Tiger Spirit

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rob
Average preparation
200 °F / 93 °C 5 g 3 oz / 90 ml

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  • “90ml gaiwan. 5g tea. Nearly boiling water, probably mid 90’s Celsius. The dry leaves are quite large and already fairly dark. Medium compression on the cake. Dry leaves in a damp hot gaiwan smell :...” Read full tasting note
    91

From chinalife

Sheng Pu Erh 2015 made from truly ancient tea trees between 1000 and 1600 years old from Bing Dao semi-wild forests.

A vibrant yet elegant raw Pu Erh. This is definitely the most ancient tree PuErh that anyone is likely to source. The trees used to make this tea cake are between 1000 and 1600 years old.

http://chinalifeweb.com/shop/product/tiger_spirit/202/

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1 Tasting Note

91
13 tasting notes

90ml gaiwan. 5g tea. Nearly boiling water, probably mid 90’s Celsius.

The dry leaves are quite large and already fairly dark. Medium compression on the cake. Dry leaves in a damp hot gaiwan smell : a lot of high notes. A bit sharp. Strong.

One quick rinse. Smell: a little bit of smoke, top notes / sharp. Hint of roasted tobacco or paper that is just yellowed by a flame. Hint of cream, but not much. Floral too. Complex aroma. Is it possible to get a tea reaction / mild tea high to smelling alone? I feel like I have one, but I have been smelling it deeply a lot whilst I let the wet leaves rest.

Quick steep less than 10 seconds. Probably too light a steep. Dark yellow colour, a touch cloudy. Medium thickness no bitterness. Dry sensation starting on the tip and top of my tongue. Pleasant. Leaf in gaiwan smell: it really is quite complex and is now an enhanced stronger version of above. The flavour is lasting in my mouth quite a long time for such a mild 1st brew.

2nd steep, 10 seconds. stronger colour, clearer. Quite thick but still not a prevalent flavour. The smell is stronger than the flavour. Dry sensation on inside of lips and tongue. Warming at back of mouth and throat. This definitely has a physical engagement with my mouth on a tactile level, but the flavour is not a very attacking. I actually like that. Rather than just tasting floral or phenol or fruit or sweetness, this tea currently has a confident but steady taste profile with no real strong note. The leaf smell remains potent and strong, but this is not really coming through in the flavour, but absolutely in the physical interaction in my mouth. A mild Tea “head” is beginning to form. Aftertaste remains strong between steeps.

15 second steep. Water is remaining at the same temperature of mid 90’s.
More taste and more dryness. It feels like it will be easier to say what it doesn’t taste like! Not floral, not creamy (even though leaf smell exhibits aspects of this) not medicinal, not campferous, not sweet, not nutty, not….

20 second steep
This goes down very easily. It blends with the PH of your mouth and just disappears down your throat. I think I have to say mineral as the flavour.

One thing, I have been brewing side by side with yixing teapot and neutral teaware. Porcelain gaiwan to brew, then poured into glass jug. Half of jug into flavour neutral cup. Half into yixing for 10 seconds, then yixing to a second flavour neutral cup. Then side by side tasting. For whatever this might mean, I can’t taste any difference. I did this method earlier today with an aged sheng from xiaguang and the yixing really took the chemical phenol taste out of it (I used a different teapot to now)

22 second steep
The body has not gotten any thicker from the second steep and is now reducing. Still dry and mineraly. Sensation in back and side of mouth/ throat

40 second steep
Brew smell is becoming a bit creamy and rounded. Leaf smell still sharp but does not relate to liquor flavour. Mm a good one this. Maybe apple core, but with no sweetness. I’m taking my time but the tea really does just flows down SO well. Feels like it is in synch with you.

45 second steep.
The colour has remained consistent throughout, so has the flavour and body. It is very very consistent tea.

50 second steep

90 second steep. This one has a touch of sharpness that is present in the leaf aroma.
2 minute steep
3 minute steep

Wow the consistency is unbelievable. I think if you tasted steep 3 and whatever steep number this is, it would be very hard to distinguish.

5 minute steep. Still the same colour as always. Here you can taste it’s coming to the end. A bit watery. A bit like steep one!

Never once tasted over brewed or too harsh. Very steady and complex with exceptional consistency. Mild tea-head experience/cha chi/ caffeine headache. Dry lips and tongue(tip and top) sensation at back of throat and sides of throat.

I’m struggling to describe the taste, but the physical affects are clear and easy to describe.
This is my third time with this tea and I feel that I’m brewing it well. It withstands heat and brew length with no bad results. Happy to have it I’m my collection (I’d purchase it all over again) and looking forward to seeing how it develops overtime.

Preparation
200 °F / 93 °C 5 g 3 OZ / 90 ML
mrmopar

Nice review on this.

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