227 Tasting Notes
I got this one in on an order today. Just don’t tell anyone I added it in.
Most of the time I let them acclimate in the “pumidor” for a week or two before I get into them. As I really like the shou version of this from the same year I said let’s toss it in the Gaiwan and give it a whirl.
I got about 11 grams to start with and a very quick wash to start out.
First brew very light aroma . Some decent color but it still showed its young age. The first cup was very mild with only the lightest notes of grass , slight smokiness and a bit of drying. The mouthfeel was ok but I think the rest let a bit to be desired. This may have happened since I brewed it right away after the wash. I usually tend to let them open up with the moisture for about 10 to 30 mins.
I let it sit, almost an hour and I am back at it.
Now with a little time and 5 second steeps it is coming out a bit. The color hasn’t really darkened. The smokiness has been enhanced a bit. It carries a bit of floral but only a touch. The drying astringency on the middle and back of the tongue more pronounced.
Final notes. Still young. leaf looks nice albeit chopped a bit. Should be better with a little age or time to acclimate to my conditions. I guess if I was sealed in a plastic bag in a box and tossed on a plane and shipped for about 3 weeks I would be a bit bruised and not ready to open up myself.
Flavors: Astringent, Drying, Grass, Smoke
I actually bought this cake after reading Rich’s description of it.
I brewed it in the Gaiwan , 10 grams , 10 oz and a 5 second rinse. This is spot on. Fruity , floral and stonefruit. The taste of apricot as noted before is right there in the forefront. A little bit of bitter but definitely apricot. I love apricots and always will so I see this as one I don’t intend to run out of.
Flavors: Apricot, Bitter, Floral, Stonefruits
Breaking this out as a sample from finepuerh. It is a 10 gram sample that I purchased from them. I am brewing this in a claypot Yixing as the Gaiwan still has some unfinished brew in it.
The dry leaf looks a little different. It has some stems in with the leaf but I have had others this way also. I gave a quick 5 second rinse and let this sit for an hour. It has a subdued aroma of something akin to wet hay. The first brew came out a nice golden/bronze color. It has nice woody and camphory and light citrus notes to it. It gives a nice aftertaste that lasts for a while after drinking it. Almost no strong bitterness and a good feeling after drinking it. A testament to good storage on this one with no off notes or aroma. Multiple notes on this one and nice to drink.
Flavors: Bitter, Camphor, Citrus, Wood
Brewing this in the Gaiwan, 10 grams with a short rinse and about a minute rest period for the tea to open up. This is nice thick and pungent tea. It starts slightly sweet very full in the mouth with a hint of tobacco and bitter melon with a good bit of bitter at the end. Mang Fei teas of good quality always seem to carry this well into the brew. Very nice for now for those with the strong upfront qualities. I will look forward to see how this progresses in the years to come. A very upfront tea for sure.
Flavors: Bitter, Bitter Melon, Sweet, Tobacco
I have actually enjoyed this one most of the day yesterday as the rain fell all day.
I got this one out grabbed 10 grams and headed for the Gaiwan. This has a kind of light aroma of hay in the dry leaf. I gave a quick rinse and started. The first 3 infusions done a 5 seconds each were a little light in color. The taste of these 3 had a subdued floral note with a touch of bitter. Steeps 4 through 9 is where this one really shined.
The color was much darker as I increased the steep times. The flavor came on with some fruity and floral that had a hit of bitter that faded to a sweetness at the back of the tongue.
I think I did about 15 steeps till this got too weak for me. I did save the brewed lea and put them with a fresh batch of hot water to season a new Yixing I recently purchased. Hopefully that will add a bit to the pot.
Flavors: Bitter, Floral, Fruity, Sweet
Breaking this one out after the "Chairman"was a bit indecisive tonight. I received this courtesy of a tea friend to try. I read the vendors note and am fairly excited to try this one.
The sample I was sent had 7 grams so I brought out the Gaiwan on this one. I am trying to season a new Yixing and I was afraid it would soak up a lot of this teas character. The dry leaf has a pleasant fruity and flowery aroma to it. I gave it a quick rinse and then steeped it. a 5 second or so steep done 3 times and into a 10 oz. mug. This tea pits up a sharpness quality to it. A good mix of the bitter and sweet and a nice little tingle to it. To be a young sheng it really doesn’t carry the astringent quality of many young teas but it has a good strength to it. The sharpness from earlier in the note is how quick those notes arrive in the cup. Some teas take a while to “put it on you”, but this is a straight to the point one.
I am enjoying this pretty well but only one cup tonight as the day starts early tomorrow and I don’t want this to interfere with me counting sheep tonight.
Getting a little brown sugar and/or caramel notes as it cools a bit.
Flavors: Bitter, Caramel, Floral, Fruity, Sweet
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
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
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
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