13 Tasting Notes
An amazing example of what heavy storage can do to sheng puerh. I’m very averse to “dank” notes but brewing 8g in a 240ml nixing pot seems to mute these entirely. Thick and oily liquor, sweet, smooth, earthy, beetroot aromas. I would note beetroot in the flavors below but steepster sadly doesn’t have it yet. Later steeps reveal slight vanilla. Despite being smooth and easy to drink, this tea still seems a bit controversial; my mother hates it, she thinks it tastes dusty, while my friend loves it.
Flavors: Earth, Sweet, Thick, Vanilla, Vegetal, Wood
This is by no means a cheap tea, at 60c/g I believe it’s my most expensive yancha at this time, however it’s so good that I believe the price is justified. The first infusions brew up a dark red, with dark chocolate, woody, and liquorice notes. I find that one of the most interesting things about this tea is the mouthfeel, it’s kind of oily in the best way possible. Later infusions are dominated by a smooth, creamy aroma.
Flavors: Creamy, Dark Chocolate, Licorice, Roast nuts, Wood
I really didn’t care for this tea at all the first time I had it. I brewed it like most people recommend for dancong; using a whole lot of leaves and many flash steeps in a porcelain gaiwan, however I feel like this tea really shines once you push it a bit, I got fantastic results starting with around 20 seconds for the first steep, and increasing from there. This tea’s strength lies not in its high, fruity aromas, but rather in a deep, complex, mineral body. Brewing it like this did result in some noticeable bitterness, but in my opinion it only served to amplify the whole experience.
By the way, I have the 2019 spring version, but couldn’t be bothered to make a new listing for it.
Flavors: Milk, Mineral, Peach, Pear, Rye
A great, affordable tea! This tea has something for everyone, it’s very approachable yet has a lot of complexity that anyone can appreciate. My session moved from predominantly spicy cinnamon notes to sweeter fruity biscuity notes, though it consistently had a very nice tartness in the back of my mouth. At 16c/g, this is definitely one of my favorite daily drinker taiwanese oolongs.
Flavors: Cinnamon, Cookie, Fruity, Pleasantly Sour, Sweet
This is one of my favorite teas of the Oldways yancha lineup. The first few infusions had a prominent berry note that I can only describe as raspberry. Through the session, it moved more towards a smooth, sweet creamy caramel.
Flavors: Caramel, Cream, Raspberry
This tea has a lot in common with Yang Qing Hao’s 2006 Shenpin Chawang, but at one sixth the price. It has a full, dark body and explosve fruitiness. The dry leaves had almost no smell to them, but as soon as the water hit them, a perfumy fruity aroma hit my nose.
Flavors: Camphor, Overripe Cherries, Stewed Fruits, Vanilla, Wood
This is the only tea that has given me a strong calming effect in every session, on top of this it has fresh notes of strawberry and grass. Steeping it hotter than recommended gave me notes of beetroot.
Flavors: Grass, Nuts, Rice Pudding, Strawberry
This isn’t a bad tea, but not an exciting one either. The body reminds me a lot of premium tianxia from the same vendor, but this lacks the citrusy edge that I really enjoy from the tianxia. As they’re the same price per gram, personally I would much rather have tianxia. In fact, if you buy a whole cake, tianxia is actually cheaper per gram because it’s 400 grams.
Flavors: Baked Bread, Mushrooms, Sweet, Yeast
This is a really good aged sheng at a reasonable price point. I finished up 100g before ordering a whole cake, note that the cake is 400g as opposed to the more traditional 357g. Brewing in a large nixing pot from the same vendor really brings out the citrusy notes, and I get a lot of finished tea from 8g.
Flavors: Blood orange, Citrus, Sweet Potatoes, Wood