Bada Mountain Sheng Puerh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Peach, Smoke
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by JalamTeas
Average preparation
Boiling 6 g 6 oz / 177 ml

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4 Tasting Notes View all

  • “My card was separated from this cake, so I’m not certain this is the correct tea. There are strong fruity notes and a hint of smoke, so it makes sense… Really loving the dryness here. It was why...” Read full tasting note
  • “After a short rinse (15sec), I’ve so far had 2 drinkable steeps of 20 sec. I was pleasantly surprised that it was smooth and not astringent. There’s a smokiness and slight sweetness with a hint of...” Read full tasting note
    82
  • “Tea of the day. The moment I pulled back the paper I was impressed with this one. I am not used to such a fresh green aroma with only a little shengness to it. The leaf is as nice as the aroma....” Read full tasting note
  • “Ya know, this tea is alright, but nothing stands out. Usually there’s a quality or a flavor note that causes me to remember a tea. I tried this the first time when I was comparing my new Juan shui...” Read full tasting note

From JalamTeas

This raw green Puerh is a classic Puerh with what Jeff calls ‘great qualities that should serve as some sort of example of consistent joy’. From the hands and trees of the Hani people near the village of Manmain, the tea has some of those wonderful slight astringent notes that tingle, dissipate and flow sweet into the throat. Long flavor legs stay in the mouth for long portions and the leaves because of their quality of each stage of production can handle many infusions. It is one of the teas we intend to carry once a year at a minimum and hope to include on our permanent tea menu. Discover Bada Mountain tea even further at: http://www.jalamteas.com/pages/bada-mountain-sheng-puerh

Tasting Notes – A superbly made tea, regardless of personal flavor profile preferences that is well suited for sipping hot or lukewarm. Teas from this region benefit from high humidity 12 months a year and spend their lives growing on deep slopes (both of which are ideal for tea). Raw leaf materials in the area are excellent and some of the oldest living tea trees in the world reside in the forests of Bada Mountain providing great DNA for the younger teas and bushes. Excellent tea whose first infusion can be sipped rather than thrown away as it offers up a nice and slightly rough introduction to Bada’s wonderful range.

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4 Tasting Notes

1757 tasting notes

My card was separated from this cake, so I’m not certain this is the correct tea.
There are strong fruity notes and a hint of smoke, so it makes sense…
Really loving the dryness here. It was why I bought the cake, after all!
Sadly, I may have burnt the leaves, as I absentmindedly dunked the leaves when the water was rather hot, shortly after I poured the boiled water. It doesn’t seem to have done much damage so I’ll have to see what happens next time I brew it up.
I’m on the third infusion now and it has only gotten sweeter, and a bit lighter.
Funny, I bought this because I’ve been craving the flavour profile, and yet I’m tempted to age it and see how that goes. Except.. it means that I’d have to avoid hoarding. Knowing me, my tastes will change long before I finish of the cake (I hope), so that I can store it for experimentation down the road.
I’m quite happy with this investment :)

Ken

Are you a member of their tea club? How do you like it?

Indigobloom

Sadly I am not. I grabbed a bunch of cakes at the Tea Festival. My tea preferences are too wide ranging for the subscription not to overwhelm me haha. I’ve heard good things about it, but most people I know end up with far more than they could consume and cancel it after they pile up

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82
61 tasting notes

After a short rinse (15sec), I’ve so far had 2 drinkable steeps of 20 sec. I was pleasantly surprised that it was smooth and not astringent. There’s a smokiness and slight sweetness with a hint of peach at the end. I’ve been having a lot of oolongs, so it was nice to get back to a sheng Puerh. Really enjoyed this.

Flavors: Peach, Smoke

Preparation
Boiling 6 g 6 OZ / 177 ML

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1719 tasting notes

Tea of the day. The moment I pulled back the paper I was impressed with this one. I am not used to such a fresh green aroma with only a little shengness to it. The leaf is as nice as the aroma. There is a lot of green, some brown, and an abundance of silvery buds. I can tell by looking there is a lot of large leaves in this cake. I did a rinse (for once), poured off and let the leaf rest for while before preparing the first cup.

The liquor is apricot in color. I braced myself for the young sheng astringent blast and was happy to find it wasn’t present. This is a 2014 cake but the astringent bite is light and comes and goes. This is lightly sweet. I caught hints of smoke. The aftertaste reminded me of peach.

I am not that educated in sheng so I can’t tell much about quality. I can say I enjoyed drinking a sheng that I didn’t have to wince with each sip.

mrmopar

Bada is pretty smooth generally. The rest period really help the puerh I think. it will sometimes absorb its own weight in water during the rinse.

ashmanra

Ooo, intriguing!

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818 tasting notes

Ya know, this tea is alright, but nothing stands out. Usually there’s a quality or a flavor note that causes me to remember a tea. I tried this the first time when I was comparing my new Juan shui clay pot with a gaiwan and it just tasted like sheng, nothing remarkable. I had it again yesterday with the same result. Perhaps my palate isn’t refined enough, but I seem to get more enjoyment out of other sheng, so maybe it’s just this tea. I guess it won’t hurt it to hang out in my cupboard for awhile, and then I’ll try again. Maybe some age will help it along. Weird, because they say such promising things about this tea, like, “we want to be able to offer this tea at least once a year.” Oh well. :/

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