CNNP (from finepuer.com)

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Recent Tasting Notes

Thick, warming, and smooth, with notes of sweet forest floor, medicinal mushrooms, ripe plums, sandlewood, and a hint of smoke. The tea brews so dark and thick it’s practically shu pu’er—although with a lot more complexity. While I liked many of this tea’s qualities, the wetness of the tea was it’s biggest flaw, IMO. Too many of those mushroomy/fungal-like notes and sensations for my tastebuds. I think this tea would fare better with a few years of dry storage.

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78

In 2015 I bought 2 cakes of this type in continental Europe from 2 different retailers. I’ll be addressing them as cake #1 and #2.

Aroma of both dry and wet leaves: #1- smoky and heavy smoke when wet while #2 slight camphor aroma
Taste: both cakes teas are copper colour, pleasant, smooth and slightly sweet. With #2 being a bit more rounded off in the mouth
Neifei: #1- none and #2- yes
Inside label: both yes but with differences and slightly different printing. #1 spelling: Chitsu pingcha, puerhcha. #2 spelling: Chitse bingcha, puechcha. Also the label of #1 is a lot more yellowish.
Leaves: #1 leaves tend to be smaller on top of the cake and they crumble a lot more with the centre of the cake unlike an iron cake. #2 leaves on top of the cake are larger and looser although the centre of the cake is very hard still almost like an iron cake. Overall appearance #1 is redder brown with #2 darker umber colour.
Wrapping: #1 was wrapped with a final flap across the diameter of the cake. #2 was wrapped radially with no final flap.

Preparation
Boiling 0 min, 15 sec 5 g 4 OZ / 110 ML
TeaLife.HK

Both sound like fakes, but that doesn’t matter if they are good drinking

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Breaking this out as a sample from finepuerh. It is a 10 gram sample that I purchased from them. I am brewing this in a claypot Yixing as the Gaiwan still has some unfinished brew in it.
The dry leaf looks a little different. It has some stems in with the leaf but I have had others this way also. I gave a quick 5 second rinse and let this sit for an hour. It has a subdued aroma of something akin to wet hay. The first brew came out a nice golden/bronze color. It has nice woody and camphory and light citrus notes to it. It gives a nice aftertaste that lasts for a while after drinking it. Almost no strong bitterness and a good feeling after drinking it. A testament to good storage on this one with no off notes or aroma. Multiple notes on this one and nice to drink.

Flavors: Bitter, Camphor, Citrus, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 tsp 10 OZ / 295 ML
Stephanie

I love a good lingering aftertaste :)

Asaf Mazar

you let it sit for an hour after the rinse to hydrate? that’s a long wait. I have been experimenting with waiting longer after the rinse with puer as well. otherwise the first steep can be quite thin.

mrmopar

Yeah Asaf, I do this most of the time. The rinse is always very fast and then what water is left in the leaf just kind of creeps in the when I leave it in the brewing vessel. I am like you and thought the first steep was thin. The wait time has helped some in this.

Rui A.

This is the I’ll be sipping in the next few days. :-D

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This sheng is sweet and inviting; a bit darker generally (than other Yiwus I have enjoyed), and with lower-register notes which I quite enjoy. The flavor arrives in waves and layers, bouncing around the mouth. After two quick rinses I quickly detect aromas of plums, hay and vanilla. Liquor is clean with a dark golden color. As I sip the tea, I feel both a calming qi and a bit of energy with each cup. While very smooth, the tea soup offers a strong presence and pleasant sweetness. After enjoying six cups, I am left to ponder the joys of tea – feeling content and wanting to share this experience with others. A nice semi-aged pu-erh with quality and good potential for long-term aging.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
jschergen

I’m late to this party, but am sipping this now. Good stuff. Great stuff considering the eye-poppingly low price. Someone should pickup those last two cakes soon..

Agree with your notes. It’s been a while but it reminds me a bit of the 2005 Mengku Daxueshan, with a few more herbal notes.

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