120 Tasting Notes
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
Good bitterness and good body, however, also a certain degree of astringency without particularly noticeable Qi. Good endurance and good quality but nothing special, what would set this tea apart from others.
Images and more at https://puerh.blog/teanotes/2016-shan-hou-ys
Flavors: Astringent, Bitter, Heavy, Sweet
Warm and soft with an intense woody note, beautiful sweetness and subtle bitterness and a slight sourness, which even gives the tea a slight aggressiveness with increasing infusions. Lots of endurance and very beautiful, large leafes – a perfect example of good Bangwei!
Images and more at https://puerh.blog/teanotes/2007-bang-wei-tu
Flavors: Astringent, Bitter, Sour, Sweet, Wood
Significantly stronger and with more bitterness than the 2016 Han Gu Di with also very nice leafes, but also no very unique character, which would make this tea stand out.
Image sand more at https://puerh.blog/teanotes/2015-bang-dong-village-ys
Flavors: Astringent, Bitter, Fruity, Sweet, Vegetal
Good leaf quality, initially slight bitterness, otherwise mainly rather indefinable sweetness. Good but without an independent character or recognizable qi.
Images and more at https://puerh.blog/teanotes/2016-han-gu-di-ys
Flavors: Bitter, Sweet
Rather soft with a noticeable moist note, but its origin dates back several years. The most prominent aspect of this tea is an astringent-leathery-acid fungal note, which is very long-lasting and increases as the infusions progress. Unusual but not bad, but the tea has a relatively light body.
Images and more at https://puerh.blog/teanotes/2004-cha-ma-gu-dao
Flavors: Astringent, Leather, Medicinal, Mushrooms, Sour
Strong, heavy body with a very smooth texture and complex composition of bitter, astringent, woody, sweet, discreetly moist and a subtle acidity, all in all a very nice spicy flavour, which remindes me of the 2008 Bulang Ancient by EoT. In addition, there is an intensely relaxing Qi and surprisingly good leaves for a Factory Sheng. However, the storage was anything but “clean” and in spite of the age, the tea is still a little aggressive, which together gives some deduction regarding the rating.
Images and more at https://puerh.blog/teanotes/2006-pasha-mountain-gu-shu
Flavors: Astringent, Bitter, Heavy, Smooth, Sour, Spicy, Sweet, Wood