pu-erh of the day. Sheng or Shou
Having Healthy Leafs 2003 Infected Mushroom.
I set myself up some time to do this one. I was given a 10 gram sample of this to try. I heated the water and preheated the gaiwan. I tossed the sample in there after draining the water out and tossed it around. The aroma was pretty light.
Going with the vendors recommendation with a good 20 second rinse since it is a tuo and compressed tight. I let it sit an hour and came back to it.
First brew was light in color and a small amount of aroma woodsy and earthy. The brew was a bit silky and almost creamy in mouthfeel. There is just a tiny whisper of smoke in there. The brew has the wood notes and sweetness to it. I can see the jam note reference.
Second brew brought out some more notes. I can faintly get the juniper the vendor described along with some mineral and sweetness. There is an aftertaste of mint if you let this sit across your palate and breathe in a bit.
Third brew the wet leaf has started getting the whiskey barrel note to it. The brew is darker and full with the smoke coming back in but the sweetness and berry comes at the end.
I expect this one to brew a while and I will add an addendum to this. It keeps getting stronger and may outlast me on the session for today. I have no doubt that this will brew well tomorrow as well.
The thing about this tea is the aging. Not so dry as to not mature and not so wet as to get the mustiness that often accompanies it. This is right and one of the best, so far, Dali Tuos that I have had. I think if nothing else of trying this if you don’t mind the smoke touches in there. A sample if as good as the one I got will give you a great session with this tea.
Flavors: Creamy, Earth, Jam, Smoke, Sweet, Whiskey
I went into the third steep tonight wondering when I had some cotton candy… today marks a new experience, I have had a sheng that actually resembles sugar with very sharp precision. I always read reviews about that tasting note like ‘how?’ and now I am tasting it in my mouth. It’s almost overwhelming but after a few seconds it’s something that I continue to just lick around at wondering how this is possible.
I need to know how this taste changes over time! Comes from DC who continues to surprise me with their work… I should of kept some of the shou samples instead of passing them on… ahhhh
You mean Dian Cha yeah? I haven’t gotten to amy of there sheng yet, but they definitely know how to make a good shou.
How does this compare to the sweetness of your “In memory of Young Girls in Flower”? That one was too sweet for my tastes.
Well… that has amacha in it which is suppose to be sweeter than sugar, but it compares quite well to that.
It’s not the upfront taste, but a second after it’s like… a super sharp sweetness across the whole mouth when it dries from the liquid. Intense.
Haven’t had time to really sit down and enjoy tea in a bit… but today the office building I work at sent everyone home due to the incoming icestorm.
Five hours early… I decided to drink some tea, just had no idea what…
2007 Red Mark, Wistaria
2007 Blue Mark, Wistaria
2007 Yiwu, Chen Yuan Hao
2013 Cha Wang, Xi Zi Hao
Probably going to end the night on some 2009 CYH shou though.
Wonderful day of just drinking and enjoying each steep without having to think about it much. Relaxing.
Today I drank the 2017 Hai Lang Hao Lao Ban Zhang ripe puerh brick for the third time. This is a very good tea. It starts off quite bitter with a qi that hits you like a steamroller. Or at least that is how it hit me. It slowly transforms into a nice sweet ripe puerh. As to the fermentation taste the initial bitterness was so strong I didn’t notice the fermentation taste. This was the longest lasting tea I have ever drank. I decided to overleaf it to see just how far it would go. I took it to 34 steeps and even in that steep it still tasted like tea. It had not become too watered down to be called tea. This was one good ripe. It seems that Hai Lang Hao is a master of fermentation.