298 Tasting Notes
Finally able to get a note up on this one.
I was provided a sample to try from the tea shop.
I used all 8 grams in the shibo. I preheated the shibo and tossed the leaf in and let some of the steam carry the aroma out. It was some flower perfume and some wisps of smoke as well. I gave the tea a quick rinse and noticed the tea is aromatic when I opened the lid. A bit different than the dry leaf tossed around the warm brewing vessel.
First brew very quick. Some color in the cup, a mix of some vegetal , grassy and a touch more of the smoke without being overpowering. Second steep, still the wisps of the smoke maybe a touch bitter and some wood in there as well. Third steep a bit longer and a little tingle on the tongue and some sweet mixing in with the wood. Smoke is dropping out faster now.
Steeps 3 to 5 were very similar to the second steep. Leaves are starting to unfurl slowly in the pot. I ended up with 10 good brews to this. The later steeps were the next day and the leaf kept giving a decent brew. Maybe not as much on the sweet as the Bangdong but an interesting one to sip on.
Flavors: Bitter, Smoke, Sweet, Vegetal, Wood
Starting this out with an 8 gram sample. The dry leaf has a nice sweet aroma to it.
Using the duanni clay pot. I warmed the pot and poured the water out and tossed in the leaves. Aroma get sweeter in the steam.
Flash rinse and the aroma intensifies with more of the sweet aroma with some honey in there. First steep very quick into the cup. The teas seems well processed as there wasn’t much char in the filter. First sips, sweet , floral , honey in there some mineral and some middle tongue notes.
Second steep, tea gets much thicker and active. Still the underlying sweetness. The bitter has crept in which means shorter steeps as I continue.
I paused a few minutes to soak in. Aftertaste is pretty nice on this one.
Third steep, still strength in this one. Sweet and bitter mixing in. A little of the mineral slips back in as well. Still clean in the filter and the leaf is slowly starting to unfurl.
Flavors: Bitter, Floral, Honey, Mineral, Sweet, Thick
Breaking this out as I love some BuLang teas.
I grabbed 10 grams off the cake. Easy to do as the cake was loose pressed for a Dayi. The leaves are a mix of chopped and some full leaf in there. I gave it a wash and let it sit a few minutes. There is some color in the wash so that is promising.
First brew 5 seconds. Golden color. Tastes , a bit smoky with typical shot of BuLang bitterness. It hits with smoke and mineral on the middle part of the tongue.
Second steep, 5 secs, more color getting golden now. A bit stronger on the bitterness with some hints of sweet coming through. Cooling down give some tongue tingle.
Third steep, 5 seconds, color dropping a bit. Still has a good punch some drying at first. Mint and cooling on the breathe intake now. Some more sweetness. Leaves unrolling now and able to see some color variance in them.
I did this tea nine times two days ago and didn’t do many notes. It finally tailed off for my tastes at nine. You may be able to steep it a bit more.
Flavors: Bitter, Mineral, Mint, Smoke, Sweet
I just updated this one after some research. It has older tea leaf in this cake. Stored as MaoCha and then they were pressed into cakes.
I pulled 9 grams off the cake to start with and gave a 5 second rinse. There is color in the rinse that would support the older material.
I started steeping at 5 second increments. The color on th e brews is a nice golden. The aroma has the camphor humid type note to it. This is confirmed upon drinking the tea. You can taste the humidity and the camphor notes along with some mineral in there. The leaf was pretty tightly pressed and there is some bitterness in there as well. This thing is very similar in profile to EoT’s Baotang. It has good storage without being too wet. It gives some tongue tingle and it exudes mintiness breathing it in and out for a minute or so. This thing feels almost like a supercharged ‘7542’ hits all the good notes for me.
This was loads better than the Menghai ’Old Tree Round" I had a while back. Maybe Menghai is something that can be drank without a 5 year or so aging process. I have a couple of more in this same style production to try as well from Menghai.
Flavors: Camphor, Mineral, Mint
Brewing this up as I have been retasting a lot of stuff in storage .
I brought this one out and picked 10 grams off to start with. I warmed my Shiboridash and let the water out I tossed the dry leaf in and swirled it around. The aroma was a bit of the heavy tobacco to the nose. I gave it a rinse and let it sit a bit before brewing. The aroma is woody and sweetish in the cup.
First infusion, it has some of that thick almost bitter that belies its BuLang source. The color is a nice light amber in the cup. I sit back and let the tea rest in the mouth . The thickness and tobacco come to the front. A little mineral and a whisper of some smoke.
I have had some BuLangs that will smack you in the chops. This one is a bit more tame. It may even be one you could introduce a newer drinker to the BuLang area.
Later steeps carry through. I let this one cool a bit and it became almost sugarcane sweet.
Flavors: Bitter, Mineral, Smoke, Sweet, Thick, Wood
I got this out after giving a little time to acclimate to its new home. I got 10 grams off this and it seemed to be loosely compressed and easy to get into. I put this in the gaiwan and rinsed it and allowed it to rest for about 15 minutes.
The wet leaf gave some hints of humid storage but not in an excessive way. I brewed it very quickly as Bu Lang tea is known for strength and bitterness. The brew turned out a nice golden color in the cup.
This is a strong Bu Lang! It seems to be oily and thick in the mouth. There is a pronounced bitter bite in this one. A bit of smoke that disappears very quickly. A hint of the old book and leather as well. I think the bitter and the old ’ horse tack leather’ as my friend KS says come through in this one. This is almost as strong and possessing the bite of a Lao Man E tea. For lovers of strong in your face teas this is one.
Flavors: Bitter, Leather, Smoke, Thick
Been a while since I have had some time to post. Summer work schedule has been a bit brutal lately and the heat. I think most know it is that time of year.
I remember this when I first got it. I bought it untasted and then grabbed another after it got here.
I got about 10 grams of this to brew tonight. I have been doing it for 3 days but I wanted a fresh from the cake portion to start with.
The wet leaf after the rinse has a bit of smoke in there with a sweet aroma. The tea on the first brew has some sweetness in the beginning and the BuLang comes in. This one come in on the middle of the tongue. A bit of the oily coating come in on the sip. There is some tingle on the tongue. It is coming across as bitter and punchy. Smacking the taste buds around. The color of the tea is coming through as a more golden color. I remember it being a bit lighter and greener in color when young. I don’t know if it is the pumidor aging or a combination of both. This is warming , salty and with a nice bitter punch to it. There are wisps of some smoke and sweetness but the BuLang is the potent factor here. It is a nice blend and seems to be punching above its ticket for me. I have brewed this all week and I am glad I had a break to post on it.
Flavors: Bitter, Salty, Smoke, Sweet
I got about 9.5 grams of this out to try tonight. I used the Gaiwan to brew this up. I gave this a quick rinse and allowed it to sit for about 10 minutes.
I did 3 quick brews into a big mug, my favorite way for shou.
The brew is a nice deep amber color. The sips are very clean. I think the fermentation has left this one. It has the bittersweet chocolate and dry cocoa in the mouth. It tends to linger on the middle part of the tongue and whispers of a savory broth with some saltiness in there. Hints of dried dates also come through as the tea cools a bit.
Nice and clean and good value for a tea with this age.
Flavors: Broth, Cocoa, Dark Bittersweet, Dates, Salt
Breaking into a sample of this today.
Leaf seems to be very nice with hints of a drier storage aroma.
I got 9.8 grams out for brewing in the gaiwan. Water was heated to 208f to start with. I heated the gaiwan and tossed the dry leaf in and shook it around. Opening the lid the aroma gives a bit of mineral and damp hay in there. Rinsing the leaf for about 5 seconds the aroma goes to a honey sweet hay type of aroma. Brewing the first cup, it doesn’t come across as a heavy type of brew. Semi-sweet and a bit of oily viscosity.
Second brew after letting the leaf absorb a touch are quite stronger. The tea starts to push the bitterness that Bu Lang is known for. The viscosity comes up as well. It hits the tip and side of the tongue well. Some tobacco is in there as well. Sitting back the tingle lasts a bit.
Successive brewing awakes it well. The wet leaf exudes the aroma so well.
Steeps 3 to 5 The activity moves back more in the mouth and throat. The sweetness after the sips will play in there as well. There is just a hint on my palate of smoke in there. This isn’t as astringent as some of the younger teas I have had but it packs a punch under all that sweet aroma the wet leaf gives off. For fans of Bu Lang and Mang Fei this will be right up your alley.
Flavors: Bitter, Hay, Honey, Mineral, Thick, Tobacco