“I finally got a chance to relax & run through several gongfu steepings of this one today. The predominant element was a clean earthiness & a minty fresh sensation. Edit: AND the flavor of...” Read full tasting note
“Sipdown, 131. I was originally going to have a different type of tea for the afternoon, but then I decided it would be interesting to see if I could taste differences in shu puerhs. So I grabbed...” Read full tasting note
“Okay, so I’m drinking the first cup of this (brewed Western style because that’s how I roll) cold because I’m intimidated by it and I’ve been staring at it for the last 7 hours now without taking a...” Read full tasting note
Verdant Reserve Club – May
To present only one tea from Haixintang does not do justice to their venerable workshop. Our hope is that by presenting two very different teas from the same year and workshop, you will be able to see how processing technique alters the flavors of the leaf while similarities are there to be discovered.
The 2006 shu is packed with that delicious cooling camphor aroma and notes of pine forest. The body is surprisingly thick and full of refined caramel notes, while moving towards juicier more refreshing textures in later steepings. Fresh sweet mint flavor engages the palate while being beautiful balanced by darker notes. Many of the intense elements of the sheng are present, but counterbalanced, making this a great side-by-side comparison tasting.
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