Big Leaf Sheng Pu'er 2006 Yang Ji Tian Yuan

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apple, Leather, Pleasantly Sour, Smoke, Wood, Bitter, Citrus, Green Apple, Lemon, Oak, Pine, Sour, Wet Wood, Barnyard, Earth, Menthol, Sweet, Tobacco, Creamy, Camphor, Cream, Honey, Mint, Pear
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Terri HarpLady
Average preparation
Boiling 0 min, 45 sec 5 g 6 oz / 178 ml

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20 Tasting Notes View all

From Verdant Tea

A complex savory-sweet big leaf sheng with notes of orange citrus and multigrain bread. . . .

This incredible find exemplifies the bold, wild forest character of sheng pu’er pressed from large leaves. Even the smell of the tea dry is rich, sweet and commanding. The aroma of the wet leaf is the raw thick smell of fresh cut wood wet from the rain- saturated but clean. As you breathe in the aroma there is a honey-sweetness that is so strong you can actually taste it in the back of the throat.

The first steepings are a textural experience, with notes of crisp apple, and a light but persistant numbing sensation on the top of the tongue that you would normally get from clove or anise. As the flavor builds, it is reminiscent of the savory sweet balance you find in fresh baked multigrain bread.

The later steepings become intensely citrusy like juicy satsuma oranges in their peak season. The orange blends with a taste of crushed allspice and leaves a long lingering sweetness in the mouth. Aged since 2006, this cake already balances its wild intensity of flavor with a mature depth and sweetness.

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20 Tasting Notes

199 tasting notes

I steeped this tea in the hotel I was staying at in Kansas City.. They had a keurig that I cleaned out and was able to make some hot water fairly easily. The early steeps of this tea is nice, but nothing superb. Definitely some wood and tobacco notes. I wanted to save the leaf for the next day, but I woke up to some frozen sheng…
https://instagram.com/p/3nO7EgPstl/?taken-by=kieblera5
https://instagram.com/p/3nOwjAPstQ/?taken-by=kieblera5
I wasn’t able to finish steeping it, so will refrain from a numeric score at this time.

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818 tasting notes

From the Sheng and Shou TTB.

I picked this one because of the unique look of the leaf. Big wide flat leaves make up the dry leaf, like an autumn leaf pile pressed together.

It brews up with a nice amber color. It smells fruity sweet, with a bit of that fireplace smell you get when people in your neighborhood start using their fireplaces. The flavor is sugarcane sweet with a grilled smokiness, and it’s silky in texture. Later steepings were all honey butter. Quite nice. There were, however, some weird floaties in the liquor that I couldn’t identify and took away from how nice the tea was, but were probably just part of the stem or leaf. Despite that, this was a nice tea.

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2291 tasting notes

I just ordered a sample of this, so that’s probably why I have so many wee broken bits coming through. So far my experience has been that I don’t have to strain when using my gaiwan, but for this tea I definitely need to.

The flavour has been progressing nicely. At the beginning of the sip, it’s like thick water, but then sweetness hits the tongue with a lingering super mild bitter flavour. Almost like sour apple candy, actually. It could be described as somewhat leathery, but those notes are very harmonious with the sweet, fresh, green, and gently bitter notes.

I’ve steeped 6 or 7 times this evening, and the tea has a lot further to go. I’ll probably do a few more steeps in the morning when I’m prepping lunch and my work teas.

I used half my sample in the teensiest gaiwan. I’m getting about 45ml of tea per steep. :D My steeps are still very short, as I find that’s preventing it from going too bitter.

I don’t think I’d get more of this, but it’s a nice taste test in my journey of learning about puerh!

Preparation
205 °F / 96 °C 4 g 2 OZ / 60 ML
OMGsrsly

I didn’t manage to have more steeps of this tea this morning, but I’m having it now. I do like it, I just wish it was a little more… either floral, or sweeter, to go with the bitter. It reminds me of the random sheng The Chinese Tea Shop brewed for Dexter and I when we were shopping, only not as nice…

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90
33 tasting notes

The dry aroma is very pleasant: hickory smoke, leather, chili pepper, seeet pipe tobacco, a touch of spring soil. It actually reminds me of barbecue sauce. The effect is light, young, and sweet rather than heavy and dank.

(Note: I was using relatively long steepings close to a minute)

First steeping has that sweetness in the flavor. The color is woody, medium brown and a bit yellowish. As promised by the name, the tea unfolds in the pot to reveal large pieces of greenish-brown leaves. The liquor is thin and softly textured. That light pipe tobacco flavor comes through, barbecue sweetness, a touch of barnyard/horse aroma. There’s a bright sweetness at the top that could just maybe be orange peel. After a few minutes the energizing effect begins, invigorating and warming with a gentle “high,” becoming a bit jittery the more I drink.

Further steepings bring out more of a menthol cooling effect in the mouth, which increasingly dominates the experience with additional steepings.

Overall, wonderfully balanced and refined but still exciting and surprising. Some pu-erhs scream, this one sings like Ella Fitzgerald.

And as a bonus, it’s pretty reasonably priced.

Flavors: Barnyard, Earth, Leather, Menthol, Sweet, Tobacco, Wood

Preparation
Boiling 1 min, 0 sec

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95
121 tasting notes

Ah, this is a tea that’s right up my street. When I saw Verdant had a reduced price stock of these cakes (due to slightly damaged wrappers), and I had a little tea cash left over, I couldn’t resist! Along with the full cake, I also ordered a little “sample” bag (25 g, mind).

This is my third sheng puerh, now, and I think I’d developing a greater understanding of these teas. This one was really wonderful – it had it all! It had that unusual, savoury, vegetal, brothy flavour, but it also had a real sweetness and a genuine creaminess. I started drinking this in the afternoon and easily got through four or five steeps before I had to stop for dinner.

I used the leaves from the little bag today – the bag contained a number of lovely “flakes” of puerh cake that looked mostly intact. The leaves in my Gaiwan certainly looked full, anyway. It smelled kinda strong and musty, when dry, but not in an overly unpleasant way.

The way leaves were certainly very woody – I can see why someone else has listed that as a flavour note. I did get a mild woody note (kinda like old, dry timber) from the liquor itself, too, which was very pleasant (and unusual).

I used 4 g in ~100 ml. I started with a 10 s rinse (the leaves were very compact) and then left it to sit in the hot, steamy Gaiwan for a minute or two. I then did infusions of: 5", 5", 10", 15" (and maybe 20" – I can’t remember if I did that last one or not XD). The first infusion was pale, but sweet and creamy. Subsequent ones saw the flavours intensify, with those woody notes coming through in the final two steeps. I’ll carry on with these leaves tomorrow :D

(I’m still not gonna “score” this tea, just yet, but I’m getting much closer to the point when I’ll start to score puerh tea. This is certainly my favourite of the three I’ve tried so far, though the 2011 Yi Wu from Canton is coming a close second. I think they’ll be another candidate for comparative steeping at some point in the future :D)

Flavors: Creamy, Sweet, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML
DeliriumsFrogs

This sounds super yummy!

mrmopar

I try not to numerical rate puerh any more. I have found we all have different experiences with this type of tea. But you are on the path.

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