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“If you’ve ever had a LaoManE sheng pu’er, then you’ll understand the level of aspirin or rubberlike bitterness of this tea. The cake itself has an intoxicating scent but the flavor and any...” Read full tasting note
2019 black teacake pressed with material from LaoManE
Each cake is 200g
Company description not available.
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Bitterleaf TeasIf you’ve ever had a LaoManE sheng pu’er, then you’ll understand the level of aspirin or rubberlike bitterness of this tea. The cake itself has an intoxicating scent but the flavor and any underlying complexity beyond dark and herbaceous tones are masked by the bitterness. I threw a pinch of a very chocolate-forward black (What-Cha’s Huang Jin Gui) in the second steep to try to give the tea more of a dark chocolate vibe. Can’t say it was successful. I have ~100g to play around with and am curious 1) how it does gongfu and 2) how I can amend this tea to make it drinkable western style. Not sure how I feel about it yet.
This is discouraging. Maybe it’ll improve with age?
I can’t imagine Lao man e being suitable for black, white or much of anything but puerh. Most of the yunnan Assamica I’ve tried processed as black tea, be it Yiwu, Lincang or Bulang has been too monolithic. LME being monolithic as puerh would be really so as black.
Leafhopper, I think it might be an immutable bitterness. I’ll try to work some magic on it in the coming month and report back if mitigation is possible. It is on mrmopar’s wishlist. If you don’t like it, maybe he’d take it off your hands?
Natethesnake: monolithic is an excellent description! I have both a Bulang and a Mengsong black to compare.
I’ll have a session with it in the next few days and will let you know what I think. However, it doesn’t sound promising.