Longyuanhao '06 Stone-Pressed Yiwu Sheng

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea
Flavors
Apple, Green Apple, Sour, Wet Wood
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Loose Leaf
Caffeine
Not available
Certification
Not available
Average preparation
Boiling 5 g 4 oz / 118 ml

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  • “Is Yiwu known for producing sour shengs or something? This is my second of the day. I hated the one from Misty Peaks. I think this one is a bit easier to drink, but still a bit harsh for me. Steeps...” Read full tasting note
    65

From Verdant Tea

Creamy jasmine-like stone-pressed sheng pu’er with wild cedar notes in the aftertaste.

From the old Verdant (US) website:

NOTES: Cream, Orchid, Jasmine, Candied Apple, Camphor

The very first pu’er we ever offered was an exquisite stone-pressed cake from wild-picked leaves grown on an orchid-covered stretch of Hekai mountain with rich creamy florals that have grown over the years. We have been looking for something on the level of that tea forRead more

About Verdant Tea View company

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1 Tasting Note

65
71 tasting notes

Is Yiwu known for producing sour shengs or something? This is my second of the day. I hated the one from Misty Peaks. I think this one is a bit easier to drink, but still a bit harsh for me.

Steeps 3 and 4: Now I detect subtle notes of sour apples. I definitely prefer this to the Misty Peaks tea, but I’m beginning to think maybe I just don’t like Yiwu sheng. This one is not as harsh as the one from this morning, but I wouldn’t say I’m enjoying it much either. Is it less harsh because it has a little bit of age on it?

Steeps 5 and 6: So it’s mellowing out a bit now. What is the significance of stone-pressed? Is that supposed to make it special? This is similar to the other sheng Verdant in the sampler last year, but I preferred that one.

Flavors: Apple, Green Apple, Sour, Wet Wood

Preparation
Boiling 5 g 4 OZ / 118 ML
Show 4 previous comments...
jschergen 9 years ago

If a tea gets particularly dry, tangy/sour notes can come out. You can try to cut it down by keeping steep times on the short-end.

kristinalee 9 years ago

I’ve been keeping them just a few seconds long, but that’s interesting. I didn’t realize that. I had it stored in a pretty humid basement, so I’m a little surprised it got dry. I have no idea how it’s been stored for the past decade, of course.

kristinalee 9 years ago

Also, if it’s not too, too extreme, I prefer a little sourness to the earthy/mushroom type flavors.

jschergen 9 years ago

Probably not your storage that caused it. I’d guess the vendors or where it came from in China.

mrmopar 9 years ago

Age will even sheng out and like noted above, too dry will sour sheng. I also don’t think you have had it long enough to have storage issues. Stone pressed usually means the tea has more space in it compared to a mechanical press. It will just let it age a bit quicker.

kristinalee 9 years ago

Oh okay, that’s helpful, thank you.

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