2010 Black Gold

Tea type
Pu'erh Tea
Pu Erh Tea
Camphor, Creamy, Fig, Forest Floor, Juicy, Marine, Mineral, Mushrooms, Nutty, Rainforest, Spices, Thick, Woody, Wood, Bitter, Cocoa, Hazelnut, Honey, Roasted Nuts, Sweet, Burnt Sugar, Coffee, Cream, Plum, Wet Wood, Bark, Cacao, Roasted, Dark Bittersweet, Earth, Bamboo, Brown Sugar, Hot Hay
Sold in
Not available
Not available
Not available
Edit tea info Last updated by TJ Elite
Average preparation
Boiling 0 min, 15 sec 9 g 5 oz / 142 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

2 Want it Want it

11 Own it Own it

12 Tasting Notes View all

  • “Decent but slightly disappointing shou! I got this tea from my CLT order, and honestly I thought it would’ve been better after reading the reviews online. Leaves that were decent but having a...” Read full tasting note
  • “Sipdown It’s snowing, so I’m bringing out the ripe puerh. I’ve been drinking this one for a bit…I ran out of water twice already. It has a thick body, lot of mushroom/wood notes. Definitely getting...” Read full tasting note
  • “Black Gold is a semi-aged shou with a woody profile that’s not really my jam. I also doesn’t last very long, I can barely get more than 150ml/g of interesting infusions. However, it does have a...” Read full tasting note
  • “A really complex and tasty shou. More than I would normally pay for a shou, but if I was more into them overall, I could see myself going for a cake. Aroma is woody, spicy, molasses. The flavor...” Read full tasting note

From Crimson Lotus Tea

This shou puerh is made from the same Jingmai big tree material that is in our Midas Touch sheng puerh cakes. This material has aged loose for 7 years. This shou is smooth, aromatic, dark, and delicious and very drinkable.

About Crimson Lotus Tea View company

Company description not available.

12 Tasting Notes

143 tasting notes

Decent but slightly disappointing shou! I got this tea from my CLT order, and honestly I thought it would’ve been better after reading the reviews online. Leaves that were decent but having a unusually high stem proportion, aroma that is rich, especially in the wet leaf, and liquor that is dark and vibrant. Flavour that was decent but seemingly unidimensional, texture that was thick and juicy, character that was average with the session not having much variability over time. Finish & aftertaste was decent, nice lingering mushroom yumminess at the tail end of each cup, cha-qi that is slightly noticeable especially in the stomach and the head, and steep longevity that is bang average for shous, ending about steep 10-12.

Overall, decent but slightly disappointing. 2000 Old Warrior is better in my opinion.

Flavors: Camphor, Creamy, Fig, Forest Floor, Juicy, Marine, Mineral, Mushrooms, Nutty, Rainforest, Spices, Thick, Woody

Boiling 0 min, 30 sec 6 g 3 OZ / 100 ML

Login or sign up to leave a comment.

400 tasting notes


It’s snowing, so I’m bringing out the ripe puerh. I’ve been drinking this one for a bit…I ran out of water twice already.

It has a thick body, lot of mushroom/wood notes. Definitely getting a strong head high from it, which is odd with a ripe puerh. I wish it had more depth in the flavor. I just get the same notes throughout the session (at least that’s all I noted during the first round of the tea—I was in the middle of deep discussion during the session). It’s good, but I’m glad I only got a sample of it, rather than a full cake.

Flavors: Mushrooms, Wood

Login or sign up to leave a comment.

956 tasting notes

Black Gold is a semi-aged shou with a woody profile that’s not really my jam. I also doesn’t last very long, I can barely get more than 150ml/g of interesting infusions. However, it does have a very nice mouthfeel and a strong aftertaste.

The aroma is quite weak and has notes of wood, forest floor, and honey. Taste is then very woody, sweet and bitter with flavours of roasted hazelnuts and cocoa beans. After swallowing I can further taste mushrooms, honey and various spices.

The mouthfeel is thick, buttery, and slightly constrictive. The full-bodied and lubricating nature of the liquor is truly the highlight of the session. Around steep #3 I also noticed a more bubbly texture to it. There is a calming sort of cha qi, but nothing to write home about.

Flavors: Bitter, Cocoa, Forest Floor, Hazelnut, Honey, Mushrooms, Roasted Nuts, Spices, Sweet, Thick, Wood

Boiling 0 min, 15 sec 8 g 5 OZ / 140 ML

Login or sign up to leave a comment.

485 tasting notes

A really complex and tasty shou. More than I would normally pay for a shou, but if I was more into them overall, I could see myself going for a cake.

Aroma is woody, spicy, molasses. The flavor is definitely woody, but not the forest-floor sort of woodiness I get from a lot of shou. This one was cleaner, but definitely a bit “old” tasting if that makes sense. It brought to mind images of a well cared for antique chest and/or spiced wood. Texture is pleasantly thick, and there is zero funky pile taste or anything like that. Not musty or even particularly damp tasting.

Login or sign up to leave a comment.

15816 tasting notes

Gong Fu Sipdown (597)!

I sent the last of this to someone in a swap, so this was a sort of sipdown. My last session of it, anyway – unless I repurchase, which is certainly tempting but I recall this also being quite an expensive shou so we’ll see…

Very pleasant session though; I think this is an exceptionally smooth shou with a lot of very interesting tasting notes present. I started the session off taking physical notes about the tea, but my steep two I found myself lost in the flavour of the tea and just completely and utterly relaxed/at all (something shou does to me quite often) and I put down the pen/paper and just let myself be more sucked in to the tea. Those are the best sessions; where you’re just engrossed in the moment and nothing else.

I play music when I drink Gong Fu as well, always. Something about the combination of tea and music, especially when it’s music that compliments the tea, seems to make both the music and tea feel richer to me. Cage The Elephant recently dropped a new album so that’s what I was listening to – but this song in particular really captured my attention during the session:


I guess because I know some of the real life history of the song, and because I was very moved by the tea something happened and, during my third listen in a row of this song, I found myself tearing up until I finally just released and just started to softly cry while I was steeping my tea. We were like eight or nine steeps deep at this point, and I just couldn’t take it emotionally. I should stress that nothing is really happening in my life right now to put any sort of emotional stress of any kind on me; I have NO personal reasons to have a breakdown like that. It was just a powerful emotional moment for me.

Tea and music… Damn.

Photos (of the tea & not my breakdown): https://www.instagram.com/p/Bwo5gtVnt5G/

Also, the tea was thick and smooth with surprisingly sweet and dense flavour notes: petrichor/wet wood (my favourite shou flavours!), vanilla bean, blackstrap molasses, walnut skins (still have that nutty sweetness but also pleasantly astringent), minerals, and date paste. Mmm!


I like your tea and music pairings :)
I also always listen to music when doing gong fu sessions, be it on my own or for our tea tasting parties.


I don’t purposefully start a gongfu session with music; rather, I find myself easily picking songs that amplify the feeling I get from a tea. Mood enhancement instead of setting the stage. Music and tea are a natural pairing and my favorite along with conversation and tea! Most activities go well with tea except showers. In that case, I need a shower beer.

Roswell Strange

Derk – this is sort of a weird tangent, but have you ever eaten an orange in the shower? I highly recommend it!


I have not but I do have a bag of tangelos. Will report back tomorrow.

Also, I’m happy you had that gentle catharsis.

Mastress Alita

There is a whole subreddit dedicated to eating an orange in the shower, heh. I also haven’t tried it.

Login or sign up to leave a comment.

61 tasting notes

Been looking forward to this for quite a while, thanks fidgetiest!
Steeped 7g/100mL, 100C
I ended up drinking the rinse because I didn’t want to waste a drop of this black gold—as expected there’s wo dui funk up front, but gives away to incredible sweetness later but I was only able to drink a few sips of this. I was curious!
I only wrote minimal notes on this tea but what I did write down was that this is thick, and dark like coffee and burnt sugar in the back of my throat. Whenever I took a break in the early steeps (1-3), there were some distant plum aromas in my nose which gave this a tiny bit more depth. Also in steeps 2-5 there were some really intense camphor notes, and I felt super relaxed but hyped at the same time. This tea reminds me of a mocha latte now: thick, creamy, dark chocolate going down with only very slight sweetness. As the tea faded into the very late steeps, there were some sweet cocoa notes too! To note, this tea lasts forever unlike some of my other shou puerhs, giving me about 1.5L off of the 7grams. Super impressive!

Flavors: Burnt Sugar, Camphor, Cocoa, Coffee, Cream, Plum, Thick, Wet Wood

Login or sign up to leave a comment.

111 tasting notes

If I blindly tasted this shou I would have thought it was a 30yr sheng. It seems to be accepted that shou is a shortcut for producing something that tastes sorta like a well aged sheng but rather misses the mark yet if it’s good shou is its own thing. When I first tasted a sample of this I was instantly reminded of a 1985 tuo of gushu sheng made of Nanuo and Banzhang material I was lucky enough to procure . The elegantly woody, tobaccoish autumn forest notes were all there. The only thing it lacked was the sink into your chair and grin at the floor for the next 4 hours qi of the tuo. The qi I got from this was the calm but energetic qi I expect from a Jingmai. Bottom line…to my palate this stuff tastes not like a shou but a well aged sheng. If these folks could figure how replicate the qi of a 30yr sheng they could retire quite comfortably… as for now, they got the taste nailed.

Crimson Lotus Tea

Note to self. Next time more qi! :-D

Login or sign up to leave a comment.

123 tasting notes

I was fortunate enough to receive a free 20g sample of this tea with a teaware order. I used 11 grams in my 160ml Jianshui clay teapot and after rinsing the tea for under ten seconds and letting the leaves rest for twenty minutes I proceeded to do a total of nine infusions. The timing for these was around 12s, 12s, 15s, 17s, 22s, 30s, 45s, 75s and 2 min. according to my mental clock.

The first steep brewed a dark, murky red. The tea was… interesting, different. It carried a certain mature confidence about it. The tea had strength, but expressed itself in subtle ways. The taste was that of wood and bark, with maybe a faint hint of chocolate. Some of the typical shu sweetness was already present as well. The flavor lingers in a pleasant way. For a first steep this was very promising.

The second steep brewed darker as is to be expected. The tea was smooth, tasting of woody cacao. The soup wasn’t that viscous, but it felt big in the mouth. Again the aftertaste lingers nicely even though it’s subtle. The tea was very drinkable and had a nice calming effect that made you want to stop and take a moment for yourself. The next steep brewed even darker and was the best infusion up to that point. Words cannot really express what was great about it. It’s not the taste that made it shine; it’s more of a feeling. Attempting to describe it in terms of simple flavor notes and other such things would be doing a disservice to the tea, so I will refrain from doing so. I will simply say that it was very good.

The tea started to get sweeter in the fourth steep. It was very pleasant to drink and felt slightly warming as well as still quite calming. I was beginning to feel the qi. The tea started to get simpler in the next steep, which felt somewhat premature. It was still quite nice, with maybe the faintest note of dark cherry, but not as nice as before. The flavors continued to get lighter in the following steep, but despite this the tea was still in a place where many other shus would be happy to be at this stage. I could still detect some small hints of qi.

For the seventh steep I pushed the tea a bit harder and this brought some life back into it. It still wasn’t complex in terms of flavor, but boasted a very full taste to it once more. There was perhaps a roasted note to this steep, especially in the finish. Despite extending the time by full thirty seconds for the eighth steep, the tea brewed a lot thinner than I’d expected. It was also super simple now despite still brewing reasonably dark. The taste was slightly woody with mostly basic sweetness. It wasn’t weak, however.

The ninth steep was the last one I did. To my surprise it brewed stronger again, with a bolder, darker flavor instead of the basic sweetness from before. I’m assuming the tea could have still gone on, but I decided that I’d most likely seen most of what it had to offer so I decided to call it here. I was sessioning this tea alone and nine pots of tea was more than enough tea for me.

Shu pu’er is a category of tea I still struggle with. Crimson Lotus’s Lucky Cloud was the first one I ever liked and that one is from Jingmai material. This one also being from Jingmai material, but from older trees and with more age on it, I was excited to try it. I’m glad I wasn’t disappointed. This marks the third ripe pu’er I can say I genuinely like. I like the flavor profile, but at the same time the strengths of this tea lie elsewhere. I could be influenced by knowing the age of this tea, but this feels like the first shu where I can actually taste the age on it and this one isn’t even that old. Looking at the leaves at the end of the session, they aren’t totally black but instead a dull brown, which based on what I’ve heard would indicate that they haven’t been fully fermented and there’s still some room for the tea to evolve. Even though this is already seven years old, I see potential in it to improve. I’m not sure about the exact longevity of this tea, but I’d say I didn’t push it quite enough in some of my steeps past the first few. It came across as rather forgiving, so I’d probably recommend pushing it a bit too much rather than cutting it short, but this tea tastes great almost regardless of how you brew it.

I ordered a cake of this based on this session, so if you’re looking for a recommendation, I can’t do much better than that. The only issue here is the price. Is this tea worth the price? If ripe pu’er is a very casual tea for you, then maybe not. If you are looking for something special, however, this might be what you’re looking for. Order a sample and taste for yourself.

Edit: Based on my recent experiences with this tea, I’ve decided to change my original rating from recommended to neutral. You can read more on my current thoughts in a comment below.

Flavors: Bark, Cacao, Roasted, Sweet, Wood

Boiling 0 min, 15 sec 11 g 5 OZ / 160 ML
TJ Elite

After a short break from this tea, I’ve had three sessions with it over the past couple months. Two were in a Yixing zini teapot and one in a silver lined gaiwan. My first session in the zini pot was dominated almost from start to finish by a very prominent mushroom broth flavor as well as what I’d describe as saltiness or something close to it. The second session in clay was similar, although this time instead of the saltiness I got a very prominent mineral taste – real mineral water galore. The mushrooms were there in the silver as well for the first few steeps, but after that were replaced by more of a dry wood taste. The session in silver was my least favorite as the tea seemed to have even less sweetness than the zini, but was also more drying.

I’ve heard people describing certain shus as mushroomy, but this was the first time I’d tasted something I’d describe as such. While interesting, I didn’t personally find this flavor profile all that pleasing or rewarding. Considering the number of people who seem to dislike mushrooms, I would wager a flavor profile like this being rather niche and an acquired taste. I don’t know if the tea has changed in my storage or if the differences come from difference in clay (Jianshui vs. Yixing zini) or if my palate for shu has simply developed over the past year or if all these are true, but originally I recall this tea tasting a good kind of woody, right now it feels like something different. At least in its current state, the flavor profile isn’t my favorite, but hopefully it will continue to evolve.

As one last note, after drinking many high-end ripes since first trying out this tea, my horizon in terms of what ripes can offer has greatly expanded and while this tea is leaps above most shus on the market in terms of quality, I would now consider it more of a mid-tier ripe than a high-end one. I think Crimson Lotus Tea’s own Storm Breaker at ten dollars less for a bing blows this tea out of the water. For me a phenomenal ripe offers many of the same qualities I’d look for in a good sheng and in that respect this tea doesn’t really deliver.

I will continue drinking through my cake and if my thoughts on this tea change once more I will revisit my notes and rating.

Login or sign up to leave a comment.

1758 tasting notes

This is a very nice tea made, it is said , from higher grade materiel than shou is usually made from. It had a nice flavor from the start with a moderate amount of fermentation flavor left. It had notes of what you could call bittersweet dark chocolate. I had ordered a sample of this with my last order. Now I have ordered a bing. It is too bad this is not a 357g cake but that is the only thing I don’t like about this.

I steeped this ten times in a 160ml Jian Shui Teapot with 12g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 minute.

Flavors: Dark Bittersweet, Earth, Sweet

Boiling 12 g 5 OZ / 160 ML

Login or sign up to leave a comment.

1113 tasting notes

First ripe purchased in almost a year! https://www.instagram.com/p/BZ4pBGLgrBG/?taken-by=liquidproust

When you see quality leaf being fermented without the use of shovels and feet, it’s got to be worth trying right?

Well today I went into this tea after it settled for a few days and I really enjoyed it’s subtle notes. The rinse was clear and by time I hit the first brew, there was a nice ruby red tint to the liquid. Brewing this was really fun because it wasn’t harsh on the mouth. From my experiences, this will become a very lovely tea for someone with my sort of taste buds in just a few more years. As someone who enjoys aged sheng, this will approach that taste a lot better than other shou have that I have tried.

Really looking forward to trying this once a month to track it’s ability to drink on cold nights and with certain foods!


I’ve never been big on shou but I got a sample of this and was quite impressed. I immediately got hungry for Peking duck.

Shine Magical

I have this one too… just broke it up and put it in a crock

Login or sign up to leave a comment.