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“Overall this tea was pretty good. Taken in the first two steeps not as much. Definitely got some fishy fermentation notes in the first one or two steeps. I would say this disappeared by steep three...” Read full tasting note
“Dry leaf: Slightly fishy; smoked fish. Wet leaf: Burnt wood; not strong in aroma. 5s – Medium light brown liquor. No fishiness. Subdued, creamy milk and some background milk chocolate. Soft. 10s –...” Read full tasting note
I was very pleased the first time I tasted this shu/ripe pu-erh tea. I would have never thought before that such a young shu pu-erh tea will make it to pu-erh.sk web shop. This one, classical 7572, only a few years aged, already very nice and pleasing taste. It’s taste will still get more mellow by further aging but already very drinkable and most important is that is enjoyable. You either try it or just leave it for low budget buyers. Maybe a nice gift to a friend you would like to introduce to the world of pu-erh tea.
This 7572 is a Zhong Cha Gong Si (private production) tea that was made in Zhing Cha factory (中茶公司) on a special order.
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Overall this tea was pretty good. Taken in the first two steeps not as much. Definitely got some fishy fermentation notes in the first one or two steeps. I would say this disappeared by steep three and the fermentation taste was gone by steep five. It was dark and rich early on. There were some notes of chocolate in there. Getting a note in the twelfth steep that I would call burnt caramel. A sweet note but a little burnt. Possible to describe some of the notes in there as dates or fruity notes too, but this is open to interpretation. Overall this was very good. It was early so I gave it a few more steeps than normal. Gave it twelve steeps. I am sure it would have gone a couple more but I have had enough tea.
I steeped this twelve times in a 120ml gaiwan with 9.9g 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, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.
Flavors: Caramel, Chocolate, Dates, Earth, Sweet
Dry leaf: Slightly fishy; smoked fish.
Wet leaf: Burnt wood; not strong in aroma.
5s – Medium light brown liquor. No fishiness. Subdued, creamy milk and some background milk chocolate. Soft.
10s – Medium brown liquor. Multi-layers. Earthy floral sits on top of a creamy, wooden base.
15s – Darker medium brown liquor. Creamy sweet, burnt wood with something interesting in the background…
20s – Medium brown liquor. Solid, sweet and creamy Shu.
25s – Medium/dark brown liquor. Not so creamy now. It has some bitterness and an almost treacle like taste. That flavour in the background appeared briefly – chicken shed?
30s – Medium/dark brown liquor. It is milk creamy, but it also has some dark chocolaty notes.
35s – Medium brown liquor. Light on flavour.
Reboiled kettle.
2 minutes – Medium/dark brown liquor. Solid; some cardboard.
35 minutes – Medium/dark brown liquor. Wet wood; mild creamy.
Flavors: Chocolate, Cream, Dark Chocolate, Milk
Interesting that I also got some fishyness and a burnt note – wood in my case.
I thought this was better than their 2000 shou cake.
Cold rinse beforehand on this one, sounds like…
is a cold rinse an effective way to remove some of the off flavour before you mix it into a steep?
Never tried a cold rinse but I know people who give their shou extra rinses to get rid of the fermentation.