount of sugar …”
Excellent impartial review! Since I enjoy tea w/o any additions, I’ll pass on this one.

mrmopar Hey Brother! This was so bitter on the palate I had to tone it down. I think this lat at night the second brew will have to wait till tomorrow. This one banged the senses for sure.
looseTman

Thank you kind sir!

Login or sign up to leave a comment.

Profile

Location

christiansburg virginia

Following These People

Moderator Tools

Mark as Spammer