127 Tasting Notes
Heavily spicy, bitter-fruity, discreetly herbaceous and slightly astringent with very beautiful, intense citrus notes and a long-lasting sweetness.
Images and more at https://puerh.blog/teanotes/2016-meng-wang-sheng-cha-mc
Flavors: Astringent, Bitter, Citrus, Fruity, Herbaceous, Spicy, Sweet
Preparation
Super heavy, soft and thick, intense after dark chocolate with a distinctive bitterness and subtle sweetness. Without any trace of fruitiness.
Images and more at https://puerh.blog/teanotes/2009-ba-wang-shu-cha-mc
Flavors: Bitter, Chocolate, Heavy, Sweet, Thick
Preparation
Heavy and thick, bitter and earthy without unpleasant notes.
Images and more at https://puerh.blog/teanotes/2016-shu-neng-sheng-qiao-mc
Flavors: Bitter, Earth, Heavy, Thick
Preparation
More atypical Hongcha – spicy and fruity without any great sweetness and without maltiness. Pleasantly bitter but slightly light.
Images and more at https://puerh.blog/teanotes/2017-dian-hong-cha-mc
Flavors: Bitter, Fruity, Spicy
Preparation
I was just going to add a review related to a Moychay product and ran across this. Which part seems atypical, which aspect? I’m not critiquing the review; I’ve not even tried the tea. I’ve just tried a lot of Dian Hong that spans a broad range and I was wondering which part seemed unusual related to that. Spicy and fruity would sound normal, although some spice or fruit wouldn’t be, and bitterness (astringency?) isn’t normal. If the tea actually tasted bitter, like aspirin, or young sheng, that would seem really unusual, versus that referring to a mouth-feel aspect.
No, the teas is not as bitter as a young sheng but for a hongcha the bitterness is unusual and most Dian Hongs I’ve tried were more or less malty, this one has nearly no maltiness to it (which I like).
Typical Hongcha notes and sweetness with little and rather untypical maltyness. Pleasant bitterness and astringency, as often to be found at Sheng Pu’erhs.
Images and more at https://puerh.blog/teanotes/2017-beyond-the-clouds-eot
Flavors: Astringent, Bitter, Malt, Spicy, Sweet
Preparation
Super heavy and full-bodied with an very spicy sweetness and subliminal bitterness which numbs the tongue. Wet-storage character but still a super strong tea and a very relaxed qi.
Images and more at https://puerh.blog/teanotes/2008-bulang-ancient-tree-eot
Flavors: Bitter, Heavy, Smooth, Sweet, Wet wood
Preparation
Mellow, multifaceted profile, light and fresh with an undeniable wild origin, this tea is lighter than its 2016 version (Tea Club only) and more similar to the 2017 Secret Forest Wild: A tame and calm wild Sheng.
Images and more at https://puerh.blog/teanotes/2017-wuliang-wild-eot
Flavors: Bitter, Fruity, Sweet
Preparation
At first very spicy and nutty, which turns to a slightly bitter floral note. Somewhat astringent and very fresh.
Images and more at https://puerh.blog/teanotes/2017-nancai-ancient-eot
Flavors: Astringent, Bitter, Floral, Nutty, Spicy
Preparation
Very light and elegant for a Sheng and more so for a wild Sheng. This one is of a very different character as the other wild Shengs this year but nonetheless very lovely since it has a long lasting, cooling fruitiness combined with a light, relaxing Qi.
Images and more at https://puerh.blog/teanotes/2017-secret-forest-wild-eot
Flavors: Bitter, Cherry, Fruity
