Ugh I’m sick! I woke up with a bad cold today. So no tasting new teas until my palate recovers. I’ve been drinking this gongfu style from my new adorable tea pot all morning. Amazingly enough I can actually sort of taste the tangy goodness :)
“Ugh I’m sick! I woke up with a bad cold today. So no tasting new teas until my palate recovers. I’ve been drinking this gongfu style from my new adorable tea pot all morning. Amazingly enough I can...” Read full tasting note
“I’ve been drinking this all evening. I didn’t read the suggested steeping parameters, so I only used 4G, instead of the recommended 5G. After letting the leaf relax in a prewarmed yixing, it...” Read full tasting note
“the mail-dude just dropped this off along with a bing/beeng(however its spelled) of the Tian Di Ren,which I will try later…this is good stuff(like all of the other Master Han creations I’ve...” Read full tasting note
“dry leaves smell like dried persimmon. gaiwan quick rinse, 5 sec steeps. im afraid if it will go bitter. it does develop orchid notes, creamy. so far its delicious,smooth and sweet. im on my...” Read full tasting note
Master Han picks wild tea trees in the Qianjiazhai region of the Mount Ailao National Forest Preserve, Yunnan. He takes the utmost care to “let the leaves speak,” pressing each batch of leaves differently to bring out their best, either as a looseleaf sheng, a black tea or a pressed cake or ball of tea.
He works his own land, but is part of the Dongsa farmers cooperative. The cooperative does not pool tea for bulk selling, but rather invests in equipment together so that each farmer can produce their own distinct products with a greater degree of ownership.
Master Han is excited to share his fresh 2013 harvest pu’er. This 500g brick is a unique opportunity to taste the pure, bright flavor notes of a young tea that is clean, smooth and absolutely ready to drink.
The aroma is that of grape, orchid and honey- almost more similar to an oolong than a pu’er. The first steepings are astoundingly sweet. The cakey and buttery quality of the tea evokes a red velvet cupcake with buttercream frosting. The crisp florals that come through in the aftertaste are more like Bai Mudan white tea than pu’er.
Later steepings open up immensely, with the initial sweetness transforming into a full-bodied woody brew with tingling textural notes of licorice root, and star anise. Fruity apricot flavor engages the sides of the palate, while nutty creamy amaretto flavor dominates the aftertaste.
Company description not available.
Master Han's 2013 Sheng Pu'er (Amoda)Verdant Tea (Special)
Master Han's 2014 Sheng Pu'erVerdant Tea
Master Han's 2012 Sheng Pu'erVerdant Tea
Master Han's Shu Pu'er 2002Verdant Tea
Master Han’s Looseleaf 2004 Shu Pu’erVerdant Tea
Master Han's Ten Year Aged Reserve ShengVerdant Tea (Special)
Planet Jingmai Ancient Tree ShengCrimson Lotus Tea
Silver Bud White Pu-erh - Big Snow Mountain (Da Xue Shan) 2003The Phoenix Collection
Mandala Noble Mark Ripe Cake - 2012Mandala Tea
Wild Monk Sheng Pu'er (2012)Mandala Tea
2015 Last ThoughtsWhite 2 Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
I’ve been drinking this all evening. I didn’t read the suggested steeping parameters, so I only used 4G, instead of the recommended 5G. After letting the leaf relax in a prewarmed yixing, it smelled of honey & apricot!! That was enticing! And the tea didn’t disappoint, not at all! I gave a quick rinse, & steeped 5//10/15 sec/ etc all the way up to a minute & a half.
I didn’t document anything about it, but am looking forward to drinking it again.
The main features were a lovely apricot flavor throughout all steeps, a sweet fruit & honey taste as well, & a lingering tangy mouth. I’m no expert, but IMO this is a really lovely sheng. My only complaint, if there is one, is that the paper the brick comes wrapped in is very flimsy, & has already disintegrated on the edges.
the mail-dude just dropped this off along with a bing/beeng(however its spelled) of the Tian Di Ren,which I will try later…this is good stuff(like all of the other Master Han creations I’ve had)…it’s sweet,floral and has a nice bitterness if infused a little longer,which I really like…it starts out a little thin but thickens up around the third infusion…110ml gaiwan 8g tea…nice qi too…
dry leaves smell like dried persimmon. gaiwan quick rinse, 5 sec steeps. im afraid if it will go bitter. it does develop orchid notes, creamy. so far its delicious,smooth and sweet. im on my 3rd steep
Later on I decided to add tiny drop of agave syrup. Usually I don’t add any thing to my tea. It transformed into raw juicy sweet orange pepper
Looks like it’s time for a sheng-off. I really don’t want to launch my exhaustive pu-er explorations just yet and really just want to keep one around. I really, really love Mandala’s Wild Monk Sheng Pu’er Mao Cha. And I really, really love this too. This one leaves a trailing sweetness on my tongue, and it’s ’pu’er funk,’ for lack of a better name for that ‘pile of wet leaves’ thing, is lighter than the Wild Monk’s. That isn’t necessarily good or bad. Whatever, it’s wonderful, lovely, and bringing a light, complex, sunny note to my morning.
Short steep gongfu sessions.
I overleafed this in the past, which created a wonderfully (terrible) flavour profile of sour smoke and bitter tobacco wood.
Then I caught on to my mistake and now my cups are full of tangy apricots and cream with hints of pepper, wood (citrusy-pine, eucalyptus) and smoke (savoury-sweet) notes. The aroma of the broth is floral, sweet-sour, and woody. It paired well with a Cobs cinnamon bun- particularly the cream cheese icing.
This is why I try to give teas many chances: the crowkettle error factor.
Edit: I swear I get jasmine from this as well. I’ve been tasting and smelling jasmine everywhere lately though, so who knows.
I’m really sad that this one tore my stomach up. Now, full disclosure if you are new to my reviews, I have an auto-immune stomach disease (UC) and IBS. So, this may not actually be a harsh one on the belly for most.
But, I am sad about it because I had a really good session with this. The flavor was really solid through 8-9 steeps. I first noticed how creamy and apricot/peachy it tasted. Then a few steeps in I noticed slight bitterness. Around steep 6 it got a little peppery. But smooth the whole way through. I would have bought more of that based on flavor alone.
However, I don’t think it was meant to be for me with Sheng. Too Russian roulette like for me.
Flavors: Apricot, Bitter, Black Pepper, Creamy, Peach
Puerh Tea TTB. This was a potent and somewhat bitter sheng. Gave it eight steeps. There were some sweet notes towards the end. Even apricots in nature.
I steeped this tea eight times in a 100ml gaiwan with 5.2g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.
From the Pu TTB
This was a nice and very mild sheng. Pretty nice thick mouthfeel in the early steeps. White grape, fresh camphor, grainy, and peppery notes. Starts to thin out pretty early in the later steeps. Despite what I think about Verdant’s marketing I’m yet to have anything that wasn’t good from them.
Flavors: Camphor, Grain, Pepper, Peppercorn, White Grapes
Damn, this is some good raw.
I was expecting some astringency to wake me up a bit since I’m exhausted from frisbee golf today… but no, there is no astringency. In fact, as weird as this sounds, I am eating chocolate along with it because the texture has a bit of silk/cream to it which is making me one happy happy person.
The leaf is ugly though which made me already think negatively of it, but again… looks are deceiving.