2014 Shu Pu'er Nuggets (Qianjiazhai, Dongsa Cooperative)

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Graham Cracker, Vanilla, Maple Syrup, Pastries
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by shishupi
Average preparation
Boiling 0 min, 30 sec 5 g 36 oz / 1070 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

5 Own it Own it

3 Tasting Notes View all

  • “From the TTB This was a creamy, earthy shu puerh that lasted several steepings. It was a bit weak for the first few steeps, I manually separated the nuggets per the suggestion of another reviewer,...” Read full tasting note
    78
  • “From TTB 2019/2020. I spent a chunk of the day today cleaning up our tea cabinet. We have a stand-alone cabinet and the top had become a catch-all for teas and strainers and vitamins and mail,...” Read full tasting note
  • “Update: I bought more of this, and it is a winner in my tealog. This is one shu I would want to have on hand (sold out, though…), and thus I am keeping my 96 rating. I would also add new flavors I...” Read full tasting note
    96

From Verdant Tea

Very savory: vanilla pudding, maple syrup
Fruity: dried apricot, cherry
Spicy: camphor, sandalwood
A little vegetal: fresh tulsi

About Verdant Tea View company

Company description not available.

3 Tasting Notes

78
75 tasting notes

From the TTB
This was a creamy, earthy shu puerh that lasted several steepings. It was a bit weak for the first few steeps, I manually separated the nuggets per the suggestion of another reviewer, and that certainly helped subsequent steepings. I get some camphor, mineral, as well as creamy, buttery and vanilla notes. This was a smooth, interesting shu and was a fun gongfu session.

Login or sign up to leave a comment.

901 tasting notes

From TTB 2019/2020.

I spent a chunk of the day today cleaning up our tea cabinet. We have a stand-alone cabinet and the top had become a catch-all for teas and strainers and vitamins and mail, etc. etc. I got it organized and now it’s super clean and so inviting. In the rubble was my gaiwan and gongfu tea set that I bought a few years ago. Truthfully, this was one of the main reasons I wanted to clean the cabinet because I had been itching to pull the set out again and give it a try with this pu’er before I send the box away.

I’ve only had a gongfu session a handful of times. I don’t really feel confident enough in what I’m doing so I am always hesitant to try. I also like my teas with honey and I’m just not sure my palate is sophisticated enough to truly appreciate all the flavors that come through in an unsweetened cup. That being said, I was so excited to do this that I watched quite a few videos to give me the basics and then jumped right in.

I won’t give a rating because I’m not sure I even did this right. The tea had color but not much flavor to me. The little nuggets stayed intact for all of the infusions, even though I did try to break them up a bit. In all, I think I did five or six infusions before the caffeine went to my head and I decided to stop. I did really enjoy the ritual but I didn’t experience much flavor so I’ll be passing this along. I’m sure someone else will love it.

Preparation
205 °F / 96 °C 4 g 6 OZ / 177 ML

Login or sign up to leave a comment.

96
18 tasting notes

Update: I bought more of this, and it is a winner in my tealog. This is one shu I would want to have on hand (sold out, though…), and thus I am keeping my 96 rating. I would also add new flavors I pick up, more in the earthy spectrum, which I did not get originally.

In my original review below, I explore manually opening up the nuggets in later steepings in order to get more mileage out of them. Since, then, I have had probably more succcess keeping the cover on the gaiwan throughout the whole session (except to pour in water, obviously), and I think the steam kept in the gaiwan helps open up the nuggets earlier.
________________________
Really enjoyed this shu pu’er. I am on board with Verdant’s descriptors of vanilla pudding and maple syrup. Richness, fullness, and pastry dough, I might add biscuit, Graham cracker. Creamy.

A different Verdant tea that I reviewed—also a 2014 shu pu’er from Qianjiazhai but loose—had an upfront very dark roast almost burnt edge that eventually rounds off. That tea is also very savory and a wonderful experience, but the present shu nuggets give a fuller body I think and have no burnt edge. I think this might be due to the lesser surface area of the nuggets, which slowly open up over several steepings (unlike the loose tea which I couldn’t steep fast enough—pour on and pour off as fast as possible the first few steeps).

At the end of my first session, I found some of the nuggets still had not fully opened, but by that point opening them manually did not offer more than a couple more steeps. So before my second session, I tried using a tea pick to open the nuggets— a bit difficult to do. They are dense, the tea pick easily slips. Thus, I did two rinses, waited 10 minutes, then I was able to use the pick to open them up a bit. I did a third flash rinse and was ready to go. I found that this initial effort allowed the tea to give a fuller first few steeps, and they were so good.

After steep 8, I noticed that the core of the nugget pieces still had not fully opened, and so I went in there with my fingers, gently twisting the pieces and breaking them apart. My next steep was almost like starting a new session and could have even used a flash rinse to clear the new debris. And before breaking open the pieces, my 8th steep was up to two minutes, but after opening the pieces my 9th steep was back to 5 seconds, then 8, 15, 20, etc, so I feel the nuggets allow the tea to get a real second wind.

Flavors: Graham Cracker, Maple Syrup, Pastries, Vanilla

Preparation
5 g 3 OZ / 75 ML

Login or sign up to leave a comment.