Qianjiazhai Old Growth 2014 Sheng

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Plums, Smoke, Tobacco, Maple Syrup, Meat, Muscatel, Wood, Bitter, Burnt Sugar, Char, Peppercorn, Camphor, Vegetal
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Loose Leaf
Caffeine
Not available
Certification
Fair Trade, Organic, Vegan
Edit tea info Last updated by TeaExplorer
Average preparation
Boiling 0 min, 30 sec 7 g 3 oz / 100 ml

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10 Tasting Notes View all

  • “Not my favorite cup of tea. The more and more raw pu er I try the more and more I’m not sure I like it. This one has a strong tobacco aroma from my gaiwan, although there is little to no aroma from...” Read full tasting note
    60
  • “On the savory side of the spectrum. The rinse smelled like baked macaroni with cheese, bacon, and bread crumbs. The taste is pleasantly sour and smokey, with a dash of oregano and some sweet syrup....” Read full tasting note
  • “Sipdown! 62/365 Inspired by the many pu’erh reviews in my newsfeed, I decided to pick one out. Sheng, because I generally like them. It didn’t disappoint, but i’m quite terrible at picking out...” Read full tasting note
    73
  • “Well, I struck out on this one. Surprising, since I’ve been very pleased with all the other Verdant teas I’ve tried. This was a 5 for 5 sample and it was burdened with a huge proportion of...” Read full tasting note

From Verdant Tea

Master Han has partnered with Master Zhou, another founding member of the Zhenyuan Dongsa Farmer’s Cooperative, to produce this beautiful new sheng. Master Han’s goal is always to bring out the rich, complex and unique character of his wild forests in every cake he crafts. This is no exception- you can taste the wild herbs and evergreen trees of the mountains from the first sip.

The aroma is slightly musty with daffodil, oregano and honey overtones. These unfold into a fresh sage flavor with the crisp tart notes of fresh juniper berries in the first steepings.

Eucalyptus bark and mineral notes dominate the aftertaste as this tea unfolds into brighter lemon verbena notes. As the leaves are fully opened, they reveal a dark nutmeg and peppercorn flavor, and the aromatics of a ginger, lemongrass and coriander broth.

Throughout steeping, this young sheng pu’er shows no signs of dry notes, promising great aging potential as the deep spices and hints of mustiness develop over the years. Previous years’ pressings of this line of sheng pu’er have been rightly popular, and we are excited to see where this latest edition goes.

All the crisp edge and potency of sheng pu’er can only be truly enjoyed with short steep times, lots of leaf, a small brewing vessel and many infusions of the same tea. Brewing in a big pot blends all the flavors together and makes the flavor dull.

Start with freshly boiled filtered water or spring water. (Distilled water and reverse osmosis water are so flat they take flavor away from the tea). Use 5g of leaf in a 4-5oz vessel. A gaiwan or yixing pot devoted to sheng pu’er is best, but a small cup and brew basket works well too. Pour 208 degree water over the leaves and immediately discard. This is the rinse. Then steep for about 5 seconds. Add up to five seconds per steeping for a very potent brew, or keep the steeping time around five seconds through every infusion for a lighter brew. Enjoy at least 10 infusions.

DATE OF PICKING:
April 2014

LOCATION OF PICKING:
Qianjiazhai region of the Mount Ailao National Forest Preserve, Yunnan

WHAT WAS PICKED:
Wild-picked young leaves and buds

QUANTITY ACQUIRED:
We acquired 20 cakes

SOURCING AGENT:
Master Han, created in partnership with the Zhenyuan Dongsa Farmers’ Cooperative

About Verdant Tea View company

Company description not available.

10 Tasting Notes

60
53 tasting notes

Not my favorite cup of tea. The more and more raw pu er I try the more and more I’m not sure I like it. This one has a strong tobacco aroma from my gaiwan, although there is little to no aroma from the liquor. The first infusion has a light color and a light, sweet taste. There are hints of dark fruit. Perhaps plums or cherries. The second infusion brings forth a tobacco taste and slight dryness in the mouth. The taste increases and the liquor darkens ever so slightly to a muddy green. The third and fourth infusions brought forth an almost smoky green tea flavor much like a gunpowder. Anyways, we’ll see what my next sheng brings…

Flavors: Plums, Smoke, Tobacco

Preparation
0 min, 15 sec

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932 tasting notes

On the savory side of the spectrum. The rinse smelled like baked macaroni with cheese, bacon, and bread crumbs. The taste is pleasantly sour and smokey, with a dash of oregano and some sweet syrup. I can’t shrug off the bacon. It’s there. I’m not crazy. I’m not.

Flavors: Maple Syrup, Meat, Muscatel, Smoke, Wood

boychik

so you had a complete meal in a cup. Awesome ;)

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73
4033 tasting notes

Sipdown! 62/365

Inspired by the many pu’erh reviews in my newsfeed, I decided to pick one out. Sheng, because I generally like them. It didn’t disappoint, but i’m quite terrible at picking out flavours sometimes, and this would be one of them. Camphor? Juniper? There was a sharpness/freshness about it, which is not an unusual flavour profile for sheng (in my limited experience). Oh, and I did a 10-second rinse. Which… I must have drank, because I don’t recall dumping it, and I have a habit of just drinking through everything that’s in teacups on the counter. Hmm. No recollection.

So yeah. This was fine. Basically what I expect from a sheng, but again, very limited experience here so who knows.

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27 tasting notes

Well, I struck out on this one. Surprising, since I’ve been very pleased with all the other Verdant teas I’ve tried. This was a 5 for 5 sample and it was burdened with a huge proportion of fannings. I suspect this was the problem, as no matter how I steeped it (in my gaiwan), it was just bitter, bitter and more bitter. I will not rate this one, since I think all those fannings were a fluke.

Flavors: Bitter

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88
504 tasting notes

mmmmmmm sweet smoke :P

I opened this package and the beeng cha was gorgeous. It consists of loosely stranded long tendrils of silver, gold, and a dark forest green. The dry leaf carries a peppercorn aroma. I placed a generous chunk inside my gaiwan, and I gave it a whirl. The scent from my brewing vessel was amazing. It had a sweet and robust maple syrup scent. It was so succulent but yet spicy at the same time. I washed these leaves once and prepared to brew. The taste was incredibly smooth. The initial sip consisted of silky smoke and a light sweetness. The flavor kept consistently smooth; it wasn’t until further steepings that it dropped into a bitter zone. The brew recovered from this within a few steepings and returned back to a char and burnt sugar taste. This young sheng has some great potential in aging, and is exemplary for showing the varieties of Raw Pu-erh. This was a perfect smoky tea session for a rainy day.

https://instagram.com/p/2wlXkNzGcj/?taken-by=haveteawilltravel

Flavors: Burnt Sugar, Char, Maple Syrup, Peppercorn, Smoke

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML

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75
543 tasting notes

Nice, A little camphor, peppery, some smokey tones with a nice sligtly sweet vegetal note, not bad at all.
https://instagram.com/p/2O7eqmkwK-/

Flavors: Camphor, Peppercorn, Smoke, Vegetal

Kirkoneill1988

i shall try this someday :)

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889 tasting notes

This was my second experience with sheng. The first time scared me out of trying it again for a minute. I started with a rinse and then did 5-10s infusions in my gongfu. The flavor is nice. It’s sweet and has a slight bitterness to it.

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127 tasting notes

Improperly brewed wont even attempt tasting notes but a reminder to use more leaf and/or longer time the brew was too thin and light.

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1110 tasting notes

Brewed this quite a few times with a friend as my first sheng tea done correctly- meaning I didn’t steep this for almost three minutes.

I find this to be what I would classify as a wonderful aged tea with its interesting roasted vegetable taste. While this may be a fantastic tea with its presentation and smell, the taste is a little dry and the aged portion of it makes it not taste as clean as I would like. Though this is my first sheng I can tell by the quality of the leaf a I examine it that it was a fine specimen .

TeaNecromancer

Oh man, finding the perfect parameters for a Sheng Puerh makes such a difference!

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