104 Tasting Notes

Not saying I’d pay $300 a cake for this. Not saying I wouldn’t either. I will say that if all the cakes of young Jinggu that I bought thinking I’d drink up quickly perform like this tea in 18 years I will be a happy camper indeed! First 2 steeps show light smokiness, sandalwood and spice. Next few steeps and the wild character peeks through with hints of grapefruit and tangerine peel. By steep 6 my face is numb and this stuff is much darker. Could be that I oversteeped it while grinning and staring at the floor. Anyhow no biggie. No astringency at all and now an oaky, fruity, funky taste that reminds me of a well aged Armagnac (minus the acetone) emerges. From here out it’s wood, spice, leather and citrus peel. My only gripes are I’d prefer a heavier body, although the huigan is long lasting. One can’t expect syrupy body from a wild tea… and the price…which means I’m trying to talk myself out of paying $300 for a cake of wild tea that I know I want. For a comparison, this stuff knocks the socks off the Qianjiazhai teas from EOT and those are excellent wild teas. I still have one session left with which to decide…one thing for sure, 4 years ago when I was new to pu I bought lesser teas for more money.

mrmopar

You ever tried the 2003 Changtai Bamboo Spring?

Natethesnake

Haven’t tried that one. I have had the 1999 white cotton Yiwu

mrmopar

Bamboo Spring is another nice one.

Natethesnake

Which vendor carries it?

mrmopar

Personal stash of mine. I have invested in 4 tongs of it so far. Excellent 03 tea. Same one Clouds carried.

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For teas in the $100ish a cake range, this gets my vote. I’ve only had Yiwu teas from BGT in the past so this Menghai area tea is new to me. This is smoother than most Bulang blends I’ve had and there’s just a touch of orange peel in the finish so I’m guessing it’s got some Nannuo in it as well. It still has plenty of bite and sharp woody, tobacco notes. Calm focusing energy and pretty good stamina. I actually think I’d prefer this stored in Hong Kong as I think it would make it much sweeter. As it is, it’s rather dry and burly. Im learning that I prefer Taiwan storage with Yiwu as it preserves some top notes and wild foresty character while I prefer the sweetness a HK aged Menghai tea provides. Of course Taiwan Sourcing is a great place to get Taiwan stored Yiwu as well. Not sure, I may cake this. I don’t drink much Menghai area and I have a fair amount already but this stuffs a deal.

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Woody, thick and on the dry side for the area. Very clean storage and steeps forever. Not much florals or fruit. This ones about the wood, tobacco and maybe sandalwood incense. A contemplative brew for a dismal day. Deep relaxing qi and overall smooth vibe. $220 for a 21 year old cake of tea of this quality is pretty reasonable. This is not a tea to knock your socks off but rather to soothe and warm. Nice yin vibe.

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I had to add this tea because it has to be the most unique tea I’ve ever tasted. The material is ancient tree Assamica growing wild in the rainforests of Manipur, India. The tea is processed like a sheng and sold as such but it got oxidized while being transported for processing. If anyone got to try the Hua Tzu Pop Peak from Pu-erh.sk the processing flavors are similar but the material is quite different. This tea is sort of like a hybrid between an orthodox black and sheng but it’s own thing. It is definitely the most Indian tasting tea I’ve ever had. By this I don’t mean Indian tea but like Indian food and incense in a good way. About 10-20 years ago a Sunday morning trip to State College, Pa meant a visit to House of Kashmir, a hippie incense shop and t shirt owned by a guy from Kashmir followed by a Sunday brunch at the India restaurant across the alley. Take all the exotic scents from the incense shop, the flavor of the dosas and especially the rice pudding with grapes almonds and seasoned with cardamom and rose water chased with a mango lassi and you have the essence of this tea…sort of. You know how a good yancha draws an amazing parallel to many Chinese dishes or how a baozhong draws a parallel to a Bangkok curry? This tea combines the elements of fine Indian cuisine and toiletries in an amazingly pleasant way. I’ve been drinking single estate teas since 1991 and have never tasted anything remotely like it. The qi is also a blast from my past. In the early 90s, fresh out of high school and with little direction in life I smoked a lot of weed and worked in a boot factory. A typical workday started by smoking a little cheap ditch weed on the way to work, getting yelled at for getting there at 7:03, running to the cafeteria and chugging a quart of Folgers coffee. Yes friends after 10 steeps I can almost smell the ink and acetone and hear the drone of the burnishing wheel. Oddly fond memories for a middle aged therapist. The qi is a little too speedy and fogging for my tastes that prefer a sedating blissed out Yiwu buzz but it’s not jittery like a Jingmai. The closest I can compare it to is like an early 2000s fake Red Mark tea like the one sold by W2T…but like other aspects of this tea I really can’t compare it to anything else. For $.35g I recommend trying it and can guarantee you’ve never had anything remotely like it. Oh yeah and be sure to try the Nilgiri winter oolong. It’s like a tea version of a jasmine infused while Zinfandel in a tea…

derk

mice note

Natethesnake

Thanks. I had to add this tea because it’s made by a really cool guy with a unique product.

ashmanra

Great writing on this note! I felt like I could smell that shop and the food, even though it is not terribly familiar to me. You really did give a peek into the senses of the past and the experience of the tea.

derk

I’d love to try this based on your impressions, Natethesnake, but I’m not too keen on speedy feels. The 35g size makes it worth a try, though.

Natethesnake

I hear ya Derk. If not for the speediness this would be a regular in my gaiwan. I typically reserve it for early mornings before I need to engage in a laborious task. It’s not unpleasant like a Jingmai can be though.

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I have a fairly long history with this tea. Since 2017 I’ve bought several samples with the nagging question of whether I should buy a cake. There is no doubt that this is the best LME material I’ve sampled. It’s the thickest, oiliest , has the most stamina and aggressive yet comfortable qi. It’s also outrageously priced and although there are those to whom this region is the be all end all. I’ve read articles in which devotees of this area claim there are universes within the bitterness, thickness and returning sweetness and those who complain of lack of complexity and top notes are noobs who just don’t get it. For me I love this tra but have to be in a particular rare mood to crave it. During these times I get almost as much enjoyment from the less expensive smaller cake teas like 2019 Bitter End Extra from Bitterleaf or the 2010 Jie liang from YS. Granted this tea is significantly better but significantly more expensive. If I liked tea from this area as much as I like GFZ or Yibang I’d have a cake.

So the tea itself? It’s retained the same basic character as when young and doesn’t shapeshift much through the steeps. Intense but smooth bitterness that quickly turns sweet in the throat. Notes of quinine, grapefruit peel and slate, sometimes fennel. Steeps forever. Intense yang qi that I find similar to other Menghai area teas but not jangly like a factory tea. If yea from this area is your thing or if intense thick bitterness is up your alley this tea is a must try. As for me I’ve been debating caking this for 4 years but have yet to jump on it. I’d probably split a cake but am content to have a few smaller cakes of somewhat less expensive tea that satisfies my cravings for this stuff but no matter what LME I drink I end up comparing to this tea and ultimately it falls short. Anyone wanna split a cake?

derk

Haha, I was like yeah I want to split a cake then I looked at the price! Maybe— maybe if I do a YS order this year, I’ll pick up a sample and get back to you on that cake split :P

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This morning I realized that this tea (at least the cake I own) is representative of my Puerh journey and perhaps my tea journey in general. Brief history. I got big into tea in high school in the early 90s after my parents brought back some loose tea and a Brown Betty teapot from a vacation in England that I still regret declining. Soon after my mom found an ad in a gourmet magazine for a company selling single estate teas. Hence begun my tea journey in 1991. I was particularly fond of black teas and the only puerh I’d tasted was in 2003 was a mini tuo of shou that the vendor instructed to brew western style. Of course it tasted like rotten mushrooms and I gave it to someone who’d drink anything and I never thought of puerh again until 2017 when my mom pulled out a Saveur magazine and told me about an article about people getting high on puerh teas and how horrible it sounded, to which I replied gimme that, snagged the magazine which contained the interview with Paul from W2T and quickly made an order. So this is 1 of the first cakes I’ve bought almost 4 years ago and it’s seen the evolution of my tea drinking tastes, storage methods and the ever evolving question of whether one can effectively age tea in the west. The answer is YES!!! When I bought this tea it was full of youthful citric, stone fruit, herbal, floral and minty notes with an uncommon thickness. I made the same mistake as many noobs and allowed it to dry out and lose character. It was then that I learned about crock storage and brought some life back to it…for a while. By 2019 this tea was in in awkward phase and while it still had good qi the flavor was meh. At this point I’d begun dealing with multiple vendors and my tasted leaned more toward the more robust teas of eastern Yiwu, Yibang and Gedeng so this tea got little attention. About this time I learned about experiments in heated storage and decided to use this tea (and my other 3-7 year old awkward teas) in the experiment. Briefly, for the uninitiated this involves heating a picnic cooler with a seeding mat to 85-90 deg f and placing cakes humidified to 60-70% into sealed Mylar bags and storing them in the cooler. Now I’ve had this method bring back top notes to say 3 year old teas and speed up the transformation of say 6-7 year old teas in which bottom notes were beginning to emerge but this is the only tea I’ve bought super fresh and was able to observe its transformation. I tasted this tea the first time this morning in the year that it’s been in heated storage and expected it to still be in its awkward stage as it’s still a little less than 5 years old. To my surprise I didn’t recognize it. I’ve been sampling a lot of drier Taiwan stored 7-14 year old boutique Yiwu teas from the likes of Yang Qing Hao, Chenyuan Hao, Biyun Hao etc and in its present state this tea fits right in with the more robust selections of the above. Woody notes have emerged and foresty camphorous notes dominate followed by sweet floral notes in the finish. Still super thick and stimulating mouthfeel. Still no plum notes but I expect these to arrive in perhaps another year. The qi, well I’m couchlocked and rambling about the evolution of a tea cake I’ve had 4 years and still managed to have 100g left when my reviews are typically short and sweet. It’d be interesting to taste this side by side with tea that’s been in Paul’s storage all this time. The point of this review, this tea is really good. You can effectively age tea in cool dry climates and heated storage can be very effective (at least in the relatively short term). No one has hotbox stored tea for a decade so who knows if adverse effects will arise.

derk

Thanks for sharing your tea journey :)

Togo

Yes, that’s a very interesting read! As for this tea, I still have one session worth of tea in my sample left, I might have it on Dec 31 to couple with some last thoughts on 2020.

derk

Hear, hear! That’s a good idea. Hopefully my friend who I shared this with last year around this time will be here for New Years Eve.

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Most of my experiences with Nannuo teas have been fairly ho hum. Either humid stored and lacking in huigan or discernible attitude or fresh and fruity but not interesting enough to get me to pounce on a cake. Some have had nice energy but not enough to lure me in. This stuff otoh, yum! 11 years of Kunming storage must be what makes this stuff shine. Early steeps give notes of berries, mint and old wood. Middle steeps are more floral and herbal. Later steeps give off notes of candied orange peel and basil. This tea kept getting sweeter throughout the session. Weirdly I first felt the qi in my arms before it radiated through my upper body. It was a very vibrant and somatic energy that inspired me to go out hiking on this 35 degree day. 2 faults I have with this tea: 1, the soup could be thicker and more concentrated for my tastes. Instead it is rather thin and has a drying throat feel. 2. It’s sold out. I went back to price and full cake and it’s gone. There is a 2012 cake from the village next door that I may sample.

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On the tea side site this is actually spelled Ming dee. There is also a special storage version that less expensive and wetter aged. This is an interesting HTC production. More floral and has notes that remind me of a hongcha and aged white as well as a sheng. I get nice florals and cocoa along with the woody aged sheng thing. This seems to have more bite than the typical HTC sheng. The qi is the deep calming yet alerting content feeling I get from most Thai teas. I still prefer the 0802 as it has more similarities to a nicely stored Yiwu at a reasonable price but this tea is very solid and gives lots of steeps. It would be a good choice for a black or white tea drinker who wants to try some sheng as it’s not overly earthy and has some nice top notes for a semi aged tea balanced by chocolate and wood. I can recommend sampling any of the teas from tea side

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This is definitely the best Mengku area tea I’ve had. Big woody, minty notes, super clean storage, thick as oil and steeps forever. Calming, euphoric and clarifying qi…but is it worth $450 a cake? I’d have to compare it side by side with a 2008 Bingdao and the 2011 Mushucha from YS that I’ve had in heated storage (that’s really done wonders) both for which I paid a fraction of this price. I’m not a big Lincang drinker and usually drink it to change things up a bit. It is amazing tea but for that kind of coin I’d prefer to spend it on a high end Yiwu. If Mengku area teas are your thing this is a must try.

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Holy camphor Batman! Throw in some pine needles, pine smoke and pine tar and you have this tea. Very resinous old school Yiwu. None of gentle smoothness I expect from Changtai. Early steeps are dry, thick and resinous. Later steeps are sweeter. None of the florals or gentle relaxing qi I expect from an Yiwu, even an old school resinous Yiwu like the Naked Yiwu from Teas We Like. This stuff is very medicinal tasting and leaves me feeling stoned and jangled in a not so groovy way. Interestingly it was dry stored in Houston. This sample only arrived 2 weeks ago so perhaps I should let it rest before making a final judgment but as it was ground shipped over 3 days I doubt it’d make much difference. If you like aggressive lapsang teas or jangly unnerving stoner qi you may dig this stuff. I don’t see myself caking it anytime soon.

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I’ve been a huge fan of all manner of black tea since the early 90s particularly second flush Darjeeling, Fujian, Yunnan and Assam teas but last winter fell headfirst into the sheng world and the rest is history…

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Central Pennsylvania

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