Infused for over 2 minutes.
Notes of smoke and buttered steamed green vegetables.
Flavors: Butter, Smoke, Vegetables
“Infused for over 2 minutes. Notes of smoke and buttered steamed green vegetables.” Read full tasting note
“This was a sample from my order a while back. I haven’t had raw pu-erh in a while! But this reminds me of what I’m missing. I used half the sample pouch, so around five grams. The scent of the...” Read full tasting note
“Receiving samples like this make me excited to buy from Teavivire in the future! I had two great sesisions with this sheng and wasn’t disappointed. The wet leaves had the aroma of dates and wet...” Read full tasting note
“I’m pretty sure this just cured whatever ailment I may have had! I havent had a sheng session in quite some time, so I decided I should sit down and go for it. This was waaayy better than I last...” Read full tasting note
Origin: Fengqing, Yunnan
Ingredients: Made from 100% pure leaves from 300 to 800 years Tea Trees
Taste: powerful, typical raw pu-erh’s strong flavor; quick sweet aftertaste, aromatic and lively.
The Old Tree Raw Pu-erh Cake is made of the leaves from old tea trees in Fengqing, which are mostly 300 to 800 years old. Old tree refers to the tea trees have been lived for very long time, just like ancient trees. The old trees for this pu-erh cake were planted long time ago, and are still producing fresh leaves for making. Our Old Tree Raw Pu-erh is made of leaves from these trees. The Old Tree Pu-erh tea leaves were processed into raw materials during April 10 to 28, 2013, right after the leaves were harvested from the tea trees. This cake is finely made, has rich taste, strong with nice aroma. The sweet and mellow aftertaste will capture your tongue.
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This was a sample from my order a while back. I haven’t had raw pu-erh in a while! But this reminds me of what I’m missing. I used half the sample pouch, so around five grams. The scent of the dry leaves have a fruity lightness to them. With the first sip, I’m surprised at the creamy smooth texture. The deep yellow brew is delicious with hints of apricot or creamy lemon, very sweet. The finest of raw pu-erhs that I have enjoyed. The best raw pu-erh is always smooth with mysterious fruity flavors. The second and third steeps have stronger flavor but aren’t bitter. I really try to keep the steeps around 30 seconds each time or any raw pu-erh WILL get bitter very quickly. The second and third steeps still have a sweet flavor to them, but there is also an autumn leaf flavor happening. The first steeps of raw pu-erh are always the tastiest. I really need to stock up on a raw pu-erh cake, as I barely have any sheng left at all. It might not be this one though… it really increased my appetite and I don’t really want to be drinking more tea AND eating more food. Some pu-erh makes me hungrier faster though and I don’t need those pu-erhs around.
Steep #1 // five grams for a full mug // 16 minutes after boiling // rinse // 30 second steep
Steep #2 // 15 minutes after boiling // 30 second steep
Steep #3 // just boiled // 30 second steep
Receiving samples like this make me excited to buy from Teavivire in the future!I had two great sesisions with this sheng and wasn’t disappointed. The wet leaves had the aroma of dates and wet straw. the soup tasted malty, but with what I can only describe as a “pepper” or “green chile” first note -which I wasn’t expecting at all. Mid way through my sessions the soup had a slight maple aroma, and a nutty caramel taste like brie cheese baked with brown sugar. Later infusions were tobacco flavored, smooth, and cooling.
This is by far the most dynamic sheng I’ve tasted in my short time, and one to remember.
The sample also had a strong influence on my physical body. The first session was very rough on my stomach, and made me feel very “full” with no appetite. My mouth was watering for hours afterward. BUT after the discomfort, and with the second session I felt energized and balanced.
Flavors: Malt, Maple, Pepper, Tobacco
I’m pretty sure this just cured whatever ailment I may have had! I havent had a sheng session in quite some time, so I decided I should sit down and go for it. This was waaayy better than I last remember it. The flavors were definitely more prominent than before.
I opened the package and revealed an array of colors. The dry leaves ranged from a forest dull green to silver and gold tips. They carried the aroma of sweet pipe tobacco. I brewed this in my yixing pot. I washed them once and then flash steeped the rest of the session. This tea packs a punch! It has a powerful body encompassing qi and has an incredibly menthol bitter taste. This tight sensation did not dissipate for quite some time. I went well into steeping before the smoother flavors appeared. These flavors were of crystallized sugar and sweet stone fruit.The best thing about this brew is the after taste. These small twigs leave a succulent honeysuckle and plum taste in the back of your throat that you can taste long after drinking. These leaves had a greater expansion than last time; they nearly burst out of my pot! I love Teavivre shengs and this is just what my body needed. A powerful brew with an assortment of flavors and expansive depth to explore. I’m very happy to be feeling like myself again!
Flavors: Honeysuckle, Plums, Stonefruits, Tobacco, Winter Honey
This was yet another generous free sample from Teavivre.
I’ve spent the day drinking this and really enjoying it. Upon opening the packet I was hit by a waft of hay and spice. The dry leaf looked to be in large pieces if not whole leaves. Upon steeping the leaves turned green and it became clear that my initial impression was correct. The liquor was a light amber colour and gave off a floral aroma, like orchids. The taste was light and yet full, being peppery with fruity rum and raisin notes. I got little in the way of astringency, except when the cats distracted me by demanding attention and I steeped it for a tad too long. Even that was pleasant and left a peppery aftertaste on the tongue. It has lasted me all day, amounting to about twelve steeps, so the tea has pretty good legs. Overall, this is a good tea that I would be happy to drink more of. Good job I have a second sample pack, eh? I might try the next packet at a higher temperature and with a longer steeping time to see how that fares, given that Teavivre recommends 100 degrees C and a steep time of 5 to 10 minutes. Yes, 5 to 10 minutes! That seems like an awfully long time when I am in the habit of brewing shengs for 10-15 seconds at a time.
Flavors: Black Pepper, Hay, Orchid, Raisins, Rum, Spices
It’s been a long time since I have sipped sheng. I have almost forgotten how enjoyable tea it is. Steeped in a Yixing pot of course.
So, this is my third (or fourth) Fengqing raw puerh I have been tasting and this differs from those other ones and also other younger shengs I have tasted.
I used 4-6g of tea instead of 10g since it seems so much tea won’t fit into my teapot. Anyway dry leaves are quite big, some of them have yellow hair, dark brown to almost black color and the best thing is, they are all whole! I don’t see any leaf particles around like some of those cheaper cakes have. (It has some stems) Dry tea smells smooth with sweetness and bit like raisins.
Liquid has pale yellow to yellow coloring and has mild, but sweet aroma. Quite like oolongs or green tea. Don’t stick to ‘mild’ word, I may have used too few leaves next time I will use more. Leaves have turned into dark green/green and continue to ‘lose color’. At the end leaves were yellowish green in color, typical sheng. Wet leaves have sweet, mellow, fruity aroma.
In the taste I can detect some fruits, grapes maybe, and woodiness. first steeps had a bit astringency but not too much. Very pleasant sweet and grapy aftertaste that lingers long on the tongue. I really liked that this hadn’t any smokiness or similar aromas. I managed to get 12 steepings, last one was 1min 30sec. I believe this will taste really good when aged by couple of years, acquiring stronger taste. I can recommend to try this young sheng puerh, for beginners and puerh veterans.
Flavors: Astringent, Fruity, Melon, Raisins, Sweet, Wood
I really like this sheng. It was my first sheng, and really, the first puerh I enjoyed. I feel like it’s really accessible. I don’t detect any bitterness, and the flavor transforms from the smooth tobacco-like smokiness to a very sweet fruitiness. So good! I would definitely consider picking up some more of this one.
Method: 6 g, 6 oz, 200 degrees, rinse-15-15, sheng yixing
Aroma: Smells like a grapey cave!
Flavor: lightly grape and also savory. It starts to get really good around the 3rd steep. This has a bit of astringency to pucker the mouth, but it’s nice!!!
Thanks to Angel for the sample! It’s lovely!!!
I had this tea twice yesterday so I will include both reviews in this one note, as they were made differently and I had a different companion each time.
My first cupping was Sunday morning. I had a gong fu session with my dog, Sam, and a wheel of Camembert. It was my first time having Camembert, and when I first opened the package I kept looking for the broccoli in the garbage can, wondering who had cooked broccoli without me knowing about it, and noting how remarkably clean the can was and oh my goodness was that smell coming from the cheese???? Yes, yes, it was. It smelled like Panera’s broccoli soup and since I love broccoli soup I figured I would like the cheese. I did. Sam did.
Hubby stumbled in about thirty minutes later, all stuffed up. As far as I know it was his first time having a sheng puerh. It was also his first having Camembert, but he loved it.
The tea was quite yellow, a really lovely color, and we made about a liter all told. It really could have gone longer but we couldn’t drink anymore and hubby had to leave. We were drinking from Teavivre’s double walled glass cups. I love them! A friend saw them and handed me money and said, “Get some for me!” Next I want to get the bat cups!
It paired nicely with the food. My first steep was short and the golden liquid was smooth, lively, and had nice woodsy flavor. The second steep was left a bit longer and was brisk, but pleasantly so, and was perhaps a better steeping time considering how strongly flavored our cheese was.
The second time I had this tea was with my bestie who came over for tea and cookies. This time it was prepared western style, using a 22 ounce Beehouse pot. We made two steeps. Again, the liquor was golden-amber. I am pretty sure it was my friend’s first sheng, although she has had a lot of shu and loves it. We were having this time instead of savory but the tea was quite good paired with cookies. There was not a terribly noticeable difference between the first and second steeps. I saved the leaves and will most likely be making a third lot western style later today.
Thank you, Teavivre, for the opportunity to try this tea!
The Leaf: Very long and mostly unbroken with some stems present. The scent is light but is reminiscent of a green tea or oolong more so than a pu-erh. Almost a light fluffy texture to the pile, with no compression marks visible.
The Brew: The color is unlike pu-erh showing a fairly light brownish green hue much like a highly roasted green tea or oolong. The aroma is nice and apparent with a slight sweetness; woody and roasted tones mixed with dry grass. The flavor is overly bitter, making it difficult to distinguish any of the other characteristics. However, I can taste roasted straw, slight smokiness, and bitter melon.
I drink all of my teas cold.
Note: This was the first time dealing with this type of pu-erh. When I opened the package, I was very surprised as to how the leaves looked. Considering this, I decided to brew the tea according to the package instructions, 100C for 5 to 10 minutes. I feel this was too long, and resulted in the overly bitter flavor. For a better brew I think 2 minutes would suffice.