Camellia Sinensis
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Another sheng style pu-erh for me from CS. Whoo-hoo! I think I am officially hooked, as if I wasn’t already.
If you have never spent time in a rustic cabin, a very old, rustic cabin, I cannot explain this to you in any meaningful way. There is a way that lumber smells when it spends a lot of time in the sun, and fabric smells when it spends a lot of time exposed to damp nights, and even the way soil and dust smell when they both come from and interact with these warm boards and stones and mildewing fabrics.
That is exactly how these tea smell dry, and wet, and how the liqueur presents in the cup. The dry leaves bring out more of the warm lumber and dust, the wet and the liqueur bring out more of the mildew and wet stone.
This is like drinking camp. And I love it.
Preparation
After years of waiting, CS finally (FINALLY) got more of this in stock.
I haven’t had sheng in a long time, now. I’ve been focused on the world of seriously aged shou, laoshan black, yunnan golden, wuji oolong and my always beloved lapsang. In other words, the teas I have unglazed clay pots to steep them in.
So, I had to make this naka in my wide, shallow gaiwan (which I found thanks to Bonnie and her blog post with Fr. Evan).
It had been so long since I’d had a sheng that it was almost like starting over with a tea I’d never experienced before.
For those of you who are serious about sheng, this is a 10 year aged packed into bamboo tubes and it is not exactly entry level sheng. All the usual complexities and textures and tingling sensations one hopes to have from a fine sheng.
A 25g order will get you a small puck about the size of an incense charcoal. Be warned, picking this apart is difficult — they pack it very tightly!
Preparation
The pot of gold at the end of an unbelievably long rainbow. I’m glad you’re enjoying the gaiwan. Now that Happy Luckys has an online store, I’ve encouraged them to place this particular gaiwan for sale because they’re harder to find (short and fat). Nice to see you here!
I am glad you have returned. It was not the same without you…
I am using this up this morning. The cupboard is slowly becoming bare. Liz flew to Vermont last Friday and I will not see her for another sixty days. Work is tense. Life is dull and feels to be at a stand still.
I really don’t care how this tea tastes.
“like” to the tea/review not for you not being able to see her for 60 days…
Want some oolongs? I seem to be overflowing with them and another one is on the way.
Maybe? What are they?
I’ll see what I have (when I get off this phone call) and PM you. I know that I have some Shanti Blue Unicorn on the way to my house… not sure when it will get here. I won that in a trivia challenge.
I seriously can’t wait for my Blue Unicorn!!!!!! I was their first Facebook winner…haven’t received it yet tho…
Oh… that’s sad. I keep looking in my mailbox, but it’s only been about a week and a half for me (won on twitter). So, you think I still have a couple of weeks to wait for that one?
What is this Blue Unicorn?
@Kristin…not sure…I won well over a month ago tho!
@Jim – Blue Unicorn http://www.shantitea.ca/Green/Blue-Unicorn-p123.html
Both of you please let me know how it turns out? That sounds like something I’d actually drink.
This is my first sheng pu-erh. Sheng being the “raw” pu-erh, rather than “fermented” style.
The dry leaf has almost no odor, but there is a faint dark chocolate present.
The wet leaf is extremely pungent and reminds me of a combination of black Cavendish and Syrian Latakia pipe tobaccos.
I rinsed the leaves because they were packed into a bamboo shaft and with such a short steep, I wanted them to open up quickly. I’m trying to do this “right” as a first tasting so that my notes have any value to anyone else.
After a three minute steep, the liquor is a tarnished bronze color. The aroma off the cup is all pu-erh, all earth and loam and damp mornings on the moor.
The flavor of the liqueur is also straight up the middle pu-erh flavors. But I am realizing I haven’t had a decent cup of pu-erh in a long, long time, now. Even my bench mark “aged celestial tribute” pu-erh from Upton is not as flavorful as this cup, and the Omni International (actually Rishi) just doesn’t even come close. But, I’m going to have to bump my Upton ranking down several points now.
There is a note here I cannot put my finger on. I will think of it in about 8 hours, I suspect.
There is also a numbing effect on the tongue, a bit like clove or menthol. The vendor references eucalyptus, so maybe I’ll defer to them and say that’s what it is.
At $18 for 25g this is not weak in the knees expensive, but sadly, I don’t think it can be my every day cup, either. If you enjoy pu-erhs, this is a great one to pick up.
Preparation
How much tea per oz water did you use?
This sounds like a terrific tea. But wow, expensive. I’ve been enjoying a bamboo puerh from Norbu that is a very lovely sheng friendly to puerh beginners, and is not so expensive, although without a comparative tasting, can’t say whether it is the equal of this one.
I’ve paid a dollar per gram and more for shaded greens, so 72 cents per doesn’t rattle me too hard. I don’t buy teas at this price range all the time, but it is nice to have something like this once in a while as a treat. The nice thing is, it isn’t like pu-er is going to go stale on you, right? The most I ever spent on a tea was in a restaurant near Chicago where I got 5 grams of a 1978 pu-er which ran me something like $25. For my 35th birthday, not something I’m likely to repeat.
The company recommends 250ml of water → 1 teaspoon of leaf. I, frankly, eye balled it. 250ml is in the ball part of 8 and a half ounces of water. In other words, a LOT of leaf for a small amount of water.
That is the joy of puerh. The only problem I’ve really had with it is that, when bought by the beeng or brick, if I end up not loving a particular tea, it takes up space, in hopes that it may age to something more interesting!
I too have paid more than this for various teas, but not for puerh (yet!). But though I know the difference between sheng and shu, and have figured out how to enjoy a few pus that require a lot of attention tot he brewing, I’m still really a pu newbie.
The two I got from C.S. made me realize that the one I have from Rishi is actually kind of terrible and that I need to go back to the ones from Upton as my default, reasonably priced, pu-er.
If you’re really looking to get into sheng puerh, and you should, I can recommend Norbu and Yunnan sourcing as having a range of very good but inexpensive puerh. While I haven’t ordered anything ever from Upton myself, so can’t directly comment on the quality of their offerings, the emphasis on small conveniently packaged stuff is not a good indicator.
teaddict- I know the suggestion wasn’t meant for me, but I’ll use it as well. Thank you! I have limited experience w/ UTI but I don’t think packaging (unless ill packaged) predicts quality.
My reference to convenient packaging is in reference to the small tuo cha, the one-cup sized pieces of puerh, which have a reputation for more convenience than quality on the whole, both because cheaper material tends to be used to make them, but also more fundamentally because aging is different in a smaller bulk item than a typical beeng or brick.
And if a larger beeng or brick has been neatly cut up into uniform sized pieces, the cutting is breaking up the leaves, and broken leaves don’t help the quality of your brew. When you’re getting a sample of a beeng from a puerh specialty retailer, they should be breaking them up more in the plane the leaves naturally will separate in, as you should be doing when breaking up beengs at home.
I saw listings for both things on the upton site.
The pu-erh I love from Upton is loose, not packed into tuo cha.
That’s a different story, for sure!
Holy steeping parameters, that’s quite a bit different than my method lol:)
I actually have been known to steep that one (from Upton) for upwards of 30 minutes.
Wow… I actually fell off the couch when I read that one!=P
This occurred the first time by accident because I was at work, and forgot about it. Upon discovering that not only was it not ruined, but that it tasted good, I ran with it afterward. Usually what I end up doing is steeping it that long and then cutting it by half with hot water for each cup.
I have taken some of my mellower shu puerhs and abused them by tossing them in a thermos, adding hot water, and running off to work/meeting/conference and drinking all day. It takes a mellow tea to stand up to that. Still, 30 minutes steeping is pretty radical to me too.
I’d get very thirsty waiting 30 minutes for my tea on most occasions, however!
I do that often with the tuo cha pu-erh I have. I just throw a nest in my travel mug and steep it in there all day. Sometimes I even use two nests because I like my tea strong. Pu-erhs really can be steeped indefinitely!
Stephanie, ALL DAY?!?! Gosh… I was so turned off by a 5 min steep (of shu, not sheng) I can’t even fathom that…
As a side note, the tuo cha I mentioned in the steeping notes, above, for this 2002 Naka Lahu is not one of those little 1, 2 or 5 gram things. You can’t really get the scale looking at the photo they included on the website, but that’s a big tube of bamboo that has been packed solid with tea leaves. This is not a “convenience” tuo cha.
Also, maybe my thinking it twisted, but based on my experiences so far, I’d be more likely to long steep a shou than a sheng. Although, the more I drink these teas, the shorter the steeps seem to get. When I worked in an office, starting a pot of tea was a huge hassle and so I tried to do it as infrequently as possible. Which meant making big pots. Since I now work from home, making small pots and doing a lot of re-steeping is a lot more tenable.
But in the end, a shou that has been steeping 5 minutes or more basically comes out like coffee, except without all that acidic bite to it. Dark, rich, complex, mellow. But I’m learning to enjoy the shorter steeps to find other notes.
The bamboo puerh would not be called a tuo cha, generally those ahe the little mushroom-cap shaped 1 cup serving worth compressed and aged in that form. The bamboo stuff is aged in a larger shape, with the bamboo serving to moderate oxidation and flavor it as it ages, very different than the nuggets of typical tuo cha.
I’ve occasionally heard the larger pucks (bing) referred to as tuo cha, as well, but I suppose the bamboo style is neither a bird’s nest nor a brick.
Exactly. The bamboo walls moderate the aging differently than if it were just shaped into a cylinder and left open.
Yes, of course. I only even brought it up because I wasn’t sure if you first brought up avoiding tuo cha because I’d mentioned (incorrectly) that this 2002 Naka Lahu came in one.
Upton does sell 1g, 2g and 5g tuo cha as far as I remember, but the Celestial Tribute that I like so much comes loose.
This Naka comes broken out of the shaft, but still mostly clumped into big pieces, which is why I needed to rinse it before steeping it.
“which is why I needed to rinse it before steeping it”… aren’t all pu erhs rinsed?
I have gone on the record in several threads here asserting that I believe the whole rinsing thing, for leaves which are already loose, is a tradition, not a function. I have had several extensive conversations with people who insist on rinsing and the only functions I have heard referenced are
1) opening up the leaves ~ which if you just steep longer happens either way
2) “dust” ~ which is just confusing
3) not rinsing makes me puke ~ I really didn’t even know what to make of that
Upshot, I never rinse pu-erhs to no ill effect that I am aware of. That’s why I specifically mentioned rinsing this one, since on-going readers will know I don’t usually do that, but I didn’t want to over-steep a sheng, since I wasn’t sure if they held up to long steeping times the way shou seem to.
I personally can’t stomach long steeping times for shu (even w/ short steeping times I’m not a fan of shu) so I’m not sure I’d want to try w/ a sheng. Personally lots leaf, a rinse, and short steeping times are the only parameters that work for me w/ pu erh and now that I know that I’m not sure I want to deviate and risk ruining good tea. Things like that scare me lol.
shrug
I’m reading “All the Tea in China” and one thing that stands out is that traditionally all tea was rinsed. “The first cup is for your enemies” was how the saying goes……all tea is handled repeatedly and probably needs a little rinse.
There is an interesting theme Ive come across in several lists and forums: “what have you found in your puerh?” And hair, insect parts, & more are described. But rinsing doesn’t remove them. And though the compression of puerh may make such things a little harder to see, but other teas are equally natural products.
I do mostly rinse my pu.
I’m pouring boiling water on it and leaving it to sit in that heat for moments at a time. Pathogens are dead. Bio-mass may be “icky” but once it has been boiled, it isn’t going to do you any harm. At least, no harm that “rinsing” is going to solve.
As far as I’m concerned, 9 times out of 10, rinsing tea just wastes some of the best solubles down the drain.
The Chinese have a LOT of traditions that have nothing to do with anything practical and everything to do with appearing to be practical. So far, no one’s been able to offer me any evidence that rinsing tea is all that practical.
Also, with young shengs, sometimes they need that rinse to let some of the bitterest compounds out before starting to drink the infusions. I had to do this recently with the Lao Ban Zhang loose puerh I discussed here a few days ago.
Odd. Usually bitter compounds come out of teas last, not first. This is why over-steeping ruins most teas.
Tried a sample of this from a tea acquaintance. I was not a huge fan – it’s rich, but I think a little over-fired (and I’m someone who likes some pretty high-fired tea). I am a little skeptical on the date as well, though it’s hard to tell because the roast is so strong.
Preparation
I can’t think of anything else in the world that shares its sumptuous hue…except perhaps the vitrinous waters of a brook lined with bright Zisha clay, the vermillion colors slowly swirling over the vibrant roots of river reeds…
Always changing…no brew has been the same. Watching the honeyed coils of buds melt open in the cup, one witnesses the miracle of late winter’s opening unto spring. The taste bespeaks of the manes of wild horses, dark dens made of willow, and all those grateful moments when one welcomes and greets the warming…
A tea of thanks. I brewed this tea for my mother and I as we celebrated her birthday today.
A healing cup (the last of our supply) really settles the mind and body after a rather sweet breakfast this morning. The amber liquor was never overly dark, and had a comforting sweetness with a very light touch of citrus. Not overly dry, and with a gentle touch on the front of the tongue.
Preparation
Sipping this tea is like walking in to a comforting old library. It has a very slightly salty taste with mushroom notes. We were accidentally given cooler water for the first few infusions and I think it gave a better flavor than the usual boiling water.
Preparation
A buttery sweet taste with a simple flowery aroma that lingers in the mouth and nose. Brewed in a zhong, I managed 4 great infusions before I had to leave the teahouse, so it’s also a tea that has a lasting quality. The flavor reminded me of a wonderful infusion of Nok Cha.
Preparation
I’m a big fan of Taiwanese high mountain oolongs, and this Li Shan from Camellia Sinensis is one of my personal favorites. While most high-mountain oolongs require a long infusion to draw out the subtle flavors, this Li Shan makes a hearty and fragrant cup in just over 1 min. when brewed gong fu style and rewards with several quality reinfusions. The aroma is like the first lilacs of spring and the taste is fruity and thirst quenching. A wonderful tea to celebrate the coming of the new spring!
Preparation
When I introduce friends to aged oolongs, this is usually the one I start with. It is a really difficult tea not to like! All of the classic flavors of young Tieguanyin are preserved, but are made much more mellow and complex through the 20+ year aging process. The brewed tea looks beautiful, a nice crimson red. The wood flavors in this tea are very strong, and it often reminds me a really good single malt scotch. While the tea is never bitter, there is a mouthfeel and flavor that also brings to mind a good port or dry sherry. Fantastic tea.
Drinking this tea again tonight…what a treat! I’ve been experimenting with infusion times and realized that it takes long infusions really well. Four to six minutes in a gaiwan really brings out the flavors well without a trace of bitterness. This is such an amazing tea.
This is a very unique aged oolong, and very different in flavor from a traditionally roasted or unroasted Ali Shan. It’s charcoal every year since the picking date of 1991, and as such the tea is very dark, almost black in color. The brewed tea however is surprisingly light in color, coming out a beige-orange.
The aroma is wonderful, a blend of aged wood and roasted dates. The flavor consists of raisin, caramel and baker’s chocolate tones. It’s a fantastic dessert tea, but a bit too naturally sweet for everyday drinking (at least for me). Definitely a nice treat though!
Preparation
Yet another lovely aged oolong from Camellia Sinensis. While I usually prefer aged ball oolongs, baozhongs seem to age really well too, retaining their fruity, vegetal qualities but also becoming more mellow and and gaining depth in the flavor spectrum. While I don’t love this tea as much as the 1978 Baozhong or the 1987 Mucha Tieguanyin that Camellia Sinensis offers, it is still a very, very enjoyable tea.
Preparation
This is one of my favorite teas. While I only brew it for special occasions, it’s really not that mixes remexpensive for a 30+ yo aged oolong. It has a rich, complex flavor (aged wood and roasted walnut up front, with cognac and plum aftertastes) and an intoxicating aroma. Highly recommended.
Preparation
teagasm! (ok, I’m terribly partial to aged oolongs, but still…)
An ancient oak door opening onto a scene from a childhood dream, a secret garden overgrown with memory and bittersweet vines, the words of the elders making poetry in this malty cup.
Delectably rich, with notes of walnut, mahogany, winter squash, and caramel, but not as pungent as the Ali Shan 1991. A tea to surrender to. Must be prepared in zhong or gong fu to really appreciate.
Preparation
I’m going to have to try this. Aged oolongs are certainly teas to be reckoned with. Sometimes the Ali Shan was a little to intense for me, depending on my mood and the infusion so I’d probably like this more. No way it’s better than pre-1970 Bai Hao though. only 30 seconds? kinda surprising for aged.
Well, I find the only way to really enjoy aged oolongs is via gong fu or zhong, so 30 seconds then is actually a bit long! There are so many intricacies to be discovered when one opts for several quick infusions rather than only a few longer brews. I have also often found the suggested brew time (from Camellia Sinensis) to be surprisingly long and always wondered why that is…perhaps they use less tea per pot? (for example, we would never brew an oolong for 4 min at Dobra!) Tis a mysterie. Maybe we can can have a degustation sometime—most of my tea friends don’t really appreciate aged oolongs! The powerful aromas and tastes freak them out!
Not appreciate aged oolongs? Blasphemy. Oolong workshop would be amazing and/or Pu-er. I always made sure to use my zhong with the ‘68 (except when drinking with others). I tried infusing for shorter and longer times and I found that the suggest 14mins or whatever Camellia wrote down worked and tasted quite good but it tasted it’s best at around 7 mins with a little bit hotter water. maybe they do use less tea per pot though. I’ve seen books that have steep times for Japanese greens for 5mins and up with just-off boiling water. Quite curious.
Ben, this is a very different tea that the Ali Shan. I agree with you that it can be a very intense tea, especially the charcoal roasted version. It’s a great dessert tea, but not a great “session” tea in my opinion.
The ’78 Bao Zhong, on the other hand, is one that you can really go the distance with. Very smooth and flavorable, with hints of the original fruit and vegetal qualities sneaking through in the later infusions.
As for the recommended brew times from CS, I asked one of their employees about it the last time I was in the shop. She informed me that because most of their customers brew with large teapots or teabags, they give longer recommended infusion times. I found that a bit confusing as the teas they carry appeal more to advanced tea drinkers who are probably doing gong fu or at least using a gaiwan.
That said, I find that most aged oolongs can hold up well under longer infusions done gong fu style, and not as much leaf is needed. Longer brews for these teas rarely become bitter; just more concentrated.
Only had a small amount of this so I savored it as much as I could. The age of the tea changed the flavor immensely compared to its modern equivalent. The aged version has a earthy-smokey-dusty-almost tree-like flavor and aroma that may or may not be able to stop time. Definitely an experience. Only wish I had enough for the ’58…
Preparation
Did you get this from dobra?
I’ve had both the ’58 and the ’68…And they both stop time…The most delicious way to time-travel, in fact! Andrew and I decided that I would be “Tung Ting 1981” at the tearoom (instead of my usual monniker “Tung Ting”), so that I could be an “aged” oolong, too!
Whatever floats your boat! LOL :)
It’s making me wonder what a mouth full of lead paint and asbestos would taste like. ;-)
This is more like moth balls, pine resin, very old dust and mildew.
I love it.
I’ve been listening to your tunes on sound cloud whilst browsing your pu-erh reviews. It’s been good :) A few artists come to mind: Aphex Twin, Brian Eno and The Stone Roses.
Brian Eno, for sure is a big influence. Aphex Twin I have more of a push/pull relationship with.