DigniTea Send Message

Crimson Lotus offered the opportunity to purchase this aged Jingmai maocha in a custom made Jianshui tea jar and I could not resist. This is a very nice tea! The leaves are whole, long and beautiful to look at. The tea liquor is a deep gold color which when exposed to the air begins to shift toward a copper color. The aroma is full of a thick sweetness and this same sweetness is found in the first sips. Active mouthfeel which continues into the throat where the sweetness lingers. I also found a decidedly citric component in the tea which led me to think of it as having an appealing sweet charm while a tiny bit tart at the same time. Overall the tea has a solid, potent character and is indeed a treat. This is one to be enjoyed now and in the near future.

https://www.instagram.com/p/BG4wQu7iZS0/?taken-by=dignitea.pu

This is a nice tea of good value. I was able to pick it up from White 2 Tea 2-3 years ago for less than $75. Acted on a tip from Hobbes and purchased without trying a sample (not an uncommon practice for me on puer with solid recommendations from experienced drinkers back then when tea was a bit cheaper). I am very happy that I took a chance on this sheng for it has matured nicely in my humidity monitored tea cabinet for over two year now. Early spring big-leaf material, clear and bright orange tea soup, honey-like scent, nice mouth activity — definitely a smooth and easy drinker.

https://www.instagram.com/p/BGPbGS5iZdO/

2009 Yong De area material which aged for three years before being pressed into cakes. Brews into a nice rich cup of warm goodness. Clarity found in the mahogany colored tea soup. Dark chocolate richness – not too sweet and not too bitter. Full and thick body. Overall, this is an enjoyable tea that has a roasted, earthy aroma, with a mellow and balanced bitterness and a lingering, satisfying aftertaste.

Had this one for awhile – time to break into it. Interesting tea with nice complexity. The dry leaves are quite nice – lots of whole leaves; medium brown color; and they smell interesting. Hints of smoke and storage found in the first 2 cups but this drops off quickly. Tea soup is clear with a gold color in early steeps and then shifts to a dark copper color with orange highlights later in the session. The flavor profile shifts throughout the session – wet wood, vegetal, floral, spice. Nice enough finish. I began to feel a relaxing qi hit after the third cup and it continued to build during the session. Great value found in this 10+ year aged Yiwu area cake – only $0.22 per gram. I enjoy this tea!

Classic shu production from Menghai Dayi and it is viewed as one of Dayi’s “lighter fermentation” cakes. Many golden buds and tips spotted on the outside of the cake. Smelling the dry cake, there is a pleasant enough aroma and no signs of smoke or fermentation. Dark burgundy tea soup with a clean enticing aroma. First sip is smooth and mellow. Not a great deal of depth or complexity in the taste profile (primarily creaminess, sweet wood and earthiness) but the cup is wonderfully smooth and mellow and offers great comfort and warmth and offers a nice finish. This is batch 701, the first batch produced in 2007.

This ripe has all that I have come to expect from a quality warming Dayi shu with six or more years of age – appealing aroma, free of most fermentation taste, no real bitterness or astringency, rich flavor profile, and decent longevity. The leaf brews just the way I like my shu puer – smooth and dark. The tea liquor yields an earthy aroma that is warm and rich. Mellow and pleasant taste; smooth and rich in flavor with a mix of light oak, caramel and creamy flavors with traces of dark cocoa. The sip delights the mouth with a smoothness on the tongue and then leaves a sweet aftertaste.