Ugh I’m sick! I woke up with a bad cold today. So no tasting new teas until my palate recovers. I’ve been drinking this gongfu style from my new adorable tea pot all morning. Amazingly enough I can actually sort of taste the tangy goodness :)
“Ugh I’m sick! I woke up with a bad cold today. So no tasting new teas until my palate recovers. I’ve been drinking this gongfu style from my new adorable tea pot all morning. Amazingly...” Read full tasting note
“I’ve been drinking this all evening. I didn’t read the suggested steeping parameters, so I only used 4G, instead of the recommended 5G. After letting the leaf relax in a prewarmed...” Read full tasting note
“the mail-dude just dropped this off along with a bing/beeng(however its spelled) of the Tian Di Ren,which I will try later…this is good stuff(like all of the other Master Han creations...” Read full tasting note
“dry leaves smell like dried persimmon. gaiwan quick rinse, 5 sec steeps. im afraid if it will go bitter. it does develop orchid notes, creamy. so far its delicious,smooth and sweet. im on my...” Read full tasting note
Master Han picks wild tea trees in the Qianjiazhai region of the Mount Ailao National Forest Preserve, Yunnan. He takes the utmost care to “let the leaves speak,” pressing each batch of leaves differently to bring out their best, either as a looseleaf sheng, a black tea or a pressed cake or ball of tea.
He works his own land, but is part of the Dongsa farmers cooperative. The cooperative does not pool tea for bulk selling, but rather invests in equipment together so that each farmer can produce their own distinct products with a greater degree of ownership.
Master Han is excited to share his fresh 2013 harvest pu’er. This 500g brick is a unique opportunity to taste the pure, bright flavor notes of a young tea that is clean, smooth and absolutely ready to drink.
The aroma is that of grape, orchid and honey- almost more similar to an oolong than a pu’er. The first steepings are astoundingly sweet. The cakey and buttery quality of the tea evokes a red velvet cupcake with buttercream frosting. The crisp florals that come through in the aftertaste are more like Bai Mudan white tea than pu’er.
Later steepings open up immensely, with the initial sweetness transforming into a full-bodied woody brew with tingling textural notes of licorice root, and star anise. Fruity apricot flavor engages the sides of the palate, while nutty creamy amaretto flavor dominates the aftertaste.
Company description not available.
Master Han's 2013 Sheng Pu'er (Amoda)Verdant Tea (Special)
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Silver Bud White Pu-erh - Big Snow Mountain (Da Xue Shan) 2003The Phoenix Collection
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I’ve been drinking this all evening. I didn’t read the suggested steeping parameters, so I only used 4G, instead of the recommended 5G. After letting the leaf relax in a prewarmed yixing, it smelled of honey & apricot!! That was enticing! And the tea didn’t disappoint, not at all! I gave a quick rinse, & steeped 5//10/15 sec/ etc all the way up to a minute & a half.
I didn’t document anything about it, but am looking forward to drinking it again.
The main features were a lovely apricot flavor throughout all steeps, a sweet fruit & honey taste as well, & a lingering tangy mouth. I’m no expert, but IMO this is a really lovely sheng. My only complaint, if there is one, is that the paper the brick comes wrapped in is very flimsy, & has already disintegrated on the edges.
the mail-dude just dropped this off along with a bing/beeng(however its spelled) of the Tian Di Ren,which I will try later…this is good stuff(like all of the other Master Han creations I’ve had)…it’s sweet,floral and has a nice bitterness if infused a little longer,which I really like…it starts out a little thin but thickens up around the third infusion…110ml gaiwan 8g tea…nice qi too…
dry leaves smell like dried persimmon. gaiwan quick rinse, 5 sec steeps. im afraid if it will go bitter. it does develop orchid notes, creamy. so far its delicious,smooth and sweet. im on my 3rd steep
Later on I decided to add tiny drop of agave syrup. Usually I don’t add any thing to my tea. It transformed into raw juicy sweet orange pepper
Looks like it’s time for a sheng-off. I really don’t want to launch my exhaustive pu-er explorations just yet and really just want to keep one around. I really, really love Mandala’s Wild Monk Sheng Pu’er Mao Cha. And I really, really love this too. This one leaves a trailing sweetness on my tongue, and it’s ’pu’er funk,’ for lack of a better name for that ‘pile of wet leaves’ thing, is lighter than the Wild Monk’s. That isn’t necessarily good or bad. Whatever, it’s wonderful, lovely, and bringing a light, complex, sunny note to my morning.
Puerh Tea TTB. This was a potent and somewhat bitter sheng. Gave it eight steeps. There were some sweet notes towards the end. Even apricots in nature.
I steeped this tea eight times in a 100ml gaiwan with 5.2g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.
From the Pu TTB
This was a nice and very mild sheng. Pretty nice thick mouthfeel in the early steeps. White grape, fresh camphor, grainy, and peppery notes. Starts to thin out pretty early in the later steeps. Despite what I think about Verdant’s marketing I’m yet to have anything that wasn’t good from them.
Flavors: Camphor, Grain, Pepper, Peppercorn, White Grapes
Damn, this is some good raw.
I was expecting some astringency to wake me up a bit since I’m exhausted from frisbee golf today… but no, there is no astringency. In fact, as weird as this sounds, I am eating chocolate along with it because the texture has a bit of silk/cream to it which is making me one happy happy person.
The leaf is ugly though which made me already think negatively of it, but again… looks are deceiving.
I love surprise sheng from tea friends! I thought I had tried all of this company’s Sheng, but I must have missed this one. I opened up my present and reveled long Maocha consisting of a light pale green with brass and silver streams. The dry leaf carried a strong pipe tobacco scent. I placed these beauties in my warmed yixing and gave them a shake. The aroma became more distinct and a wet forest floor scent mixed in with the tobacco. I brewed up a few cups. The steeped dark leaves gave off a strong tobacco smoke aroma. The flavor was astounding. The initial sip was perfectly smooth and creamy. This reminded me rather of a fresh Ti Guan Yin, rather than that of a Sheng. This unbelievably smooth raw puerh had a slight floral hint of orange blossoms, and this brew gave a tingling astringent tongue feel in the aftertaste. This brew grew deeper with each steeping until about the eighth whereas it went sugary honey sweet. This was a perfect brew for a sunny spring evening. I wasnt able to get more than eleven steepings out of this brew, but it was a delactable treat :)
Flavors: Creamy, Forest Floor, Honey, Orange Blossom, Smooth, Tobacco
Finally got around to prying a chunk off this brick. Brewed gongfu style. Got some faint smoke in the first three steeps but then it subsided. Camphor, pine, citrus, pepper, and a nice underlying sweetness dominated the first six steeps, yielding to sweetness, slight pepper and a pleasant tartness in the next six. The liquor was a beautiful, clear amber color. Overall a very nice sheng which I’ll drink it sparingly to see how it ages over the coming years.
Flavors: Camphor, Citrus, Pepper, Pine, Smoke, Sweet