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)
Master Han's 2014 Sheng Pu'erVerdant Tea
Master Han's 2012 Sheng Pu'erVerdant Tea
Master Han's Shu Pu'er 2002Verdant Tea
Master Han's Wild Silver Buds 2010 ShengVerdant Tea (Special)
Master Han’s Looseleaf 2004 Shu Pu’erVerdant Tea
Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yiwu Mountain Green Puer Cake) 2014Misty Peak Teas
Wild Monk Sheng Pu'er (2012)Mandala Tea
2009 Late-Winter Budset YabaoVerdant Tea
Special DarkMandala Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
2011 Menghai Dayi "100 year" tribute cakeMenghai Tea Factory (berylleb on ebay)
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.
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
Ahh I’m having a delicious Sunday session with this tea. I decided I was craving a fruiter sheng after my vegetal matcha this morning and this one is great! I did a quick rinse and have been doing short about 6 second steepings with 200 degree water. Ahh the wet leaves smell heavenly, lots of honey and some floral notes.
The flavor is smooth, mellow, a bit woody, a fresh green wood at that. A bit of a green smoky smell from the liquor. And then some sweetness in the flavor, and yes, in the aftertaste, a definite apricot flavor!!! I was so excited to find it :D it’s exactly what I want today!
Overall, this is a sweeter, mellower sheng than I usually drink. But I am really enjoying it!! I’ll continue drinking this on this warm winter day while watching football with the bf.
So I don’t drink Sheng often enough.
And when I do, I keep telling myself, jeez, why don’t you, silly?
Maybe cause it requires more commitment than some other teas? Like, I can’t have this while cleaning up the house or doing chores. No, that would be disrespectful. If I have it, it has to be at a moment when I know I can dedicate time to it.
I think Terri said it propels her into a cosmic state of mind. I agree, this is legal drugs.
This being so “young” feels almost like a white tea, it has that White Peony apricot-y peachy taste, with very sweet honey notes.
3rd and 4th steep bring something very floral with soft woody notes. The wet leaves smell spectacular, wet wood and eucalyptus.
I find zero astringency in this, very smooth and soothing.
Then, something unexpected happens…it morphs into a fuller bodied tea, stronger bark notes and assertive spicy sweet taste. It reminds me of Ginseng Oolong. I also get some roasted almond. The colour of the brew intensifies as well.
I’m just starting to play with it, my afternoon will be peaceful I can already tell.
Doctor prescribed new anxiety pills yesterday…I think I should just keep drinking this instead :-)
I have been drinking up the odds and ends of tea sitting around my place since Sunday. I am getting twitchy. Even though I have teas I have yet to sample for some reason I really have been wanting to place an order:) Oh the addiction, you know so i can try EVERYTHING!
Besides drinking down bits of tea I have also been playing with my new qaiwan. This is the tea I tried last night, and my first official pu’er. I tried the pu’er from the TTB, but really what I did was drink the rinse water so I will not count that.
Last night was all about the process and the exploration. I don’t remember much about the taste, but I do remember enjoying the tea. I have found that as I am brewing with the qaiwan I really enjoy the teas more in the middle set of infusions. This was the same for the pu’er. (This could be me still getting the parameters right? ) This tea started out a bit scary, and the middle infusions were full of life and flavor. I found myself craving this as I went to bed. I won’t say I am hooked just yet, but I will say last night experience just added to my want to try more tea, in this case more pu’er!
I am a little confused …. I have honed my sheng brewing skills (6-7g/100 ml, rinse then 25 sec steep +10sec subsequent) but this tea tasted polar opposites from what I remember. This was my first sheng and being so Im sure I over brewed it the first two times. I remember a smokiness, bitter, petrol-like barely tolerable cup. This time maybe 1-2 months later I got minimal, if any, smokiness from the first cup (infusion 1&2) and zero astringency the whole way through. This scares my a little because I have switched it to a few different tins and my kitchen where all my tea is kept has been rather humid at times due to cooking/showering/opening window on nice days. Hopefully I just learned to tame sheng and I am not speed aging all my teas.