2013 Chawangpu "Shuang Shu" Xiao Raw

Finally getting around to the Chawangshop teas I purchased maybe 3 years ago.

An exploration of Mengsong pu’er. The Mengsong here is blended with Jingmai material.

I’ve been nursing this over the course of the day since past experience with Jingmai teas has often left me feeling spun. It’s been forceful yet kind.

The tea makes its first impression with a cooling eucalyptus overlay. Stonefruit and citrus tones. Deep, and buttery-cooked-plum sweet. The sweetness is moderate, not as rich as Yiwu teas can be. Underlying astringency becomes more pronounced but never out of control. Initially, it lacks bitterness but it develops at an adequate pace. Like the astringency, never out of control.

Maybe this tea gets its punch and strength from Mengsong, but the flavor profile reminds me more of Jingmai. The aroma is developing and the liquor is pouring a brownish-orange color. The dry leaf is darkening. It seems like it was pressed medium-tight but water loss has made peeling layers off an easy task. This is a solid tea. Nothing amazing but for where it is in its age, it’s doing mighty fine :)

this tea punches me in the face a bit, with some sour/bitter sweetness. im not sure what to say about this tea, it tastes low-key. i think it smells a little like fern plants and tastes like sandalwood. there is some citrus that comes at you with a dry bite to it. this is another tea mrmopar sent me and its unlike any other sheng ive tried so far.. its kind of offensive but in a good way.

-nycoma

I got a sample of this on my last order. A blending of Jingmai and Meng song sounded interesting to me. I know Mengsong by itself is pretty nice. Jingmai can be hit or miss to me. I had previously tried the Huang Pia from this shop from Jingmai and it met my approval as well.
I got 8 grams out and gave a quick wash and allowed it to set for about 10 minutes.
The first brew was a light gold, very little char in the strainer indicating good processing. The brew was very clear as well.
Taste notes are nice. You can feel the burly part of the Mengsong and the softening the Jingmai gives it. The aromas of the wt leaf are somewhat floral. The tasting is deceptively sweet. It takes a second or two but the it s there. The later steeps bring the citrus of the Jingmai into the mix as well. This tea is viscous and thick with bitter, sweet and citrus rolled in there.
The leaf in the gaiwan is easy to pick the smaller Jingmai and the bigger Mengsong out in there. I am not sure but the larger leaf looks as it can be a bit older the Jingmai. It is making me sweat a bit as well from the Cha Qui.
Well done production.