2015 Bosch

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Almond, Butter, Plums, Kettle Corn, Pepper, Red Wine, Smooth, Spices, Sweet, Bitter Melon, Green, Honey, Nutmeg, Vanilla, Bitter, Eucalyptus, Floral, Herbs
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by d11t
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 oz / 114 ml

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18 Tasting Notes View all

From White2Tea

This is tea is a blend of several areas, with character from both Xishuangbanna and Yiwu. The tea has light flavor and fragrance, causing it to be deceptively soft. Though we prefer to shy away from descriptions of body feeling, but it is worth mentioning that this tea creates an noticeable body feeling after being consumed. We do not recommend this tea for Puer beginners, as the subtlety and elegance of this tea may be lost on the beginners.

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18 Tasting Notes

100
7 tasting notes

So this is what stoner tea feels like. Light on the taste, a tea to be enjoyed for the enveloping qi.

Preparation
4 g 3 OZ / 100 ML

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1109 tasting notes

Solid complex raw. Drank this for roughly 5 hours.

Mixture of a spice like astringent mouthfeel with some sour notes hidden below while the sqaush taste takes lead.
Solid stuff for taste, but misses the feels that Tuhao has. A bit on yhe heavier end if thickness, taste, nd hue.

Wooohooo https://www.instagram.com/p/BNQHKV5A31V/

front.
Rui A.

By far of my 2015 sheng favourites.

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93
10 tasting notes

A very good tea. One of my most favorite young sheng`s ever. It has strong charakter and at the same time it is very pleasant on the tounge and in the mouth, no aggressive or too bitter notes… there are a lot of things to taste here.
I found some plum and almond… but i guess one can atribute many many aromas to this complex, strong but still kind of round tea.

Flavors: Almond, Butter, Plums

Preparation
190 °F / 87 °C 0 min, 30 sec 10 g 3 OZ / 100 ML

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100
88 tasting notes

I don’t usually review teas to a score of 100, but I though this tea was damn good. I’ve been hoarding my beeng of it because I don’t want to run low on it.

I don’t think a tea as flavorful and as explosive as this one will ever be made again. My heart lies with Bosch <3

Matu

What about 2016 Bosch? :P

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95
7 tasting notes

This tea is actually really affordable and kind of a cool wrapper too. It was one of my first Pu’er teas but I think I did it okay and got a nice taste out of it without trying too hard. The first brew was tossed (they say to), but each brew after got more and more flavorful until about number 5 when I stopped. Its all personal preference, but htis is one of the better I have had cuz it was sweet.

Brian

really affordable? you must drink some very expensive teas. :-P

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921 tasting notes

The other day I decided that one of the hills in Ramble needed a small Victorian mansion, like the kinds I ogled a lot when I lived in Mechanicsburg. Somehow this turned from Victorian to an eight story sprawling Tudor Revival estate, not really sure how, but epic. This led me to think that I need to study architecture styles so I can incorporate more into my buildings, currently I am working on building the La Serena Lighthouse in Chile, my first Spanish Colonial Revival build, so far so good.

No tea gives me as many problems when it comes to reviewing like Sheng Puerh, you really can’t get a good feel for how the tea is going to evolve in the standard three steeps my blog has evolved into, and as much as I tempted to go back to my old ways of epic long 14 steeps worth of detailed notes, I will leave that nonsense to my personal tea notebooks. See, drinking a Sheng is not just a standard enjoying a tea session, it is an experience! From new to old, you don’t just drink this tea you FEEL IT! No tea has driven that home quite like White2Tea’s 2015 Bosch. From the first sniff I knew it was going to be trouble, it blended those seductive notes of camphor and cedar with hints of smoke and spinach, there is a subtle distant sweetness that is really hard to pin down…but sorry, I was lost in camphor and smoke. By the tea gods I love smoke in my shengs, it makes me feel rugged.

Giving the customary rinse and a flash steep, the aroma of the leaves now looses all the smoke, but what is left is strong camphor (well my sinuses are happy) and pungent wet hay, spinach, honey, and a complex juiciness that is damn hard to describe. It is dancing, there is a dancing teasing tea spirit that is luring me down into the cups. I think this sheng is a siren. Good heavens, I am just sniffing it and the tea drunk is starting.

In the beginning there was light, it was like drinking a firework, not in texture of course, that would be unpleasant, but the combination of taste, qi, and texture lights up my brain like a smack to the head. It starts with drool inducing slight sourness that makes my teeth sharp, it then brings out gentle sweetness that lingers in my throat and with each exhale I feel the sweetness. Camphor, spinach, wild roses, apples, yeasty bread, pine needles, rice cakes, and caramel. This tea is telling quite the story in its infancy.

Several steeps in and I am really feeling this one, it lights my belly on fire like what I would imagine eating icy-hot would feel like, it cools but it burns. My limbs feel like jelly and my brain feels like it is stuffed full of fluff, there is tea drunk and there is tea stoned. Later in the steeping I get a lot of subtle notes, it is a very nuanced tea, with notes of wildflowers, camphor, cedar, apricot, bitter melon, honey, pepper, and a killer pungent wet hay. Later in the steeps there is a mouth drying bitterness that causes a sweet salivary explosion, it coats the mouth, and as young shengs can go this is not terribly bitter.

In the later steeps, yeah I am beyond tea stoned, I am about to float off to another dimension, forget muscle relaxers and pain killers just give me this tea. Actually no, this baby did to my stomach what an Advil does, sure the rest of my body doesn’t hurt, but I am feeling a dull burning ache in my stomach that ended up lasting several days. So glad I ate before I started in on this! As the tea finished off it lost pretty much all its bitterness, I just had sweetness and camphor, cooling and burning, inducing a decent amount of drool in the process.

There is a lot going on, it is a beautiful tea whose memory will live large in my brain, and maybe when I am a little richer I can justify getting a cake, because Puerh is an employed person’s passion, though I will say, if you get the chance to try it, do it! Bosch outlasted me, I had to throw in the towel at steep 11 before I passed out. At the very finish notes of mineral and gentle distant (I might be hallucinating) smoke danced with honey and pepper. The aftertaste, qi, and oily thickness lasted for a long time after I finished…pretty sure I could still taste it the next morning, but it could be I was still tea stoned.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/01/white2tea-2015-bosch-tea-review.html

Cathy Baratheon

Hectic note!! :D

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21 tasting notes

It’s Friday so I decide to treat myself with a session of this. 11 grams in a 160ml glazed pot. Quick rinse, rest and flash brew at ~95C. Interesting from the first steep, good mouth and throat activity, medium “oily”. Compared to the other w2t productions, it’s rougher around the edges than the tuhao (but better longevity in my opinion), nowhere near as aggressive as 72 hours, but still has some zing to it. Worth the money to take the step up from the colbert (for my taste).

This is on the top of my list of w2t 2015 productions in terms of performance for price. A lot of variety in a single session, and the effect on the body is great; I’m salivating while anticipating the next steep. Absolute winner.

Preparation
11 g 5 OZ / 160 ML

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107 tasting notes

This is the most beautiful maocha I’ve ever seen. I was compelled to take photos before actually steeping it, which can be found here:

https://instagram.com/p/8YN8FimgAv/?taken-by=curlygc
and here:
https://instagram.com/p/8YL7HNGgMQ/?taken-by=curlygc

Wet leaf aroma is fruity sweetness and autumn leaf pile.

One rinse. Flash steeps to start, then I push to 5 seconds, 10 and then even longer (confession: I rarely if ever count. I wing it. I’m a steep winger. Is that bad?)

Also started with 200f water and stayed there, because I’ve had an aversion to boiling water and young sheng ever since I read Cwyn’s blog post about it.

Live blogging commencing now…
1 2 3 4 starting to feel it now 5 aaaand I’m sweating 6 the leaves are really expanding now – so lovely 7 honestly, next time I’m having one of those days in the dead of January where I just cannot get warm, I am going to drink this tea 8 wait, is it 8 or 9? Oh my. I am suddenly and completely tea-stoned as crap and I have just spilled about half of cup 9 or 10 all over myself (another reason why boiling water is BAD). One more cup and I’m going to walk away and take a shower because I am sweating like teenage boy after a cross country meet. See, this is why Bosch isn’t for beginners. Experienced pu’er drinkers do not spill Bosch in their shoes. 10 cups and I find myself whinging aloud “how much more tea is in this tea?!” as the leaves are still not done. But stick a fork in me, I am.

General thoughts: I love this sheng. Very slight/light smoke. The flavor overall is light and not overly sweet but by no means simple and if I were more experienced or just better at articulating things I could explain, but alas, I am neither. Most surprising/puzzling thing about this is that there was no bitterness… I kept waiting for the bitter come out of hiding and smack me in the face and it never did. Considering how sensitive to bitter I am, I am absolutely ok with that. This is as close to drinking green tea while not actually drinking green tea that I’ve ever come. Wait, what?

I need a shower.

MzPriss

I don’t know where you get the idea that experienced pu drinkers don’t spill tea in their shoes – and everywhere else.

boychik

hahaha. the most important not to pee in your pants.

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94
503 tasting notes

This brew took some focus. The maocha is beautiful. This cake is so lightly compressed it easily peels apart. I grabbed off some long bronze and autumn brown leaves. The dry aroma is sweet and savory with a velvet softness. I placed a generous amount in my warmed yixing and gave it a shake. I took in a deep inhale of the aroma. I caught notes of smooth red wine or possibly ice wine. I washed these leaves once and began some focused brewing. The oily green tendrils gave off a peculiar aroma. I took one short whiff and immediately the image of kettle corn popped in my head (no pun intended). The liquor was pale like white tea and was slightly iridescent. The flavor was complex. This brew has a sharp and popping kuwei, but it’s wrestled with a full huigan. This brew gives a powerful mouth feeling. My tongue was left with a spicy sensation, and my throat filled with sweet coatings. This feeling lasted well into steeping. The flavor continued complex with so many various tones. I was getting a bitterness that arose in my belly, but my throat was softened and numbed. My head was beginning to float, and my blood was pumping quick. My body was in a state of awe and relaxation. I was being pulled into so many different directions that I kinda just made peace with it. The qi was sneaky. I didn’t notice it at all, at first. I was thinking to myself “I thought there was supposed to be an intense body sensation”. The sensation is not seemingly intense. Instead, its invisible, but its powerful. I was quickly sweating and becoming easily distracted. My head was zooming and my eyes grew heavy. I kept on brewing and just adding onto this supposed “absent” qi. I took sip after sip of this now peppery floral tea. The mouth sensation would not quit. I can’t count how steeping sessions I was able to get. I lost count at about 11. The liquor remained a dull orange bronze. This was fantastic, but it took a lot of effort to focus on it. The next time I brew this, I will set some time aside to focus more on this session. This was a wonderful experience, and I am excited to see how it settles.

https://instagram.com/p/6lRN3fTGYF/?taken-by=haveteawilltravel

Flavors: Kettle Corn, Pepper, Red Wine, Smooth, Spices, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
boychik

Whats the name of the book? The Book of Tea?

Liquid Proust

It is beautiful looking :)

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90
1757 tasting notes

This is a tasty tea. I was to be honest expecting more bitterness in the early steeps of this one but it was surprisingly smooth from the beginning. Not sure of the cha qi of this tea as it just didn’t have a strong effect on me. Gave it fourteen steeps in an 80ml Kamjove brewing vessel. I could have certainly continued as the tea leaves were not spent at fourteen. I think I would get twenty out of this tea but I am already past my caffeine limit today. I have not decided if I will save the leaves for tomorrow or not. The defining character of this tea was it’s smoothness. It was a nice sweet tea from early on with some apricoty sweetness developing in later steeps.

I steeped this tea 14 times in an 80ml Kamjove with 5.1g 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, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min and 3 min.

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 80 ML
Cwyn

Fourteen times! I got about 17 so you are probably getting close. But still that is indeed a lot of tea for your usual. Let me know how you plan to store this, I still haven’t decided. Not sure it needs the crock or even if I want to age it or drink it up.

AllanK

For the moment it is stored in a cardboard box. I may eventually take something out of my pumidor and put this in its place.

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