I had this a few nights ago. I wasn’t expecting much considering a Taiwanese oolong vendor sells this and he was most likely fibbed to about this tea’s origins as explained in the product description. I wanted to try a 25g sample for educational purposes.

It’s a very simple, one-note sheng. Barbecue. But not overwhelmingly so. Very light-bodied and lacking any depth with only a hint of bitterness and sweetness and no astringency. Interestingly, for a young sheng, there is a bit of an aged floral aroma and taste and the leaf is kind of dark. I’m guessing low quality material that was fired longer to make up for it? Or it was processed in damp weather and needed more fire to dry out the material? Or? And I’m wondering if it was wet-stored for a short amount of time? I’m not armchair-experienced enough in puerh processing and storage effects to say, so for now I question. So much to learn.

I’m glad I have enough of this tea to play around with leaf amount and will leave a rating after I finish the sample. My initial gut rating is 50.

Addendum: bitterness definitely increases with more leaf and the liquor numbs the tip of my tongue which I’m not too keen about. There are also flecks and very small grains of some kind of shiny gold substance in the cake that settle to the bottom of the brewing vessel and cup. Because of that, I’m not going to finish my sample. Rating: even lower

Preparation
Boiling 6 g 3 OZ / 100 ML

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This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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California, USA

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