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“Step 1: Smash tea with hammer. Step 2: Allow pieces to air out or adjust to your storage. Step 3: Rinse 12 to 14 times to open up the leaf. Step 4: Drink. All kidding aside, this is a very heavily...” Read full tasting note
“I got this sheng puerh as a sample from the YS tea club and was eager to have a go at it! The first infusion came out very light and mellow with absolutely zero astringency or bitterness. Alas,...” Read full tasting note
Lovely Simao Aged Pu-erh Tea Tuo Cha from Gu Pu’er Tea Factory. First flush of Spring 2001 material was graded and blended to make this “Yin Hao / Silver-Haired” tippy tuo cha. This is the “Gold Ribbon Grade” which is the highest grade blend for the Yin Hao tuo. Each tuo cha has a yellow ribbon embedded into it.
Tight compression has protected it over the years allowing for a gradual aging in a tropical environment. Very clean, and a good example of “dry” wet storage! The brewed tea is thick and sweet with a floral nectar like pungency and fresh mushroom earthiness to it. Very thick and viscous in the mouth. Can be infused many rounds.
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white2teaStep 1: Smash tea with hammer.
Step 2: Allow pieces to air out or adjust to your storage.
Step 3: Rinse 12 to 14 times to open up the leaf.
Step 4: Drink.
All kidding aside, this is a very heavily compressed tea. You’ll make plenty of dust breaking it apart. That said, I think this is a wonderful tea. Very clean storage not wet tasting but not Kunming tasting either, and definitely aged tasting. Lots of fruity flavors. It has some bitterness left to it and a little astringency too (I’m leafing pretty heavy and using full boil). I recommend this tea if you want bitterness and aged flavor together without any kind of staleness or musty wet stored taste. It brews out so remarkably long that I almost don’t believe it’s a plantation tea. Also I feel that this tea is pretty clean as far as agrochemicals go. Who knows really but I know my body reacts well to it and there’s none of that tip of the tongue sensation I’m coming to associate with synthetically fertilized tea. Again, who knows, I’m still learning this but my diet has been free of chemicals for some years now.
I’m wondering if there is a connection between heavily compressed tea and how many steeps it can get. I’ve tried a few heavy compressed ripe and raw aged that seem to steep well past their price tag. Almost like the machine compressing is another step of the rolling process and opens up things in the tea that may otherwise need to be boiled out??? Please comment on this if you have any thoughts.
I got this sheng puerh as a sample from the YS tea club and was eager to have a go at it! The first infusion came out very light and mellow with absolutely zero astringency or bitterness. Alas, there weren’t a lot to feast on for my taste buds in any direction. I found it a bit dull although it should be said that the taste was clean, fresh and nonintrusive. In the second infusion I pushed it a little more with a steep time of 30s to lure more flavors out of the leaves. This revealed a much more complex profile but also a hint of astringency. In the following steeps I lowered the steep time to 20 seconds and was rewarded with a sweet and richer experience. It was a mistake to brew it for 30 seconds the second time – the overall impression was a very pleasant sheng that I can recommend for times when you feel a little less adventurous :-)
Flavors: Wet Earth
I would say that Lao Cha is often like this. I have gone 15 plus infusions. They are little nuggets that you can steep forever it seems. This one will probably be about the same for you.