I have been enjoying this one for two days in a row now. It has lovely sweetness to it, floral notes yet earthy. Very mild and pleasant pu’erh, I don’t even wash this one. It offers a nice mouth-feel too.
Flavors: Earth, Floral, Moss, Walnut
“I have been enjoying this one for two days in a row now. It has lovely sweetness to it, floral notes yet earthy. Very mild and pleasant pu'erh, I don't even wash this one. It offers a nice...” Read full tasting note
“Broke out 10 grams of this to try tonight. I did 2 rinses as this is an aged sheng and brewed with the Gaiwan. It brews a mix of oolong and tie guan yin mix for the color. This gives a light...” Read full tasting note
Good aged raw pu’er: an unapproachable rarity reserved only for those who have accumulated a lifetime of hard-earned pu’er knowledge and piles of cash. You’ll sooner capture a live unicorn, right?
We are offering this 2004 Big Leaf sheng broken into one ounce quantities so anyone can enjoy a heady pu’er that’s pushing a decade of aging. The leaves were picked in the Yi Wu area from trees planted long ago (often centuries ago) rather than the younger plantation-style row cropped tea. Known as gushu cha, the tea grows in a more natural setting surrounded by an assortment of other plants.
We have been enjoying many infusions of this complex sheng using the gongfu cha brewing method. The rinsed leaves have a leather, root vegetable, and dry wood aroma. Early infusions of about 30 seconds also reveal distant wood smoke and camphor flavors that balance very well with the woodsy whole. If desired, longer infusions can bring out some astringency. It is the very pleasant tongue-drying type rather than a course, “biting” astringency. Subtle sweetness comes through later in the taste and in the aroma of an emptied cup. This huigan or “returning sweet” continues on the palate long after the tea has been consumed.
We noticed a nice cooling sensation when drawing in breath between sips and hightened qi feelings emanating from the lungs. Anyone who has spent time in a northern climate could easily be transported like we were – lit tinder crackling in the wood shop stove, opening the door to a brisk autumn twilight with the smell of earth and crisp leaves in the breeze.
We received this tea in bricks that will continue aging in our pu’er room. Ounces will be broken off when you order. Expect loose compression and a variety of leaf sizes with some stem pieces. An ounce is equivalent to about 28 grams, enough for 4-6 gonfu sessions with multiple infusions each session.
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Broke out 10 grams of this to try tonight. I did 2 rinses as this is an aged sheng and brewed with the Gaiwan. It brews a mix of oolong and tie guan yin mix for the color. This gives a light floral mossy taste. If you have had the aroma of a green moss this flavor profile kind of follows this. It has light ‘earthy’ notes that turn to a sweetness in the mouth. to be a sheng this one has no astringency or bite to at at all. It is earthy, mossy and sweet without being cloyingly sweet. It is lightly floral in scent but the flavor hits harder than the scent. Soft and sweet a nice way to wind down for the day.