43 Tasting Notes

84

I really enjoyed this Gushu from Puerh.sk. The wet leaves have a pleasant nose with notes of ripe berries and peach with a little “mineralness”. The nose brings the 2009 Wuliang Gusha from EoT to mind.

The liquor is very agreeable in the mouth. It’s thick and powerful putting me in a state of bliss within the first three steeps. Definitely a lot of qi with this tea. The tea is very dynamic in the mouth and has a rather long finish in the back of the throat. Definitely a high quality fresh sheng in my opinion.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 2 OZ / 60 ML

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84

It’s a beautiful day and today I’m sampling a 2011 YangQingHao Guyun Bulang courtesy of MrMopar. I decide to go with about 6 grams of material to my 1990s Huang Long Shan Hong Pi Long Shui Ping Hu 60 ml Teapot.

Upon inspection, the dry leaves are relatively large in size and have a thick, healthy look to them. Also, it is clear to me that MrMopar is much more skilled than myself at prying puerh! Barely any breakage!

I give the material a quick wash and inspect the nose. The wet leaves produce a rather dull nose… perhaps somewhat vegetal with very soft, barely noticeable, notes of plum in the background. Perhaps some mineral-y notes in there too. From my experience, this is rather common among Bulangs. The appearance of the soup is rather typical – clear with your golden hue to it.

Following a few infusions, I find that I enjoy the mouthfeel on this one. The soup is thick in the mouth with a brief initial cooling sensation followed by a sweet finish in the back of the throat, which seems to linger. There is also a very agreeable astringency that balances well with the sweetness that lingers in the back of the throat. This is a nice tea and would definitely recommend it.

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 2 OZ / 60 ML

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88

It’s been two years since I’ve had this tea, and so I decided to revisit it. I recall really enjoying this sheng for its clean, crisp, and sweet characteristics accompanied by a pleasant body and mouthfeel. It was probably one of my favourite puerhs at the time.

Two years later, this tea is just as impressive, with its original profile still there along with additional notes of soft wood and ripe fruits, notes I commonly associate with what many may refer to as “semi-aged”, this tea seems to have aged considerably for only two years. I believe this tea has been stored in Malaysia for the past few years, which may explain this degree of “age”.

Along with the pleasant notes, there is an enjoyable body and astringency, which leaves the mouth salivating slightly – a nice balance if you ask me. Simply put, this is what I consider a high quality sheng.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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80

I purchased this bing about two years ago at what I thought was a reasonable price at the time. The bing has beautiful leaves with a colour tone that is consistent with the year of production claimed. The wet leaves produce a wonderful woody aroma with subtle hints of ripe fruits in the background – definitely a pleasant nose on this one. Unfortunately, the same cannot be said about the liquor itself. There is a pleasant sweetness that brings wet wood to mind. However, this sweetness fades away quite rapidly. There is a nice slight cooling effect with this tea, however, I’d have to say that, in general, its quite dull. In my opinion, despite its age, its a decent tea, one that I would not pay its current asking price for.

Parameters : 7 g to ~ 100 ml

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
JC

Nice to see you around!

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85

I ordered 30 grams of this tea along with another Gua Feng Zhai blend a couple of weeks back. Upon arrival, I was rather eager to get this one into my Gaiwan. As usual, I go with about 6 grams to 100 mL of water. The wet leaves have a pleasant look – complete intact leaves with a brown colour with a subtle green tint to them. I really enjoy the nose off these leaves. The wet leaves produce a pleasant soft, sweet, fruity fragrance. I suppose one can say its typical of the region. The liquor isn’t too light or too thick in the mouth but rather nice. Definitely a nice sweetness and mouth feel to it. The Hui gan is definitely there as well. Easily lasting up to 20 seconds. I feel that this is a great tea to drink, however, I wouldn’t pick up a full bing at the asking price. I’d give this tea an 85/100 :).

I completely love the story behind the wrapper! From the dragon arms pointing to time Miles was born to the significance of the trumpet! Got to love Miles Davis!!!!! In fact, this entire tea session was accompanied by Miles Davis’ Kind of Blue!

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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82

It has been a while since I’ve had a nice puerh. Most of mine has spoiled over the dry winter unfortunately. Oh well, lets move on! I recently contacted Nicolas at Misty Peak Tea and inquired about recent products. He sent me this bing which, I must say, has beautiful intact leaves. There is a nice compression as well. The liquor itself seems to have a dark colour for its age. Definitely a good mouthfeel. General profile is very characteristic to the region… notes are on the lighter side. Nice stuff.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 100 OZ / 2957 ML
boychik

what happened to your pu?

mrmopar

And where have you been?

JC

Welcome back!

Sammerz314

Dried out over the winter :( its gone. I was in Vietnam for two months… I got back to my spoiled puerh and just haven’t been drinking much puerh until recently. Placed a few orders :).

mrmopar

You should have sent it my way for storage , minus a small sample from each as a fee…

JeffMI

I have been wanting to try Misty Peak Teas for some time but haven’t gotten around to it yet. It seems that they are completely out of stock of all teas, if I read their recent Facebook message correctly. I am having storage issues as well that is also ruining my younger Sheng.

JC

mrmopar you are starting to sound like a Puerh-shark… I want a share. :P

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84

Craving a shou today, I decided to steep a bit of this tea. Excellent shou in my opinion. No fermentation smell – as expected from a 14 year old shou. Nice body with a woody sweetness that lingers in the mouth. This is definitely a lightly fermented cake – my preference. Nice stuff, 84/100.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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87

Eager to sample this tea, I couldn’t wait any longer. I use about 5 grams in my 85 mL 1970s Dai Cao Qing Factory 1 teapot – reserved for teas with age, A >=20 years. The wet leaves produce an aroma that brings spices, wet wood and some chocolate to mind – slightly different from the 60s GYG. The soup can be a little thicker in the mouth but offers a very nice hui gan and pleasant sweetness that is accompanied by notes of earth, wood and perhaps black licorice? Nice qi that seems to be bringing me into a state of bliss. Pretty nice tea.

Flavors: Earth, Licorice, Spices, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 85 ML
tea123

I’m drinking this right now. My first impression was ‘Oh my, this thing is really old. It smells like church and the taste follows.’ I’m on about my 15th steep and I used less than one gram. It’s beginning to show raw beetroot like White2tea’s 90s Hong Kong.

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87

In the mood for some aged sheng, I decided to prepare a steeping of this tea. I use about 6 grams in 100 ml of water. Since this is a loose leaf the leaves are intact and beautiful to look at. The colour of the dry leaf ranges from a copper-like colour to a dusty black. The wet leaves radiate an immense wood, wet forest floor-like character with hints of spices in the background. The soup is a dark red with very little cloudiness. It’s thick in the mouth with a smooth texture. As the nose suggests, there are notes of wood and spices. Nice hui gan with an apparent qi. Excellent tea. 87/100

Note : On my third steeping, I think I could have gotten away with much less leaf. Perhaps 4-5 grams would have been sufficient.

Flavors: Earth, Spices, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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Bio

Hello!

My name is Samuel and I’ve been interested in the world of teas for about two years now. I began, as most, experimenting with several varieties of teas. I eventually encountered the world of puerh teas – my tea of choice.

I’m an avid birder and mineral collector. Feel free to message me if you’re interested in either. I am a graduate student in mathematics.

01/26/2014

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Toronto, Canada

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