673 Tasting Notes
So I had some 2002 Nan Jian Phoenix tuo from Aliexpress mixed with kunlun mountain snow chrysanthemum flowers. It tasted awesome. Just a pinch of flowers mixed with a good amount of the puerh… Just lovely!
https://www.instagram.com/p/BEPK-cGJ48q/
1996 Cnnp “green mark te ji” ripe puerh cake review
Ru Yao dragon teapot gongfucha
Dry leaves: slightly musty
https://www.instagram.com/p/BE1FGJKp43W/
https://www.instagram.com/p/BE1GJ1EJ47O/
2x 15s rinses
Wet leaves: slight earth/fermentation smell, Old books and autumn leaves. Light musty smell
https://www.instagram.com/p/BE1JQRoJ40u/
Light steep: I taste smell; light —> earth/fermentation, old books.
Slight -→ autumn leaves.
https://www.instagram.com/p/BE1GiNKJ48j/
https://www.instagram.com/p/BE1GeICp48T/
Medium steep: I taste/smell;
medium —> earth/fermentation, old books, autumn leaves. Light -→ camphor.
Heavy steep: I taste/smell; medium to strong —> earth/fermentation, old books, autumn leaves. Medium -→ camphor.
All in all this is an extremely tasty tea! The aroma, the flavour, the qi! I rate this a 100!
Flavors: Autumn Leaf Pile, Camphor, Earth, Musty
Preparation
That’s a dark tea!
yeah, but it was “oh so good”
I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!
I’ve only had sheng from 2009 iirc. I have a 2003 cake on the way.
I prefer young sheng’s honey, spices, smokey flavours
I love ALL sheng, but I too, like the younger kind. I like that “newness” to it—the smokey, spicy, honey, and slightly astringent notes that linger throughout the sessions. But there are days when I’m craving that woodsy/deep earth note(s). As my friend once described it—“This is what I imagine river water, with the river floor [mud, rocks, etc] would taste like.” Older/aged Sheng has that “rainy day in the woods” vibe to it; so, it’s more of the adventurer part of me, wanting to reminiscence about past hiking experiences. However, a young Sheng reminds me of Spring, where everything is new and delightful. So, now you know, when/why I like to have my tea—and at what age I like having, when I like having it!
wow! great way of describing it
a great tea! i am not doing a full review on this tea as its not good enough IMHO as i cannot taste the mao cha easily. i mostly taste the buds… although, it does taste great and smells great too, (leaves/buds and brewed tea.) i will share the other half with one of my close friends.
Preparation
my birthday gift came in the mail today. today is my birthday! i had some of this tea.
two words: just lovely
expect a review and pics of this tea this week or next week.
expect reviews/pics on the other teas too
i went to my friend’s house today. we had a campfire and we made some of this tea western style with a big cooking pot for boiling the water, a smaller pot and a big strainer to strain the leaves in. this tea has aged for about a year, (well i think it aged and they say it can). so i think it has aged a fair bit. i can tell because the smokeyness of the dry leaves is a lot weaker but more in an aged way. the tea also tastes a tad weaker but in an aged way. the water did not reach a full boil but steeped well
my friend’s wife did not like the smell of the dry leaves too much (nor did their kids, who really did not like it and thought it smelled stinky) but said the tea was ok but shes going to stick to her teas. me and her had a small discussion on how this tea is made too.
we had no marshmallows or wieners today.
i had fun!
note: the gram amount and water volume are estimates
Preparation
i noticed that with a fairly sized amount of grams of this tea and 5 or 6 steeps later, this tea has some smokeyness to it :D
new score 99 —→ 100
Preparation
if you can find it on page 4 i have a main review on this tea :D
