2-Year Barrel Stored 2005 Yiwu Huangpain from Yang Qing Hao Raw Puerh Maocha

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Bread, Brown Sugar, Camphor, Cocoa, Dry Leaves, Fruity, Herbs, Metallic, Red Fruits, Round, Smooth, Sweet, Vanilla, Whiskey, Wood, Alcohol, Bitter, Herbaceous, Menthol, Nutmeg, Rye, Sour, Tobacco, Wet Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by beerandbeancurd
Average preparation
205 °F / 96 °C 4 g 3 oz / 85 ml

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2 Tasting Notes View all

  • “From beerandbeancurd – I hope that mountain living is treating you well. Good balance of sweet and barely sour, never syrupy. Smooth fruity whiskey-reminiscent aftertaste early on. Big round...” Read full tasting note
    82
  • “Dry leaves had some cocoa and sweet brown liquor notes. Gaiwan. First aroma from the cup and in the mouth was dark-baked bread. Wet leaf smells boozy — rye, tobacco, nutmeg, cocoa, barrel wood....” Read full tasting note
    94

From Liquid Proust Teas

2005 yiwu huangpian from Yang Qing Hao that I decided to put in a rye barrel for two years.
This just came out of the barrel and is a very complicated taste of spiced bananas bathing in mushroom soup.

About Liquid Proust Teas View company

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2 Tasting Notes

82
1557 tasting notes

From beerandbeancurd – I hope that mountain living is treating you well.

Good balance of sweet and barely sour, never syrupy. Smooth fruity whiskey-reminiscent aftertaste early on. Big round taste — bready, dried leaves, vanilla and redfruits, liquid brown sugar. Hints to a bitter herb; beerandbeancurd’s “hyssop” fits well, maybe even mugwort. That herbal bitterness combines with a metallic tongue tingle. Some gentle camphor comes around, which I’m always a fan of.

Mellow and easy-going aged sheng huangpian that’s great for longer infusions. Never overwhelming, always good-tempered and a nice Friday wind-down. Glad I got to try!

Flavors: Bread, Brown Sugar, Camphor, Cocoa, Dry Leaves, Fruity, Herbs, Metallic, Red Fruits, Round, Smooth, Sweet, Vanilla, Whiskey, Wood

Preparation
205 °F / 96 °C 5 g 4 OZ / 110 ML
beerandbeancurd

Glad you enjoyed. I remember thinking how soft and beautiful these leaves looked.

The mountain is bringing me joy. You have been on my mind — I hope China was everything good for your soul.

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94
391 tasting notes

Dry leaves had some cocoa and sweet brown liquor notes. Gaiwan. First aroma from the cup and in the mouth was dark-baked bread. Wet leaf smells boozy — rye, tobacco, nutmeg, cocoa, barrel wood. Steeps a light pinkish tan. Menthol cooling from the second steep, that’s quite nice… some antique store vibes from the wet leaf.

This is redeeming LP’s barrel aged offerings somewhat… I was really starting to think I’d just hit the lottery with the PBM and everything else was trash. Good in/good out and all that.

Ah, some cha qi now. Wheeee.

Pronounced sour notes in the third; perhaps less obviously pleasant, but I feel open to the adventure. Reminds me of the Bancha Goishicha from What-Cha, which I haven’t even made notes on yet — it is ALL this sour taste, and I am trying to have faith that I will find something other than ass in there (also sent to derk for assessment… ass assessment). But I digress.

There’s a wild, woody herb smell to the leaves… my brain says “hyssop” and “hemlock,” though I don’t know those smells. More bitter than kitchen herbs. Something poisonous if cooked up by the right witch. Comes through in the mouth, along with the sour note and the vaporous cooling. Can hear my heartbeat against my headphones. Sour-funk buzz pairs well with murk swamps and elven ruins.

More antique store… or actually, maybe a younger-junk shop. These aren’t my favorite old wood notes, though I like them well enough — they’re less cherry and cedar closet and old temple than I’d prefer. It’s probably the poison.

Steeping tan to light brown now. Rye and bread are back. Flavor gets mushy around steeps 8-10, though still tasty with damn good feels. I like.

Flavors: Alcohol, Bitter, Bread, Cocoa, Herbaceous, Menthol, Nutmeg, Rye, Sour, Tobacco, Wet Wood, Wood

Preparation
3 g 2 OZ / 60 ML
derk

Regarding Ass: It is now an undeniable truth thanks to you — the batch of goishicha you sent is not what I had initially noted in my circus peanut as a taste akin to the most strangely alluring sour body odor. No, no. It is all ass, all the time. Also, I’ve had some goishicha with more age on it that’s tasted delightful if you’re into funky things and sour digestives. https://www.youtube.com/watch?v=E-UXuAd5i1k

beerandbeancurd

Thank you for ass confirmation. I would have given you an ass heads up, but I kind of wanted your blind ass take.

/slurp

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