While this was a pretty smooth tea, I drank it right after an oolong which… well, I didn’t taste this at all, so what the heck do I say?
Made good liver cleaner?
“While this was a pretty smooth tea, I drank it right after an oolong which… well, I didn’t taste this at all, so what the heck do I say? Made good liver cleaner?” Read full tasting note
“My apologies for taking such a long time to review the samples. I think I got 2 more left. Will try them soon. This tea. Leaves are so beautiful, long , not broken, some silvery. Usually I use...” Read full tasting note
“I tried this with hubby last night. I did a rinse of about 5 seconds and then kept this tea at 30 second steeps based on the description. The first steeps were grassy and had a little “bite”, but...” Read full tasting note
“Thanks to Wymm tea for sending me this sample. I feel bad that it’s taken me so long to try what they sent me but I haven’t been around at home that much to be drinking any shengs during the day. I...” Read full tasting note
This is a sheng pu-erh made from tea leaves handpicked from the Nanpo Laozhai village in the early spring of 2014. It brews light golden liquor with a mild aroma of almonds. Its flavors can be described as creamy and clean, with hints of magnolia.
This pu-erh hails from the Nanpo Laozhai village occupied by the Lahu minority group. Nanpo is one of the five villages governed under Bingdao Cunweihui in Mengku county. It is located on the west-bank mountains of the Nanmeng river that runs through this region. The oldest existing human-cultivated tea tree garden in Mengku county is located in Nanpo Laozhai, which is 5 km from the renowned Bingdao Laozhai village. Even though it did not receive the widespread fame and attention of its neighbor, it holds its own by providing unique array of flavors. Difference in the soil components and plant characteristics in each village create distinct flavors of tea.
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My apologies for taking such a long time to review the samples. I think I got 2 more left. Will try them soon.
This tea. Leaves are so beautiful, long , not broken, some silvery.
Usually I use Gaiwan for tastings but I decided on Jian Shui pot.
The tea is quite strong, some bitter which I really liked. I’ve noticed I need some bite to a sweet creamy sheng not to be boring.
The brew is pale yellow. It is fruity and floral at the same time .
I enjoyed it a lot and will continue tomorrow. Pretty sure it’s durable to last longer than 10 steeps.
this tea didn’t make me sleepy or tea drunk. I’d say it’s quite energizing
Thank you so much Wymmtea for the opportunity to try your wonderful teashttps://instagram.com/p/4pd4vuBwpk/
I tried this with hubby last night. I did a rinse of about 5 seconds and then kept this tea at 30 second steeps based on the description.
The first steeps were grassy and had a little “bite”, but not unpleasantly so. It was the same sort I get from Chun Mee, which usually finishes with a late rising sweet note. Hubby said he didn’t notice it, but most reviewers on here mention it and I definitely got it in the first four steeps.
The fifth and sixth steeps were sweeter, lacked the bite, and became ever so slightly creamy. These were my favorite steeps of the evening. Strangely, the sweet aftertaste came in here instead of on the early steeps where I expected it, and it was light and fleeting.
If you like sheng with a little muscle but no real violent tendencies, this could be a hit!
Thanks to Wymm tea for sending me this sample. I feel bad that it’s taken me so long to try what they sent me but I haven’t been around at home that much to be drinking any shengs during the day. I was surprised a bit by the bitterness of this one. I don’t think it’s a good tea to drink on an empty stomach, I had to go grab a banana to eat with it and that’s kind of a nice combination. This has some very nice floral notes but I think it could benefit from some further aging as it seems pretty rough to me at this time. Some of the other tasters mentioned sweet notes which I am not getting at all but perhaps it’s a matter of individual palettes? Not sure how to rate this one.
Whoa—-this is a strong sheng. It’s quite powerful in it’s taste.
I’m on steep 4 or 5 – I lost count, and it’s showing no signs of giving up. Predominant taste is grass and sharp bitterness. In the aftertaste I am picking up on some stone fruit, but that comes and goes. I look forward to more steeps to see how this progresses.
This is quite the tasty sheng.
Many thanks to Wymm Tea for providing a sample.
My initial impression of this tea is green, and fresh, and sharp. In fact, when I opened the package, the whole thing smelled fresh and sharp. There is one shou in here, though, but I’ll probably get to that later this week.
I’m steeping half the sample in my teeeensy gaiwan. After two quick rinses and a flash steep, it’s filled about 3/4 with slowly expanding leaves.
It’s exactly how it smells. Nice and sharp, some bitterness, very fresh and green feeling. I’m 6 or so steeps in and I’m still doing flash steeps. I’m really enjoying this. I really don’t have enough of this type of puerh, and I really like it.
I wouldn’t say this is like spinach or asparagus, but rather warm dried grass in the sun, with a hint of that sharpness that ponderosa pine sap lends to the air and that green bitterness that I think is the caffeine. I would not say this is astringent at all.
Not everyone will enjoy this one as it is, and I don’t have enough experience to say how well it would age. This is a tea I’d consider getting some of (if I had any tea budget left!) to continue drinking over the next few years, and following how it changes.
Thank you so much for the sample, WymmTea! I’ll probably run a litre of water through this, so that’s about another 12 steeps. I have a feeling the tea would last even longer if I cared to drink more!
Flavors: Biting, Dry Grass, Green, Herbaceous, Smooth
Wow! Just wow! This brew reminds me of when I first started to gong fu Sheng. The packaging alone makes me become infatuated with this tea. The papyrus like paper is beautiful and delicate. You unfold this tan fibrous wrapping to reveal an assortment of maocha. The dry leaf consists of an array of colors. I spotted long dark tendrils with silver and gold strands. The leaves carry a stone fruit aroma. I placed them in my warmed yixing and gave them a shake. The scent of maple syrup and rich soil rise from my pot. I wash the leaves once and prepare to brew. The steeped leaves give off a toasted seaweed scent. I poured myself out a few cups and gave a taste. The initial sip was sweet, smoky and a tad oceanic. This brew carried a lasting sugared flavor and a smoked and salted woodsy undertone. I thought that this flavor would stick, but it changed rapidly. The next five steeping were beyond powerful. The qi in this brew had me floored. I love to drink bitter and overwhelming sheng, and this was by far one of the strongest. After only a few cups, I was hammered xP This brew kept bitter for quite some time, until it dipped into honey suckle sweet. I couldn’t taste the almond tones until about the 8th steeping. This tea lost all power and went smooth. The taste was of deep almond and light honey. The leaves lasted for a long time, and this was a spectacular tea session. I believe this to be some of the best sheng I’ve had, and I am incredibly happy with this. I thank this company for its present, and I hope to experience more of their products.
Flavors: Almond, Bitter, Herbaceous, Honeysuckle, Smooth, Stonefruit, Winter Honey