2005 Ye Sheng Wild Tea Log

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apple Skins, Bark, Cinnamon, Lemon, Wood, Honey
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by cryptickoi
Average preparation
205 °F / 96 °C 0 min, 15 sec 4 g 4 oz / 109 ml

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10 Tasting Notes View all

  • “I got a sample of this tea from Norbu a while back, and decided to try it today after I was looking in the cardboard box that now holds my sheng collection. I read you shouldn't keep these in the...” Read full tasting note
    90
    amyoh2 2542 tasting notes
  • “sipdown! I have a lofty goal today of trying to get down to 160 so that by next weekend i might possibly have reached my black friday goal, two weeks ahead of schedule. It's lofty because i have...” Read full tasting note
    72
    Silaena 5241 tasting notes
  • “This has been an awesome afternoon! My son Drew & I went out to lunch, & then I came home & spent the entire afternoon sipping teas like a crazy woman, packing up teas that I promised to send out...” Read full tasting note
    Terri HarpLady 3048 tasting notes
  • “An interesting take on Ya Bao, in Sheng format - a kind of combination between toasty white tea and the depth of flavor of Sheng, with a little lemony twist. A very comforting, sweet, mellow drink,...” Read full tasting note
    95
    NofarS 412 tasting notes

From Norbu Tea

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10 Tasting Notes

90
2542 tasting notes

I got a sample of this tea from Norbu a while back, and decided to try it today after I was looking in the cardboard box that now holds my sheng collection. I read you shouldn’t keep these in the kitchen, but since I have a studio apartment there isn’t a ton of storage anywhere!

1st steep: in the Xiying teapot, and after a quick rinse I decided to steep it for 30 seconds or so. This is a very gentle sheng as it is evidently made from compressed ya bao tea. The tea color is very light and the aroma is that of clover with some very soft vanilla and lemony notes. The tea aftertaste is sweet and almost custard like.

2nd steep: similar to steep #1 but some thicker honey notes are becoming more prominent, this is very enjoyable!

3rd and 4th steep: I decided to combine them together into one nice cuppa. I’m still getting the lemony and custard notes as well as some banana. I don’t seem to be getting a huge energy boost from this stuff, but it is tasty! Overall, very enjoyable.

If you don’t like the standard shu type of pu-erh you might want to give this one a whirl, it’s very gentle…

Preparation
205 °F / 96 °C 0 min, 30 sec
Bonnie

Nice flavors!

Michelle

What’s wrong with keeping shengs in the kitchen?

TeaBrat

If you intend to keep a puerh for a while, they can absorb the odors from food/cooking and alter the taste

Garret

If you are storing pu’er at home, it will help if you keep it in a cardboard box to at least shield it a little from cooking smells, spices. Incense, perfumes, colognes, air sprays… all of those things will quickly absorb into pu’er tea (not to mention they are hell on the body because of the chemicals). The more one can keep pu’er away from odors, the better. Here at our shop, we have all our teas in a special vault with proper airflow, proper humidity and temp, air filtration and ZERO odors other than the livin’ thing that is pu’er tea.

One also does not want to store it where dry air (heating, air conditioning) is blowing on it. It will dry out the tea and stop/greatly inhibit its aging.

Missy

Totally going on the shopping list, thanks for the review!

ScottTeaMan

Great info Garret…….Thanks. :))

TeaBrat

Garret – I have steam heat. I wonder how that would affect the tea?

Michelle

Aha. Thanks!

Garret

Hi everyone :) Steam heat is nice because you don’t have that forced air drying the heck outta your stash! In MN it gets cold and dry during the winter and even without forced air, the humidity in houses can get quite low. If one has the space (and the gumption), they can make their own little humidor out of a closet (as long as you can get airflow established) using a small humidifier. One must be careful, though, to really watch the % of humidity. Too wet and you’ve got mold and funk. No good.

I can’t imagine it getting too dry in the Bay Area, though, even in cold weather. Am I correct in saying that?

I did have a customer bring in a cake of tea she was all excited about that she had brought from some dealer while visiting China. She had not used it because she didn’t really know what to do with it. She brought it here to me, after discovering we were here. I took one whiff of it in the ornate box she had it in and knew instantly that it had been stored in a cupboard with curry and other spices. Not good. Sure enough, when we made the tea… it was totally wrecked because of the spice aromas that is had stewed in while in her cupboard. It was useless. Too bad, too, because the tea factory itself is a good one and the leaf looked tremendous. It does not take long for pu’er to soak up the odors around it (cooking smells, INCENSE, cigarettes, air spray, perfumes, etc) and it never lets go of the aromas once it grabs ahold of them.

Be careful out there, people :)

May you all have the best of health!!

Lion

Lemon, yes. I can taste that now! Surprised I didn’t think of that while writing my review.

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72
5241 tasting notes

sipdown! I have a lofty goal today of trying to get down to 160 so that by next weekend i might possibly have reached my black friday goal, two weeks ahead of schedule. It’s lofty because i have a large number of puerhs to drink and those take time..however i’ve been up since 5am because of work so i think i’ll manage a few more than usual haha

this is a light, sweet, floral puerh. It’s pretty meh for me but i think that’s because it’s closer to a white tea than anything.

Terri HarpLady

Since I can’t get in as many sipdowns as I’d like this weekend, I’ll live vicariously though yours ;)
I have quite a few puerh samples here, & once I drink them I’ll have quite a few sipdowns to log, but I don’t want to rush through them, because I really do want to experience them in full. Maybe I should start getting out of bed a little early…lol

Sil

that’s my problem right now. puerhs take forever because i want to sip through as many steepings as possible. Not sure where i’ll end up but i have plans for this week if i don’t manage too much today. Depends on whether i have to nap later haha

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3048 tasting notes

This has been an awesome afternoon! My son Drew & I went out to lunch, & then I came home & spent the entire afternoon sipping teas like a crazy woman, packing up teas that I promised to send out (almost a month ago), slow roasting tomatoes from my garden, straining both milk & coconut milk Keifers & starting new batches for tomorrow, & drinking more tea! The tea I want to share with my Bodacious Babes arrived, & that’s ready to go! I still haven’t drank much from the HHTTB yet, so I may hang onto that box until next week. Maybe. I’d really like to mail it tomorrow. By the way, it is Huge! Tea Sipper, you’ll never have to buy tea for a year, LOL, maybe longer, as long as you are willing to just drink the stuff that’s in there.

So in the middle of roasting tomatoes, picking & slicing peppers for the pepper steak that’s in the crock pot, measuring out teas, etc, I’ve been sipping. This is a really interesting looking Sheng from NofarS.
It’s not really all that Sheng-like in my opinion, very mild, reminding me of the oaty taste of Ya Bao, but with a tangy twist of lemon! I’ve been sipping cups of this, along side cups of a shu from NofarS as well. I often enjoy the contrast of a Sheng & a Shu, sipped side by side. Other times I’ll sip a sheng for an hour or so, & then break out a Shu. I love them both, & the contrast between the bright ‘raw’ flavors to the super mellow smooth earthy taste is awesome!

MissLena

Your afternoon sounds fantastic! Now I am craving pu’erh :) might have to have some tonight!

Tea Sipper

Not good.. I started the teabox BECAUSE I had too much tea! haha.

Terri HarpLady

You’re in trouble then!

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95
412 tasting notes

An interesting take on Ya Bao, in Sheng format – a kind of combination between toasty white tea and the depth of flavor of Sheng, with a little lemony twist. A very comforting, sweet, mellow drink, that needs several washes and time to unfold its flavors (obviously in a Gaiwan or a Yixing teapot). No camphor taste, for those who avoid Sheng Pu’er for that reason. A nice evening treat to have curled with a book.

TheTeaFairy

Sounds great with the curling thing :-)

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79
311 tasting notes

Apparently made from the same wild varietal as the Ya Bao tea buds that I’ve enjoyed so much, but compressed and aged. Greg describes a ‘lemony’ flavor and there certainly is a lemony aroma to the dried compressed leaf material, which looks rather coarse and quite clearly includes the fuzzy pale buds along with darker leaves.

Used 3.6 grams of tea in a 2.5 oz/75mL gaiwan (the proportions Greg recommends on the Norbu site) with water just off the boil. Flash rinsed, waited 2 minutes, another flash rinse (wanted to see the leaves open up for the rinsing, but it is still quite compressed, so I’m giving up), and then short steeps—first 15 seconds, up to a minute by the 4th or 5th.

It’s mellow, sweet, floral, and yes, lemony. Quite interesting. It reminds me a lot of the silver needle tea I was drinking earlier today, and like the silver needle, it is delicious with chocolate. It really does not in any way resemble puerh, despite being aged and compressed, except that it does shine here in these short steeps.

The liquor is a rich amber, and the leaves at the end vary from green to tan.

All in all quite interesting and tasty.

Photos here:
http://www.well.com/user/debunix/recipes/2005YeShengWildTeaLog.html

Preparation
200 °F / 93 °C 0 min, 15 sec

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97
346 tasting notes

Norbu gives this tea the nickname of “lemony pu-erh”, and for good reason. Of the four infusions I did with this, flavors ranged from lemongrass, to lemon verbena, to wild white tea. Citrusy, nutty, rice-like, and with a floral finish. It doesn’t quite surpass the majesty of Nan Nuo Shan shengs, but it’s just about become my second favorite. And for an ’05, the price was rather reasonable.

Full Review: http://www.teaviews.com/2011/04/18/review-norbu-tea-2005-ye-sheng-wild-tea-log/

Preparation
Boiling 0 min, 15 sec

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77
141 tasting notes

Big thanks to TeaBrat for this sample.

This stuff smells like heaven. There’s this wonderful sweet citrus scent to the brewed leaves, or maybe it’s the smell of spiced apples. It’s accompanied by notes of cinnamon stick and pine. This stuff smells like the potpourri smell you catch walking into some quaint little craft shop. It’s nostalgic.

Being made from Ya Bao, the infusion is rather pale, just a hint of yellow. It’s also slightly cloudy, which isn’t uncommon for fermented teas. The flavor is really unique. It has a bit of a smokey and peppery finish, but the main presence in the sip is like a cinnamon-apple peel kind of taste. It’s got a creamy body to it.

The second infusion of this got a little more strong in flavor. It’s got the tangy Sheng Puer vibe now, reminding me less of loose un-aged Ya Bao and more of Sheng. There’s a fizzy quality to this tea. It’s really nifty. In later infusions the smokier qualities emerge more. There’s a lemony tartness to it that I didn’t really think about at first, but after reading other reviews and tasting some more, it’s undeniable.

Flavors: Apple Skins, Bark, Cinnamon, Lemon, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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247 tasting notes

I’m drinking the 2004. It is very good, it’s like cognac and honey. Very naturally sweet and rich.
The tea is very tightly compressed and you don’t need too much tea because it really puffs and opens up to be tons of tea leaves. There are ya bao pieces in the mix along with all sorts of colors and types of wild leaves.
The liquor is cloudy pretty much throughout the whole session in my gaiwan. I rinsed the tea a couple of times but it remained cloudy even after many steepings. You definitely need to use your strainer with this tea.
After many steepings, the leaves could have kept going and going but the tea started to taste twiggy to me so I ended the session.

Flavors: Honey

Preparation
Boiling 0 min, 30 sec 2 tsp 4 OZ / 118 ML
TeaBrat

I should revisit this one, I have it somewhere!

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97
4 tasting notes

I just got this tea today. It is very lemony which is a very nice complement to the sheng puerh flavor. If you are a fan of Ya bao then you will most likely love this tea.

Preparation
Boiling 0 min, 15 sec

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