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“Another great Shu Pu-erh, and a special Thank you to Amy for a great sample! :)) The dry tea smelled fresh and sweet, mild mushrooms, but mostly like fresh, clean earth. While the tea steeped,...” Read full tasting note
“Happy New Year, Steepies. :) After a quick rinse I have decided to steep this up in the gaiwan and used about 1 tsp of leaf. my water was not quite boiling for the first two steeps. I am very happy...” Read full tasting note
“Prep: 60cc gaiwan, ~4g. Boiling water, 30s, 10, 15, 20, 30, 40, 60, 60. Sessions with this tea: 2 Taste: burnt walnuts and spice. I think it is earthy or dirt notes, but to me they mixed together...” Read full tasting note
“A very warm, smooth cup, delicious with a touch of milk. I tried to make it lightly initially, and I found it made a surprisingly light cup compared to some others I’ve tried. Sadly I still don’t...” Read full tasting note
Weight: 100 grams (3.5 oz.)
Type: Ripe Pu-erh (fermented)
Grade: Mixed
Production area: Remote mountains between Yunnan & Myanmar
The 2009 Denong Wild Brick was a big hit and has been a “Best Seller” all year. Due to its limited supply, the 2009 vintage will soon be sold out. Bana Tea is proud to introduce the Denong Wild 2010 Edition. This nutty, pecan flavored 2010 wild brick not only has improved packaging, it is actually sweeter and more flavorful than its older version. For those who like the 2009 brick, you will like the 2010 edition even more.
We are also very proud to announce that the new Denong Wild Brick has received the SGS Food Safety Certification, issued by the Global Food Safety Initiative (GFSI). Bana takes great pride in offering you this very healthy ripe Pu-erh tea.
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Another great Shu Pu-erh, and a special Thank you to Amy for a great sample! :))
The dry tea smelled fresh and sweet, mild mushrooms, but mostly like fresh, clean earth. While the tea steeped, there was slightly more pronounced aromas-gentle mushrooms, with a definite clean, earthy aroma. The wet leaves were the most aromatic-somewhat toasty, and I just couldn’t believe how fresh, earthy, and clean the leaves smelled! :))
The cup was dark, but not as dark as the Menghai I reviewed two or three days ago, and what a pleasant, mildly earthy aroma. This tea was so refreshing on my palate. Mild mushrooms and clean earth made this cup so smooth, sweet, and delicious, that I drank it very quickly. :))
The second cup was even better. The wet leaves lost their toasty quality, but the sweetness remained, and the clean earth aromas intensified-reminding me of a “fresh air after the rain” aroma. The kind of aromas where the soil and earth are cleansed and renewed, sharing their rebirth with my senses. :)) The cup was darker, & more aromatic. The flavors were deeper and full, yet still quite mild What’s not to like about mild mushrooms and clean earth?? So sweet and delicious, I drank this cup just as quicky as the first! [4.5 minutes at 195F].
I’m glad I saved the leaves for a third cup. :)) More mild in all respects, yet still so clean, smooth and delicious! What a lovely tea and three quality steeps. :)) [7 minutes at 212F].
I’m still amazed that I got three quality steeps (14 minutes total). Each cup delivered mild mushrooms and clean earthy flavors in varying degrees. Sweet & smooth and my favorite Shu so far. Truly special, and so pleasing to my palate. Thanks again Amy for a real treat! :))
Cupped & Reviewed: Monday, July 9, 2012.
Happy New Year, Steepies. :)
After a quick rinse I have decided to steep this up in the gaiwan and used about 1 tsp of leaf. my water was not quite boiling for the first two steeps.
I am very happy with this shu and it is for sure going on my shopping list. It is very mild with a slightly sweet flavor that is indeed reminiscent of pecans with some cinnamon-spice in the finish. After 3 steeps there is no noticeable loss in flavor. A soothing cup of tea to the mind and the body. I would just like to keep this around for those moments when I want a gentle cup.
Prep: 60cc gaiwan, ~4g. Boiling water, 30s, 10, 15, 20, 30, 40, 60, 60.
Sessions with this tea: 2
Taste: burnt walnuts and spice. I think it is earthy or dirt notes, but to me they mixed together with some nut flavor. This had maybe a touch of sweet vanilla or nutmeg or something I couldn’t quite place my finger on which was very fleeting. Flavors very understated and very linear, did not change much across steeps.
Body: Thin mouthfeel, slippery sensation, minimal energy. No salivation, no feeling in my cheeks or throat. Where is the tea? Maybe I underleafed this one as well.
Overall a linear nutty shu which I have enough for one more session with, but will not likely seek out again. The flavor is enjoyable I mostly like tea with more body and is thick and chewy with louder flavors. Update: another session, no changes.
A very warm, smooth cup, delicious with a touch of milk. I tried to make it lightly initially, and I found it made a surprisingly light cup compared to some others I’ve tried. Sadly I still don’t have a kettle, so my water temperature is approximate.
And on the shopping list it goes! Another new place to get Pu-erh YAY!
I love Pu-erhs, but sometimes I ask my self whether cooked Puerhs are appropriate for my tastes in warmer weather. Well, when I think of the Bana Lucky Coins, or this Bana Denong, or the Menghai, the answer is definitely YES!! :))