1996 Cnnp “green mark te ji” ripe puerh cake review
Ru Yao dragon teapot gongfucha
Dry leaves: slightly musty
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2x 15s rinses
Wet leaves: slight earth/fermentation smell, Old books and autumn leaves. Light musty smell
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Light steep: I taste smell; light —> earth/fermentation, old books.
Slight -→ autumn leaves.
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Medium steep: I taste/smell;
medium —> earth/fermentation, old books, autumn leaves. Light -→ camphor.
Heavy steep: I taste/smell; medium to strong —> earth/fermentation, old books, autumn leaves. Medium -→ camphor.
All in all this is an extremely tasty tea! The aroma, the flavour, the qi! I rate this a 100!
Flavors: Autumn Leaf Pile, Camphor, Earth, Musty
Preparation
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That’s a dark tea!
yeah, but it was “oh so good”
I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!
I’ve only had sheng from 2009 iirc. I have a 2003 cake on the way.
I prefer young sheng’s honey, spices, smokey flavours
I love ALL sheng, but I too, like the younger kind. I like that “newness” to it—the smokey, spicy, honey, and slightly astringent notes that linger throughout the sessions. But there are days when I’m craving that woodsy/deep earth note(s). As my friend once described it—“This is what I imagine river water, with the river floor [mud, rocks, etc] would taste like.” Older/aged Sheng has that “rainy day in the woods” vibe to it; so, it’s more of the adventurer part of me, wanting to reminiscence about past hiking experiences. However, a young Sheng reminds me of Spring, where everything is new and delightful. So, now you know, when/why I like to have my tea—and at what age I like having, when I like having it!
wow! great way of describing it
That’s a dark tea!
yeah, but it was “oh so good”
I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!
I’ve only had sheng from 2009 iirc. I have a 2003 cake on the way.
I prefer young sheng’s honey, spices, smokey flavours
I love ALL sheng, but I too, like the younger kind. I like that “newness” to it—the smokey, spicy, honey, and slightly astringent notes that linger throughout the sessions. But there are days when I’m craving that woodsy/deep earth note(s). As my friend once described it—“This is what I imagine river water, with the river floor [mud, rocks, etc] would taste like.” Older/aged Sheng has that “rainy day in the woods” vibe to it; so, it’s more of the adventurer part of me, wanting to reminiscence about past hiking experiences. However, a young Sheng reminds me of Spring, where everything is new and delightful. So, now you know, when/why I like to have my tea—and at what age I like having, when I like having it!
wow! great way of describing it