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Recent Tasting Notes
From the Liquid Proust Group buy
I really enjoyed this tea. It is a moderate to heavy roast with a strong nutty/toasty aroma. The taste is soft and round with a nutty flavor and just a hint of bitterness at the end. Long finish. As the tea cooled it developed a more complex flavor: sweet, with a note of raisins. The tea just gives off waves of flavor, as well and a fairly hefty cha qi, and the finish lasts forever.
I was anxious to try this so had a single cup, then drove to a meeting, and could still taste the finish, 30 minutes after finishing my cup. My 2nd steep was several hours later, which is less than ideal: Beautiful aroma. Taste starts out slightly bitter but mellows out. The third steep was simpler: no raisins. Taste is powerful and complex but has a few off-flavors. I think I had a couple more steeps but didn’t record notes. Yesterday I spent 8 hours outdoors in 40 degree weather at a scouting event with my grandson, so the only tea I drank was a travel mug full of Darjeeling (the mulled cider at the event was pretty good, though. Today, 2 days after my initial steep, the tea is still pretty good though with less body and complexity. It is quite sweet. I’m at that point where I’ve doubled my steep time and the tea is still enjoyable but I want to go on to the next tea.
I’m not giving a recommendation or rating because I don’t know how much the tea cost (it is buried in the group purchase, which wasn’t cheap on a per-gram basis) and because any rating might be skewed by my excitement about drinking my first tea from the group buy. However, I really enjoyed the tea.
Flavors: Nutty, Raisins, Toast
I poured these nuggets from their package into my cha he, and I took in their aroma. I wasn’t picking up too many diverse tones. The main focus for these dark nuggets was pure roast. The description states that this tea has been re roasted numerous times, and it is easily identifiable. I placed the rolled oolong into my warmed gaiwan and I gave it a shake. The scent deepened to an even HEAVIER roast. I mean this stuff was like campfire toasted. I washed the leaves once and prepared for brewing. The steeped leaves, again, kept the consistent char profile. The liquor was a pale golden, and it carried a slightly different tone. The initial taste was odd and intriguing. The taste began as a slight mineral and fruit note, and then it progressed into a dry oat flavor. This grainy tone had a sweet background; I was reminded on Honey Nut Cheerio’s. The initial few drinks were intensely lubricating in the mouth. I was practically salivating, which was quite enjoyable. The brew then became slightly sour and just a hint more dry. The char notes became present by the third steeping. I was able to pull a decent amount from these leaves. Also, there was an ever prescient sweetness after each sip. I was able to narrow this flavor down to either raisin or plum. The note followed throughout the drinking; however, the note wasn’t as long lasting as I had anticipated. The qi was pretty decent, for I was heavily sweating and heating up quickly during the session. I enjoyed this brew, but it wont be something I’ll get more of. Personally, I am looking for a more sweeter aged oolong. Nonetheless, this was a very fun tea session, and I am happy to have tried it.
Flavors: Burnt, Char, Drying, Oats, Plums, Raisins, Roasted, Toasty
Thank you Liquid Proust for organizing and packing all these samples from the Aged Oolong Sampler. Trying the 1986 Tung Ting today. While I won’t say I didn’t enjoy it it’s a little too roasty for my tastes. I steeped this tea fifteen times and I think it would go a few more steeps if I had a desire to continue. It was roasty to the end. There was another note behind the roast, a kind of a sweet note but I’m not sure how to describe it. Drinking this was an experience, that is for sure. This is not one that I would go out and buy more of. I am still more of a ripe puerh fan at heart.
I steeped this tea fifteen times in a 60ml gaiwan with 4.7g leaf and 190 degree water. I didn’t give this one a rest I was in a hurry. I did give 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, 2 min, 2.5 min, 3 min, and 3.5 min. Not entirely sure if I’m feeling any qi off of this one.
Tea Trekker continues to bring very high-quality tea to aficionados. This is one of their many Darjeeling offerings, and it’s a second flush.
This tea brings a strong, fruity (muscat, stone fruit) aroma and flavor—breathing in the steam from your first cup is heavenly. It’s balanced by the right amount of astringency and slight bitterness to give it some edge and bight. A light, clean texture with a touch of silkiness. Maybe a hint of maltiness lurking, but that’s not the main focus. This is a refined but invigorating tea that’s perfect for a first cup in the morning.
Flavors: Grapes, Muscatel, Stonefruits, Tea
Out of all the teas that AllanK has provided for me to try, I believe this is only the 2nd one that I have not liked; that’s pretty awesome since the number is somewhere around 20.
I believe it is the material used in this tea that I don’t like. For others I am sure it is great, but the taste is a little weaker than the ripe teas that I like and it doesn’t have the same earthy tones to it or the deepness from the first brew. There is some dryness to the tea, but that can be easily overlooked if the taste profile fits with what one likes, this one just isn’t for me. I will say that it does resteep quite consistently though which is a plus.
Never had anything from Tea Trekker before… but someone is buying http://www.teatrekker.com/tung-ting-aged-27-years :)
I’ve had this ripe puerh cake sitting around for a while, so I figured I should get around to reviewing it before I finish it off. I purchased this puerh cake at Tea Trekker in Northampton, Massachusetts during my marathon seven hour drive from Syracuse, New York to Portland, Maine. I had just ordered three or four new cakes online, but I couldn’t pass up a well-reviewed, cheap shou. I was also kind of wrapped up in the novel experience of being able to buy puerh tea in a physical tea shop instead of just on the internet. I later found the same cake for a lot cheaper on Yunnan Sourcing, so perhaps the whole buying tea in a store thing is a bit overrated.
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This cake is from Yong Pin Hao Yi Wu Tea Factory, which I had never heard of before purchasing this cake. As you could probably guess, the factory is located in Yi Wu, Mengla County, Xishuangbanna Prefecture, Yunnan Province, China (phew!).
Xishuangbanna is all the way in the south of Yunnan Province, right up against the border with Laos and Myanmar/Burma. Yi Wu is in the northeastern part of Xishuangbanna.
I couldn’t find much interesting information about Yong Pin Hao online, but I did discover that Yong Pin Hao has been producing puerh tea since the early 2000’s, a relative newcomer to the Yunnan puerh scene. The cake is comprised of 2008 leaves, and was pressed in 2009.
I used about nine grams of leaves for this review. This puerh cake was lightly compressed and very easy to break into pieces. Like most shou puerhs, the leaves are predominately dark brown or black. Some of the leaves have some really neat golden hairs.
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The smell is a bit odd here. It’s not that this puerh smells bad, it’s just completely devoid of any aroma whatsoever. At least there is no yucky fishy/funky/bad puerh smell.
The back of the cake seemed to have a lot more of the gold colored leaves.
I broke out my shou puerh Yixing pot from Yingge, Taiwan for this session. I decided to be a bit minimalist and go without the tea table for this review. I was locked out of my dorm room, so I was left with nothing but my lovely tea towel from Yunnan Sourcing. Check out the Ancient Tea Horse Road design!
I started off with a ten second rinse to open up the leaves, and then moved to quick ten second steeps.
The first steep was a nice light brown with a red tint. The most noticeable aspect of this tea is the very light fermentation. This does not taste like most generic “budget” puerhs since it is much lighter in color and flavor. The camphor notes are also very strong and in your face, which I really enjoyed. Oddly enough, I’m not entirely sure what camphor is or why it is a common flavor note in puerh teas, but I have tasted enough puerhs that I can recognize it. The camphor flavor is really hard to describe, just like the muscatel note in Darjeeling teas.
The second steep tasted similar, but was a bit darker since the leaves opened up a bit more.
If you can imagine the typical shou puerh taste, but just lightened up a bit, then you have the general idea of how the tea tastes. This tea has a really nice thirst-quenching, “juicy” quality to it. Perhaps this is a result of the lighter fermentation. The mouthfeel is very smooth and thick, almost coffee-like, even with shorter steeping times.
This puerh is definitely more nuanced and subtle that most budget level shou puerhs out there.
The finished leaves were pretty generic, nothing too interesting. The leaves were quite varied, with some full sized leaves and some leaves that were tiny and broken up. Judging by the leaf appearance, this is not a super high quality puerh, but it certainly gets the job done when I am craving a ripe puerh.
This tea might not wow you with its complexity, but it is a solid “daily drinker” shou puerh. It is definitely a step above most of the $20-$30 shous I have tried. One reviewer on Yunnan Sourcing describes this tea as “the standard of affordable quality shu.” I would definitely agree with that statement. I’m not sure if I would buy this tea again, but I’m certainly happy that I purchased it.
I found the notable light fermentation of this tea to be quite pleasant and unique, and it certainly fulfills the shou puerh craving that I often get late at night. For some reason, ripe puerhs don’t seem to affect my sleep as much as other teas, even though they do contain a sizable amount of caffeine.
After looking through my reviews so far, I have also noticed that I seem to be much more picky with my sheng puerh tastes. Budget sheng puerhs can often be quite terrible, but cheaper shou puerhs seem to be more consistent across the board. Perhaps by shou puerh palate is not as refined. Luckily I have plenty more puerh cakes to work with!
~“I am in no way interested in immortality, but only in the taste of tea.” ― Lu T’ung (Chinese tea poet)