3 Tasting Notes

70

Being an aged sheng puer I used my usual yixing pot to brew it with, however I must admit I should try it with a gaiwan too, for the result wasn’t satisfactory enough.

First few infusions were about 3-4 sec, later 10-15 sec.
I washed the tea on 85C but continued to brew it with 95C.

3-4 sec: the tea has the phenomenal scent of fallen leaves, combined with the mild sourness and some musty note I couldn’t really grasp. The body is relaxed, and has a rather smooth texture, but as for the aftertaste there’s a rough sharpness that was a little bothering at first. Fortunately, later on it faded away, and let the tea expand.

After the first few steeps I could clearly feel the caffeine emerging in me. Strong as it was, it was different from that of a coffee’s — more delicate, and rather effected my consciousness than my body.

Around the 5-6 infusions the started to taste as an average sheng: slightly fruity, varying sweet-sour that stimulates saliva production. Nothing exceptional, but I was enjoying sipping it.

The two ‘features’ I missed the most are chaqi - which, perhaps due to the high caffeine content, wasn’t significant -, and the typical characteristics of a Yiwu puer: deep sweetness, round, vivid smells, and long-lasting aftertaste.

7/4

To sum it up: it’s a decent tea with some minor handicaps, but it certainly worth its price.
http://flyingbirdteahouse.hu/termek/yiwu-liudalaoye-liu-nagymester-teaja-2008-sheng/

Flavors: Fallen leaves, Fungus, Camphor

Flavors: Astringent, Autumn Leaf Pile, Camphor, Mushrooms

Preparation
200 °F / 93 °C 5 tsp 130 OZ / 3844 ML

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92

Instead of yixing pot this time I used a simple celadon-glazed gaiwan so that the tea has more space and can express its fragrance better, and also because this puer is rather on the younger side, in which case I seldom use pots.
Short infusions first about 3-4 sec, later 5-10. Temperature rises from 85 to 90.

3-4 sec: there’s a remarkable — rather unique when talking about puers — fiery scent that almost hits me right after infusing the leaves. It also appears in the taste, and remains through the first 4-5infusions. Besides this fiery aroma, the tea is quite smooth, and deep. Despite the two, hardly compatible features, the tea is well-balanced, and has a beautiful calmed ambiance.

Let’s see what lies beyond the taste. In the first infusion I was mainly occupied by this fascinating ember flavour, but when I moved on to the second one I noticed a major heating effect. Looking out the window to the cool, rain-soaked city I knew it’s the very best tea for the moment. This strong warmness protects from catching cool and gives a cosy feeling. A deep elated chaqi appears as well, and flows through slowly in the whole body.

Later — from around the 4th infusion (5-8 sec) — the tea gets smoother.
As the fiery notes fade, the tea’s main structure appears. Deep, milder ‘puerish’ taste with a lightsome woody (still bit smoky) scent.

7/6

All in all it’s a great, unique puer that I definitely do recommend!
https://zhaozhoutea.com/product/lincang-ember-puer-2015-no-825/

Flavors: Fireplace, Smoke, Smoked, Whiskey

Preparation
190 °F / 87 °C 6 tsp 180 OZ / 5323 ML

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90
drank Rugui 2015 (508) by Zhao Zhou
3 tasting notes

Used a small yixing teapot reserved for dark oolongs. Short infusions first about 3-4 sec, later 5-10.

3-4 sec: Starts with mild, creamy sweetness and flowery smells — pretty lightsome tea.

Later on (around 3-4 infusions, 5-8 sec) it gets stronger, fiery chaqi appears. However, its delicacy remains. Rich both in fragrance and flavour. Still round and creamy; almost like silk it fills the whole mouth. Extreme complexity, real rock-tea.

7/5’

A truly one of a kind tea, I definitely recommend:
https://zhaozhoutea.com/product/rougui-grand-2015-no-508/

Flavors: Baked Bread, Butter, Cacao, Chestnut, Cream, Dark Chocolate, Flowers, Wet Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 6 tsp 130 OZ / 3844 ML

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Profile

Bio

Young, experienced and nonetheless curious tea consumer.
From tea-to-tea I’m learning and improving my tasting skills.
My profile is rather about puer (both sheng and shu) and oolongs for which I use gongfu method (with yixing pots, each reserved for a single type of tea) as well as genpao (gaiwan, or small glass teapot).
I’m rating my teas based on type, processing technique, harvest time and region (if puer, mountain specifically). My rating numbers, highlighted in green, refer to the extent to what I enjoyed the tea:
- excellent tea, worth a high price (90-100)
- great tea, will buy often (80-89)
- good tea, but nothing really interesting (70-79)
- nothing really wrong, but wouldn’t buy (60-69)
- poor quality, won’t drink again (below 60)
I also use a 7-stage assessment system which refers to the over-all quality of the, regardless type, process, and harvest details.

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