13 Tasting Notes

A quintessential menghai shou very well aged. I must confess I was so eager to try it I didn’t let it rest for too long before sampling it.

To my surprise, rinses had a quite a bit of wo dui funk but it was gone soon in the session. It continuously released a small amount of sediment so a pitcher for decanting is advised, though I consider this a minor issue.

Zero bitterness or astringency. It’s probably one of the smooothest shous I’ve had. It’s dark, very regular through steeps even if there are interesting shifts in notes. Complexity is good but placed within a narrow band of the spectrum. Progressing through the steeps it opens up going from wet forest, wood profile to more on flowers and cherries.

The smoothness is deceiving. It seems and tastes mild and subtle but hours after the session and I still have aromas lingering around. Qi… if there’s any I’d say is calming, I don’t feel caffeine anywhere.

So far, liking it a lot. Pretty much at the gravity center of what a classic menghai shou is with all it’s earth, forest and wood. Will save this one for cosy rainy days.

Flavors: Cherry, Earth, Rainforest, Wet Wood

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I second Togo’s notes about this tea. It’s easy to brew, it has a lot of sweetness in taste and aroma, a nice thick, viscous texture and a very warming mouthfeel.

It has notes to dates, dry fruits, blackcurrant, clover, cinnamon. No note is outstanding hence, good balance. A lasting aftertaste with some aromatic chemical activity that tingles at the palate. No bitterness unless pushed a lot, no astringency.

Flavors: Cinnamon, Clove, Dates, Nuts, Wet Wood

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It’s a good shou with a surprisingly thick texture. A lot of berries and wood, a bit of cherry. The aroma is really nice and I only wished it translated more to flavor, which is a bit muted but smooth and round.

Agree that it benefits of a hard brewing. Did a couple of soft steeps and it went too subtle and mineral. Most likely my bad.

Flavors: Berries, Cherry, Wood

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65

An unexpensive yet well balanced tea. It doesn’t seem to have aged a lot as it tastes a bit younger than the tag. But the truth is that I don’t feel any outstanding flavors or aromas that need much more polishing to be enjoyable.

Bright, greenish, herbal, bitter and slightly astringent. Soapy bitterness that leads to a quick huigan slap. In the nose there are aromas to lime leaves and capers. Some chaqi but not much. The material has a fair amount of whole medium leaves and twigs.

Flavors: Citrus, Flowers, Green Apple, Soap, Umami

Preparation
195 °F / 90 °C 0 min, 15 sec 9 g 4 OZ / 120 ML

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65

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drank 2016 Chawangpu Bada by Chawangshop
13 tasting notes

Yes, a good one!

Not much to add to the other reviews here. It’s a good harmony of flavours and aromas, doesn’t have the potency of other shengs but it gives a well balanced, floral, fruity and medicinal tasting drink with hints of grass and wood. Cup melified instantly and is easy to drink, because is on the softer side.
The lingering aftertaste is quite long and it reminded me of albariño white wine.

Quite good value at $24. Moar! :)

Flavors: Floral, Fruity, Grass, Spices

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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70

Sample from Farmerleaf, brewed in gaiwan.

First 2 steeps unimpressive, it felt faded. It developed much better character in the following steeps once the leaves opened up.
Feels a bit younger than the age the tag suggests but is still interesting and not too sharp. Fruity, flowery, moderate bitterness that kicks back a nice huigan aftertaste. Comforting, tonic, mild cha qi.

This one leans to the delicate and balanced side of the sheng spectrum. Though generally speaking is a good tea I don’t believe I’ll be ordering a cake. I’d like to contrast it with a further aged version and see where it goes.

Flavors: Fruity, Hay, Lime, Melon

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 120 ML

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