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“First steep was actually heavier on the leaf than I realized (I measured my tea after steeping and rather than my vessel holding 5 oz. As I thought, it is only holding 4 oz. So the first infusion...” Read full tasting note
“Very, very busy week at work – so I didn’t get to do a lot of more involved tea drinking during my work days (like Gong Fu/lattes/etc). In fact, in between all the hustle and bustle it was actually...” Read full tasting note
“Awesome Pu-Erh tea. I feel like I still don’t know a whole lot about this type of tea, but I am a big fan,and am willing to learn as much as I can. This review is for the 4th steeping of these...” Read full tasting note
From RedBlossomTea.com:
Our 2003 Wild Leaf comes from the ancient tea trees that have grown for hundreds of years on the mountainous slopes of southern China’s Yunnan province in Menghai County. Harvested and crafted by the aboriginal people of Yunnan, the tea is a “sheng” or raw pu-erh – aged naturally – with time as the only catalyst transforming the tea from its nascent state as “mao cha” to its current rich mahogany color. The tea was stored in Guangzhou for three years, The result is a tea that is uncharacteristically light and sweet, with a rich camphor finish. Steeped longer the tea becomes richer in flavor with a distinct stone fruit aroma and remarkably smooth body.
BREWING GUIDE
Infuser Cup
Tea Leaves 4 grams
Water Temp 212 ° F
Steep Time 1 min 45 sec
Tea Bowl
Tea Leaves 3 grams
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Tea Leaves 3.5 grams
Water Temp 212 ° F
Steep Time 1 min sec
Teapot (12 oz.)
Tea Leaves 5.5 grams
Water Temp 212 ° F
Steep Time 2 min
Sheng Pu-Erhs are noted for their clean, crisp, complexity. Thus – though they will never become bitter – are best enjoyed when steeped for shorter times, bringing out the nuanced character developed with age. The Wild Leaf 2003’s elegance is most pronounced with infusions of one minute or less, highlighting the clean woody finish. For a fuller, maltier mouthfeel, with hints of stone fruit in the finish, extend steep times towards two minutes, in a vessel with excellent heat retention – ideally a yixing clay pot.
Company description not available.
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Stone Leaf TeahouseFirst steep was actually heavier on the leaf than I realized (I measured my tea after steeping and rather than my vessel holding 5 oz. As I thought, it is only holding 4 oz. So the first infusion was 5g tea leaves to 4 oz. Water at 210 for 30 seconds after a 5 second rinse.
smoky with camphor and malt. Very smooth, heavy taste with a lovely long finish. My husband described the aroma as: “warm hay you want to lay down in”
Second infusion was 30 seconds and 5 oz. Water. A bit better balanced and not as thick. Felt medicinal although it doesn’t taste particularly medicinal. It is a very intense tea, so we need a break after only two steeps.
Back for steep number 3 @45 sec. More of the same, just very rich and malty. This tea is going to the top of my list to be shared with family. It’s hard for two of us to get through a session as it’s so rich. But it’s so delicious, we keep wanting to come back to it after a while.
Very, very busy week at work – so I didn’t get to do a lot of more involved tea drinking during my work days (like Gong Fu/lattes/etc). In fact, in between all the hustle and bustle it was actually pretty damn challenging finding the time to make a mug of tea – but I did manage to enjoy this tea steeped Grandpa style for a few hours on Thursday! I found it tasted pretty smooth, with a nice mild and consistent earthiness with a sweeter undertone and hints of lovely stonefruit flavours (plum/raisin) in the undertones. This is probably one of the nicest aged Sheng teas I’ve ever tried, to be honest. It was very rich and smooth, and unlike a lot of other Sheng that I’ve tried.
Awesome Pu-Erh tea. I feel like I still don’t know a whole lot about this type of tea, but I am a big fan,and am willing to learn as much as I can.
This review is for the 4th steeping of these leaves. I’m amazed at how well they have held up. I still get the full flavored, deep, velvety smooth base, with a strong malt flavor and overtones of wood, fruit, and a hint of tropical flowers.
All the depth, all the sweetness, with nearly all the balance of the 1st brewing. I could easily go 2 or 3 more steepings after this one.
-E
