100

1996 Cnnp “green mark te ji” ripe puerh cake review

Ru Yao dragon teapot gongfucha

Dry leaves: slightly musty
https://www.instagram.com/p/BE1FGJKp43W/
https://www.instagram.com/p/BE1GJ1EJ47O/

2x 15s rinses

Wet leaves: slight earth/fermentation smell, Old books and autumn leaves. Light musty smell
https://www.instagram.com/p/BE1JQRoJ40u/

Light steep: I taste smell; light —> earth/fermentation, old books.
Slight -→ autumn leaves.
https://www.instagram.com/p/BE1GiNKJ48j/
https://www.instagram.com/p/BE1GeICp48T/

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
200 °F / 93 °C 10 g 165 OZ / 4879 ML
MadHatterTeaDrunk

That’s a dark tea!

Kirkoneill1988

yeah, but it was “oh so good”

MadHatterTeaDrunk

I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!

Kirkoneill1988

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

MadHatterTeaDrunk

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!

Kirkoneill1988

wow! great way of describing it

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Comments

MadHatterTeaDrunk

That’s a dark tea!

Kirkoneill1988

yeah, but it was “oh so good”

MadHatterTeaDrunk

I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!

Kirkoneill1988

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

MadHatterTeaDrunk

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!

Kirkoneill1988

wow! great way of describing it

Login or sign up to leave a comment.

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Bio

How I rate my tea:

Light steep 15s

Medium steep 30s

Heavy steep 1min or greater

Within the steeps:

Smell then taste.

Location

Canada

Website

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