126 Tasting Notes
For a GeDeng rather light and with a woodiness that makes me think more of Bangwei. Even if the tea is not too heavy, the woodiness is accompanied by subtle vanilla and apricot notes, which make it quite interesting.
Images and more at https://puerh.blog/teanotes/2015-ge-deng-tu
Flavors: Apricot, Orchid, Sweet, Vanilla, Wood
Full-bodied with an oily, heavy texture and the typical Yang storage character. In the beginning a lot of warm leather, wood and some tobacco (not smoky!) and if you tackle it a little harder also a good amount of bitterness. Compared to the 2007 Huangshan Qizhong a little more discreet in taste and character, but with more intense, relaxing Qi, although by far not as intense as the 2004 Tejipin.
Flavors: Bitter, Leather, Medicinal, Sweet, Tobacco, Wood
This tea is a rather wild blend: Youle, Yiwu, Gedeng, Yibang, Manzhuan, Mangzhi, both spring and autumn material. To the tea: Lots of leather and warm wood, accompanied by a discreet sweetness and with a nice soft heaviness. But the most striking is the typical Yang storage character, which is much more pronounced in this tea than in the 2007 Qizhong and has a slightly sour note at the beginning.
Images and more at https://puerh.blog/teanotes/2005-cangliu-yqh
Flavors: Leather, Mint, Sweet, Wood
A very very strong tea! An intense, Hekai-typical bitterness (i.e. in contrast to the velvety bitterness of a Lao Man E or an aggresive-focused bitterness of a Bulang, this is rather a citrus-like bitterness) which, despite 5 years, still has a certain freshness, to which now, however, woody notes are added and the tea is heavier compared to a young Hekai. Only very late does the tea show its sweet, slightly lighter side. Altogether a quite coarse tea, which also has the “stable character”, which is very much appreciated by me.
Images and more at https://puerh.blog/teanotes/2013-hekai-prsk
Flavors: Astringent, Bitter, Citrus, Leather, Sweet, Wood
Clear and warm with slightly bitter astringent and above all woody notes. A nice semi-aged sheng, but surprisingly weak for a Naka, no comparison to the 2015 Naka by prSK.
Images and more at https://puerh.blog/teanotes/2012-naka-tdc
Flavors: Astringent, Bitter, Sweet, Wood
All in all a rather light tea, which shines through ts typical yang-storage note and a nice camphor note, despite the subsequent pressing fortunately not too “dry” and with a calm, warm character. However, as far as body and Qi are concerned, there is hardly anything that can be tickled out of the tea – with a proper dosage and a longer brewing time one only strengthens the astringency.
Images and more at https://puerh.blog/teanotes/1999-cangmi-yqh
Flavors: Camphor, Leather, Wood
I’m a little torn over that tea: At the beginning very nice velvety texture and overall quite soft and balanced with floral notes, but quickly a rather dominant astringency comes to the surface, which I do not like so well.
Images and more at https://puerh.blog/teanotes/2017-san-ceng-yun-ys
Flavors: Astringent, Bitter, Floral, Sweet
Very green and dominated by a bitter-astringent taste, but which at least gives the tea a nice texture.
Images and more at https://puerh.blog/teanotes/2017-mengku-huang-shan-ys
Flavors: Astringent, Bitter
Very well balanced mixture of spicy, discreet floral, bitter and astringent notes with pleasant stable character and great body. Reminds a bit of the 2012 EoT Baotang, albeit finer, more subtle and with less intensive Qi.
Images and more at https://puerh.blog/teanotes/2012-luo-shui-dong-tu
Flavors: Astringent, Bitter, Floral, Heavy, Smooth, Spicy, Sweet
Quite spicy but unfortunately also very astringent. Mainly bitter, floral and vegetable notes. Note: The sample seems to be from the middle of the Bing, therefore not necessarily representative.
Images and more at https://puerh.blog/teanotes/2013-san-ke-shu-ys
Flavors: Astringent, Bitter, Floral, Vegetal