9 Tasting Notes

90

Didn’t weigh this tea, just put in the “right amount” into the teapot. The teapot is ~110ml, yixing (modern, but well made from proper clay).

Used regular tap water (though the tap water is still fairly good here).

Rinsed once to wake up the tea.

My initial reaction to the first steeping was that the tea outshone the otherwise unworthy treatment of tapwater. (And i really should’ve gone get some more spring water instead of being lazy and just drinking it with tap water)

It’s an amazing teenage sheng, got that raw vitalty of a younger sheng but still a maturity to it and definitely the character of a really high quality tea.

Smooth, but with a pleasent astringency to it. Nicely smokey and woody with a camphory sort of character to it, in a way it sort of reminds me of holy wood. It has a bit of huigan

There is also a bit of sweetnes in it that is pleasant, it goes very well with the astringency and slight smokiness, making a very balanced and pleasant complexity. Yet the tea feels rather simple in the nicest of way, it’s just plain nice in a way.

The taste is faitly constant, though it also develops through the steepings, it becomes sweeter and the astringency fade off as expected but at a rather slow rate. The tea keeps on gicing for many steepings and even the sweet water taste lovely of honey with hints of the teas previous glory.

It reminds me of sitting with a friend in a cozy room enjoying the company of very relaxed and down to earth friends. The kind of friends that don’t care too much of the busy life of modern society, but just lives their life in peace and happiness.

I’m not a big fan of all the Sheng hype nor the more commonly available (young) Sheng out there nowdays. But this I can enjoy, it’s nice.

Flavors: Astringent, Camphor, Smoke, Smooth, Wood

Preparation
Boiling 0 min, 15 sec 8 g 110 OZ / 3253 ML
mrmopar

There are some new stuff blended with older leaf out there. A lot have that aged taste built in.

leth

Yeah, I know. I’ve had good stuff, but the hype and the fact that most of it is not to my taste and so much is sold to be drunk young is just not my preference.

mrmopar

Yeah that properly stored old stuff has a place in my heart too. I agree too about the hype of some.

leth

That’s the way it is, there’s plenty of nice to to drink as well.

mrmopar

Agreed, lots of stuff still out there.

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80
drank 2017 Big Green Hype by White2Tea
9 tasting notes

This tea came with the June/July? 2017 issue of the W2T subscription (which is a great tea subscription), and is also sold on their site. I first had this tea a lovely day, when i was feeling like having some sheng but not sure what exactly.

The scale showed around 5.7 grams if i reacll correctly. The pot is a 110ml Yixing that I use for various teas.

Double rinse, ~5 second first steeping, then a bit more with time. (about +5 each time perhaps, it wasn’t exactly messured or timed)

Some bitterness and astringency in the begining, but alright even for me that is not all to fond of too much bitterness or astringency. Behind that a hint of floral note, some mineralness and some smokiness. Perhaps a bit of sourness that is near undetectable but with more albeit very little sweetness and an somewhat oily soup that makes it all delightfull. For being this young it’s certainly very drinkable even in earlier steepings if you are just a little attuned to young shengs, but I suspect with my very limited experience that this will age very well aswell.

The bitterness disappears faster than the astringency with the steepings. Leaving a sandy, somewhat metallic mineralness alongside floral notes and a honey like sweetness. The soup is still oily in a way that gives a very full mouthfeel that is lovely.

Not many steepings after the bitterness disappears, the astringency mostly fades away, merely lingering to give an interesting dynamic with the sweetness and giving more way for letting out the mellow floralness that I can’t place or should I say plantyness, not sure exactly what it is but i like it. Either way it’s a really good young sheng. And it has an amazing Huigan that lingeres in the mouth for some time.

After that it has a taste the somehow reminds me of rhizome of the common polypody, which for those that haven’t tasted it is somehwat similar to licorice, yet not. And this taste is not quite like that of of polypody, and even further from licorice. But it has a certain rhizomic taste to it if that makes sense.

It reminds me of laying down and reading a nice book on a sandy beach at a small lake in scandinavian high summer. With the wind blowing slightly making sure the sun isn’t too hot.

I really like it, and I look forward to see how it ages, but will probably be impatient and it along the way many times – simply because it’s so good even without aging.

Flavors: Astringent, Bitter, Floral, Honey, Metallic, Mineral, Plants, Sand

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 4 OZ / 110 ML
gongpoo

dude rhizomatic taste, i dig that. i think that sometimes about teas

leth

Yeah, i get rhizomatic from time to time, mostly in sheng.

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80

It’s a really nice and rounded Shou Puer, probably good entry/introduction shou puer.

It’s very well balanced and rounded and no taste takes over too much but remains rather subtle and smooth. It has a nice earthyness and nuttyness, with a bit of more subtle mushroom and wet wood and a very nice sweetnes that sort of rounds off tea very nicely making it very smooth and easily drunk.

It’s like a nice stroll on a well used path in a beech forest on a lovely day with a clear sky and the sun shining through the leaves.

Flavors: Earth, Mushrooms, Nutty, Round , Smooth, Wet Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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91

Such a Great tea.

A nice smooth somewhat oily soup with a burgundy colour and a very nice and smooth mouthfeel with a hint of astringency in it.

A sandy sort of claylike taste with a minerally metallic sort of astringency that doesn’t quite dry the moth but is rather smooth and is a bit rounded of by a sweetness that increases with steepings.

There is a hint of wood that is both wet like the smell of a carr yet dry like a piece of wood that has floated ashore on a beach and dried in the sun.

Reminds me of sitting and watching the sun set in the eaarly autumn on a cliff near a small lake with a cuneiformous forest in the back, a small sandy beach to the side below the cliff that has some birches growing near a grassy patch with their leaves rustling in the wind.

Flavors: Astringent, Clay, Metallic, Sand, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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95

An amazing tea.

A nice and fresh taste that is towards mint, eucalyptus and slate and a soup that is a bit oily and very lovely in the mouth with a bit of a sweetnes that rounds off the minty – eucalyptusy taste making the tea very smooth and pleasant. The later steepings of this tea is just amazing as it becomes increasingly smooth and the sweetnes comes forward a bit more and rounds of the taste very well with an excellent mouthfeel.

Reminds me of an sitting in a herb garden during a lovely sunny autumn late afternoon with the faint smell of leaves burning in the distance and the air is starting to get a bit chilly as the sun falls towards the horizon but still shines in my face.

Flavors: Eucalyptus, Mineral, Mint

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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85
drank Bao Zhong by Origins Tea
9 tasting notes

Smooth and floral, with a hint of very well steamed haricot verts, and a sort of buttery sweetness that goes well with that.

Pleasant and delightfull, it reminded me och a nice stroll along a meadow in a beech forest during the late morning in early summer.

I started brewing this tea at around 96° for 10 sec with a plan to increase 5 sec / steep, but later i adjusted to lower temprature and longer steeping time at around 90° instead which seemed to suit this tea better. (Which I later noticed the instructions on the package recommended so I guess there is merit to that).

Flavors: Butterscotch, Floral, Green Beans

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 100 OZ / 2957 ML

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83

It’s a nice and smooth shou.

The soup has some thickness that is not very dense but really nice and sort of a bit oily, it sort of just melts in your mouth.

The taste isn’t that complex nor that heavy, it tastes a bit like shou puer does but nothing special in a sense. But i really like it, it has a nice smoothness and a lovely sort of mellow oily thicknes.

It reminds me of a nice walk among birches on a clear but mild day with the sun shining and heating up the skin in the late spring.

Flavors: Earth, Peat, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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84

Nice, Smooth and a bit sweet.

Sort of mellow and very pleasant to drink.

The sweetnes is hard to place, not quite sure what it is but there is a sweetnes to it that I rather like.

Reminds me of going past a small pool, stream or pond in a forest on a nice day with the sun shining in spring.

Flavors: Cocoa, Decayed wood, Earth, Peat

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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79

Very nice, reminded me of an early morning in the deep forest.

Nice soup, sweet and earthy.

Flavors: Peat, Vegetal, Wet Earth, Wet Moss

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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