21 Tasting Notes
I have been tasting the 2013 and the 2014 version of this one and it’s a great quality sheng, from the YI Wu region. It is still very young, but already full of character. It can be easily brewed 10 times and more in a little Yixing pot.
Flavors: Bitter, Camphor, Herbs
Been tasting the 1990, 2000 and 2005 version of this basket, shu that is. Quite a discovery, it’s close to pu erh, but has its own character. It has a smooth woodsy fragrance, although, the 2005 still has a green touch. Quality is good, as it steeps easily 10 times and still has that nice no-nonsense flavor. As it is less popular than pu erh, prices are quite modest.
Flavors: Malt, Wood
Rough and tough, this sample, that came to me by Royal Mail. Thanks Roughage! It has character written all over. First time I smelled it, it made me think of that hospital odor, in my home town, long time ago, definitely, not the way to go nowadays. Second tasting was way better and I started to appreciate this robust, no nonsense Pu-erh. I can even understand, you drink it with salted yak butter, the tastes are strong enough to cope with it. Conclusion….not sure, some reminiscing will do…now, it’s time to go back to my Tibetan mushroom.
Glad you found it characterful at least. It is certainly not a pretentious tea! :)
Have you tried steeping it at 85-90 degrees or so yet? I tend to prefer it steeped at a cooler temperature. Did I send you the po cha recipe? Just in case, it’s here if you want to try it: http://www.yowangdu.com/tibetan-food/butter-tea.html
Coming back to this, I see you logged it as a 30 second steep. I would suggest using a basic ten second steep or something like that. It really does not take much time at all to get something out of this tea. Anyway, I hope my comments are helpful and you find a way to enjoy this tea more.
Thanks for the recipe. I will try to steep it at lower temperature.
Yeah, my Tea Fairy, they’re all bold as love, just ask the yaks :)
Very smooth, mild astringency, lightly floral, but no sharp edges. The leaves are very roughly, mechanically, cut in small pieces, it makes them look younger, I think. All in all, good pu erh, but, for me, it lacks a bit of character.
Always a pleasure to unwrap this brick. Heavily compressed, rough cut; black as coal, but still an elegant taste. Dehong tea factory, definitely, knows how to make a good Pu Erh.
Powerful stuff, very earthy, nice texture, no subtleties wasted, straightforward and robust (feels like I’m praising myself, haha). This shu has it all, you want to go for a walk in the woods, after a heavy rain, without moving, drink this, it will take you places.
Got this sample of the 2004 Yue Guang Bai aka Moonlight White, from the tea shop, and, when the moon hits my eye, like a big pizza pie, it’s gaiwan time.
First impression, beautiful mix of green and white leaves. Second impression, nice color, very fruity and sweet, strong ‘hui tian’. The package says mysterious infusion, but I miss out on that one, the sweetness makes it a rather easy and in-your-face drink. On the other hand, quite amazing, one would say they’ve really put some sweet stuff in it. This diversity makes me love tea so much. Next!