2005 Hai Lang Hao "Lincang Impression" Raw Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Celery, Cranberry, Dry Grass, Grass, Grilled Food, Mineral, Moss, Mushrooms, Salt, Smoke, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Dear glorb, I’ve tried to log this tea twice since drinking it and each time, something has come up. This time I had to take my old meow meow to the emergency vet. Hopefully some fluid...” Read full tasting note
    85
  • “This tea has one of the strongest dry leaf aromas I have encountered in a sheng – mostly smells of honey and cookies. After the rinse, the aromas change dramatically to smoky & earthy ones, and...” Read full tasting note
    88

From Yunnan Sourcing

A 2005 Hai Lang Hao production produced under the “Ming Xiang Ya Yuan” brand. “Lincang Impression” is made entirely from Yong De area early spring tea. A small production with a special heavy pungent cha qi! Rolled more tightly than many other Mengku area teas this tea has plenty of textured flavors to reveal to the drinker. Aged almost 11 years has given this tea a thick liquor with a sweet after-taste, while still retaining some bitterness. An amazing tea sure to please hard-core drinkers of sheng!

Net Weight: 357 grams per cake (7 cakes per stack)
Produced by Hai Lang Hao (Ming Xiang Ya Yuan)

About Yunnan Sourcing View company

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2 Tasting Notes

85
477 tasting notes

Dear glorb, I’ve tried to log this tea twice since drinking it and each time, something has come up. This time I had to take my old meow meow to the emergency vet. Hopefully some fluid injections, antibiotics and anti-nausea meds will remedy her ailments.

The dry leaf had an aroma of bitter apricot and the warmed leaf an addition of a woodsy aroma with a hint of vanilla? Rinsing the leaf brought out scents that better matched the taste of the liquor. I could smell grilled vegetables like summer squash with light smoke, cooked mushrooms, uncured tobacco and that bitter apricot. I can see how Togo interpreted the wet leaf aroma as egg shells, bbq sauce and celery root.

The liquor was a beautiful champagne hue with a tinge of pink. The brew was astringent and bitter (pleasantly so for a bitter puerh lover) with notes of minerals, wisps of smoke, grilled vegetables, earth, cooked mushroom and a carrot sweetness. The texture I found a little thin and it left behind a sandpapery roughness as I swallowed. The tea did not change much in flavor or texture throughout the session. The spent leaf is small and as noted by Togo, still very green. The cha qi moved in quickly on the second steep when I began moving slowly and my eyelids drooped. I was in the midst of packing up my belongings while drinking this and found myself getting sidetracked easily. It was a heavy, cooling, spaced-out energy.

Overall, I found the tea to be pretty pleasant and the light smokiness a nice addition to what is mostly a vegetable-mushroom tasting sheng with good longevity. I think it might continue to be a pleasant offering several years down the road.

Preparation
Boiling 6 g 3 OZ / 100 ML
Kawaii433

Oh no, poor kitty :(. Earlier last week, I had to bring one of my furkids (Kage) to the emergency vet as well. He was completely plugged up throwing up over and over because he couldn’t go. They had to do blood tests, enema, fluids, anti-biotics and more. He’s doing better. I hope your kitty is too.

Kawaii433

antibiotics* (not sure why autocorrect did it autowrong)

derk

Thanks, Kawaii433. I hope your Kage companion keeps his pipes flowing in the proper direction. My old girl Sophia has been unable to eat or drink for a day without it coming right back up with a tinge of blood. The vet thinks it’s kitty IBS induced by trying to switch her to a more affordable food in combination with the stress from me packing up everything to move. Or an infection. If she’s not her chatty, snuggly self by tomorrow evening, I have to take her in for a blood panel, ultrasound and fecal sample.

annie

poor baby kitty, hope she starts feeling well again! it’s hard watching them be sick :(

Kawaii433

@derk Poor one :(. Hoping for her to have a full recovery, derk!

Nattie

Aww no, hope your kitty gets better soon! ♥

mrmopar

Hope you can get the issues sorted out. Always sad to see one of our pets hurting.

derk

Good morning/afternoon and thanks for the kind words. I have a content, purring furball curled up in the crook of my right arm, which makes chicken-pecking with my left hand difficult. She’s very lovey and begging for pets, a good sign. Hopefully she’ll start talking again soon.

Kawaii433

Thank goodness. <3

Mastress Alita

Hoping the best for your kitty. Though otherwise healthy, my fur-nephew has also been showing signs of anxiety from the packing boxes around my sister’s place from her upcoming move back to Idaho. After enough moves, they seem to know what that means, smart little devils, and considering how stressful even thinking about it makes me, can’t imagine the stress of going through it, so I can see that being an issue. Pull through Sophia, you’ll be a happy kitty in your new home too!

tea-sipper

Oh good, I’m glad your meow meow is doing better.

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88
346 tasting notes

This tea has one of the strongest dry leaf aromas I have encountered in a sheng – mostly smells of honey and cookies. After the rinse, the aromas change dramatically to smoky & earthy ones, and strangely enough the wet leaves don’t actually have such a pungent smell anymore. They give off aromas like egg shells, bbq sauce and celery root.

The taste is very strong and bitter right up front in the first few infusions (make sure you keep your initial steeps short). The quinine like bitterness quickly transforms into sweetness though. Other than that, it is a mineral tea with some notes of moss, dry grass and cranberry. The aftertaste starts off sweet but becomes slightly salty afterwards. In late infusions (above 10) I also get the standard tobacco and mushroom flavours, the former actually really strong in the aftertaste.

The liquor has medium thickness and is mouth-watering, oily and a touch powdery. It is also quite warming in the throat. The most memorable aspect of the tea is definitely the cha qi though. It hits really hard, this is not a tea to drink while working. I had to lie down after 3 infusions already.

The leaves are young (small) and still very green, attesting to the dry storage of the tea. It still has quite a way to go in terms of aging. I wish the mouthfeel was thicker overall. Because of the pungent taste, steeping more aggressively doesn’t seem to be a viable option to improve that. But ok, I can accept that this tea is not about the mouthfeel, rather the ‘mindfeel’ and, to a lesser extent, the strong taste. The longetivity is quite good too. Right now I am on steep 14 or so (each one of which was 90-100ml and the first few I should have done shorter tbh), and it seems like it will last for a few more at least.

Flavors: Bitter, Celery, Cranberry, Dry Grass, Grass, Grilled Food, Mineral, Moss, Mushrooms, Salt, Smoke, Tobacco

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

The Ba Ma Gong Chun from HLH has a kick as well.

Togo

Thanks, I will check it out :)

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