289 Tasting Notes

Been airing this one since I got it. I grabbed about 11 grams out to brew with. I gave it a good long rinse. First three steepings are smoky, bitter and strong. I think this is one to just put away and age. Material looks decent for the price paid. There is some floral hayish lingering in the mouth a bit after drinking this one.

Flavors: Bitter, Hay, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 150 OZ / 4436 ML
tanluwils

I had the 2015 Laoyu. There’s some good base material underneath the smoke – which isn’t too offensive, IMO. I haven’t decided how I feel about it yet, but I do think it’s well worth the price.

mrmopar

I am just hoping it will air out quickly.

Cwyn

Mine aired out within a few months really.

tanluwils

Perhaps storing the cakes in a crock or ceramic container with a non-glazed inner wall will help speed that up?

mrmopar

I have just had it sitting out. I may try to get it in something with some humidity to it.

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drank Da xue shan(2011) by gylxtea
289 tasting notes

Finally able to get a note up on this one.
I was provided a sample to try from the tea shop.
I used all 8 grams in the shibo. I preheated the shibo and tossed the leaf in and let some of the steam carry the aroma out. It was some flower perfume and some wisps of smoke as well. I gave the tea a quick rinse and noticed the tea is aromatic when I opened the lid. A bit different than the dry leaf tossed around the warm brewing vessel.
First brew very quick. Some color in the cup, a mix of some vegetal , grassy and a touch more of the smoke without being overpowering. Second steep, still the wisps of the smoke maybe a touch bitter and some wood in there as well. Third steep a bit longer and a little tingle on the tongue and some sweet mixing in with the wood. Smoke is dropping out faster now.
Steeps 3 to 5 were very similar to the second steep. Leaves are starting to unfurl slowly in the pot. I ended up with 10 good brews to this. The later steeps were the next day and the leaf kept giving a decent brew. Maybe not as much on the sweet as the Bangdong but an interesting one to sip on.

Flavors: Bitter, Smoke, Sweet, Vegetal, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 150 OZ / 4436 ML

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Starting this out with an 8 gram sample. The dry leaf has a nice sweet aroma to it.
Using the duanni clay pot. I warmed the pot and poured the water out and tossed in the leaves. Aroma get sweeter in the steam.
Flash rinse and the aroma intensifies with more of the sweet aroma with some honey in there. First steep very quick into the cup. The teas seems well processed as there wasn’t much char in the filter. First sips, sweet , floral , honey in there some mineral and some middle tongue notes.
Second steep, tea gets much thicker and active. Still the underlying sweetness. The bitter has crept in which means shorter steeps as I continue.
I paused a few minutes to soak in. Aftertaste is pretty nice on this one.
Third steep, still strength in this one. Sweet and bitter mixing in. A little of the mineral slips back in as well. Still clean in the filter and the leaf is slowly starting to unfurl.

Flavors: Bitter, Floral, Honey, Mineral, Sweet, Thick

Preparation
Boiling 0 min, 15 sec 8 g 5 OZ / 150 ML
Sqt

Ooh interesting, still waiting for my sample to arrive!

mrmopar

@Sqt I think the tea will be to your liking. I used Spring water and my little clay pot to brew.

Sqt

Thanks, will likely do the same :)

TeaLH

A comment on minerality. Many times I have hard time determining if a mineral taste belongs to the tea or the water. Specially when it appears after few steeps, when the tea taste itself starts to fade out. Any thoughts on that?

mrmopar

It may have been the water. We have a spring close to us that I use to brew my tea with. In my case it show up in the late steeps.

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Breaking this out as I love some BuLang teas.
I grabbed 10 grams off the cake. Easy to do as the cake was loose pressed for a Dayi. The leaves are a mix of chopped and some full leaf in there. I gave it a wash and let it sit a few minutes. There is some color in the wash so that is promising.
First brew 5 seconds. Golden color. Tastes , a bit smoky with typical shot of BuLang bitterness. It hits with smoke and mineral on the middle part of the tongue.
Second steep, 5 secs, more color getting golden now. A bit stronger on the bitterness with some hints of sweet coming through. Cooling down give some tongue tingle.
Third steep, 5 seconds, color dropping a bit. Still has a good punch some drying at first. Mint and cooling on the breathe intake now. Some more sweetness. Leaves unrolling now and able to see some color variance in them.
I did this tea nine times two days ago and didn’t do many notes. It finally tailed off for my tastes at nine. You may be able to steep it a bit more.

Flavors: Bitter, Mineral, Mint, Smoke, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

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I just updated this one after some research. It has older tea leaf in this cake. Stored as MaoCha and then they were pressed into cakes.

I pulled 9 grams off the cake to start with and gave a 5 second rinse. There is color in the rinse that would support the older material.
I started steeping at 5 second increments. The color on th e brews is a nice golden. The aroma has the camphor humid type note to it. This is confirmed upon drinking the tea. You can taste the humidity and the camphor notes along with some mineral in there. The leaf was pretty tightly pressed and there is some bitterness in there as well. This thing is very similar in profile to EoT’s Baotang. It has good storage without being too wet. It gives some tongue tingle and it exudes mintiness breathing it in and out for a minute or so. This thing feels almost like a supercharged ‘7542’ hits all the good notes for me.
This was loads better than the Menghai ’Old Tree Round" I had a while back. Maybe Menghai is something that can be drank without a 5 year or so aging process. I have a couple of more in this same style production to try as well from Menghai.

Flavors: Camphor, Mineral, Mint

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 200 OZ / 5914 ML
AllanK

There are something like four versions of this in the catalog.

tea123

I like the comparison to the EoT tea, although I’ve not tried it. It shows you have pinned it down to something specific.

mrmopar

@tea123 it is very close. I think an initial tasting would be close. The Baotang has a touch more depth to it.

Cwyn

It’s a yearly series? Tried your 2011? It’s smoky and chop but not the worst I’ve had.

mrmopar

@Cwyn, I think this has had some emphasis put on it. It is very much different from the 2012 that I have. It is still chop and goes maybe 9 steeps before I tossed it but the age of the leaf is evident with the taste and color.

Haveteawilltravel

That Baotang is superb. I’ll have to look into this.

andresito

^I second Haveteawilltravel’s comment. mrmopar thank you for directing me onto Baotang a few months ago, so I’ll have to look into this tea too.

Yang-chu

Is “Baotang” an alternative spelling of Bo He Tang? “Bohe” is mandarin for peppermint. Stuff from this terrior is extremely rare and pricey.

andresito

its two separate locations. Baotang 保塘 is in the Mengsong region of Menghai, and BoheTang 薄荷塘 is in Wangong region of Mengla

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Brewing this up as I have been retasting a lot of stuff in storage .
I brought this one out and picked 10 grams off to start with. I warmed my Shiboridash and let the water out I tossed the dry leaf in and swirled it around. The aroma was a bit of the heavy tobacco to the nose. I gave it a rinse and let it sit a bit before brewing. The aroma is woody and sweetish in the cup.
First infusion, it has some of that thick almost bitter that belies its BuLang source. The color is a nice light amber in the cup. I sit back and let the tea rest in the mouth . The thickness and tobacco come to the front. A little mineral and a whisper of some smoke.
I have had some BuLangs that will smack you in the chops. This one is a bit more tame. It may even be one you could introduce a newer drinker to the BuLang area.
Later steeps carry through. I let this one cool a bit and it became almost sugarcane sweet.

Flavors: Bitter, Mineral, Smoke, Sweet, Thick, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
tanluwils

I’m on the hunt for a shibo at the moment. They seem a lot less cumbersome than regular gaiwans. Is yours glazed?

mrmopar

@tanluwils it is. I got it from Greenwood Studio on Etsy.

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drank Bulang 2010 Spring by Tea Urchin
289 tasting notes

I got this out after giving a little time to acclimate to its new home. I got 10 grams off this and it seemed to be loosely compressed and easy to get into. I put this in the gaiwan and rinsed it and allowed it to rest for about 15 minutes.
The wet leaf gave some hints of humid storage but not in an excessive way. I brewed it very quickly as Bu Lang tea is known for strength and bitterness. The brew turned out a nice golden color in the cup.
This is a strong Bu Lang! It seems to be oily and thick in the mouth. There is a pronounced bitter bite in this one. A bit of smoke that disappears very quickly. A hint of the old book and leather as well. I think the bitter and the old ’ horse tack leather’ as my friend KS says come through in this one. This is almost as strong and possessing the bite of a Lao Man E tea. For lovers of strong in your face teas this is one.

Flavors: Bitter, Leather, Smoke, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 10 tsp 10 OZ / 295 ML
Lizz Moore

Will you be interested in swapping tea with me

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Been a while since I have had some time to post. Summer work schedule has been a bit brutal lately and the heat. I think most know it is that time of year.
I remember this when I first got it. I bought it untasted and then grabbed another after it got here.
I got about 10 grams of this to brew tonight. I have been doing it for 3 days but I wanted a fresh from the cake portion to start with.
The wet leaf after the rinse has a bit of smoke in there with a sweet aroma. The tea on the first brew has some sweetness in the beginning and the BuLang comes in. This one come in on the middle of the tongue. A bit of the oily coating come in on the sip. There is some tingle on the tongue. It is coming across as bitter and punchy. Smacking the taste buds around. The color of the tea is coming through as a more golden color. I remember it being a bit lighter and greener in color when young. I don’t know if it is the pumidor aging or a combination of both. This is warming , salty and with a nice bitter punch to it. There are wisps of some smoke and sweetness but the BuLang is the potent factor here. It is a nice blend and seems to be punching above its ticket for me. I have brewed this all week and I am glad I had a break to post on it.

Flavors: Bitter, Salty, Smoke, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 118 ML
Matu

That sounds good. I think once CLT starts offering samples of their 2016, I might buy a cake of this and some of those samples.

Crimson Lotus Tea

Thanks for the review Mr. Mopar!

mrmopar

@Crimson Lotus Tea and to you for finding this.

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drank 2008 Goddess Of Beauty by Teanami
289 tasting notes

I got about 9.5 grams of this out to try tonight. I used the Gaiwan to brew this up. I gave this a quick rinse and allowed it to sit for about 10 minutes.
I did 3 quick brews into a big mug, my favorite way for shou.
The brew is a nice deep amber color. The sips are very clean. I think the fermentation has left this one. It has the bittersweet chocolate and dry cocoa in the mouth. It tends to linger on the middle part of the tongue and whispers of a savory broth with some saltiness in there. Hints of dried dates also come through as the tea cools a bit.
Nice and clean and good value for a tea with this age.

Flavors: Broth, Cocoa, Dark Bittersweet, Dates, Salt

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 10 OZ / 295 ML
Bonnie

Came in here to check up on you with the floods and all in West Virginia. Couldn’t remember exactly where you and Linda were.
Hope you’re well!
I’m still living in a 34 ft trailer on my daughter’s farm. I’m 68 now. Tomorrow I’m serving cold brewed Spring Tiegyuanyin from Verdant (cold) and a hot herbal fruit tea from Happy Luckys after Church (a once a month book reading). Still involved with tea!
Take care of yourselves! You aren’t forgotten! I loved writing here but it was too much!

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