95 Tasting Notes
A pleasant shu, I guess, as shu’s go. Although it has the obligatory boot-leather smell & taste, there is also a sweetness and lightness that is not unappealing. The website is correct when it says that “The taste is clean, smooth, and light.”
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
The soup looks like sludge, and tastes like boiled boot leather (albeit well-burnished boot leather). Not great, but at least it did not engender in me the negative bodily response that other puers have done.
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
A rather light tea that has a taste of sweet corn, green beans, and a touch of barley. The final infusion is the usual honyed brew. Slightly creamy and floral throughout. A well-made tea.
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.
Third infusion – 3 g. per 6 oz. water, 80 deg., 10:00+ min.
Preparation
Somewhat sweet and vegetal, as well as slightly astringent, this tea is quite mild and light, almost to the point of being flat. As my bag is a year old, I am sure that much has been lost in the past year (though I doubt it was stellar even when fresh).
First infusion – 3 g. per 6 oz water, 70 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 80 deg., 5:00 min.
Third infusion – 3 g. per 6 oz. water, 80 deg., 10:00+ min.
Preparation
The website says this tea is burly, but I would describe it as bitter. Tastes like an infused version of my father’s old work pants. Awful. Thankfully it was only a complimentary sample.
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.
Fifth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
I know I’m late to this note, but you should retry Shengs with recommended parameters. You are using too little tea leaf and the steeps are way too long. I’d recommend a quick rinse and do 4-5 second steeps with all young Shengs; Specially things like Manzhuan… you want to enjoy it while it opens up. Shous you can do minute steeps if you like strong stuff.
Thanks for your comment, JC. I have subsequently tried shengs the way you suggest and the results were still awful. Whether using lots of leaf and short steep times, or vice-versa, I have discovered that all shengs taste awful to me.
This is a classic, brothy fuka (though lighter than some of this genre). Having a noticeably nautical, clam-water taste in the first infusion, and a nicely biting astringency in the second, this is a fine tea. The best sencha I’ve had in quite some time.
First infusion – 5 g. per 8 oz water, 65 deg., 2:00 min.
Second infusion – 5 g. per 8 oz. water, 65 deg., 5:00 min.
Third infusion – 5 g. per 8 oz. water, 65 deg., 10:00+ min.
Preparation
Initally, there is a subtle floral & sweet creaminess mingling with the taste of the roast, as well as a fruity tang. That creaminess diminishes in subsequent infusions, with the roast being more pronounced. The final infusion is succulently sweet.
First infusion – 3 g. per 6 oz water, 90 deg., 3:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 6:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
It seems this tea has been discontinued, which is a pity as it is a surprisingly good tea. With a creamily floral aroma in the wet and dry leaves, and a light taste through 4 infusions, this was a nice surprise for me (especially as the best infusion is the last).
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
A lovely, well-made tea that has a full-bodied taste. But there is also a subtle tartness in the first infusions follwed by sweetness in the final ones for those who are paying attention.
First infusion – 3 g. per 8 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 8 oz. water, 90 deg., 3:00 min.
Third infusion – 3 g. per 8 oz. water, 90 deg., 5:00 min.
Fourth infusion – 3 g. per 8 oz. water, 90 deg., 10:00+ min.
Preparation
This tea offers a pleasant balance of steamed green beans and roasted flavours in the first infusion, leaning more towards the former. In subsequent brews, the latter takes over to the almost total exclusion of the former. A good start but a disappointing finish.
First infusion – 3 g. per 6 oz water, 75 deg., 1:30 min.
Second infusion – 3 g. per 6 oz. water, 75 deg., 3:00 min.
Third infusion – 3 g. per 6 oz. water, 75 deg., 7:00 min.
Fourth infusion – 3 g. per 6 oz. water, 75 deg., 10:00+ min.
You clearly don’t know how to brew puerh, judging by the far too long brew times. Start gong fu with flash instant brews, pour off. All the teas need at least two rinses as well to remove storage.
Thanks for the (surprising) comments, Cwyn. I am one that tries different brewing styles / methods in order to find one that produces a liquor whose taste I like. I almost always hit on it eventually (the only exception being shengs, which I dislike no matter how I brew). Subsequent to this review, I now brew my shou-s with much more leaf but equally long brew times. The shorter brew times produce a tea that tastes weak to me.