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Recent Tasting Notes
Instead of yixing pot this time I used a simple celadon-glazed gaiwan so that the tea has more space and can express its fragrance better, and also because this puer is rather on the younger side, in which case I seldom use pots.
Short infusions first about 3-4 sec, later 5-10. Temperature rises from 85 to 90.
3-4 sec: there’s a remarkable — rather unique when talking about puers — fiery scent that almost hits me right after infusing the leaves. It also appears in the taste, and remains through the first 4-5infusions. Besides this fiery aroma, the tea is quite smooth, and deep. Despite the two, hardly compatible features, the tea is well-balanced, and has a beautiful calmed ambiance.
Let’s see what lies beyond the taste. In the first infusion I was mainly occupied by this fascinating ember flavour, but when I moved on to the second one I noticed a major heating effect. Looking out the window to the cool, rain-soaked city I knew it’s the very best tea for the moment. This strong warmness protects from catching cool and gives a cosy feeling. A deep elated chaqi appears as well, and flows through slowly in the whole body.
Later — from around the 4th infusion (5-8 sec) — the tea gets smoother.
As the fiery notes fade, the tea’s main structure appears. Deep, milder ‘puerish’ taste with a lightsome woody (still bit smoky) scent.
All in all it’s a great, unique puer that I definitely do recommend!
Flavors: Fireplace, Smoke, Smoked, Whiskey
Used a small yixing teapot reserved for dark oolongs. Short infusions first about 3-4 sec, later 5-10.
3-4 sec: Starts with mild, creamy sweetness and flowery smells — pretty lightsome tea.
Later on (around 3-4 infusions, 5-8 sec) it gets stronger, fiery chaqi appears. However, its delicacy remains. Rich both in fragrance and flavour. Still round and creamy; almost like silk it fills the whole mouth. Extreme complexity, real rock-tea.
A truly one of a kind tea, I definitely recommend:
Flavors: Baked Bread, Butter, Cacao, Chestnut, Cream, Dark Chocolate, Flowers, Wet Wood
Jingmai by zhao Zhou tea review.
Ru Yao dragon teapot gongfucha
Dry leaf: fruity, musty.
Wet leaf: fruity, musty, spices.
Light steep: I taste/smell; slight honey. light —→ grass, metallic (unknown), sweet.
Medium steep, I taste/smell; slight spices. Light —> honey, grass, sweet, metallic (unknown).
Heavy steep: I taste/smell; light —> spices, honey. Strong -→ grass, metallic (silver? Iron?), sweet.
All in all an awesome tea. Great taste, aroma and cha qi. A tad bit plain so I rate a 98.
Many hanks to zhao Zhou teas for this lovely sample.
Flavors: Fruity, Grass, Honey, Metallic, Musty, Spices, Sweet