11 Tasting Notes
Small leaves. Really sweet and fruity for a shu. It is a solid cup. Received as a free sample in a recent order. I was really afraid of my tea having :shelf fatigue" or being too dry being that it is shipped from Troy, Michigan. No dry storage issue flavors detected. Just really inky dark punchy shu.
Flavors: Cherry, Cherry Wood, Raspberry, Wet Earth, Wet Rocks
This tea really transformed over the year. If I were writing a review even 3 months ago, I’d agree with most of the other reviews. Unfortunately, I’m drinking the last of this cake right now and I get overwhelming sweet stonefruity Orchid. There is the usual young sheng flavors, but not a ton of bitterness or astringency. The mouthfeel is thicker than most other teas I own, but also a little drying when getting into the later steeps. Shoulda bought a tong…
The first thought I get pouring this into my cup before taking a sip is the almost Soy Sauce aroma off the gaiwan. An aromatic umami right at the front that is paired with a bready aroma. Reminds me of a large brick of 10 yr old Xingmai grade 7 I’ve been enjoying minus the camphor from age.
As per the company description, this is a medium (to light) bodied shu that leans to the earthier side. No wet pile funk/fishiness detected. It is an inoffensive, if somewhat boring, shu puer. But that’s what I expected, as that is how it’s marketed. A passable daily drinker that you don’t really need to focus on. At $0.75 for the 8 gram Mini Jimbo coin, I think it is a safe add on. I’ll probably buy a few more on my next order just to throw in my backpack as it makes a great option for Grandpa style on the go.
Made a Christmas Day purchase of most of the white2tea’s 2017 shus. This is the second on the block for me, after loving and doubling down my order of Lumber Slut. As that would imply I have a bias to woodier and sweeter shus.
Flavors: Baked Bread, Mineral, Umami, Wet Earth
Dry leaf: classic black tea aromas of muscatel, oaky vanilla spice, malt, wheat, toffee
Wet Leaf: Malt! Wheat!
To the cup: The aroma is of malt, tomato leaf, wheat, and a faint hint of cocoa/roast. The taste hits the classic more English style black cuppa notes. Pretty straightforward and classic. While it is nothing mind-blowing, it’s a decent cup. But I will not be ordering this one again.
Flavors: Malt, Vegetal, Wheat
This has aged well. A nice amber to maroon tea that is mild and earthy sweet. The sweetness is very slight and more in the aroma of dried fruits a la prunes/raisins and dried rose petals. The most present part of the flavor is the Mushroom. This is blurred together with notes of wet earth and chestnuts. There is also something happening in the exhale that brings up memories of my favorite Salvadorian restaurant. Maybe Loroco? Everything blends together to feel like a great winter drink. I highly recommend wearing an old flannel shirt while drinking.
Flavors: Chestnut, Dried Fruit, Floral, Mineral, Mushrooms, Nutmeg, Rose, Spinach, Wet Earth
I’m not really familiar with the wide variety of shengs available, but this seems very middle of the road. For a moderately aged tea, you could do a lot worse but also a lot better. It would make a good daily drinker and that’s how I’m drinking it. 5g in a 16oz ingentuitea hitting it with boiling water and just waiting until it looks right. for my notes on taste I did a session with 5g in a 90ml gaiwan.
Early on it’s a bit smokey, but not too strong. More of the petroleum than wood smoke. There is a very distinct saccharine sweetness coming from this, but it balances the bitterness really well. There is still a lot of green to this despite being a decade old and you get a cooked kale flavor from the body that also brings up ideas of tobacco and wet wood pulp. There are some of the classic stonefruit flavors there in the background, but the texture really distracts me away from it. It started out nice and silky but has transitioned to being a bit drying, which is really where I back out.
All around not bad, but I won’t be buying a cake.