59 Tasting Notes

85

Baqi! The first infusion gave me gut ache instantly. I had eaten. Smelled easy enough, bits of that rancid grape and dry vanilla or something. I came back 1/2 later. Infusion 2, 10s. More floral, lively in that semi-aged sense, color isn’t to dark, bonafide Yunnan storage.

Tremendous huigan and qi. Great thickness. Gut bomb. Goes down and starts making a hot war in the gut. It just starts churning and churning, building heat in the gut. You don’t know if the experience will turn pleasant or existential, beads of sweat from forehead.

About three yrs ago, i.e., ’14 or so, this company started charging more handsome prices for their newer productions. Even 10yrs into the game with Yunnan storage, it still kicks ass, but its deceptive. I have a cake from the same year, which is called Mingqian, which by contrast is very tame, except for the qi, which is very powerful.

Belching. Yeah. That happens with this one. Infusions 3-4 I back off on the time to just flash infusing. I’m a lightweight. The hue is orangy-yellow, brass with lots of zinc. There’s a metalic effect and taste along with a bit of sour orange juice. I’ve tasted that before and it seems like a signal that it needs more time, possibly more humidity in aging. Those tastes are coming from the florality. Attacks the throat.

It’s a slow drinker. One pot every hour at the most. A most belligerent production.

Flavors: Bitter, Honeysuckle, Melon, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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88

Excellent. Robust, sweet, tabbaccoey.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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84

You know those schoolyard bullies who you couldn’t avoid because they made a point of seeking you out? All the rough treatment you took? How you thought those days were behind you? Then you started drinking puerh and the abuse started all over again. No not with every encounter, but on more than one occasion you were bullied. There were the quaint bullies who you forgot about and then there were the bad-ass ones that you tried to forget.

I took about 8.5g and placed in 150ml gaiwan. I gave it a m rinse as it’s an iron cake. First infusion 20s light unremarkable. 2nd 15s uufff. 3 flash oohh. This is the stuff I consistently tasted in KM, stuff people drink like water. A previous sample had been US stored for a while, while this is basically KM stored, a bit ceramic stored for a year in about 68% LA weather. A gut buster. Color is already solid gold. 4th flash floral, astringency feels more dynamic and lower concentration allows the fragrance to emerge more immediately in the mouth. I actually noticed some sweetness.

In light of the wrapper, which is revolutionary in its spirit, the production makes sense, being pressed into an iron cake and its character. The bitterness feels similar to some Tulin and SGTM productions.

Flavors: Astringent, Biting, Bitter, Floral, Smoke

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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92

Hahahaha. That Verdant description is so tempting! What a way with words, though I’ve never even thought of almonds when drinking any puerhs. This production as aged up considerably since it made itself known to the world. It is extremely tasty. Since I got it, all I do is think about drinking it to learn more. It has such depth, sweetness, and mouth-zinganoids. Lot’s of anise, sarsaparilla in terms of taste and mouthfeel. Next to no detectable bitterness, but the smoke is there. Quite similar to the Wuliang Luck and Longevity Brick by Hai Xin Tang but the 7536 is less smoky and spicier. Definitely strong aroma of mulling spices, a taste that just lingers on the tongue. I’m having it in yixing presently, but prefer it from a glazed vessel, I suppose.

Flavors: Anise, Cinnamon, Clove, Medicinal

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 150 OZ / 4436 ML

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84

The big dipper reviewed this a few years ago, which is why I thought I’d try it. The ‘08 has aged up quicker than the ’06 150g production of the same name. Awesome packaging of some totem venerated in the area. This might be my favourite XG because it was stored so well. The leaves are durable, sweet, and what I’ll call Wuliangy. It’s smokier than the ‘06 but they’re both pressed to kill. This leads to extended steeping times and a gradual soaking through the clod for a graduated release.

There’s a bit of interesting lore involving XG, I guess. It’s in part interesting because Communist-era production has taken on an aura. This is particularly evident in the area of teapots, but equally so regarding the old factories. So, I’m sitting drinking with this guy in Kunming and he’s talking tea. He remarks that the new productions from Dayi and Zhongcha he doesn’t have much regard for but it’s a different case with XG because they are still government-controlled. Dunno, I thought they’d all privatized, but then he continued saying that they’re required to allocate a portion of production as welfare to Tibet. A neat tid-bit.

Flavors: Sarsaparilla, Smoked, Sweet, Thick

Preparation
195 °F / 90 °C 1 min, 0 sec 10 g 5 OZ / 150 ML

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88

Aromatic fruitiness that is similar to CNNP’s ‘07 HK Returns 10th-year commemorative brick and tuo, though not packed as tightly. There’s a bit of mint at the front end. Goes down smoothly, though a little bitterness comes through as the session progresses. Good for drinking now and a thorough delight in warm weather, though I’m sneaking a drink now here in the dead of winter.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 tsp 5 OZ / 150 ML

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93

Killer good. Very sweet, lots of camphor, durable, mediciny, rich. Looks like hell. The richest tasting Wuliang Mt product I’ve tasted.

Flavors: Camphor, Spicy, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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95

A few months after my original review, I find this tea to be almost perfect.
Very Wu-liang Mt at the outset and then flowery beyond the beyond, a sensation that build and lingers.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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95

Smoky sugar, throat pleasure
Medium-light body to this treasure.
Quick infusion, there’s no confusion
I’m a shoddy tea poet.

Flavors: Medicinal, Smoke, Sugarcane

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML
Roughage

You may be a shoddy tea poet, but your tasting note made me smile.

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80

5.5g in 120ml yixing 5sec infusions. Gifted by fellow Steepstarian. By about the fourth infusion, my heart was going pitter patter. The smoke seems to be at its height, whereas earlier infusions just that “solid goodness” was the prevailing impression, reminiscent of the ‘13 LaomanE Bulang Special. This one gets much more bitter, with a greater tingle and attack on the tongue, both in the liquor and huigan. Didn’t pick up any metalic. Sweet fades to bitter in this one, with smoke playing the most prominent role. Great for cloudy, cooler days.

Flavors: Smoke

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 120 OZ / 3548 ML

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Bio

I’ve been drinking Chinese tea since the early 90s when I was a student at Peking University.
My attention has focused on pu’ers, since by profession I’m a doctor of Chinese medicine and sometimes find it a useful lifestyle addition.
From there, I started importing, mostly for patients and other health professionals but also as an interesting hobby that can deepen individuals’ understanding of Chinese medicine.

Location

Los Angeles

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