427 Tasting Notes

Picked up a brick of this from YS in my recent shou-stocking order. It is a good shou imo – I haven’t ever had any sort of Cha Tou tea before, so I’m not sure what/how much those are contributing to the blend here. The brick breaks apart easily compared to a lot of factory brick’s I’ve attempted to break up.

There is definitely still some fermentation flavor in the early steeps, though it is not fishy. Flavor is sweet and easily drinkable. This shou does have a nice floral note that I don’t find a lot in ripes – some have described it as rose. I can’t really pick apart different floral notes well enough to be able to say that. Longevity isn’t that great, but material seems mostly small with a few lil nuggets in there, so that’s not unexpected. Good tea for a pretty nice price too.

Flavors: Creamy, Floral, Sweet, Wet Wood, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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This is probably my favorite from Chawang’s Puerh line so far. Thick and creamy texture to the liquid. The flavors start off rather soft and sweet in the early steeps, but as the session goes, it picks up some astringency and bitterness – never overwhelming, but certainly noticeable. Fruity flavors and aromas are present in most steeps – sometimes tropical in nature. The tea also showed a good amount of energy, mostly in the early steeps.

This one is quite good – I might actually end up picking up a cake or two of it. Based on how it tastes now combined with the few aged Manzhuans I’ve tasted, I think this would do pretty well with some age.

Flavors: Creamy, Fruity, Thick, Tropical

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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I got a sample of this from a TU order a while back. It is a bit of a mean one. The dry leaves have an innocent enough sweet/floral aroma, but after a rinse, the scent is more savory with a touch of smoke.

My session with this one did not go so well. I don’t think I brewed it the best way I could’ve, as it was a bitter and slightly astringent bomb that wreaked havoc on my gut. Flavor was bitter with some honey and slight fruitiness – light smoke in the first few infusions. The mouth feel from this was quite tingly. I’m going to have to give this another try with a full stomach and more respect. It is definitely one that needs some more age, and I can’t imagine drinking it fresh.

I very rarely have any problems with tea making me feel unwell, but this one just kicked me in the gut and then bludgeoned me over the head while I was bent over. Qi was intense in the head and upper torso – had to take a couple breaks along the way. Perhaps one to drink more slowly.

Flavors: Honey, Smoke, Stonefruits, Thick

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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I have had a sample of this one laying around since perhaps my first YS order. I just got around to trying it somehow. After rinsing, the leaves had quite a sweet aroma, like woody marshmallows. The flavor was also rather sweet, but I didn’t find it to be particularly strong. Good body and thickness to the liquor. Woody earthiness and a bit of chocolate on the finish.

Flavors: Chocolate, Earth, Thick

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Pulled a session’s worth of this maocha out of the Puerh TTB when it came through last. I was not part of the W2T Teaclub when this one came. The dry leaf had a soft and green sweetness to the aroma – after a rinse, it smelled more like wet corn and alfalfa, with a sour undercurrent.

The flavor of this one was beany and vegetal – very sweet. There is a relatively small amount of bitterness, mostly in the front of the palate. As the session went on, the flavor turned extremely floral, and some astringency built up as well. When I spilled some of the liquid on my tea tray, I was surprised by how sticky it was – almost more like juice. Very sugary young tea.

Flavors: Beany, Floral, Sugar, Sweet, Vegetal

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Between teas like this one and White2Tea’s Brown Sugar, I don’t know why anybody makes Huangpian into sheng. Of course, that’s just my personal taste talking, but I really think it does better as shou than sheng.

Iron Forge is very much a woody shou, with some other “foresty” or petrichor notes going on as well. Longevity was middle of the road for shou, I’d say.

Good tea, but I likely won’t pick up a brick. I seem to slightly prefer w2t’s Brown Sugar in terms of my huangpian shou – though I would by no means be sad if I somehow did end up with a brick of Iron Forge too…

Flavors: Mushrooms, petrichor, Wet Wood, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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I bought a sample of this tea, though I came very close to blindly caking it for the awesome wrapper. I haven’t taken detailed notes on it, but I think I’m probably going to buy a cake of it today (Black Friday). It’s got some nice spinachy vegetal notes, a bit of bitterness. Good body and a relaxing qi. One of the most notable characteristics of it is a unique huigan that reminds me more of what I’m used to from gaoshan oolongs than from sheng puerh. It is a pretty high and floral creamy finish. I’m very interested in seeing how the cake will age, so I might hang onto it for a long time if I can avoid drinking it all quickly.

Flavors: Bitter, Creamy, Floral, Thick, Vegetal

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Being a fan of Bulang puerh, I figured this would be a good black tea for me to try out; I was right. This one seemed to have a bit more body and depth of flavor than most hong that I drink. Slight bitterness if pushed, but mostly malty and sweet flavors – a bit of caramel and some kind of dried fruit, maybe raisins. I wonder how much my impression was colored by the word “Bulang” in the name, as I equate that with a more bold and burly style of puerh.

This was definitely a good black tea, but I likely won’t buy more of it – just because black tea isn’t something I drink much of generally.

Flavors: Caramel, Dried Fruit, Malt, Sweet

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Picked up a cake of this from YS in a recent order as I’m rediscovering an appreciation for shou lately and had very little on hand. This one seems very good for the price, though really not anything special otherwise. There’s still some fermentation flavor left to it, but it’s not gross or fishy, and I suspect it’s less intense than people were mentioning in earlier reviews.

This one was simple and straightforward to me. Woody sweetness with a bit of a vanilla character to it. Decent body. It doesn’t brew up quite as jet black as most shou at my normal parameters. I’ll have to try super-leafing it sometime and see what I get. It’s definitely one which will fulfill my needs – just something simple and tasty when I want to have puerh without having a really focused session or anything like that.

Flavors: Sweet, Vanilla, Wet Wood, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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drank 2016 Trap Bird by White2Tea
427 tasting notes

Had a sample of this one from last Black Friday order. I found it to be a pretty nice shou. It steeps out a little bit quicker than some that I drink, but not as quickly as, say, a gongting shou blend. I did get a slight bitterness when I pushed it, but only slightly greater than most other ripes I’ve tried. In the early steeps, I sometimes picked up a bit of a raisin flavor. For the most part, this one was the sort of woody flavor you might expect from shou. Less sweet, more robust. A good shou, but I don’t think I’ll be caking it.

Flavors: Bitter, Raisins, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Bio

A bit about myself: 22 years old, college grad (Double major in Anthropology and History). I plan to make a career of archaeology and hopefully travel (much of) the world in my days.

I enjoy many things aside from tea, including gaming, mixing cocktails, reading, watching anime, and painting miniatures.

My favorite type of tea is sheng puerh. Particularly younger stuff, if only because I haven’t gotten the chance to taste much of anything aged. I also really like oolong (Taiwanese, Wuyi, Dancong, etc.) and Japanese Green Teas. I do also enjoy most other kinds of tea, but they aren’t what I normally buy. I’m not a huge fan of shou puerh, black tea, or flavored blends, with few exceptions.

I really like interacting with the tea community, so if you ever want to talk or swap teas or anything, feel free to shoot me a message or something. Follow me and I’ll follow you back. Probably ;)

You might also see me on reddit as /u/Matuhg

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