188 Tasting Notes
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.
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……
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.
Pulled this out today also to try. It is way less compressed than the previous one I tried today. It broke off easily with some decent looking full leaf in it. I put 10 grams in the Gaiwan for brewing.This one has a slight grassy metallic aroma to it. It gave decent color in the cup and as I pulled some leaf out you could tell it was barely processed. It has a pretty thick mouthfeel to it with some hints peas and asparagus. It really seemed to be missing something so I put a little honey in the cup. This really made the flavors come up. it does carry some tannin bite to it but I think this will be one to mature over the years.
Pulling this one out to see if it will make the grade for “pumidor” occupation. I broke off about 10 grams of this cake. It was highly compressed more so than other cakes I have. The leaf still has a touch of color and a hay like aroma dry. I gave it a 5 second rinse to open up the leaf. i did a 10 second steep of this to start with. The aroma is orchid and honey mixed in. It still retains much of the young bitterness with some drying astringency on the tongue. It carries a lemon on the lips and some woodiness in the cup. It carries a medium strength with some camphor to it. Still a little young so I will use the space it once occupied for a different cake.
Seeing how the puerh of the day post has been going I decided to break this one out. It will actually be my second tasting of this cake. It seems loosely compressed so I was able to break out 10 grams very easily. I am using the Gaiwan to keep it pure in essence. I did a very short rinse, actually pouring the water out once it covered the leaves. I let it set about 20 mins or so to open up. it has a nice green pea aroma to it when I opened the lid up. I did 3 short 5 second steeps and put it all in one cup. this is not a subtle sheng but a tongue tingling honey sweet shot of mouth-feeling tea that will excite your tongue. It trails off with a slight enjoyable bitterness and this is one you can feel after you drink it. This is a very lively tea that I probably shouldn’t drink this late at night. This really a fine tea. Camphor ,citrus and some slight pine on the taste buds.
Got this a while back from DTH. I was discussing it with another Steepster about purchasing it. When it arrived I put it in the “pumidor” to re-hydrate a bit since it was sealed in a ziploc bag. I gave it 2 weeks and brought it out. The cake itself looks almost like a 5 year old sheng as opposed to the 15 year vintage stated from the seller. It has a medium level of compression that I was able to break off quite easily. I decided to use the gaiwan as most of my yixings are already seasoned and I wanted to have this as “pure” as possible.
10 grams and a 10 second rinse. The brew is a very light golden amber more like a green tea. The aroma is musty with a lighter floral smell very subdued. My guess is this one was very dry stored for it’s life. You get a little musty in the sip along with a medium bitter note from it. It gives something that makes your mouth water a bit. It is not punchy but very light for what it is. I played around with the leaf I brewed and found a couple as long as my pinkie finger in there. The leaf is mainly bigger than most factory cakes made today. Not one of my favorite shengs but maybe some storage with some more humidity will bring it out.
This tea has an almost buttery mouthfeel to it. It comes across with wood, vanilla and camphor notes. These are slightly subdued as this is the second day drinking this. It leaves an almost sweet lasting taste dancing around the back of the mouth. Pleasant and smooth no off tastes to put you off this one.
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