Tao of Tea 2011 Burma Border Sheng

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea Leaves
Flavors
Cherry, Fruity, Grass, Lettuce, Mineral, Pear, Pine, Seaweed, Smoke, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
Boiling 8 g 4 oz / 118 ml

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2 Tasting Notes View all

  • “Backlog/Sipdown I had this one on Sunday night after coming home from a mini tea trip. I wanted something to drink before my friend had gone home, so we pulled this sample out to finish. We mainly...” Read full tasting note
    75
  • “This tea brick was produced in Cangyuan, Yunnan for The Tao of Tea in 2011. I’m not sure who pressed this particular brick (perhaps Cangyuan Wa Mountain Tea Factory?), so I cannot really comment...” Read full tasting note
    79

From The Tao of Tea

A sheng (green) puer mini tea brick from the summer harvest of 2011. Puer refers to a family of teas exclusive to South China and native to the Yunnan region. It is one of the traditional forms of making tea using the broad leaf “Da Ye” tea plant varietal. Puers can be made either green or dark, from a small tea bush or old growth tea trees. The tea leaves are roasted, then fermented and compressed into a classic puer brick form. Puer tea can also be made loose leaf or in round cakes. The tea leaves for this tea brick are grown on a remote, mountain-top tea garden in Cangyuan near the China-Burma border.

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2 Tasting Notes

75
342 tasting notes

Backlog/Sipdown

I had this one on Sunday night after coming home from a mini tea trip. I wanted something to drink before my friend had gone home, so we pulled this sample out to finish. We mainly talk about the teas we have and rarely spend too much time writing notes. I find that working something out verbally with another is much easier than writing. We do take brief notes on the tea (I’ll take a lot more when I’m alone), but there’re times when neither of us want to write, so we just enjoy the tea with a vinyl, board games with my wife, or outdoors on a hike. Either way, it is better to share tea with little to no notes, rather than alone with an abundance of notes, I suppose.

Notes: I noted that the tea took a little bit to “open up.” After the third steep, there were hints of “fruit in the aftertaste,” but we were unsure what fruit we were tasting. Finally, we concluded at steep # 7 that throughout the session, the tea became smoky, but less of Lapsang and more of burning cigarette in the distance; while tasting a pear almost immediately on the tongue (which faded just as quickly).

I thought that this was a nice tea and I am grateful to have tried it. Thank you again eastkyteaguy!

eastkyteaguy

No problem. I’m glad it wasn’t just me who thought this took awhile to open up. This was also one of the tightest bricks in terms of compression I have ever seen. When I was breaking it up, none of my picks could find purchase anywhere. I had to tap the pick in and then flake little bits off until I could start breaking off larger chunks. I found this tea both smoky and salty with distinct herbal and black cherry character. It’s definitely a tart, smoky tea and I have no clue how it will develop. I’m hoping it evens out a little. I have the rest of the brick broken up and it’s
aging in one of my cabinets. I plan on trying this again in a couple months.

mrmopar

I agree as to still too young.

S.G. Sanders

It might get pretty interesting after a while, eastkyteaguy.

mrmopar what is a good age for sheng puerh? I believe the youngest I’ve had was a ‘94? I think Liquid Proust had some at a tea party, I’m not sure; could’ve been a shou, too.

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79
716 tasting notes

This tea brick was produced in Cangyuan, Yunnan for The Tao of Tea in 2011. I’m not sure who pressed this particular brick (perhaps Cangyuan Wa Mountain Tea Factory?), so I cannot really comment much on this tea’s origin. I can say, however, that judging from the extremely tight compression of the brick that this is definitely a machine pressed tea. Most bricks usually are anyway. A further inspection of the brick reveals the presence of numerous tippy leaves, indicating that this is most likely a high quality product.

Prior to really getting into the nuts and bolts of how this tea smelled and tasted over the course of the session, allow me to state that this brick was a total pain to break apart. Due to the aforementioned compression and the small size, I quickly found that neither of my regular knives would do the trick. I had to use the smallest and sharpest of my tea needles, and even then, it still did not break quite as cleanly as I would have preferred. For the record, I probably should have steamed it.

I prepared this tea gongfu style. I almost always prepare pu-erh tea gongfu style. After a 10 second rinse, I allowed the tea to rest for a few minutes. While breaking the brick apart, I managed to stick one of my thumbs with the tea needle and again needed to clean the wound and rebandage anyway. Once I was ready to go, I started by steeping approximately 8 grams of tea in 4 oz/120 ml of 208 F water for 5 seconds. I followed this infusion with 11 additional infusions. Steep times for these infusions were as follows: 5 seconds, 7 seconds, 10 seconds, 12 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, and 1 minute.

Prior to the rinse, I noted slight aromas of woodsmoke, sea salt, and pickled seaweed coming from the dry leaf material. The rinse allowed slightly stronger aromas to emerge. The rinsed leaves and the first infusion both produced a pronounced smoky, vegetal aroma with slight fruity undertones. The first infusion produced mild notes of pickled seaweed, pickled vegetables, smoke, and sea salt. The next 4 infusions were milder and fruitier on the nose and in the mouth. I detected integrated flavors of pickled seaweed, pickled vegetables (radish, cabbage, lettuce) pine, smoke, sea salt, tart cherry, crabapple, and unripened pear. The final series of infusions grew gradually smokier and more vegetal, with slight grassy undertones and an ever increasing hint of minerals.

I didn’t find this to be a bad sheng by any stretch of the imagination, but it wasn’t really my thing either. It’s a very briny, vegetal, smoky tea, and I generally prefer a somewhat different flavor profile in shengs. The next time I drink this tea, I may lower the brewing temperature a tad. The Tao of Tea recommends a water temperature of 200 F, but I may do 205 F instead. I’m curious to see how it would react.

Flavors: Cherry, Fruity, Grass, Lettuce, Mineral, Pear, Pine, Seaweed, Smoke, Vegetal

Preparation
Boiling 8 g 4 OZ / 118 ML

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