3 Tasting Notes
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.
To sum it up: it’s a decent tea with some minor handicaps, but it certainly worth its price.
Flavors: Fallen leaves, Fungus, Camphor
Flavors: Astringent, Autumn Leaf Pile, Camphor, Mushrooms
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.
All in all it’s a great, unique puer that I definitely do recommend!
Flavors: Fireplace, Smoke, Smoked, Whiskey
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.
A truly one of a kind tea, I definitely recommend:
Flavors: Baked Bread, Butter, Cacao, Chestnut, Cream, Dark Chocolate, Flowers, Wet Wood