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“I honestly can’t believe this is a Pu-erh! Lovely! I’m only on my first infusion and I will say right away I am a fan… 1st infusion is light and sweet! Cooling…mouthwatering…creamy, even! Nice...” Read full tasting note
“Thank you LiberTEAS for this sample and introducing me to this great tea! Wow! That should say enough. Yes, its light and very smooth. Yes, there are faint vegetal and slightly roasted notes in...” Read full tasting note
“I brewed this in the Gaiwan. It is all that I would look for in a Sheng and more. I received this as a part of a sampler. For whatever reason I had only tasted this once before. This tea is...” Read full tasting note
“Wow! Now, this being my first pu-erh, I was a little nervous, because so many times people say that it’s an acquired taste. What are they smoking? This is awesome! I liked it right away. It has a...” Read full tasting note
Year: 2006
Dry Leaf: As part of a pu’er heritage celebration, this leaf was picked deep in Xishuangbanna by the Dai people and allowed to sun-dry spread across bamboo mats and large banana leaves. Without the use of any mechanized technology, the tea was pressed into bricks by wrapping the leaves in cloth and stacking stones to weight them down. The old process is clearly visible by the extremely loose compression, and the perfect, huge leaves and buds. The colors are beautiful warm shades of orange buds, brown and black leaves and silver buds.
Aroma: A sweet and nostalgic trace of pipe tobacco and cloves, and the rich comforting smell of newly-printed books.
Color: Crystalline yellow with a suspension of shimmering down from spring buds.
Taste through early steepings: Literally mouth-watering. Strong creamy flavor and an intense orchid perfume with the lingering aftertaste of honeysuckle.
Taste in middle to late steepings: Floral notes move between orchid and lilac, while the sweet grass taste of Anxi oolong comes through. This sheng pu’er is so exquisitely smooth, it will completely redefine what sheng can be. While many sheng pu’ers are bitter and drying when younger, this one is perfect. It can only grow towards even deeper flavors with age, if you can keep yourself from drinking it all now.
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Mengyang Guoyan FactoryJust received my order from Verdant. I did a quick rinse and started with a 3 min steep in my wabi sabi pot. I will admit that I am a little apprehensive when it comes to pu’ers. I get a little sick to my stomach when I smell the fishy musky aroma. I took off the top of the pot and got a hint of the musky smell that I have smelled from other pu’ers…..then a nice sweet cedar. A sigh of relief came quickly and I poured it into a clear mug to look at the liquor. One my my favorite things to do with any tea is to smell the wet leaf. Hmmm, nice and woody. The taste followed suit with the smell. I have to spend more time with this tea. I like it I just don’t know if I love it…but that may change.
So far I have done two steeps…
Perhaps you would consider one or two short rinses (5-10 seconds) of the tea first, which are discarded. You only need to just barely cover the tea with the hot water, swirl it once or twice, and drain it out. Then do your normal steeps for drinking. This may get rid of any musty, horse stable odors, dust and fine particles, and begin to awaken the leaves. I hope this is helpful.
