226 Tasting Notes

76

Uncomfortable storage and lovely dried tobacco aroma, mostly in wet leaf. Has distinct minty wet-ish storage flavor. It has one of the lovelier dry pipe tobacco notes I’ve had in puer, but it doesn’t come with much else. It’s dry and astringent throughout, lacking body or interesting mouthfeel characteristics. Not getting a lot of body feels out of it. Dominated a little too heavily by the storage, as though there wasn’t something to hold up against it, and somehow the storage didn’t cut the astringency down.

Flavors: Clay, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 2 OZ / 65 ML

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76

My first run with this tea was quite disappointing and had heavy notes of hongcha-level oxidation. Retrying today, with a little less leaf and getting a little more nuance out of it. Holding onto some smoky memories in the rinse and first steep, but not pointed. Low astringency, moderate bitterness, moderate sweetness. It has a sweet, soft woodsiness to it that’s comforting, but I struggle to find breadth to this tea, it has a shallow quality to it. Some definition mushroom flavors in the finish and not a ton of huigan. I want to enjoy this tea, but can’t quite get there.

Flavors: Mushrooms, Spices, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 130 OZ / 3844 ML

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98

An update to this tea after almost 10 years. Mushroom and leather aroma. Thick soup, with a touch of sourness up front, middle steeps give distinct plum, and generate saliva nicely. Late steeps have fantastic, long-lasting huigan. Best part is the strong, calming happy qi. My drier storage has left this tea with some astringency and punch that I think make it feel full bodied and rich. This cake has also struggled with sourness in the first 3-4 steeps, I think due to colder, drier storage (something I’m trying to gently remedy), but it doesn’t really compromise the tea. So lovely…

Flavors: Leather, Mushrooms, Plums, Sugar

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 65 ML

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84
drank 2009 Hong Da Dou by Douji
226 tasting notes

Nearly 10 years after the release of this five mini-brick series, I finally try them all. This on has a warm honey and spice aroma. Breaking off a chunk, I’m surprised by the size of some of the leaves on the outside of the brick. The first couple of steeps have some intense broken leaf bitterness, which seems unavoidable with this level of compression. Middle steeps open up much more sweetness and a quite respectable huigan. More spicy leather and tobacco through and above average endurance in terms of sweetness and body in later steeps. Decent for the series and I’m excited to see how this ages.

Flavors: Honey, Leather, Spices, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 65 ML

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78
drank 2009 Nan Da Dou by Douji
226 tasting notes

Floral, plantation nose. Lightly sweet, moderately astringent early steeps. Punchy broken leaf bitterness and cloud in the middle. Some tameness and a bit of orange from age and a bit of caramel flavor. There’s a hint of a decent qi and a distant bit of huigan, making this above average for the series. Clean, mostly boring plantation tea I hope ages into something passable.

Flavors: Caramel, Flowers

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 65 ML
Pham Nhat Le

Lightly sweet, moderately astringent early steeps

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74

I’m trying again to love this tea, after reading some comments on Instagram about its more endearing qualities. I think the reality is that Taiwanese style puer isn’t my style. I pushed the tea harder this time and produced more plum and astringency, but it still seems a bit hollow. There’s underripe stonefruit pit astringency and spring Witch Hazel twigs, but some decided sourness as well. Chalking this up to a style of semi-aged puer which isn’t me.

Flavors: Astringent, Plums

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 64 ML
Liquid Proust

I think you should retry the XZH 8582 now and see if you can figure out if this taste is truly not for you. While many people like this one, it won’t be for all. I prefer the Ming Jing but mainly because I like delicate flavors.

TeaGull

That’s a good point, I’ve always loved that XZH 8582, I’ll revisit soon. I think part of me not liking Taiwanese style (and this tea in particular) is that I don’t get that excited about Yiwu, it always seems so soft and subtle.

TeaGull

Finally got back to the XZH 8582. I’ve had it a few times since I purchased it, but not since trying the CYH, it’s an interesting contrast. Part of it is the drier storage I have on the 8582, it still has more punch, sweetness, and astringency. I can now see these teas being similar in a way, with plummy softness and saliva production, I just feel like the 8582 beats the CYH on all fronts, especially in the qi, the 8582 is just wonderfully strong, warm, calming and happy.

Pham Nhat Le

Lightly sweet, moderately astringent early steeps

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88

Dry leaves are a bit smaller than I expect, but give a fruity, herbal scent. When wet, aged smoke reveals itself, with a bit of meatiness. Quickly then, pine sap and lots of herbal notes. Overall round, married, and richly flavorful. Paler than I expected for 16 years, but still having great aged qualities, with tobacco and leather playing strong in the finish. A high note of astringency rides in the middle and late steeps and it empties out by steep 6 or 7. Great value overall and a tea with a flavor profile and aging history that is right up my alley.

Flavors: Herbaceous, Leather, Pine, Smoke, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 65 ML
mrmopar

Yah, this one is still a smoke bomb after all the years. I still do like it though.

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74

Amazing how my experiences with these two Mu Ye Chuns has changed so much in the past 8 years. I’m different, the teas are different. This breaths smoked meat and vegetables, really beefy. Opens up with a lot of astringency, with a lot of thick sweetness. This hasn’t aged quite as much as the 001 did and at this point, I don’t like it as much as the 001 at this point in time, it has a really scratchy throat quality that makes the finish unenjoyable. My samples haven’t aged well in the past 8 years (although some of my cakes have), so I’m glad I’m paying more attention to the humidity of my teas.

Flavors: Meat, Smoked, Vegetable Broth

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 75 ML
Pham Nhat Le

Overall round, married, and richly flavorful

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74

Eleven years old and sampled again, seven years down the road. Certainly my palate as changed, as has this tea, although not as much as I expected or hoped. Samples are not gaining a lot of agedness in my storage situation. Dried fruit and paper aroma. Middle golden soup. This tea wasn’t all that enjoyable to me the first few times I had it and it really isn’t all that interesting now, but it is improved, mellowed, married. The astringency is strong, but tempered and the flavors are mingled. Holding onto some unfortunate paperiness from drier storage. Pleasant finish, with salivating, lingering bitterness.

Flavors: Fruity, Paper

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 75 ML

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84

Aroma of orange blossom and honey. Distant smokiness up front, which I like. Thick, sweet soup, with some astringency. Quick, menthol cooling huigan. Lacks a good green bitter snap, but otherwise workable. Clean qi. I think this is respectable tea and certainly the best of the four single village 2015 teas I sampled from YS, but still seems a bit expensive to me for the relative quality.

Flavors: Honey, Orange Blossom

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 75 ML
Pham Nhat Le

Flavors: Honey, Orange Blossom

tanluwils

This was a unique tea and the only reason I didn’t grab a cake was due to strong mushroom notes i picked up during its first year. I remember returning to that sample and noticing the character of the tea had changed dramatically, leaving me with more honey and orange blossom, as you’ve noted. I bet it’s really good right now.

TeaGull

It certainly had some nice qualities, but I’m out of my sample now…I think I’ve gotten too picky, as it didn’t quite meet my current standards.

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