294 Tasting Notes
I brewed this in the Gaiwan while yesterdays 2004 Yongming still occupys my Yixing. The first steep was relatively uneventful. I know most people rinse. I do not. The second steep is where I am finding where this tea shines. I allowed it to steep a bit longer than usual and the results are perfect. The flavor is complex and very inviting. The vital energy I am getting from this tea is amazing. A warm feeling is creeping up on me. As I continue in my journey the cedar-evergreen notes are fading to a fruitier complexity which is still intoxicating. A superb tea.
This was sent to me “just for fun”. As I was pouring it out of the Yixing I knew it would be just that. The aroma was like some ancient maritime cedar forest. The first sip made my cheeks tingle. There is an incredible clarity in my mind. One of those teas that the Chinese have known about for eons while we westerners have been sitting idly with black breakfast teas. There is that certain something. That mysterious glow. That energy that others with more knowledge on Eastern philosophy can articulate. I can see how the ritual of tea can lead to a higher consciousness. Me, I love this tea. Please put it on the site David.
I feel like I need to take a trip to Seattle or Vancouver just to sip sheng in the proper setting — mountains, huge trees, mist, gloom, and ocean.
Yes David..please put in on the site or let me order this from you on the side…
Glad to see you enjoying that one. If I remember correctly, this Yongming Workshop brick is from Nansan Village. My pu’er friend and curator Wang Yanxin slipped seven bricks of this in with the last tea shipment. I actually am preparing to put it on the site. I just had to live with it for a while. The first time I prepared it, I used bad water and thought the tea was quite good, but not quite there. You would be surprised how much tea I buy from China that for one reason or another I just never put up on the site. I need to be able to get behind something fully. I have made this a few dozen times since my first experience and am really having fun with it now. A few people in Minneapolis have said that it is their favorite of all my sheng pu’er. I will keep you updated about when I post this. I have some great tasting notes to accompany it.
Maritime cedar forest …I can smell it! I have the scent of the coast redwood forest floor in my memory. It resembles tea sometimes loose and sometimes puer. Great sensory review.
I am ending the week long celebration of the Chinese New Year with this delicious Lung Ching. Brewed in the Gaiwan the tea is very flavorful and it has one of the finest “empty cup aroma”. This is also perfect after dinner tea. I was completely full after dinner. It’s incredible what this tea does for your digestion. It eases all of the discomfort of overindulgence.
There is a reason why this is one of Chinas Top 10 teas.
This was yesterday’s late evening tea. I left the fourth steep leaves and the liquid to stew overnight. 24 hours later it is a beautiful golden hue with all of the lovely flavors one would expect with this top notch oolong. The liquid is cool, refreshing and uplifting at 9:00 EST.
One thing I enjoy doing is letting my late evening teas sit in the Gaiwan of Yixing or whatever vessel was used overnight. Leaves and all. This was last nights tea. It was probably the fourth steeping. I always look forward to what I will encounter almost 24 hours later. This was nice and invigorating. The flavors are intense as you might expect. So every nuance that you have read about will be multiplied. It’s just another way to enjoy our favorite drink.
You sleep for 24 hours? ;-)
LOL steep
OH… you set up tomorrow night’s evening tea this evening.
When I first read this I thought you were steeping the evening over night for the morning’s first cup. But then you said 24 hours later, which suggested that your idea of “over night” was 24 hours.
overnight and all thru the next day….
I am treating myself today. This is definitely a top of the line Shu. The third steep is where this tea is really taking off. The first could be considered a rinse even though I drank it. The second was very aromatic with flavors so wild I cannot be certain of their origin. Now with the third steep sinking in I am feeling the true beauty of this wonderful tea.
I drank this tonight. It was in an unopened bag from Verdant in the bottom of my Shu sampler box. It said 2009. I believe this was one of those “Just for Fun” bags that David sometimes includes with the order. I noticed that it brewed up nice and dark but it did not have the same flavor profile as my 2005. I brewed this up in the Gaiwan at my GFs house and I was getting a very heady tea buzz. It was delicious but it did seem a bit young. Maybe I am wrong. I don’t know. It did not have the energy in the flavor but it did make up for it with an energy in the buzz. Wow. So maybe it is a 2009 that Verdant purchases for future sales.
I cold brewed this. I believe the flavors I mentioned [and everyone else] about this tea are more subtle but definitely there. It is so easy to make a nice jar of good green or a greener oolong and not worry about water temperature. Just keep an eye on it. Shake it from time to time. Smell the aroma. Usually a rule of thumb is a 24 hour steep. Pour it, strain it and enjoy it….
I have been meaning to do a cold brew. Have to try it some time this week.
Just do it….
cold brewing is so easy, it gives such complexity to a the iced tea and it adds shelf life and clarity to the cup…can’t see why anyone drinks hot-ice quenched iced tea…
cold brewing white tea is my new favorite thing to do. :)
There is no worry of water temp. No worries period. The results speak volumes
I would like to thank Asmanra for suggesting the Chinese flute on Pandora. The music and this tea are so relaxing. My last tasting I may have made a bit strong. This brew is perfect. A teaspoon for about 2 minutes and with my Chinese flute music I am in Heaven. Thank you again Angel at Teavivre for your generosity.
