127 Tasting Notes

100
I’ve never had a tea that tastes like butter! In the first infusions butter and bacon on a slightly pithy background – the latter then giving way to a supple mix of wood and leather with buttery popcorn and then going from the ~14. Infused in a very pleasant warm sweetness of melted butter. The fact that the texture is also oily and heavy (but not as full as, for example, a velvety LME ) and absolutely soft, reinforces the impression even more and underlines the relaxed and settled character of the tea: you won’t find flowers and bright colors here. Texture, character, depth and versatility – that alone would be enough for a top rating, but the tea also has a very nice, intensive Qi to offer: it works rather gently, but is then very filling and intensively relaxing – but of a lighter/lighter quality than the Qi of Tejipin, which for me is the epitome of Stoner Qi. Really awesome tea!

Images and more at https://puerh.blog/teanotes/2004-dingji-yesheng-yqh

Flavors: Butter, Leather, Smoked, Sweet, Wood

Preparation
3 g 1 OZ / 30 ML
derk

Nice to see a new note from you. I hop over to your blog every now and then.

Alexander

Thank you derk, glad you like them! To be honest I’ve been focusing on my blog mainly because I drink lots of rather unknown teas but for such an iconic tea an entry on steepster is mandatory ;-)

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60

For a GeDeng rather light and with a woodiness that makes me think more of Bangwei. Even if the tea is not too heavy, the woodiness is accompanied by subtle vanilla and apricot notes, which make it quite interesting.

Images and more at https://puerh.blog/teanotes/2015-ge-deng-tu

Flavors: Apricot, Orchid, Sweet, Vanilla, Wood

Preparation
10 g 3 OZ / 100 ML

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85

Full-bodied with an oily, heavy texture and the typical Yang storage character. In the beginning a lot of warm leather, wood and some tobacco (not smoky!) and if you tackle it a little harder also a good amount of bitterness. Compared to the 2007 Huangshan Qizhong a little more discreet in taste and character, but with more intense, relaxing Qi, although by far not as intense as the 2004 Tejipin.

Flavors: Bitter, Leather, Medicinal, Sweet, Tobacco, Wood

Preparation
10 g 3 OZ / 100 ML

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75

This tea is a rather wild blend: Youle, Yiwu, Gedeng, Yibang, Manzhuan, Mangzhi, both spring and autumn material. To the tea: Lots of leather and warm wood, accompanied by a discreet sweetness and with a nice soft heaviness. But the most striking is the typical Yang storage character, which is much more pronounced in this tea than in the 2007 Qizhong and has a slightly sour note at the beginning.
Images and more at https://puerh.blog/teanotes/2005-cangliu-yqh

Flavors: Leather, Mint, Sweet, Wood

Preparation
10 g 3 OZ / 100 ML

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100
drank Hekai 2013 by pu-erh.sk
127 tasting notes

A very very strong tea! An intense, Hekai-typical bitterness (i.e. in contrast to the velvety bitterness of a Lao Man E or an aggresive-focused bitterness of a Bulang, this is rather a citrus-like bitterness) which, despite 5 years, still has a certain freshness, to which now, however, woody notes are added and the tea is heavier compared to a young Hekai. Only very late does the tea show its sweet, slightly lighter side. Altogether a quite coarse tea, which also has the “stable character”, which is very much appreciated by me.

Images and more at https://puerh.blog/teanotes/2013-hekai-prsk

Flavors: Astringent, Bitter, Citrus, Leather, Sweet, Wood

Preparation
8 g 3 OZ / 80 ML

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60

Clear and warm with slightly bitter astringent and above all woody notes. A nice semi-aged sheng, but surprisingly weak for a Naka, no comparison to the 2015 Naka by prSK.

Images and more at https://puerh.blog/teanotes/2012-naka-tdc

Flavors: Astringent, Bitter, Sweet, Wood

Preparation
8 g 3 OZ / 80 ML

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60
drank 1999 Cangmi by Yang Qing Hao
127 tasting notes

All in all a rather light tea, which shines through ts typical yang-storage note and a nice camphor note, despite the subsequent pressing fortunately not too “dry” and with a calm, warm character. However, as far as body and Qi are concerned, there is hardly anything that can be tickled out of the tea – with a proper dosage and a longer brewing time one only strengthens the astringency.

Images and more at https://puerh.blog/teanotes/1999-cangmi-yqh

Flavors: Camphor, Leather, Wood

Preparation
10 g 3 OZ / 100 ML

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70

I’m a little torn over that tea: At the beginning very nice velvety texture and overall quite soft and balanced with floral notes, but quickly a rather dominant astringency comes to the surface, which I do not like so well.
Images and more at https://puerh.blog/teanotes/2017-san-ceng-yun-ys

Flavors: Astringent, Bitter, Floral, Sweet

Preparation
8 g 3 OZ / 80 ML

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55

Very green and dominated by a bitter-astringent taste, but which at least gives the tea a nice texture.

Images and more at https://puerh.blog/teanotes/2017-mengku-huang-shan-ys

Flavors: Astringent, Bitter

Preparation
8 g 3 OZ / 80 ML

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85

Very well balanced mixture of spicy, discreet floral, bitter and astringent notes with pleasant stable character and great body. Reminds a bit of the 2012 EoT Baotang, albeit finer, more subtle and with less intensive Qi.
Images and more at https://puerh.blog/teanotes/2012-luo-shui-dong-tu

Flavors: Astringent, Bitter, Floral, Heavy, Smooth, Spicy, Sweet

Preparation
10 g 3 OZ / 100 ML

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Puhead and teaware-lover.

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