Sipping on a steeping of the 2006 EoT Da Xue Shan. This is a wonderful puerh from the Essense of tea. Fruity notes with a very smooth body with a clear amber colour. No astringency whatsoever! Apparently, the maocha was picked in 2006 and allowed to age until 2013 when it was compressed. This is probably why the bitterness has faded.
Having a 2007 Xiaguan “first grade” sheng tonight. I got this a few years back and have been hesitant to get into it. I find most Xiaguan toucha to have the harshness, tobacco and smoke in the tasting notes. I have been surprised on this one . It still has a small amount of tobacco but the astringency factor is way down. It brews a golden hue with none of the green of a young sheng. It has a citrus lemon note to it. It is a fairly “thick” brew almost coating your tongue and inside cheeks with a touch of dryness. It almost gives some flavor note similar to an oolong with a touch of chrysanthemum. I still think it needs to mature a little bit more to smooth out, but it is on it’s way there. it has turned out to be a nice session. I hope the progression of this continues and in about a year i should re-taste this one.
That sounds like a really interesting sheng. I must admit to liking the harshness, tobacco and smoke of the typical Xiaguan product, but will have to check out this one too now.
Enjoying a steeping of 2008 American Hao 0801 Mansa Pu-erh from the puerhshop. I prefer this tea over its counterpart 2008 American Hao 0802 Nannuo Pu-erh Tea. Seems to have aged better in the 5 years.
Having some Yunnan Sourcing Qiu Yun sheng, quite nice, good texture, decent strength, and developing some nice autumny flavors. Also delicious iced.
Yumm, I quite enjoyed that one too!
Experimenting with longer steeps on my Yunnan Sourcing 2012 Blue Label shu, It’s still surprisingly smooth and yummy at 2 minutes instead of the 15-30 seconds I usually start with for shu.
Having a Puerhshop mgh 1104 brick. It still brews nice and sweet with a hint of vanilla in the background. A nice tea for the price. just be sure to split the squares of the pressing before drinking or give it a longer rinse.
Hey buddy, do you ever get my notes? Sent you two.
Got you something in your email.
Sipping on 2012 EoT Bangwei sheng. This is a very fine sheng with exceptional smoothness and mouth feel. Taste-wise, there is a slight note of honey. Fine tea with very low compression making it a delight to break apart.
Just drank a Song Pin 1940 in my favorite tea shop, it gave me goose bumps on the spot, wowowowow, what an experience.
Is that just the name of the tea or is actually material harvested in 1940?!
Harvested in the forties. It was boiled in a coffee pot, for a minute or so, as it was the 8th time they steeped it. Apparently, with older pu erh, it is the way to get all the taste out of it.
I just received my order of ‘Snowy Mountain Handmade Plait Puer Tea T105 Raw’ today. It’s all mrmopar’s fault that I bought it! Anyway, I am experimenting with the tea and finding it most palatable. The citrus and the smokiness work well together, and it looks just so cool all plaited together. It’s really quite a relaxing brew.
In honor of my new yixing teapot (which you can see here:http://yunnansourcing.com/en/teapots/907-baolanzhunipanhuyixingteapotzhuxinnan.html) I made a pot of 2009 Yunnan Moon ripe puerh from Six Famous Tea Mountain. It is a lovely pot which I seasoned with this tea, and it is a lovely tea which has continued to evolve in the two plus years I’ve been keeping it. Earthy, citrusy, but just a touch hollow in the mid section, it is a comforting, interesting cup that I find that I like to come back to.
By the way, here is an interesting little video I found on the website of the Six Famous Tea Mountain company. It gives a bit of insight into modern pu-erh manufacture.http://en.liudachashan.com/kfal.html
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