81

I did a side by side comparison with the 2012 Wild Monk. They both look close in resemblance. The distinguishable difference is that 2014 is loosely compressed and seemingly larger leaves. This trait is only due to it not being stored for as long. The leaf smells of sweets and lightly woodsy. I placed this inside my warmed yixing to awaken it a bit. This sweet aroma became stronger and changed to that of a dock at the lake. I washed the leaves once to prepare for brewing. The steeped leaves became strong and bitterly scented, like that of fresh kale and seaweed. The flavor was drastically different from its older 2012 part. The initial sip was very dry and with some sharp bitterness. This stricking flavor was covered with a smoky and purple arugula taste. There was a slight sweet undertone, but it was otherwise nonexistent. It was interesting to see what just a couple years can do to Sheng. I do enjoy a sharp puerh, but this was just too dry. I’d love to give it some age though to enjoy it more thoroughly. My vote will have to stick with the 2012 version for now; perhaps, this idea will change in a couple years.

https://instagram.com/p/5Fhqu3zGSA/?taken-by=haveteawilltravel

Flavors: Bitter, Kale, Seaweed, Wet Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Garret

yep… the vintage makes a big difference, too. My sessions with this have been improving greatly over the last few months. I’ve been using less leaf and cooler temps on this and find that really takes the edges off. Also… if one sticks with the first few steeps, the sweetness really gets going at steepings 5 or 6. Truly wild tea like this is a whole different animal, isn’t it? Grateful for you posting the review!

Haveteawilltravel

I believe I’ll get some to age. I have confidence in this tea :)

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Garret

yep… the vintage makes a big difference, too. My sessions with this have been improving greatly over the last few months. I’ve been using less leaf and cooler temps on this and find that really takes the edges off. Also… if one sticks with the first few steeps, the sweetness really gets going at steepings 5 or 6. Truly wild tea like this is a whole different animal, isn’t it? Grateful for you posting the review!

Haveteawilltravel

I believe I’ll get some to age. I have confidence in this tea :)

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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