Tea Mountain

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Recent Tasting Notes

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Preparation
Boiling 1 min, 30 sec 12 g 17 OZ / 500 ML

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84

The description of this tea mentions that the cultivar originates from Fujian. The dry leaf smell, however, reminds me of Dan Cong oolongs, but it’s even more fruity. There are notes of watermelon, peach and other fruits. After the leaves open up, the aroma changes to a more floral, grassy and spicy one. I also get some curious notes of stir fried beef and shrimps.

I found the taste to be very hard to describe. I don’t think I’ve ever had Ai Jiao yancha, but the taste profile does bear resemblance to a fruitier version of some rock oolongs. It has strong minerality and floral components. I brewed it quite strong today, which meant a less balanced profile, but the evolution of the various tastes and textures is pronounced this way and very unique. At first sip, the bitterness hits, followed by an astringency spreading all over my mouth and a tingling sourness at the back. After swallowing, I get a warming sensation spreading through my body and a fragrant, floral aftertaste that slowly gives way to a rock sugar and cantaloupe sweetness. At first, the cha qi seems to be more of a bodily experience, but over time I notice heightened sensations as well.

All in all, this is a tea that I think has to be experienced, there is nothing like it in my past drinking experiences to be honest.

Song pairing: https://www.youtube.com/watch?v=xwcaDvr8f1o

Flavors: Astringent, Bitter, Cantaloupe, Floral, Fruity, Melon, Mineral, Peach, Sour, Spicy, Sugar

Preparation
205 °F / 96 °C 1 min, 30 sec 6 g 4 OZ / 120 ML
Leafhopper

This sounds fascinating! Based on a translated version of their site, Tea Mountain has a lot of unusual teas from Pinglin. I might have to give them a try once I get through the several dozen other vendors in my queue. :)

derk

Great song, tea added to wishlist

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87
drank Shui Xian Huang Pian by Tea Mountain
644 tasting notes

I don’t have much information about this tea. I bought it in Bratislava in a tea house after trying it out. It was labelled as Shui Xian Huang Pian. I am not sure where it was grown, but it’s quite possible that it is from Wuyi Shan. My guess is that it is the leftover leaves from yancha production, processed as a sheng pu’er.

The aroma reminds me of summer in Liguria with fruity and herbal scents. It also reminds me of a very fruity sheng. In the preheated gaiwan, I can smell coffee tiramisu and black pepper in the background. The wet leaves are mostly mineral and floral smelling on the other hand.

The taste is extremely mineral, bitter, crisp and vegetal with a sweet finish. It really tastes like a sheng, but much more mineral than your standard pu’er. The aftertaste is spicy, expansive with a returning sweetness. Liquor is medium bodied with a creamy texture. Overall, the cha qi is quite body warming and focusing.

Flavors: Bitter, Dry Grass, Earth, Floral, Fruity, Herbaceous, Mineral, Sweet, Tea, Vegetal, Wet Rocks

Preparation
Boiling 0 min, 30 sec 3 g 2 OZ / 50 ML
HaChaChaCha

I ordered the 2000 Yi Wu “Huang Pian” Matured Leaves Raw Pu-erh Tea Cake from YS. I’m looking forward to trying that old yeller. It sounds like it has completely mellowed out, but will be interesting to compare it with your notes on this huang pian. Togo, do you work as a profession taster or sommelier? I’m amazed at how many aromas and flavors you can detect in tea, often very subtle differences such as juniper and cedar, which I would be hard pressed to tell the difference, especially intermingled with other notes in a tea.

Togo

oh nice, I actually ordered a sample of that aged huang pian just yesterday :)

I’ve never done any professional tasting, but I have always liked to cook. I think the way I approach cooking has helped me be more mindful about flavours and aromas. I should say though that I think of the tasting notes quite liberally and do not assign them any objective meaning. Often they come from memories triggered by the tasting session, which are explicitly subjective, but even other kind of associations are, just not as obviously.

HaChaChaCha

Awesome. Can’t wait to read your tasting notes on it.

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55

Smells of nutmeg, stewed celery and somewhat sweet and earthy. Today it tastes very mild, uninteresting and kind of sickly. I remember it being much better when I tried it in the tea house. Next time I’ll try a more gong fu like setup.

Preparation
205 °F / 96 °C 2 min, 0 sec 3 g 5 OZ / 150 ML

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