2017 Midas Touch

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Bitter, Brown Sugar, Camphor, Dry Grass, Floral, Grapes, Honey, Melon, Metallic, Mineral, Pepper, Pleasantly Sour, Plums, Smooth, Thick, Vegetal, Yeast, Astringent, Cannabis, Cantaloupe, Cookie, Drying, Menthol, Peppercorn, Plants, Pumpkin, Resin, Sand, Sour, Sweet, warm grass, Umami, Wet Rocks, Seaweed
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by ElleForest
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 88 ml

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4 Tasting Notes View all

  • “Starts off with a great mouthfeel, very viscous, rolls around. It feels on my tongue like what I used to call a ‘sea cucumber’ toy felt in my hand. Unfortunately I can’t find a picture online of...” Read full tasting note
  • “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

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4 Tasting Notes

749 tasting notes

Starts off with a great mouthfeel, very viscous, rolls around. It feels on my tongue like what I used to call a ‘sea cucumber’ toy felt in my hand. Unfortunately I can’t find a picture online of the toy. Leaves a clean swallow followed by lots of side-tongue tingling that later turns pleasantly metallic. Astringency is controlled. Overall, very mild vegetal-dry grass like taste accompanied by bitterness that is also controlled, though it does become more pronounced. Soft and yeasty, honeyed plum-melon aftertaste is light and short. It reminds a bit of some Yiwu flavors. Peppery warmth in throat. Thin stevia-like returning sweetness sits at my sinuses. I feel in the future a lot of camphor will come out in this blend as I can in its young age already feel it in my ears, throat and chest. Sweating, calm, tight feeling in my head like there are dry florals hiding in the tea. Edit: That tight feeling later developed into a headache. It’s a good tea that in its current state doesn’t jive with my constitution.

As far as the leaf, one is still olive green; another noticeably browner, my guess is aged or autumn leaf or maybe even wild material. Some leaves, like oolong, possess oxidation along the serrated leaf edges. It all looks healthy and somewhat stemmy.

Delicate in taste yet strong feeling in the body (acidic in the gut), certainly a clean tea. Good tea for stepping up from more introductory sheng. Not my bag but I’m happy to sit on the rest of this sample for several more years. Realistically, it won’t last that long.

Fun fact: one half of the wrapper art is tattooed across my shoulders.

Flavors: Bitter, Brown Sugar, Camphor, Dry Grass, Floral, Grapes, Honey, Melon, Metallic, Mineral, Pepper, Pleasantly Sour, Plums, Smooth, Thick, Vegetal, Yeast

Preparation
Boiling 7 g 4 OZ / 110 ML
ashmanra

I think they were called “water wiggles” around here!

derk

Whoa. You’re good.

Nattie

Was it a water snake? That’s what we call them here anyway (:

Nattie

I just googled ‘water wiggle’ and that’s the same thing I was thinking of

gmathis

Knew exactly what you were talking about! Very ’80’s!

Natethesnake

That tea is one of the few Jingmai teas I’ve really enjoyed. I tend to find them thin and perfumey (opposed to honeyish florals) and jangling qi. This one is thicker and I drank a whole cake when it was young and I was just getting into sheng. I remember it being thicker and fruitier than most jingmai teas but it still made me feel like a wired troll.

derk

Yeah, I’m not really feeling Jingmai. What you call perfumey might be what I interpret as dry meadow florals. The energy has a distinctive feel, too, at first calming, perhaps disorienting then I turn into your wired troll. They feel like good early afternoon teas, never quite relaxing or contemplative. I can’t shake the feeling of Ohio hay fever suppressed temporarily by pseudoephedrine. Maybe they’re just too young. Have you tried any aged Jingmai?

Natethesnake

I’ve tried a 2005 Jingmai that EOT had for a brief period. It was excellent material and clean dry stored and basically had the same thoughts but to a lesser degree. It still was jangling but less so. The florals were still perfumey but a bit more subdued. There was a bit of cedar and tobacco. It was definitely the best Jingmai I’ve had but I decided against caking it. For teas from the Puer prefecture I’m sold on Jinggu and YS has a nice assortment of excellent teas for a reasonable price, I also love Jiangchen and Kunlu teas but the price has gotten absurd.

derk

I’m currently exploring Puer/Simao and am digging Bangwai. There are at least a few more Bangwai/wei in my stash to try before moving on to a couple of Kunlu.

Your description of the EoT Jingmai sounds ok but those florals and energy make me hesitant.I won’t be actively searching for one, but if a random, affordable aged Jingmai pops up in my regular browsing, I might go for it. Jinggu — my experiences have been meh so far with both puerh and other teas made with Jinggu leaf. I’m open to trying more from there, though. Haven’t seen Jiangchen around yet.

Natethesnake

My initial experiences with Jinggu were meh but this year’s Singularity from EOT and Da Qing and Long Tang from YS are excellent. Haven’t tried any aged Jinggu yet

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83
569 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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121 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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