5 Tasting Notes
Pure GuShu tea sessions from left to right:
Left (3rd session):
BingDao (冰岛) LaoZhai (老寨) which means Old village of BingDao.
Bitterness just appears in a blink during every sip.
Astringency is very minor.
Salivation comes firstly than HuiGan and alongside momentum.
Chinese word 舌底鸣泉(she di ming quan) describes Salivation springs up like a spring hided under tongue.
Now I can find a place to use it without hesitation.
Then HuiGan(sweetness from aftertaste) and Salivation comes in turn.
ChaQi is the strongest during the 3 kinds of tea tasted this afternoon. The most obvious body feeling is smoother and broader breath and clearer head than before.
Middle (1st session):
DiJie (地界), another sub-village of BingDao village.
The taste is very different to LaoZhai.
Soft, sleek silk like or even oil like tea liquid with roundness in mouth.
Both bitterness and astringency are not so obvious near very minor.
The most easy to be remembered character is candy sugar like sweetness emerges on the front and wide surface of tongue and stays very long.
Also felt throat was widened and soothing feeling.
Right (2nd session)
BangDong (邦东), a place near XiGui(昔归), with around same altitude and along the river, so it gets another name BangDong JiangBian(邦东 江边).
Very strong aroma emerges from dry tea leaves. Like FengHuang DanCong of YuLanXiang flavor. I still don’t know the reason and assume there maybe some similarities on minerals from soil or others? But also mixed with classical puerh tea flavor especially appears in LinCang area.
The most impact or irritation to mouth during the 3 kinds of tea.
Ever bitterness or astringency is strong but very different from tea of MengHai tea region.
Also another character of Rock flavor called YanYun(岩韵) in Mandarin. This word is usually used to describe the unique flavor of WuYi YanCha directly translated as Rock Tea or Cliff Te a because this rock flavor. Take a look on the photos taken from BangDong JiangBing, very less grass and other brushes plants compared to luxuriant brushes in MengHai tea region in spring. Many places are naked soil and large or small rocks only. Is it the reason? Or other reasons, I still have no idea before having confidential evidences.
A tea has most classical characteristics of YiWu tea.
Orchid fragrance mixed with flavor of honey.
Appealing on both aroma and taste.
Well balanced mounth feeling on every aspects and varies naturally along with every steeping.
Compare it with same tea from last spring,
the aroma and fragrance become mellower like melted into every part of tea leaves,
but when poured by boiling water,
these will come out soon without any hesitation.
Tea liquor turns to golden on color and comes with more fermented flavor.
Flavors: Floral, Fruity, Honey, Orchid
Tea sample from supplier, a primary dealer of BoYou tea factory.
Published in 2009 year using tea materials picked up in 2008 year according to official description.
Tightly pressed chunks. Even after rinsed 2 times, the largest chunk is still solid. Finally I used the cap to separate it to parts after 5th infusion.
Rough tea materials seem like 7-9 grade. Including high ratio of stems but cut to short around 10mm on average.
Brownish red color of tea liquor. Near dark red.
Herbal fragrance on mouth feeling.
HuiGan comes not so fast, but there was enough momentum. I assume the reason is the high ratio of stems which contains more content.
Cleanness and clearness ever on tea leaves or on tea liquid.
Totally, I think the description of “MengHai Flavor” is suitable for this tea.
Info of steeping:
1) Small porcelain gaiwan has volume of around 100ml.
2) Boiling water (running water, not recommended. I will try to filter it next time.)
3) Rinsed 2 times. (each time costs 8- 10 sec)
4) Steeping it around 3 sec at first 5 times and a little longer and longer on coming infusions.
An old tea
Feeling: (Background introduction will be in the most below)
1) Earthy ★
2) Ripened flavor (near medium fermented ripe tea) ★★★★★
3) Mellow. Soup like. ★★★★★
4) Fruity near tart fruit (slight acid mixed with fruity, pleasant feeling personally ) ★★★★
5) Lingering sweetness from aftertaste. ★★★
6) Near none smoky from taste but a bit obvious on brewed leaves. (I like some smoky flavor but it is not necessary to judge one tea) ★★★.
7) No bitterness and no astringency at all. ★★★★★
8) Smoothness like sleek silk. ★★★★
9) Brownish brewed tea leaves with softness.
Background of tea session.
1) I joined it from the halfway around 10th steep.
2) Tea has ever been lightly processed according to HongKong storage method(做仓). Depending on introduction from host.
3) The oldest and most expensive tea has ever been taste by me till now. Without comparison of other 88 Qing cake.
I love this tea, but it is so far beyond my affordable.
Tea was pressed in 2015 year by TongAnHang from HongKong.
Properly compressed disc cake which can be broken apart by hands. Hairy threads have fermented flavor because of RuCang(入仓) which accelerates the aging of sheng puerh tea by manually controlled humidity and temperature and storage time in different stages can be long or short.
Mellow, even the bitterness after heavy steeped infusion is not brisk.
Rich tea soup contains many tiny hairs dropped off from threads.
Fragrance is on a low level ever on cold cup or cap of GaiWan.
My kid asked me that after her sip of puerh tea,
“Why does it taste so bitter firstly, but then it turns to sweetness? "
The answer diversifies some time, especially from different persons, doesn’t it?
Tea farmer: Yeah. HuiGan, ahahaha
Tea vendor: Sure. Beautiful HuiGan and it lingers long time in aftertaste.
Tea lover: Interesting. Any more additional description?
Tea addict: Wow. I feel thirsty again.
Tea scientist: No wonder. Bitterness is from caffeine, tea polyphenols and tannin. Sweetness is from monose, oligose and amino acid etc.
Philosopher: Sweetness usually comes after bitterness, but bitterness is not always followed by sweetness.
Pastor: Tribulation is temporary and there will be eternal life in heaven.
Tea skeptic: It must be fake tea or bad storage. What I have experienced classical taste of puerh tea is different from this one. No matter what you guys say. Anyway, I’m confident on my judgement. Bad experience.