2013 Jingmai "Lucky Cloud"

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Wood, Bitter, Earth, Sweet
Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by AllanK
Average preparation
Boiling 10 g 4 oz / 120 ml

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From Crimson Lotus Tea

We named this tea “Lucky Cloud” because it is so smooth and creamy it’s like floating on a cloud. The term “Lucky Cloud” holds special meaning in Yunnan. This is a bud heavy blend of Jingmai material processed just outside of the Jingmai growing in Huimin. Shou puerh always changes some once it’s been pressed. This will be your only opportunity to try this tea loose.

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4 Tasting Notes

4 tasting notes

Brews dark medium-heavy body
Strong caffeine

Flavors: Wood

Preparation
Boiling

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87
9779 tasting notes

Gong Fu, from over the weekend. 5g/100ml ceramic pot.

I was surprised by how much I loved this tea – not that I expected it to be bad or anything but I don’t think I’ve tried a Shou from CLT that has really blown me out of the water yet. Only thing is that I wish this had more staying power, as after nine or so infusions I found that the flavour was all but gone. Then again, I could have added in another gram or two of tea – but I was pretty conservative…

Very sweet, smooth and clean profile/finish to the liquor. Started off quite dark, but settled into an amber hue fairly quickly. I picked up on notes of vanilla/tonka, fresh cream, milk chocolate, sweet earth, and some sort of red fruit (dare I say strawberry!?). Not a lot of the woodier notes that I’ve been leaning so heavily towards as of late, but sometimes it’s good to switch things up. Maybe would have appreciate a little more body/thickness to the taste and mouthfeel but ultimately very happy with this session!

EDIT: I realize now that I’ve written this under the loose version of this tea. What I drank was actually this tea, the compressed version:

https://steepster.com/teas/crimson-lotus-tea/74236-2013-lucky-cloud

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82
1758 tasting notes

Overall this was a nice tea. It had a lot of fermentation flavor to it and that flavor was somewhat unpleasant but not fishy. There was a little initial bitterness. There was a sweet note that developed and became dominant. Overall this was very good. This came in a Jian Shui tea jar so I wonder how this will effect the tea aging.

I steeped this twelve times in a 120ml gaiwan with 10g leaf and boiling water. I gave it a 10 second rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

Flavors: Bitter, Earth, Sweet

Preparation
Boiling 10 g 4 OZ / 120 ML

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