7 Tasting Notes
Tasting this as part of the Sheng Olympiad 2018 courtesy of LiquidProusts generosity.
I did rinse this, and for most of the early steeping I used 5-10sec and from 8th on I used 15-25sec.
Dry leaf aroma: slight, subtle scents of mint?, I suspect from the isolation in the bag it lost some its aroma.
Wet leaf aroma: pretty interesting, very very reminiscent of “dank” shu but with added dimensions of leaf or herbal essence that is very inviting and intriguing , honeysuckle or
something similar to chamomile.
1-3rd Steepings: soup is of light color with that funny pinkish edge along the rim, starts off closer to shu then sheng, but has a distinctive raw edge to it no bitterness or astringency present which is a nice change from young raw, by the third steep the mouth feel is nice and sweet.
4th-7th Steepings: It is already hitting me, sweats and everything along with the sweet mouth feel, all of these steepings serve to enhance the chaqi and mouth feel, it is not extremely sweet like i hear about other yiwu teas this being the first raw yiwu i’ve tired i’m pleasantly surprised and looking for more.
8th-11th steepings: I’m fully loaded with tea magic, where did you find this liquidProust? its all chaqi and tea drunk now, body sweats and everything
This tea is good for a experiencing good and pretty fast chaqi at least for me, its a very good enjoyable aged puerh.
However its taste profile is elusive leading me to try drinking more before I make anything conclusive.
I suspect however this tea lost its flavor profile in exchange for chaqi, so much so it manages to stand on this alone and would definitely recommend this to fans of puerh.
I’ve been aging this since April 2017, (not exactly aging ;) )
First steeps were amazingly buttery smooth and savory.
A bit thin in the tea soup aspect but enjoyable no off flavors or anything bitter or astringent.
Subsequent steeps are all relatively the same; a walnut or nutty taste hints at some kind of astringency or bitterness that is not there which impacts the huigan, showing up only after quite a few steeps and is not even that noticeable, hinting that you would require much more leaf then what I used.
The rest of the palate reminds me mostly of a veggie pilaf with a hot butter mouth feel it really is very smooth butter kind of tea, this is huge highlight for me and reminds me a little of gyokuro, butter savoriness and i expect there would be more of this flavor if i used much more leaf.
Interesting ripe, but overall left me unimpressed i owe this to my lack of knowledge on how to brew ripes and to its younger age, i have a 2014 aging but i lost one to mold recently.
Weakish but later steeps brought forth a smoother but perky flavor of something between strong mineral water and a herbal tea, had a hint of something i would now assume smells of Chinese medicine?
The finish was pleasant, nothing really strange in the wet leaf smell, smelled earthy like a young ripe, dry leaves did smell a little of fish mostly cause of age i would assume.
Interesting to note that there was a strong cha qi showing up in the 4th steep, this took me by surprise a little but the flavor by this point was very weak and tasted of sweetwater which was off putting.
I would try this again but i’m too obsessed with shengs nowadays.
I drank this tea about a year ago but lucky me i still had some tasting notes i wrote down
overall this tea is difficult, i assume like all dan congs are i’ve a few more but they all have their own difficulties.
I enjoyed this tea even though my parameters were bizarre i wanted to push it a little and see how bitter it could be.
Turns out, i managed to tease out a sweeter brew in the first few, very refreshing and has an expected level of complexity. It did turn tart like lemony, raspberry sweet mixed with sour kinda tart left a dry feeling kinda like a over brewed shui xian.
Later on the mouth feel and throat became more noticeable then the flavor, not gone but more of a backdrop a lingering sweetness came, after a reboil it regained its strong fruitiness and sweetness along with a stronger bitterness and astringency.
In the end i finished this after the 10th steeping, probably could have gone longer but back then i did not know much about oolongs.
I know there are different ways of brewing dan cong’s but this worked for me if anyone wants to try.
Also i increased the steeping time by about 10 seconds after the first few steeps and stayed at 30 seconds for the subsequent ones.
very easy to make this tea very bitter and overly astringent, requires some attention within the first few steeps but if you do you are presented with very nice returning sweetness.
There are definite hints of fruit and later on the brew becomes much smoother and can surprise you with its flavor especially in the first brews.
I would be happy to try this again i enjoyed this as one of the first puerhs i have ever tried, definitely not the best there is but there is not much you can go wrong with on this one.