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Very enjoyable to drink. Smooth, silky, sweet and rich; pleasant in the mouth and throat.
Two quick rinses; then left it for 20m to open up. The first steep produced a clean mahogany colored tea soup; pleasantly appealing woody smell mixed with the aroma of fresh leather. First sip was welcoming and pleasant – no bitterness at all with accompanying tobacco undertone. Later steeps became full and smooth with subtle cacao tones and sweet aftertaste. Took it through nine steeps and I could probably get another one or two but I’m ready to move on to something else.

Playing around with these same leaves over a three day period. Finally combined (2) longer 8 oz, 10 minute steeps; chilled both together; drank as iced puerh. This was really quite enjoyable. Why throw out good tea leaf until you’ve tried to squeeze out every bit of taste?

I enjoyed this tea from the first moment – opening the bag and inhaling the aroma resulted in thoughts of walking through a pine forest. The tea is full of honey sweetness. It keeps on giving and giving of itself.

Very clear, pale yellow tea soup; the taste is sweet and fruity with hints of evergreen. First steep offers a pleasant evergreen flavor; the next two steeps begin to produce subtle flavors of fruit (light and subtle like apples); my last two steeps were pleasantly mellow and sweet. I plan to resteep the remaining leaves twice and chill in the fridge overnight.

Bottom line – fun to play with; very forgiving; quite flexible and versatile; potential for many resteeps.

Comforted by the taste of both malt and caramel in this little gem this morning. Sadly I was also reminded of how much I miss this tea seller. Almost gone now so I really need to find a similar substitution.

This is the oldest cake I own. Picked it up during Yunnan Sourcing’s recent sale and when it arrived I had to open it up and pull out the leaves that had collected in the bottom of the wrapper. 7 grams of dry leaf with ; 4 oz boiling water; 15 sec rinse; I began steeping the tea at about 10 seconds and added 5 for every succeeding infusion. It yielded a very clean red-brown colored liquor but I have to say that I was a bit disappointed in the flavor. There was the earthy and musty taste one might expect but it was rather flat. The third steep, however, produced a smooth and sweet taste with a rich, medium body and not a hint of bitterness. In steep five, I began to detect notes of fruit and chocolate. I’m drinking steeps seven and eight now and find them very enjoyable.

Similar to Taiwanese black tea, this tea is smooth and sweet with no astringency. A bit of fruit comes through in the sip (but it is rather subtle). Very nice small dark leaves and all seem to be whole without tears. Brewed western style and I was able to enjoy two nice cups but the second was definitely weaker in both color and flavor. Good as an everyday tea staple but I think I prefer a bolder morning tea. Nonetheless, I enjoy it enough to feel that I’ll definitely pick up the 2014 harvest which is now available.

This is a very easy and cost effective way to enjoy aged ripe puerh. I usually overleaf on nuggets because they are so tight and it takes awhile for these to loosen and allow steeping of all the leaves. The tea broth is a clear dark brown. Smooth, woody taste with a very pleasant aftertaste. I’m usually able to get 6-7 nice infusions out of this one.

This stone-pressed sheng from Bangwei Village is a delight! It is full of beautiful, high quality leaves which give the appearance of having been carefully folded and twisted lightly – although I know this is highly unlikely. They are very large with a greenish brown color. The dry leaf suggests smells of the earth and green grass – a very light and pleasant aroma.

The tea liquor is bright and juicy with a nice lively mouthfeel. Smooth to the taste with all the sweet, earthy notes one would expect from a high quality sheng. There is a lovely hint of sweetness throughout. This is my first experience with EoT. Recent notes by Sammer314 led me to order several different 10-20g samples last month and I look forward to enjoying more “tastings” with these high quality puerhs.

Delicious cup this early AM. Sweet with a subtle honey flavor. Decided to try to enhance the flavor with a bit of cream and sugar – sweet, creamy decadence! Just what I was looking for…….

I have come to admire and appreciate puerh cakes produced by Mengku Tea Co. Ltd. Golden Buds is a blend of smaller sized leaves picked, fermented and pressed in 2009. This tea cake is tighly compressed – you need to use a puerh pick (or an awl from your toolbox). The brew is dark and yields a very smooth tea – robust and rich in mouthfeel and flavor . Readily available from several ebay or Aliexpress sellers, this mini cake is a must-try and a great value. Maturing nicely as Mengku teas do.