2017 Midas Touch

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Astringent, Bitter, Brown Sugar, Cannabis, Cantaloupe, Cookie, Drying, Floral, Honey, Menthol, Mineral, Peppercorn, Plants, Pumpkin, Resin, Sand, Sour, Sweet, warm grass, Umami, Vegetal, Wet Rocks, Seaweed
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by ElleForest
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 78 ml

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3 Tasting Notes View all

  • “Hey there Steepster folks, I am back after a short break caused by a great deal of travelling and basically being away from home for about two months, visiting Orange (California), Zurich and other...” Read full tasting note
    83
  • “Kelp-y. It was good company for a few hours of music appreciation. I’m afraid I paid more attention to the music than to the tea. That’s not always a bad thing. That means it was smooth. Better...” Read full tasting note
  • “Not on the website yet, but its the same as last years, a blend of different sized trees from Jingmai, same trees as the 2008 maocha. Perfect example of puerh je ne sais quois. It has young floral...” Read full tasting note
    95

From Crimson Lotus Tea

The old growth tea forests of Jingmai ( pronounced ‘jing my’ ) are nothing short of idyllic. These ancient forests border Burma and hide smuggler trade routes still in use today. The biodiversity of the region and the nearly untainted old world methods and rituals of tea cultivation and harvesting make this area unique among world tea production. Large tea trees planted before Columbus discovered the Americas are commonplace.

This blend is single region pure Jingmai big tree material. In Jingmai they refer to trees in terms of size rather than age. They have 3 main sizes of trees that fall into their big tree category. This is a blend of all three.

We named this tea Midas Touch because of the processing skill used to create this tea has turned the leaf into gold. This tea is strong despite the young age. The aroma is thick with floral notes and hints of honey sweetness. The thick body produces saliva with some astringency and minimal bitterness. The flavor is smooth and slightly vegetal. This tea brews both gentle and strong at the same time. It is very energetic with a long aftertaste. It can surprise you. Stick this on a shelf for 10 years and you will have a truly amazing tea!

Prefecture: Simao
Elevation: 1300+ m
Wood Fired
Hand Rolled
Indoor Sun Dried
Hand Blended

About Crimson Lotus Tea View company

Company description not available.

3 Tasting Notes

83
358 tasting notes

Hey there Steepster folks, I am back after a short break caused by a great deal of travelling and basically being away from home for about two months, visiting Orange (California), Zurich and other places in Switzerland, Slovakia, Banff, and Vancouver. I should get back to tea reviews now though.

Here’s a tea I chose for today’s evening session, my first tasting of Midas Touch. I found it to be a good quality, medium-bodied tea that could be very enjoyable 10-20 years down the line, but it’s not interesting enough at the moment for me personally.

The dry leaf scent is mild and most reminiscent of green peppercorns. On the other hand, the wet leaves smell of cannabis, pumpkin leaves, sandstone and cookies.

The wash presents a mineral and vegetal drink which tastes like a mix of sweet grass and wet rocks. The first proper infusion is more balanced with a decent umami and a nice sour note like sorrel. I can also taste menthol and there is a noticeable green tea like bitterness, even though I steeped this one at closer to 90°C than boiling. The aftertaste is not super pronounced, but there is a hint of cantaloupe. The next few infusions produce an even stronger sorrel impression. Around steep two, I notice a strong and disorienting feeling, arriving almost without warning. Overall, the cha qi is pretty strong throughout the session and gets a bit rushy later on.

Later infusions display more floral qualities and astringency as well as notes of honey, brown sugar, fruits and resin in the aftertaste that gets quite drying towards the end.

All in all, the tea has a nice energy, a sorrel like and vegetal taste, and quite a lot of astringency.

Flavors: Astringent, Bitter, Brown Sugar, Cannabis, Cantaloupe, Cookie, Drying, Floral, Honey, Menthol, Mineral, Peppercorn, Plants, Pumpkin, Resin, Sand, Sour, Sweet, warm grass, Umami, Vegetal, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 80 ML
Kittenna

Glad to see you back! I’d noticed your absence but assumed summer activities might have been a culprit :)

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101 tasting notes

Kelp-y. It was good company for a few hours of music appreciation. I’m afraid I paid more attention to the music than to the tea. That’s not always a bad thing. That means it was smooth. Better notes next time.

Flavors: Seaweed

Preparation
5 g 3 OZ / 75 ML

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95
338 tasting notes

Not on the website yet, but its the same as last years, a blend of different sized trees from Jingmai, same trees as the 2008 maocha.

Perfect example of puerh je ne sais quois. It has young floral character but balanced with a depth of flavour helping keep it in the neutral zone. Soft and welcoming, lacking the sweet juice of the 2008 but I can taste some of the elements of the fruitiness that the older sheng has.

Really quite nice, I love it when tea has that something you cant put your finger on, but like.

Also i noticed different flavours being extracted when brewing at different temps, the joy of drinking blended tea. It is less forgiving than the 2008 though, as to be expected from the younger leaf.

edit* Warning – creates earworms of a well known 80s midnight star track

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