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“This tea is very tasty. It had a fair amount of fermentation flavor to it. I saw Rich said he detected some fishiness to it. I didn’t find any. There were some notes of chocolate or perhaps...” Read full tasting note
“A very nice tea. Similar to the Boyou I tried recently, a coffee type drink. Slight bitterness and deep flavor. It didn’t give up too many infusions, but is was hearty nonetheless. I tasted a touch...” Read full tasting note
“Very enjoyable to drink. Smooth, silky, sweet and rich; pleasant in the mouth and throat. Two quick rinses; then left it for 20m to open up. The first steep produced a clean mahogany colored...” Read full tasting note
2005 Langhe Gong Ting Round Cake Ripe 400g
Lang He tea factory of Menghai produced this cake in 2005 using gong ting grade (smallest size fermented ripe pu-erh) and grade 1 to grade 5 fermented Menghai pu-erh. The resulting flavor is aromatic and smooth. It is not heavily fermented and so is aging more gradually, so keeping its aromatic qualities.
Langhe tea factory has been producing teas for more than 15 years. A Menghai based tea factory that specializes in producing Pu-erh tea in the traditional manner. Langhe ripe pu-erhs are special because their fermentation process is “lighter” using less heat and shorter times. The result is a brewed leaf with a slightly greenish-brown appearance. This lighter fermentation process allows for a more gradual transformation into a ripe tea. Langhe ripe teas typically take 2 to 3 years to lose their “dui wei” and become very enjoyable to drink.
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Yunnan Sourcing USThis tea is very tasty. It had a fair amount of fermentation flavor to it. I saw Rich said he detected some fishiness to it. I didn’t find any. There were some notes of chocolate or perhaps bittersweet chocolate. Not really getting a fruity flavor from this one. This is a highly enjoyable tea and the price is right, only $46 at Yunnan Sourcing. That’s not a bad price for a good quality ripe from 2005. It would be nice if the tea soup had completely cleared but it is good. I’d say I detected fermentation flavor through the first four steeps.
I steeped this eight times in a 120ml gaiwan with 9.4g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I could have gotten a few more steeps out of it but I have a desire to drink something else entirely.
Flavors: Chocolate, Earth, Sweet
A very nice tea. Similar to the Boyou I tried recently, a coffee type drink. Slight bitterness and deep flavor. It didn’t give up too many infusions, but is was hearty nonetheless. I tasted a touch of fishiness in the later steepings. A keeper. I really like this style of shu.
Very enjoyable to drink. Smooth, silky, sweet and rich; pleasant in the mouth and throat.
Two quick rinses; then left it for 20m to open up. The first steep produced a clean mahogany colored tea soup; pleasantly appealing woody smell mixed with the aroma of fresh leather. First sip was welcoming and pleasant – no bitterness at all with accompanying tobacco undertone. Later steeps became full and smooth with subtle cacao tones and sweet aftertaste. Took it through nine steeps and I could probably get another one or two but I’m ready to move on to something else.
A conflict of palettes on whether fishiness is present. This makes me consider what people regards as fishiness. In a 2005 tea I would think the fishiness would have cleared, but I think it depends on what one considers constitutes fishiness.