44 Tasting Notes
very clean, no storage notes (being its humid stored), dark amber color. the aromas are wow! really great aromas, unfortunately those don’t translate into flavors. wet leaves are mostly chop with a few half-leaves mixed in.
-leathery, wet wood, gentle but boring
-mouth drying aftertaste and gentle astringent kuwei
-gentle tannic bitter when pushed
-medium/thick mouthfeel, mouth coating
-slightly chalky in beginning, and again at the very end
-really good longevity, just never ended, I stopped drinking because I got bored with it. its not active enough to keep me going after 10 steeps. I pushed to about 16, then gave up.
I did get binghole’d with my sample…take it for what it is. I’ll pass on the $99/cake . its not bad, but its not exactly wow’ing either. one of those teas you really want to like but it just didn’t come through and convince me
Flavors: Leather, Wet Wood
7g, 100ml jian shui dragon egg teapot, aroma of dry leaves is one of the better smelling fruity/ripe fruit aromas I have smelled. I didn’t want to stop smelling it! aroma of dry leaves translated loosely into the flavor. Flavor was not weak, but well balanced. Flavor out-lasted me. Not sedating, but I did take a good long nap in the afternoon about 2/3 way through this session. Lasting aftertaste mouthfeel, but aftertaste flavor was not lingering. No bitterness even when pushed. Very clean flavors, no huigan, was still enjoyable tea. well processed. Its also CHEAP!!! Definitely worth getting a cake. daily drinker with some aging potential. qi is unremarkable.
Don’t often drink shu, added to basket during last sale. Glad I did.
6g chunk in 100mL teapot, gongfu, boiling water, 3x rinse.
Not much I can add others haven’t said, thumbs up for this tea. Its good, inexpensive, flavorful, aromatic, lots of longevity. I think grandpa brewing this will last you all day.
Not much in the way of chi, but my feet/legs got cold after drinking this. Will need to see if this is recurring in future sessions. This may have just replaced my previous favorite shu…which was Hojo’s 2012 Gong Ting shu.
Not sedating, road-safe for driving. A very good daily drinker shu, did I mention inexpensive?
Flavors: Bark, Caramel, Cherry Wood, Chocolate, Coffee, Cream, Dark Chocolate, Earth, Mineral, Oats, petrichor, Spices, Sweet, Wet Wood
8.1g, 90mL zisha teapot
Each session I realized I wasn’t getting the most out of this tea, so I bumped it up each time from 4g to 6.5g to finally 8.1g today. Now I finally see what this tea has to offer.
Very smooth. after the first few steeps, this huigan hits you and just keeps going and going I don’t think I’ve ever experienced a huigan that lasts this long. It just doesn’t stop, very pleasant.
Its fruity, sweet, fresh apricots, solid flavor but not intense.
Balanced all the way. There’s just enough bitterness in there and a hint of astringency to keep you going and provide a “backbone” to this tea, but unless you’re looking for it, you won’t notice the bitterness or astringency. Very subtle kuwei.
The aroma coming form the cup is really strong, as I am smelling it right now from the cup sitting on the table next to me as I type this. aroma of sweet apricots perfume…
I wonder if Hojo vacuum sealed this tea for the last 4-5 years (2012 tea drank in 2017)? Perhaps there is a method to his madness in vacuum sealing? He’s preserved the high notes and that apricot-ness unique to fresh sheng, but also mellowed the harshness of fresh sheng. Its a dampening/mellowing effect similar to how white tea ages.
It seems too smooth and soft to be fresh, but too floral/apricot-like to be 4 years old.
The aftertaste goes on an on…very nice. Hojo’s ambition is to produce a long lasting aftertaste and he did very well here. A lot of times with other shengs I get an initial sweet aftertaste, but then it will turn to a dull mushroomy paper flavor that is not so pleasant. This tea however, is able to maintain that fresh ripe apricot sweet aftertaste the entire time, it never turns mushroomy blandness. Due to the very subtle bitterness, I think the reason is because after the aftertaste fades, a very subtle huigan returns to prevent that mushroomy flavor. Its so subtle in the transition from aftertaste to huigan, you don’t even realize it happened. I would have to say this is the most hidden/subtle huigan I’ve experienced. That is the reason for this aftertaste that lingers so long.
Hojo is a rather controversial vendor for his methods and claims about aging, but I think the proof is in the pudding here. Is this the best sheng I’ve ever had? No. Is it a very good sheng? Yes! Is his vacuum sealing method of aging working? In this case, I think so. Not sure what will happen after 20 years, but after 4 years I am pleased with the results today.
Lastly, this tea put me to sleep. Very relaxing and sedating. Don’t drink this at work or prior to operating motor vehicles or machinery.