55 Tasting Notes

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Lasts maybe 6 – 8 infusions brewed gong fu style:

Rust liquor; dense aroma suggesting charcoal-baked Murasaki sweet potato, and a touch of burnt toast if pushed. Very slight floral/vegetal notes emerge in later infusions as the core yam notes soften; sweet, rich, malty palate entry with hints of chestnut and longan leading into a medium-dry, lightly earthy finish with a whisper of smoke; smooth, medium body with hints of starch more than cream.

While the processing doesn’t taste “artificial,” it is difficult to believe this aroma/flavor was achieved without any additives to the tea given how prominent the “sweet potato” notes are from the aroma of the dry leaf on through multiple infusions in the cup. While lacking the chocolate notes I sometimes get from Zheng Shan Xiao Zhong, this remains an indulgent, almost dessert-oriented tea.

Preparation
Boiling 0 min, 15 sec 8 g 5 OZ / 150 ML

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Wrote up my impressions of this only to realize I had already done so for the Spring 2016 crop, which I found to be much the same.

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No review, just a brief note to myself that I found this to be a clean (maybe a vague mushroom quality without a first rinse, but no fishiness, or other off notes from the fermentation), mellow, earthy shou with plenty of longevity (10 – 15 infusions over 2 or even 3 days) and moderate caffeine. Probably better as part of a meal, but not bad on its own. The first ripe puerh I’ve considered picking up a cake of (which ended up being sold out in any case)…

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 150 ML

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Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

The compressed cake is easy to break up by hand, and if done gently, the leaves mostly untangle into long even wiry strands. The dry leaf aroma brings to mind a clean stable or feed-store, faintly grainy/grassy and equine.

6 infusions from 10 to 60 seconds.

Mahogany liquor; floral/spicy/grassy/lightly oxidized aromatics – subtle, complex, and difficult to parse; Earthy, almost leathery palate entry with a bit of peach pit. Slightly tannic, not quite brisk. Low fruitiness with a hint of cream and perhaps cocoa emerges from the dusty finish; medium-bodied, energizing (plenty of caffeine).

Curious if this one will develop more character with age or become too bland – right now it strikes a nice balance and I’ll probably drink up this cake in a month or two. While I don’t have much experience with purple varietals – this blend is a pleasant, unoffensive introduction.

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

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Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

The dry leaf aroma immediately brings to mind alfalfa/hay – the leaves themselves are uniformly fine, wiry, with faint touches of gold.

8 infusions from 10 to 120 seconds: Tawny liquor; potent alfalfa/hay aromatics (especially with the first infusion); deep rich flavor, malty with clean grassy cane notes – medium-sweet, slightly toasty finish; medium-bodied, lightly tannic, moderately energizing. Flavor tapers fairly quickly after the 4th or 5th infusion.

Another good daily drinker with unique processing contributing to a subtle but unusual aroma/flavor.

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

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Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

8 infusions from 10 to 60+ seconds. Sienna liquor with harvest gold highlights; gentle roast in the nose with hints of Japanese yam and barley; faint floral and mineral notes present a lingering chocolate-tinged sweetness. Moderately malty, but very little smoke on the palate. Finishes medium-dry with a distinctive nutty/grassy flavor I can’t quite put a name to (perhaps what others have referred to as “oaky”?). Longer infusions bring out more cocoa and darker toast flavors with a tiny bit of smoke in the finish.

Smooth, medium-light bodied, and surprisingly refreshing.

Closer to a good Keemun than a Lapsang Souchong, this is a unique and interesting Hong cha, well worth sampling.

Preparation
205 °F / 96 °C 0 min, 15 sec 2 tsp 3 OZ / 100 ML

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Generous sample kindly provided by the proprietor.

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Dry leaves resemble long slightly twisted black sticks with some spots of rust.

10 infusions ranging from 10 to 60 seconds.

Chestnut liquor; wet wood, river stones, and a hint of chocolate, walnut skin, and grain husk in the nose; smooth, creamy, and faintly nutty on the palate – long, increasingly cocoa and autumn-leaf-laden finish that takes ages to unfurl despite a persistent subtlety. Very low acidity/bitterness. Flavor/aroma drops off very slowly over the session. Consistent, gentle, and nearly delightful.

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g 3 OZ / 100 ML

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Generous sample kindly provided by the proprietor. 25g yields about two lengthy sessions.

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

7+ infusions from 10 to 90 seconds. Fulvous liquor; aromatics of fresh cut wood, lychee, and berry; sweet mellow palate entry is again fruity and perhaps slightly floral or spicy, with a pleasant nutty finish.

I was expecting at least a hint of smoke, roast, or char given the high temp final processing, but none of these elements obtrude on the rounded, youthful, easy-drinking flavor profile. Fairly potent/energizing with regard to caffeine, this would be a suitable daily-drinker at the office if you like the flavor signature (which is perhaps more distinctive than my notes suggest, it’s just that I can’t put a name to the individual flavor that is present throughout).

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g 3 OZ / 100 ML
mrmopar

I am going through some of the items from this store as well.

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Bio

Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…

Location

North Hollywood

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