2015 "That's No Moon" Shou / Ripe Puerh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cacao, Cinnamon, Dark Chocolate, Decayed wood, Dirt, Nutmeg, Oak wood, Chocolate, Mushrooms, Walnut, Earth, Fruity, Sweet
Sold in
Not available
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Crimson Lotus Tea
Average preparation
Boiling 0 min, 15 sec 8 g 4 oz / 105 ml

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4 Tasting Notes View all

  • “Gongfu, 5g, 100C. I’m finally getting around to writing notes on some samples I’ve got rather than just focusing on writing a grant. I just took a nap right before bed and decided to start some...” Read full tasting note
    75
  • “There’s a chocolate bar I used to be able to find in one of the local shops, not-quite-dark (68%, maybe? pretty sure it was under 70) with mushrooms and chopped walnuts; That’s No Moon is like a...” Read full tasting note
    95
  • “This is a very nice shou with a lot of fermentation taste to it. It was however not of the extremely unpleasant type or the fishy type. There was very little bitterness and a sweet note gradually...” Read full tasting note
    86
  • “This shou starts dark – lots of rain on hot pavement, earth, dirt, and hot crust, but also plenty of sweetness. I get around 10 infusions, and the last infusions are quite sweet and creamy. There...” Read full tasting note

From Crimson Lotus Tea

This dark puerh is a real heavy hitter. This bud heavy blend will brew thick and dark in the early steeps and is sure to satisfy. We intended this blend to be a followup to our super popular “2008 Bulang Imperial Grade”.

The material is from Simao and was picked and processed in 2015. It was pressed in the Spring of 2016. It has been aging in Seattle storage since the Fall of 2016.

About Crimson Lotus Tea View company

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4 Tasting Notes

75
61 tasting notes

Gongfu, 5g, 100C.
I’m finally getting around to writing notes on some samples I’ve got rather than just focusing on writing a grant. I just took a nap right before bed and decided to start some shou so….good decisions all around.
2 rinses, and time to taste:
Steeps 1-3, flash steeps <10s: sip is like warm soil in a nourishing way. There’s a rich bitterness to it, the texture and taste of which remind me of sipping a suspension of powdered cacao. The second steep reveals some cinnamon or nutmeg notes. The sense of dryness is definitely also reminding me of powdered spices and unsweetened chocolate. Third steep, I was wondering when (IF) this would ever become sweet. Its starting to taste and have a stickier thicker texture like chocolate syrup, but only very lightly sweetened.
Steep 4- 6, 20-30s. The liquor is already starting to get lighter, I can actually see through to the bottom of my cup. If I didn’t mention it before, early steeps of this were d a r k.
Steep 7- 9 , 1+min, The chocolate tastes have transitioned into a syrup or oily textured freshly rotting wood. There is a small bit of lasting chocolate fragrance, but not as much as I would have liked. The tea is definitely fading out by Steep 9, I think this might be the end of it.
In summary, soil→cacao→chocolate→woodiness. I would have expected that the wood would be towards the beginning. Overall, this is a fine tea but i didn’t think it was anything special. I’ll come back to this when I have a chance to leaf it harder. (I didn’t want to stay up TOO late tonight…). I also didnt find much body sensation or qi as I would like. A safe shou as there is no fish at all, but too simple for me.

Flavors: Cacao, Cinnamon, Dark Chocolate, Decayed wood, Dirt, Nutmeg, Oak wood

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95
1 tasting notes

There’s a chocolate bar I used to be able to find in one of the local shops, not-quite-dark (68%, maybe? pretty sure it was under 70) with mushrooms and chopped walnuts; That’s No Moon is like a darker version of that, in tea form. 14 infusions (over several hours; i took longish breaks whenever the kettle needed to be refilled), 205F, 12g, 175ml (ish – i’ve been using a pyrex measuring cup as a pitcher to try to get a sense of teapot volumes; some of my pours were closer to 150, and at least one hit 200). 7s, 10s, 10s, 12s [note: these first rounds were counted off as i fumbled the lid back onto the teapot and the kettle back onto the base; i am probably not an accurate time-keeping device], 20s, 25s, 45s, 90s, 2m, 3m, 5m, 10m, 15m, 15m

After two quick rinses the cup smelled dark, mushroomy-leathery with a hint of raisins; the hot leaves smelled like whole-wheat pasta water, with a hint of old books.

The first infusion was a deep dark red-brown; very smooth, subtly earthy with faint mushroomy/chocolatey overtones. The chocolate starts coming out more over the next few infusions; it never really goes away, there’s a lingering cocoa-nib aftertaste that went on for hours after the session. My notes for the fourth infusion: “like hot cocoa made from that mushroom-walnut chocolate”. :)

Things started getting a bit sweeter in the middle – the mushroom and walnut were still there, but the chocolate was dropping down through the 60s, getting sweeter, almost fruity; there’s a hint, almost an echo, of post-peppermint coolness (but without the minty flavor). Then the sweetness fades, leaving the dark cocoa-nib aftertaste.

The color was getting lighter – still a deep honey amber – but the liquid was still smooth and creamy; I started doing longer infusions to steer it away from the sweet fruity candy-chocolate and back into earthy-mushroomy territory, and now i was getting whole-wheat-pasta-water and raw almonds mixed in with the walnuts and mushrooms. There’s a hint of bitter-dryness at the end – like i’ve eaten too many walnuts – which quickly melts away, fading to that mushroomy-chocolate that lingered for the rest of the day.

That’s No Moon is deep, dark, smooth, creamy, chocolatey; it’s a cup of warming dark cocoa, curled up in a comfy chair in front of the fire with a cat and a stack of books while the world outside is covered in snow. Will definitely buy again.

Flavors: Chocolate, Mushrooms, Walnut

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g 6 OZ / 175 ML

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86
1758 tasting notes

This is a very nice shou with a lot of fermentation taste to it. It was however not of the extremely unpleasant type or the fishy type. There was very little bitterness and a sweet note gradually evolved until the twlfth steep had a distinct fruity character. Overall I am glad I bought this.

I steeped this twelve times in a 130ml teapot with 10.5g leaf and boiling water. I gave it a 10 second rinse. 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 minutes. Judging by the color of the tea in the twelfth steep I would say there were at least three steeps left to this one.

Flavors: Earth, Fruity, Sweet

Preparation
Boiling 10 g 4 OZ / 130 ML

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1271 tasting notes

This shou starts dark – lots of rain on hot pavement, earth, dirt, and hot crust, but also plenty of sweetness. I get around 10 infusions, and the last infusions are quite sweet and creamy. There is no bitterness, weird young shou funk, or dryness. A few more years would likely smooth this one out even more.

I found it best leafed hard, 1g 10ml.

Full review on Oolong Owl http://oolongowl.com/2015-thats-no-moon-shou-puer-crimson-lotus-tea/

May the 4th be with you

Preparation
Boiling 1 g 0 OZ / 10 ML
looseTman

And Happy Cinco de Mayo!

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