Time to revisit my tasting note on this one. I can now say that this has become one of my frequent drinkers when it comes to ripe puerh. Simple, sweet and creamy with chocolate undertones and a bit of age. Rich dark red tea liquor which is clear and bright; some would say it is sometimes rather syrupy. Smooth and balanced (the more intense flavors are balanced by more subtle flavors) with a great mouthfeel. These are the attributes which have made it one of my daily drinkers. This is a very tolerant and forgiving tea even when overbrewing it and quite affordable at $49.50 for a 357g cake.
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I need to retry this one. I’m not sure if something I ate threw me off or what, but all I got the time I tried it were aged wood notes which are pleasant but I was hoping to find more thickness rather than woody bitterness and light body. What parameters would you recommend?
I know your question is for DigniTea, but I hope you don’t mind a note from me.
I had a similar experience and put it down to the chunk I used. The first chunk gave the creamy moreish flavours, but a second chunk tasted a bit flat and had none of that creaminess I liked in the first.
Yeah. That’s basically what I felt with my first tasting session. It was flat, woody. To me it was that range of Shou Puerh that tastes more like Heicha (mostly stems) than Puerh.
And your comments are always welcomed. That’s why we post stuff here to exchange thoughts and experiences! :D
JC and tea123 — I’ve just read comments from both of you and I’ll need to revisit this one before I can answer your question with any specificity. I can tell you that the temp. was 195deg. and I typically begin with a 5 sec. steep and then increase time by 2 sec. for each of the following steepings. I imagine that is what I did here. I don’t think I had a bagged sample so I would have started with a fresh cake and picked off leaf but I’ll need to pull the cake itself to check for that. Let me take a look at the cake and I’ll pick off fresh leaves and try the tea again. Only then can I offer anything more specific about this session. By the way, I should note that I typically move quickly through 3-4 steepings and combine them in a stainless steel tumbler and then sip on it over a period of time unless I happen to be sharing a tea session with someone else.
I need to retry this one. I’m not sure if something I ate threw me off or what, but all I got the time I tried it were aged wood notes which are pleasant but I was hoping to find more thickness rather than woody bitterness and light body. What parameters would you recommend?
I know your question is for DigniTea, but I hope you don’t mind a note from me.
I had a similar experience and put it down to the chunk I used. The first chunk gave the creamy moreish flavours, but a second chunk tasted a bit flat and had none of that creaminess I liked in the first.
Yeah. That’s basically what I felt with my first tasting session. It was flat, woody. To me it was that range of Shou Puerh that tastes more like Heicha (mostly stems) than Puerh.
And your comments are always welcomed. That’s why we post stuff here to exchange thoughts and experiences! :D
JC and tea123 — I’ve just read comments from both of you and I’ll need to revisit this one before I can answer your question with any specificity. I can tell you that the temp. was 195deg. and I typically begin with a 5 sec. steep and then increase time by 2 sec. for each of the following steepings. I imagine that is what I did here. I don’t think I had a bagged sample so I would have started with a fresh cake and picked off leaf but I’ll need to pull the cake itself to check for that. Let me take a look at the cake and I’ll pick off fresh leaves and try the tea again. Only then can I offer anything more specific about this session. By the way, I should note that I typically move quickly through 3-4 steepings and combine them in a stainless steel tumbler and then sip on it over a period of time unless I happen to be sharing a tea session with someone else.