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.
If you get your hands on their “Dupin,” do let me know. 2013. I think they have a ’14 as well.
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.
I have a 2012 that I revisited little over mth ago. Not as dry as it used to be. Have been storing for better than four yrs.
A 2012 ripe BanZhang or a 2012 raw BanZhang? The actual ripe BanZhang is much rarer than the raw one because almost no one will risk ruining those expensive leaves. This is despite the fact that ripe BanZhang is advertised in many places, almost always is a fake though.
Sorry. It’s not LBZ but Hai Lang Hao from Bulang. I was referencing his fermentation style, which I consider to be the bone-dryest of dry. Along with the astringency, very black teaesque without the tips. Really, five yrs of pretty intense storage to get it to approach something likeable. Not the wodui, the dryness.
I like the way he ferments his teas having bought a number of them. I never noticed they were dry style though. I guess each person’s palette is different.
One of the longest weeks I have had in some time… I am doing the Emotional Intelligence 2.0 testing and then reading the book for my MBA management class today in which I am pairing with this Qing Yong Sheng Raw from DianCha… I have no idea what year it is or how to find it on their site since I only know English and sarcasm.
DianCha has yet to have anything I dislike… gosh, their stuff is so good. The leaf is always dry and fluffy with this really sweet taste that leaves you wanting more. Lots of hot peach juice notes going on in this stuff right now. Fantastic!
It’s written on paper… if you know Chinese I can send you a picture of it : )
Depends on how much you care lol.
I read fluently but am relatively unfamiliar with tea terms :P
Crimson Lotus’ 2014 Yiwu “iron forge” shou. I like this one a lot. I’m on steeping five and it’s the first one that could have used a little more time steeping. The rest have been flash steepings, and the soup was thick, and delicious. I like this one a lot.
Drank W2T’s 2017 IPA today; it was good, but not what I expected. It’s a mild, refined sort of sheng with a bit of musk and floral aroma. I was hoping for punchy, bitter, and hop-like.
1999 8582 Sheng Pu-Erh from the thetea.pl – Great aged clean character with a lot of depth and body plus nearly endless sessions to go!
The ‘06 CNNP 8371 ripe brick is in my opinion their most stellar ripe production, and one of the best ripes I’ve drunk. The aftertaste just lasts and lasts. The mouth zing is forever. Mushroom, after-rain. Gan galore. Cheekey too. Durable. Neither remotely dank nor dry. A forever aftertaste, did I mention. Sweet, swampy, sticky-rice swamp sweet-sweet moist must camphor. Forever.