Chawangshop

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Recent Tasting Notes

55

Very sweet as brown sugar with a herbal note.
Images and more at https://puerh.blog/teanotes/2014-laos-ban-komaen-blue

Flavors: Brown Sugar, Herbaceous, Sweet

Preparation
8 g 3 OZ / 80 ML

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70

Strong, bitter-sweet and floral. Very refreshing bitterness.
Images and more at https://puerh.blog/teanotes/2015-hekai-gushu-chawangpu

Flavors: Bitter, Citrus, Floral, Sweet

Preparation
8 g 3 OZ / 80 ML

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This brews out a bit darker than everything else I’ve tried from the chawang 2016 lineup thus far.

Pretty deep taste to it that comes with a little dryness on the back. Thea leaf when wet has a great aroma that is strong and the liquid comes out with a small amount of viscosity that would be above normal, however I think the mouth is confused by the dryness to think so. The huigan does come through quite nice on this tea as well with the slightest hint of lingering smoke.

Considering where this tea is at now, I really think it has great potential to be humid stored for 3 plus years before it gains some ‘legs’ and I really think that it’ll improve as the slight smoke goes away but the boldness of this tea sticks. For the price, it’s a good throw in the back of some area type of buy.

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55

Heavy, sweet and smooth.
Images and more at https://puerh.blog/teanotes/2015-mengsong-old-tree-chawangpu

Flavors: Heavy, Smooth, Sweet

Preparation
8 g 3 OZ / 80 ML

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82

This is a fairly nice tea. Got it with the Chawangshop group buy. Got them a while ago but am really just getting to them now. This one started with a bit of a sour note but I didn’t notice it in the second infusion. It was slightly bitter and slightly sweet. A nice raw to drink now because it did not have an abiding bitterness that some sheng has. In the end I am not sure if it was sweet enough to say apricots and stonefruits but a nice sweet note was there.

I steeped this ten times in a 75ml teapot with 6.1g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 minute.

Preparation
Boiling 6 g 3 OZ / 75 ML

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I don’t get to drink outside as much as I like because I am just swamped with stuff to do and yes I took it on all by myself!

80+ new puerh drinkers have packages going out to them. Teaching my gf how to break and weigh gifts; meaning exacts don’t matter :P
Pubertea… the pubertea side buy.
So excited to read through everyone’s sessions.

Anyways, this tea. This tea right here. Right here, this tea.

Light. Crisp. Everlasting?

Really enjoyable, but I think the pictures do justice for explaining the experience.
https://www.instagram.com/p/BVQVeuPACTx/

I feel so zapped every night that it’s hard to sit down and just write a review; however it has been replaced with opening up IG/Reddit/Steepster and talking to others about tea : )

JC

Dang, this is part of it? It’s a pricey one, but good one I haven’t been able to sit down and take proper notes of it, but it is good and strong from first impression.

Liquid Proust

Part of what?

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89
drank 2016 Chawangpu Bada by Chawangshop
219 tasting notes

Still plowing through Chawangshop’s 2016 pu erh lineup from the recent group buy. Today’s tea was the Bada, and it was very good. Possibly the best of the bunch I’ve tried so far. It’s got some good huigan, a slight bite of bitterness, a bit of fruit, and energizing qi. So after I tried this, I looked it up on the website, and despite it being one of my favorites so far, it is only $20 for a 200g cake. That’s a steal!

tanluwils

I love when that happens—when the price of a tea doesn’t reflect its quality. The Hekai is also quite inexpensive for what it is.

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88

I liked this one a lot. The leaves are very nice, and the aroma is fruity and sweet. The brews are a bit on the light and crisp side, with deep yellow-gold broth, though the tea is viscous. One thing I really like about this tea is the huigan, or menthol cooling effect. It is one of my favorite qualities in a pu erh, and this one has a lot of it, though it is a bit subtle. Some bitterness emerges in later steeps, as one would hope and expect, though not too much. Another great tea from Chawangshop!

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4g/50ml glazed shiboradashi 205F short steeps

Sampling it almost a year later. it is so enjoyable. thick bittersweet with minimal astringency and quick huigan. good even with pushing. the qi is quite noticable too. hope they offer it for sale this year as well. i go thru my 100g rather quickly…

https://instagram.com/p/BUulFRDj427/

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86

Another solid 2016 production from Chawangshop. I have been impressed with the 2016 teas I have tried so far. This one is thick, with a mix of savory and sweet, with a subtle but noticeable huigan. The tea brews a pale yellow-gold. Buttery in early steeps, just slightly bitter in later ones.

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86

Another solid 2016 production from Chawangshop. I have been impressed with the 2016 teas I have tried so far. This one is thick, with a mix of savory and sweet, with a subtle but noticeable huigan. The tea brews a pale yellow-gold. Buttery in early steeps, just slightly bitter in later ones.

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88

This is a solid menghai raw pu erh from chawangshop. Typical menghai flavor profile, done very well, though none too complex. Strong in character, and powerful qi. It’s a nice tea, but expensive at $90 for a 400g cake.

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86

This is a nice quality young sheng from Chawangshop. I would put this into the category of light and crisp, with some bitterness throughout. Aroma is sweet and floral. The brews start off buttery, then turn bitter. A little grapey here and there. Overall a fine tea.

Liquid Proust

I just drank the selected of this, really good stuff.

tanluwils

That sounds tasty. I’m a fan of grape-y notes.

JC

I loved this one, it was very gentle. It is hard to think that this is Bulang area thanks to the popularity of ‘Bulang is a punchy region’ and then you find this extremely gently almost Yiwu like example.

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86

1st steep: Really nice texture; viscous on the front of the tongue and smooth going down. Not much nose, and light straw flavor. The texture is the main thing, though it seems to open up in the finish. As it cools, a light straw/apricot flavor becomes more apparent in both the taste and the finish. 3rd (20s): aroma of toast. There is now a strong component of wood to the taste, though still some apricot underneath. Later steeps became increasingly tannic. I loved the first two steeps, but the later steeps were somewhat disappointing. Still, a good tea overall.

Preparation
200 °F / 93 °C 3 g 3 OZ / 88 ML

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75

i think? this one was from omgsrsly i’ve had it a couple times now and i’m just not feeling it. No matter how much of the rind i put in, it just seems to be a lightly flavoured puerh. It’s not a BAD cup – the puerh is smooth and quite nice, but as far as the tangerine -it’s super light.

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87

A very nice Bulang ripe. Bittersweet chocolate, roasty flavor with sweet undertones. Like some other Bulang ripes I have tried, this one has a very strong qi; it would be a great coffee substitute. A solid everyday drinker, and a steal at $4.50 for a 100g cake.

looseTman

How does this shou compare to the better Menghai Tea Factory shou? Thanks!

Rich

It has a different flavor than Dayi, but is of similar, if not better, quality.

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Got this sample from the Sheng travelling box and this is my first tried ever drinking a chawangshop lineup. I cant really describe the aroma, very particular. The tea is sweet, floral and also find some hay taste to it. I also like it’s not bitter. Little mouth coating and lingering. Long sweet after taste, very good overall. Good energy, got some tea drunk effect up in my head. Nice looking big leaf and green

Flavors: Floral, Sweet

mrmopar

Cotton candy! I have the new one awaiting to be brewed.

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78

Dry – Woody rich dark notes
Wet – Rich woody notes, broth-y/savory, wet storage, decayed wood.
Liquor – Light Brown
Initial Note/caveat – I’m drinking the loose version of this tea, the pressed version may differ due to the the pressing process

Initial steeps are smoother than you would expect for the scent of the wet leaves but still rich wet wood notes with cedar (spicy?) and some camphor and a fair amount of thickness that is brothy/leathery/musty (think mushroom soup) and as it washes down it has some astringency to it, but not unpleasant.

Mid steeps (4-6) were similar but with some of that ‘dankness’ of mushroom soup and leather mellowing down, but also loosing some of the body with each steep. Somewhere in here the cedar comes upfront, I think because the slight spice note numbs my tongue a bit and it also has some more astringency than I expected, but still not unpleasant at all.

Later on it keeps loosing steam in the strength of the steeps, so you have to start pushing it a bit. However, it does hold up well with longer steeps and gives more than I expected from it.

Final Notes
The tea kept loosing steam, but I lost steam a bit quicker. I came in biased with this tea expecting some bulang character and found none of it. I did a few more steeps and I was over it, I bet people who love wetter stored tea will love it.

Flavors: Cedar, Leather, Musty, Wet Wood

Preparation
Boiling 8 g 5 OZ / 150 ML
mrmopar

Yep, this one sits all alone in my storage. Waiting to dry out a bit.

JC

Yup, mine is in brown bag airing out for a while. It still has plenty of dank to give out.

JC

Do you have yours in the pumidor airing or just letting it dry out a bit outside? I’m not sure how to go about ‘cleaning’ some of the wet storage taste off it.

mrmopar

It is outside by itself. A bit too humid for the pumidor.

tanluwils

JC, be sure the brown bag doesn’t have a strong smell. Sometimes the cardboard smell can linger.

JC

It came in it, so hopefully it wont disturb the tea. Honestly, I think the brown bag suffers more. lol

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77

This is the first border tea I have tried. It was fairly good. There was an initial note for the first two steepings which I found unpleasant. About the third steeping a little bitterness crept in and lasted maybe two or three steeps. This was replaced by a sweet note. I am not sure what to call this sweet note either. I don’t quite get apricots but maybe that is because this tea has turned a corner on aging and lost that flavor. It was still a nice note.

I steeped this twelve times in a 75ml teapot with 5.5g leaf. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes. The leaves were not done at twelve steeps. I am sure I could have gotten another four to five steeps out of the leaves if I wanted to continue.

Preparation
Boiling 5 g 3 OZ / 75 ML
JC

I tried this one recently (one or two months ago), I have yet to put the notes here. I liked it, it is rough while it’s opening. I had a similar experience with CWS’ Naka, I think they are for aging, or if you’d like to give it a try, give it a rinse and let it sit for an hour or two before doing steeps. Still not great :P

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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.

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This was in my third order from Chawangshop.

The Bulangs I have tasted, (different vendors) have been variable and enjoyable. I found this cake to be smooth and sweet with Bulang personality.

I bought two 100g cakes, I will keep one to age and drink down its companion.

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67

I think I added too much water to this…thing.

Tastes like watered down fermentation. Drinkable, which is more than I was expecting, but nothing to write home about. I will definitely go for less water with the 2009.

Preparation
Boiling 8 min or more 20 OZ / 591 ML
Matu

I must say, “watered down fermentation” sounds like one of the more unpleasant tasting things I could imagine.

Hoálatha

It got worse as I got further down. Thick, creamy, bitter fermentation. Had to throw it out!

Matu

D: the horror!

Fjellrev

Ugh, that’s rough.

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