Terre de Ciel

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Recent Tasting Notes

Lovely tea. But very tame compared to the other wild tea that terre de cierre used to do (the wild kunlu)
Good huigan, juicy but no bitterness. But also no strength in any of it. Next time I’ll try forcing the flavour. Perfect for someone trying wild puerh for the first time.

Rasseru

Also steepster on my phone doesn’t allow me to score or scroll down my review so it’s short. But it’s a good tea! It needs to be pushed and I only have one more session, will explore

tanluwils

Strange name: zhengyan. That means “true cliff” which is exclusively used for Wuyi yancha. Is there a reason why they chose this name?

Rasseru

Hmm. Not sure – I am writing on my phone from memory so maybe I made a mistake and am writing zhengyan because I’ve had a few before (and yes, as you say, wuyi yanchas)

Im googling and can’t find it so maybe my mistake

tanluwils

Could have been “zheng shan”, which is commonly used for pu’ers.

Rasseru

It’s zhenyuan which I still can’t seem to Google. I push the rest of the sample then re-review & delete this one when I’m at a PC

tanluwils

Nice! I actually enjoy deciphering language and geography, so I wanted to take a stab at this one. :) The Zhenyuan that comes to mind is within Simao and encompasses a portion the Ailao and Wuliang mountains.

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100
drank 2016 Wild Kunlu by Terre de Ciel
334 tasting notes

Andrew said he is finding it hard to describe why he likes this, me too, but i’ll try.

Ok, so this one isn’t for those like it tame. It starts off bitter. I mean, not normal bitter or strong, for that matter.. But its a bitter tea. Tongue is dancing, mouth has puckered. dried. I’m actually refraining from saying what I think it tastes like because I know Andrew really likes this and i’ve had tea spoilt when someone added another angle of it and I couldn’t unthink the taste easily.

so, its a bitter first steep.

And bitter second steep.

And third, you get the idea. But in-between these I start taste fruit. Then a wave of warmth comes over me, and as I carry on it changes into this wondrous medley of grapes, strawberries, passion fruits, all made into jam in my head.

Later more steamed stuff/fruit, more bitter leaf taste, more waves of warmth. Its got a lovely qi to it. Oh my, that huigan makes me close my eyes.

Its amazing, I like it a lot – for serious pu’er heads due to the profile though. – , for example I would love to give this to my girlfriend but she would probably not appreciate it yet. I even struggle with the bitter taste a bit, but then, some alien fruit taste enters my head & Its all better again. Its also dependent on what you’ve eaten before (or lack thereof) – do it on an empty stomach or fruit or something, imho of course.

not garlic. Never garlic

Flavors: Bitter, Passion Fruits, Strawberry, White Grapes

tanluwils

I also think often adding flavor notes to it makes it difficult to “unthink the taste” for many sheng pu’er. And yes, garlic will make it difficult to taste the tea.

Alexander

How does this one compare to other Kunlus like Essence of Tea Kunlu Bitter Wild or Crimson Lotus Tea Slumbering Dragon, which are super bitter (and that’s what I love about them)?

Rasseru

DELETEless than a minute ago
Never tried either of them, but have the ancient kunlu wild on the way from eot. Along with two other wild teas, the Jingdong and Wuliang.

This is super bitter with the juiciest gorgeous huigan. It’s like bitter grapes then grape gummy candy.

Really good stuff

Alexander

Thanks, inthis case I have to try this one too – love those super bitter ones :)
BTW: The two others you orderd are good choices too, despite beeing not so bitter. The Jingdong is a really fruity one (love it!) and the Wuling is a much more mellow and calmer wild Sheng.

Rasseru

unfortunately its out of stock! Try emailing them they might have some left or able to get it again. Its so good

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Here comes ‘the’ review.
So I found a goldmine and kept it to myself for a bit, but here’s a new shop for many of you. I’ve been talking with the owners while in Yunnan which has been sweet. Highly recommend their blog: https://www.the-puer.com/en/blog.html

So here we go… I bought ALL of this tea, sorry folks. Slumbering Dragon sold out from CLT and I needed a replacement and I found it.

Such a wonderful pickled fruit with a nice sour/sweet taste that keeps me coming back for more and more. I cannot find anything wrong with this tea other than it’s sold out and I don’t have all that much :/

If you decide to put through an order I suggest a little https://www.the-puer.com/en/shop/collectors/cur-003-jingmai-wulong-2016-368.html
Very unique and one of my daily drinkers at work.
p.s. they have Naka too :p

mrmopar

Cat is out of the bag now…..

Liquid Proust

Yes it is! It was going to happen at one point… I drank some of this tonight and was not able to stand : )

Not sure if it was me or the tea, but it worked.

mrmopar

Maybe just the tea. I went ahead and pulled my trigger too.

Terri HarpLady

Okay, so now I’m hanging out on this website, checking out their black tea collection…

HaChaChaCha

How are you guys getting it shipped? I can’t find the USA listed in the drop-downs.

HaChaChaCha

Ah, finally found it – États-Unis.

Sqt

I actually have some of this but haven’t gotten around to trying it. I’ve bought a few teas from TDC and all good so far. One of the few “local” vendors I get to enjoy.

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88
drank JINGMAI 2006 by Terre de Ciel
334 tasting notes

This is a nice aged fruity sheng, has decent flavour in all the right places, and mellowed out some of the not-so-nice places.

it has a nice flavour, nothing too strong, its easy drinking, but not bland. The aged taste has not overtaken the fruit, just added some complexity and depth to the brew, no off or too sharp flavours, it can take a good strong steep and still be very enjoyable. It is mellow in some places, and has a fruit preserve taste. Interesting terre de ciel say ‘fruits in alcohol’ I think thats where I get it, preserved fruits with jam & also caramel.

Ive just oversteeped it and the sourness is there but its a nice sour – great if you like a nice tangy mouth and fruity huigan to your sheng (i do). Not too astringent or drying which is nice. It did slightly delve into a ‘varnished branches’ taste (no other way for me to describe it) but nothing too major.

I liked whatever was done with this one when aged. its not too thick, or too creamy, or too… (I see a theme here) anything really but has flavour and a nice one.

Thanks again Rui for the swap!

Flavors: Alcohol, Apricot, Caramel, Fruity, Jam, Wood

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72

The cake was easy to pry and it contains a very good amount of light coloured buds. The wet leaves have a beautiful yellow tinted sap green colour with few burnt sienna twigs.

The wet leaves and the liquor is very aromatic and with a pleasant taste. The first three steepings have a yummy orchid / oyster taste followed by a very nice caramel burnt sugar taste. Afterwards the burnt sugar aftertaste falls away somewhat but over it still remains a very plesant young sheng for one to sip. The density of the soup (gumminess) is medium to high which made it even more pleasant.

The first steepings were very rounded off with smoothness to the palate with no astringency or bitterness. On the third steeping and later ones a little astringency came through but nothing for me to worry about.

Like all young raw pu’er it has caffeine that made my ears ring a bit after the second steeping. I must be getting too old for young raw pu’er teas.

All the first 4 steepings were done in around 5 to 7 seconds steeping time.

Flavors: Burnt Sugar, Caramel, Orchid

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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81
drank Jingmai 2008 by Terre de Ciel
12 tasting notes

Thanking the generosity of Terre de Ciel in France I have obtained samples of their Jingmai teas of which this is one of them.

The tea leaves required two rinses to remove the slight storage aroma. The liquor is firstly deep yellowish orange turning in later steepings to a combination of burnt sienna to which it was added a bit of Indian yellow.

The leaves are of a burnt umber colour with burnt sienna twigs after the two rinses. Both the wet leaves and to a less extent the liquor have a burnt sugar aroma together with the typical orchid aroma of gushu pu’er teas.

Comparing to the 2006 version of this tea unsurprisingly it is less rounded off on the taste but it has no bitterness and very little astringency if at all. It has, also without surprise, more caffeine than the 2006 tea.

The first three steeping times were 5 seconds each.

Flavors: Burnt Sugar, Caramel

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 110 ML
Kirkoneill1988

burnt sugar? :O i never taste that in any puerh before. what is burnt sienna?

Rui A.

I think it is the way I express myself as English is not my mother tongue although today it is my main language. Burnt sugar is the white sugar that gets burnt literally for desserts like the French creme caramel. It tends to be not as sweet as caramel.

Burnt sienna is a reddish brown. Often I use typical colour names as one of my hobbies used to be (and hopefully it will become again when I retire from work) painting.

Kirkoneill1988

very interesting :D

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80
drank JINGMAI 2006 by Terre de Ciel
12 tasting notes

Back to this tea today. Its deep gold colour is hypnotic. Lightly sweet and a very well rounded smooth tea. On my 4th steep and it id getting better all the time.

Preparation
Boiling 0 min, 15 sec 2 g 1 OZ / 40 ML

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80
drank JINGMAI 2006 by Terre de Ciel
12 tasting notes

This is a slightly tight compressed tea cake fairly well matured in China except for the past few months in the south of France all in dry conditions. After a rinse, the first four steepings have a golden orange colour and a caramel like aroma but not over-powering. For most part the liquor is smooth with no astringency or bitterness. Not much caffeine has been found as expected for a middle aged tea like this but it made me feel relaxed. After 4 steepings the leaves have a burnt sienna colour still with a burnt sugar aroma.

Flavors: Burnt Sugar, Orchid

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 90 ML
Rasseru

Im drinking this one right now, really enjoying it

Rui A.

Yes this 2006 one has matured very well.

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80
drank JINGMAI 2006 by Terre de Ciel
12 tasting notes

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