38 Tasting Notes

82

It has been a while since I’ve had a nice puerh. Most of mine has spoiled over the dry winter unfortunately. Oh well, lets move on! I recently contacted Nicolas at Misty Peak Tea and inquired about recent products. He sent me this bing which, I must say, has beautiful intact leaves. There is a nice compression as well. The liquor itself seems to have a dark colour for its age. Definitely a good mouthfeel. General profile is very characteristic to the region… notes are on the lighter side. Nice stuff.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 100 OZ / 2957 ML
boychik

what happened to your pu?

mrmopar

And where have you been?

JC

Welcome back!

Sammerz314

Dried out over the winter :( its gone. I was in Vietnam for two months… I got back to my spoiled puerh and just haven’t been drinking much puerh until recently. Placed a few orders :).

mrmopar

You should have sent it my way for storage , minus a small sample from each as a fee…

JeffMI

I have been wanting to try Misty Peak Teas for some time but haven’t gotten around to it yet. It seems that they are completely out of stock of all teas, if I read their recent Facebook message correctly. I am having storage issues as well that is also ruining my younger Sheng.

JC

mrmopar you are starting to sound like a Puerh-shark… I want a share. :P

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84

Craving a shou today, I decided to steep a bit of this tea. Excellent shou in my opinion. No fermentation smell – as expected from a 14 year old shou. Nice body with a woody sweetness that lingers in the mouth. This is definitely a lightly fermented cake – my preference. Nice stuff, 84/100.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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87

Eager to sample this tea, I couldn’t wait any longer. I use about 5 grams in my 85 mL 1970s Dai Cao Qing Factory 1 teapot – reserved for teas with age, A >=20 years. The wet leaves produce an aroma that brings spices, wet wood and some chocolate to mind – slightly different from the 60s GYG. The soup can be a little thicker in the mouth but offers a very nice hui gan and pleasant sweetness that is accompanied by notes of earth, wood and perhaps black licorice? Nice qi that seems to be bringing me into a state of bliss. Pretty nice tea.

Flavors: Earth, Licorice, Spices, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 85 ML
tea123

I’m drinking this right now. My first impression was ‘Oh my, this thing is really old. It smells like church and the taste follows.’ I’m on about my 15th steep and I used less than one gram. It’s beginning to show raw beetroot like White2tea’s 90s Hong Kong.

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87

In the mood for some aged sheng, I decided to prepare a steeping of this tea. I use about 6 grams in 100 ml of water. Since this is a loose leaf the leaves are intact and beautiful to look at. The colour of the dry leaf ranges from a copper-like colour to a dusty black. The wet leaves radiate an immense wood, wet forest floor-like character with hints of spices in the background. The soup is a dark red with very little cloudiness. It’s thick in the mouth with a smooth texture. As the nose suggests, there are notes of wood and spices. Nice hui gan with an apparent qi. Excellent tea. 87/100

Note : On my third steeping, I think I could have gotten away with much less leaf. Perhaps 4-5 grams would have been sufficient.

Flavors: Earth, Spices, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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82

I came across this tea while sorting through a lot of pu samples. I prepared about 5.5 grams and steeped them for a brief 5-10 seconds. I usually use shorter steep times with LMEs. The wet leaves have a pleasant nose that brings smoke and fruits to mind. Surprisingly, the liquor isn’t as bitter as I had expected, considering its origin. There is a heavy ku but its definitely tolerable. Nice hui gan and mouthfeel. There is what I find to be a charming astringency in this tea. IMO, this tea can definitely be enjoyed today but giving it a few years may be required for those who enjoy softer pus. 82/100

Flavors: Smoke

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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85

With the heavenly sounds of the Guzheng playing in the background, I decided to write a review for this tea. It truly looks beautiful as a soft compression brings out the beauty in each and every tea leaf. Truly, a piece of art to look at. The soft compression allows me to break off 6 grams while maintaining the integrity of the leaves – always a good sign. I briefly wash the tea and pour 100 mL (+/- 5 mL or so) of water into the gaiwan and watch the two mediums intertwine. I feel a great tranquility during the steeping as the beautiful tea leaves work their magic along with the sounds of the guzheng. The wet leaves have a soft delightful aroma that I cannot describe, but have found it common among yiwus. The soup has a bright golden colour and exhibits no cloudiness whatsoever. The processing was, clearly, very well done and in a clean environment. The soup is thick in the mouth with a charming mouthfeel. Vegetal, citrus notes and a slight smokiness seem to come to mind when drinking the soup, but perhaps what I find most enjoyable is the teas softness. I find that this tea is very enjoyable and is comparable to some gushus out there that cost 2-3 times more. I stand behind this tea. 85/100

P.S I will definitely be drying one of the leaves and adding it to my scrapbook!

Flavors: Citrus, Smoke, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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90

I decided to go back in time with this 1960s Guang Yun Gong that I picked up from David at the EoT. The dry leaves have a dark (almost black) colour with a red shading to it. The dry leaf also seems to have a subtle spicy aroma and a large amount of twigs, probably more than in modern bings. I don’t mind this as I find it adds to the teas visual appeal. A quick wash of the leaves releases a beautiful aroma of spices, woodiness and bell peppers, an aroma that brings the 1979 Aged Beauty to mind. Very pleasant nose indeed. As one would expect, the soup has a dark reddish colour. The soup has a pleasant sweetness, which is consistent with the wet aroma, and mouthfeel. The soup seems to leave a long lasting lingering sweetness in the back of the throat. There is also an instantaneous hui gan. The cha qi is very apparent as a single cup of 40 mL has put me in a state of bliss. In conclusion, this tea is a joy to drink. It’s an example of what we all strive for when aging our own puerhs. Of course, this tea isn’t an everyday tea. At a whopping 5 pounds/ gram, this single steeping has set me back almost $50! However, I do think its worth to try. Easily a 90/100

Parameters : ~5 grams/100 mL brita filtered tap water
15 second steeps

Edit : You better believe I will be steeping these leaves 20+ times LOL!

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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84

Note : I’ve been drinking this tea more and more often as my daily tea. I’ve decided to increase its score to an 84 as it seems to be growing on me.

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Profile

Bio

Hello!

My name is Samuel and I’ve been interested in the world of teas for about two years now. I began, as most, experimenting with several varieties of teas. I eventually encountered the world of puerh teas – my tea of choice.

I’m an avid birder and mineral collector. Feel free to message me if you’re interested in either. I am a graduate student in mathematics.

01/26/2014

Location

Toronto, Canada

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