Lao Jian Shan 2017

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Broth, Floral, Grass, Sweet, warm grass, Vegetal
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by apefuzz
Average preparation
205 °F / 96 °C 6 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “205F, 6g to 100ml. The aroma off the wet leaf on this is amazing—floral, jammy/fruity, light, grassy, crisp, topped with the unmistakeable heady scent of young sheng. The tea itself was...” Read full tasting note
  • “This is an excellent tea. It is fairly light, crisp, and dry, with some good bitterness. The leaf quality is very good, and the broth is crystal clear. It is a very nice tea, and I thank Glyxtea...” Read full tasting note
    89
  • “Nice, full-bodied, savory young raw. The most defining characteristic of this tea is its savory body with hints of earthy sweetness. It really is something close to a broth made with mushrooms. ...” Read full tasting note

From gylxtea

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3 Tasting Notes

106 tasting notes

205F, 6g to 100ml.

The aroma off the wet leaf on this is amazing—floral, jammy/fruity, light, grassy, crisp, topped with the unmistakeable heady scent of young sheng. The tea itself was surprisingly palatable and gentle for baby sheng when brewed, kind of like a more complex, lighter green tea. There was even a surprising light sappy sweetness in the first steep that disappeared quickly, but sort of slightly surfaced throughout the session that I’ve never really had in sheng before.

The main flavor on this tea was a savory grassiness that was reminiscent of a green tea, but varied throughout the session in character/lightness/depth. There was a bit of light, pleasant bitterness to counterpoint the flavors, along with a bit of mild astringency and mouth coating. Applying extra heat in the later steeps brought out more of a glossy texture and fuller body, but the flavor itself ramps down quite quickly, with the tea not lasting much longer than ten steeps at a stretch. Still, I quite enjoyed it while it lasted, it would be very friendly to introduce someone to young sheng with I think, although not sure how something like this would age in the long run.

Flavors: Bitter, Broth, Floral, Grass, Sweet, warm grass, Vegetal

Preparation
205 °F / 96 °C 6 g 3 OZ / 100 ML

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89
279 tasting notes

This is an excellent tea. It is fairly light, crisp, and dry, with some good bitterness. The leaf quality is very good, and the broth is crystal clear. It is a very nice tea, and I thank Glyxtea for sending me a free sample.

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167 tasting notes

Nice, full-bodied, savory young raw. The most defining characteristic of this tea is its savory body with hints of earthy sweetness. It really is something close to a broth made with mushrooms. Accentuating this are some lightly bitter herbal notes and some florals. The aftertaste is fresh – with mint, coriander, and apricot coming through.

It has a reasonably full body, particularly for such a young tea. It also has a nice balance of flavors. It does not have an overpowering flavor going wild like fruit, floral, or bitterness, which I sort of expected in a young raw. Everything was pretty refined and balanced, but there is some strength there that it can build on with age.
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Dry leaf – fresh apricot, honey, sweet floral, mint, coriander. In preheated vessel – dried apricot and date, raisin, some nut notes, grape

Smell – grass, wood, coriander, parsley, mushroom broth, lemongrass

Taste – dewy grass, mushroom broth, hints of floral perfume. Aftertaste of mint, coriander, and hints of apricot. Some mouth-drying astringency, very little bitterness.

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