Haiwan Tea IndustryEdit Company
Popular Teas from Haiwan Tea IndustrySee All 13 Teas
Recent Tasting Notes
Classic Menghai area ripe profile, more on the fruity and burnt caramel / brown sugar side of things and less of the vanilla I’d expect from Dayi. Reminds me of a fruity specialty coffee in a way, it’s quite nice. Some minus points for bad longevity though.
Flavors: Brown Sugar, Coffee, Red Fruits, Yogurt
This morning’s shu. The brick is made of quality leaf picked from high mountains in Menghai County during the early spring season (Ming Qian Cha). Considering that this is a brick, it seems quite easy to pick off material to use in the tea session. Chocolate brown (after 9 years of aging in China) whole leaves mixed with pieces and stems. After a 5 second rinse the 10 second infusion produces a clear mahogany colored liquor. Very pleasant sweet, earthy sip with a hint of spice and a creamy essence. The aroma is rich and full. Good for at least five very flavorful infusions. Found at Tea Spring.
I had never had proper Pu-Erh before today. I had had flavored nest Pu-Erh, which tasted nothing like what I experienced today.
My Dad went on a business trip to China, and I asked him to bring me some teas. Since he knew no Chinese and pretty much nothing about tea, he asked the translator to choose for him. I ended up with a small heat of teas, one of them being this one. : )
Since I had never had a cake of ripe Pu-Erh before, I decided to brew it Gaiwan style. I felt it was a little harder to mess up this way.
The smell of the dry leaves was… fishy. I can find no other word that accurately describes the entire experience of my first excited sniff of this tea. If I try to get a little more accurate, it smells like fish wrapped in leather that was a bit moist… Actually, I have no idea what this would smell like, but my imagination says that would be something like this Pu-Erh…
I rinsed it and after a quick brew, I ended up with a gorgeous peach colored liquor. The scent was still heavy on the leather covered fish. I waited for it to cool down a bit and took my first nervous sip. To my honest surprise, I liked it! Thankfully, it tasted nothing like it smelled. The taste was smooth and woody. It had a leather note that was followed by planty earthiness and ended in a finally of sweetness that reminded me of oolong. I still wonder how something can smell so different than what it tastes like (I am really happy that it does…)
I didn’t love it, but I am really happy I got to try it. I have an entire cake of it, and I imagine that it is going to take me forever to drink through. I might take a large chunk of it and let it age in the dark for a couple of years. I am going to have to read more about Pu-Erhs before I make up my mind.
In the mean time, I am happy and content for having been able to try this! : ) I am not rating this because I have no other equivalent in memory to compare it with. Maybe one day I will try more Pu-Erhs and be able to give them a number, in the mean time, the review is all letters!