2012 EoT Bangwei 33 Sheng

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cherry, Eucalyptus, Honey, Mint, Oak wood, Plums, Sweet, Tobacco, Winter Honey, Flowers
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by The Essence of Tea
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 105 ml

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4 Tasting Notes View all

  • “It’s been two years since I’ve had this tea, and so I decided to revisit it. I recall really enjoying this sheng for its clean, crisp, and sweet characteristics accompanied by a pleasant body and...” Read full tasting note
    88
  • “This tea is a gem! The leaves are smooth and crisp with light notes of mint ice cream, oak, and musky eucalyptus. The leaves are very delicate. I warmed up my shibo and prepared for brewing. I...” Read full tasting note
    100
  • “This stone-pressed sheng from Bangwei Village is a delight! It is full of beautiful, high quality leaves which give the appearance of having been carefully folded and twisted lightly – although I...” Read full tasting note

From The Essence of Tea

Produced solely from 33 of the oldest trees in Bangwei village (unfortunately not the 1700 year old one though!). This tea was purchased from 4 different Bangwei families by a friend of ours last spring and stored as maocha. We bought the maocha from him and pressed these cakes this spring. The tea is completely handprocessed, sun dried as maocha, stone pressed, then allowed dry naturally.
Unfortunately I stood on the stone to press these cakes & perhaps didn’t stand long enough – the pressing has loosened a little with time!
The tea is thick and rich. It has lost the green edge of the fresh leaves and begun to settle. The qi is apparent from the start and the tea liquid active in the mouth and throat. Some hints of honey sweetness in the long aftertaste.

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4 Tasting Notes

88
43 tasting notes

It’s been two years since I’ve had this tea, and so I decided to revisit it. I recall really enjoying this sheng for its clean, crisp, and sweet characteristics accompanied by a pleasant body and mouthfeel. It was probably one of my favourite puerhs at the time.

Two years later, this tea is just as impressive, with its original profile still there along with additional notes of soft wood and ripe fruits, notes I commonly associate with what many may refer to as “semi-aged”, this tea seems to have aged considerably for only two years. I believe this tea has been stored in Malaysia for the past few years, which may explain this degree of “age”.

Along with the pleasant notes, there is an enjoyable body and astringency, which leaves the mouth salivating slightly – a nice balance if you ask me. Simply put, this is what I consider a high quality sheng.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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100
511 tasting notes

This tea is a gem!
The leaves are smooth and crisp with light notes of mint ice cream, oak, and musky eucalyptus. The leaves are very delicate. I warmed up my shibo and prepared for brewing. I especially enjoy Malaysian storage when it is done right. The contrasting tones of dark wood and piercing mint just match so well. I carefully slid the leaves inside my vessel and let them steam. The lid of the shibo gives off some strong pipe tobacco; whereas, the leaves give some aged spice tones with plums. A very nice beginning. I washed the leaves once and prepared for brewing. The taste begins thick and sweet with a spice at the tip of the tongue. A lingering tangy sweetness naps at the back of my throat. The qi is fiercely slow burning like whale fat; it begins with a spark behind my head. The eucalyptus chill builds while sipping and tangos with the bitter wood bite. A thick honey sweetness interrupts them to begin break-dancing on my palette. This session is a wonderful show! The whale fat inferno has long since spread throughout my body and is now reduced to a smoldering tar resin that leaves me stoned. I am sweating from the heat and slow moving to get away. The perfect flavors, the great vibe, and my happy mind make me stay put as I take in the embers of this qi. This brew is deeply satisfying. The huigan is thick, the kuwei is prominent, and the tea keeps burning well into the night. I am kicking myself for not grabbing a cake while this was on sale. I am praying that a black Friday sale is in the near future, for my wallet may not forgive me for the sins I am about to commit.

https://www.instagram.com/p/BMbzSH2A0Va/?taken-by=haveteawilltravel

Flavors: Cherry, Eucalyptus, Honey, Mint, Oak wood, Plums, Sweet, Tobacco, Winter Honey

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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301 tasting notes

This stone-pressed sheng from Bangwei Village is a delight! It is full of beautiful, high quality leaves which give the appearance of having been carefully folded and twisted lightly – although I know this is highly unlikely. They are very large with a greenish brown color. The dry leaf suggests smells of the earth and green grass – a very light and pleasant aroma.

The tea liquor is bright and juicy with a nice lively mouthfeel. Smooth to the taste with all the sweet, earthy notes one would expect from a high quality sheng. There is a lovely hint of sweetness throughout. This is my first experience with EoT. Recent notes by Sammer314 led me to order several different 10-20g samples last month and I look forward to enjoying more “tastings” with these high quality puerhs.

Preparation
Boiling 7 g 4 OZ / 118 ML
Sammerz314

Drinking this tea at the moment. This tea has a “pure” taste that I cannot describe. I find several other EoT teas have this clean pure taste. Misty Peaks tea also has this character.

DigniTea

Haven’t tried the Misty Peak teas but I definitely get something special in this one. I should say a big thank you since it was only due to your frequent notes on EoT that led me to order several samples. So, Thank You!

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