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“I did a side-by-side tasting with this and Puerhsk Gushu Lincang. The leaves are lightly covered with little hairs all over. The scent is still fresh with some nice floral characters as well as...” Read full tasting note
“This was the first sheng I sampled from this vendor and I feel that it set the bar high for the rest of the productions. This is my favorite of the group for several specific reasons, but also as...” Read full tasting note
“Drinking Sheng reminds me that I must eliminate prejudices and assumptions and bring my awareness to the tea at hand. I’m at work, listening to music and answering emails—it would be easy to...” Read full tasting note
clean taste, almost water like pure taste of first brew, slowly developing strong aroma, a thick aroma, strong bitterness rapidly converting into bitter sweetish tones. Nutty, bitter sweetish aftertaste, long lasting aroma in the cup, full of sweet fruity tones, a pear like bitter sweetness. Nice calming effect.
This tea comes from a small village near on HuaZhu LiangZi mountain. Very clean and pristine enviroment. Small tea trees grow in mountainous jungle with altitude about 1800 to 2000 meters. They are about 50-100 year old. If this pu-erh was sold as gushu no one will complain.
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I did a side-by-side tasting with this and Puerhsk Gushu Lincang.
The leaves are lightly covered with little hairs all over. The scent is still fresh with some nice floral characters as well as light butter cream and background of roast. I warmed up my shibo and placed this inside. The warmed leaf exploded with intense roast aromas along with some charcoal, meaty, and roasted veggie tones. I could also pick up a campfire scent. These are not good signs for me. I washed the leaves and prepared for brewing. The taste has tons of roast, and it is slightly bitter. I could pick a little bit of sweetness, but it was mostly a bbq tea. I push on through in hopes these “smoke-like” tones would fade, but I was soon greeted with a sour note a like a pickle. I have better hopes for this teas gushu counter-part.
https://www.instagram.com/p/BPF6Cy2gKxS/?taken-by=haveteawilltravel
Flavors: Char, Floral, Grass, Meat, Roasted, Sour
This was the first sheng I sampled from this vendor and I feel that it set the bar high for the rest of the productions. This is my favorite of the group for several specific reasons, but also as an overall.
Mouth numbing quality of this tea is very strong and is accompanied by astringent and light smoky/nutty qualities. Great combination of flavors. Clean taste and a thick liquor making for a smooth drink. The tea energy is sufficient, but not overwhelming. The later steeps are that of light fruit tones and soft bitter finish.
Really enjoyed this, and really contemplating buying some of this.
sounds yummy
Very yummy indeed! This one was right up my alley and made the remaining samples from this vendor tough to follow-up.
tough? how?
It set the bar high. I think, partly due to the fact that the profile has some of my favorite characteristics of young sheng. The fact that it was the first sample, out of 5, that I tried was solely coincidence and I wish that maybe I could’ve worked my way through the samples and finished here. I sample to purchase, like most people, and this one was my favorite from the start.
Drinking Sheng reminds me that I must eliminate prejudices and assumptions and bring my awareness to the tea at hand. I’m at work, listening to music and answering emails—it would be easy to mindlessly brew and drink and expect the usual “young sheng flavors.”
Luckily I paused to focus on this tea, which provided some singular tastes. The leaves looked very clean and loosely compressed so I decided not to rinse. I was rewarded with a slightly sweet, slippery mineral water taste, that reminded me of the delicious iron-rich well water we had at my childhood home. Subsequent steeps maintained the mineral water base and featured a pronounced hickory nut and peanut flavor with building sweetness that was most prominent on the tip of the tongue.
This tea definitely has its own personality that separates it from the apricot/stone fruit or floral flavors of many raw pu-erhs.
Thank you, pu-erh.sk for the sample!
Nice! I’ve gone through the same. I feel like being busy at work has allowed me the time between sips to appreciate notes that take longer to develop. Some slow huigans are under-appreciated!
I do almost all my pu-erh drinking at work. With two young boys at home, work is the most serene part of my life right now!
A smokey pickle? I think I’ll pass…!