Terre de CielEdit Company
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Recent 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
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
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
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
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
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