91 Tasting Notes

80

2002 Top Aged Yunnan CNNP 7542 Zhong Cha (raw)

Price:100g £8.95 ($13.98).

7g in Gaiwan.

Summary: This tea has an interesting aged taste, and has good longevity. Looking at the wet leaves I cannot see any black leaves, which leaves me to believe its age.

Dry: Dark brown; medium compression; dry dusty aroma.
Wet: Light porridge sweetness, dust, then hot fruit. Faint church-like aroma.

5s – Light brown. Woody-creamy. An aged flavour.
10s – Slight bitterness on the swallow contrasts with the mild woody-creamy body. Taste is smooth and interesting.
15s – More of the same.
20s – Some sourness, but still have that aged taste.

Flavors: Creamy, Wood

Preparation
7 g 3 OZ / 100 ML

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82

4 g – the remainder of my sample.
A quick check of my previous review tells me this is good. Having done two rinses, I then separate the leaves using a fork; this opens up the aroma, which has an aged, musty building scent. After all, this is from the 90’s. I have now left it to open up and I will return to it later this evening. I want to know if this will improve on the score I gave it last time – 82.

5s – Doesn’t look like ripe pu-erh…
30+s – No sure what happened. I will abandon this.

Preparation
4 g 3 OZ / 100 ML

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78

5g. Gaiwan.

I bought this after reading a favourable recommendation from AllanK. Thanks – keep up those reviews.

Dry: Dusty, musky, chocolate. Loose leaves. The leaves looks like roasted Oolong. There is a powdery dust on the inside of the zip lock pouch.

Wet: Aroma of porridge, sugary sweet and hot milk. There is a mixture of dark green and dark brown leaves. No large twigs.

It brews dark brown in seconds and has a soft flavour of porridge oats, with a soft sugary sweetness that is picked up on the sip and continues into the finish. No fishiness here. Not creamy sweet like White2Tea CNNP and not as dark as YS Menghai 2008, so somewhere in between.
This tea sits well above low quality ripe, but is too singularly porridge-sweet to be outstanding. It delivered an impressive number of steeps (7-10) and is still going.

Preparation
5 g 100 OZ / 2957 ML
AllanK

I have yet to gongfu this one. I have only brewed it before work when I brew western style for lack of time. It is good western style.

tea123

I am really pleased with this tea. I have never had one like it before.

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68
drank Yiwu 2013 autumn by pu-erh.sk
91 tasting notes

68/100
6g Gaiwan
28/25g 
Summary: This tea has its best moment in the first 3 steeps, showing an interesting soft and dry texture, with a sweet raisin sweetness; however, it fades after this with bitterness.

Dry: Colourful, loose compression. Aroma is concentrated herby and fruity. Nice aroma.
Hot Gaiwan: Warm berries.
Wet leaf: Hot apples, then hot fruit, and when it cools, slight mushroomy.

5s – Cloudy yellow/light orange. My first sip has a very sweet raisin sweetness. It does not linger. The third sip does linger. Pleasant raisin sweetness. A succinct sweetness. Flavour is mild, with no strong bitterness. I’m not feeling any throat rhyme. It’s not too thin. 75/100
10s – Light yellow/orange. Not so cloudy. This does have bitterness, of course it is raw pu’erh, but it is so mild and met by an almost dry sweetness, which gives it a rather unusual texture of something soft and dry. 80/100
15s – Sunburst orange (light orange). Sweet raisin fruitiness with a very balanced sweetness. Becoming a little astringent. 70/100
20s – Light orange. This has a nice bite; the heat has really gone through the tea. I can almost taste base sheng in the lingering finish. 65/100
15s – Same light orange. The water may be too hot; the Gaiwan really heats up with consecutive brews. Raisin sweetness is getting some bitterness and astringency. There are some sour lemons in the finish.
20s – Raisin sweetness. The texture of soft and dry has gone.
30s – Water has cooled in kettle. This tea works better with cooler water temperature. This is less bitter and less astringent, and is pleasantly raisin-sweet.
35s – Lemons – both sweet and sour.
Reboil.
10s – Very light yellow/orange. Very light on flavour – mainly sweet/bitter lemons.
60s – Brighter orange. Base sheng taste – end of session.

Preparation
6 tsp 3 OZ / 100 ML

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65

Summary: Lapsang souchong, grey, electric smoke overwhelms the fruit, unfortunately.

Free sample with my order.

4g Gaiwan.

Dry: Dark. Light smoky, light toasted wood.
Hot Gaiwan
Wet: Very dark grey smoke; some clay.

5s – Light bronze. Dried fruit. Light smoke. Thick syrupy texture. The fruit combined with the smoke gives it as upbeat electric/chalky taste. 82/100
10s – Light bronze. More smoky, and of the dark grey kind. The fruit is soft and sweet. It is not raisin, it is more like subdued mango. The fruit goes to the roof of the mouth. My mouth is left with the grey smoky taste.
15s – Lapsang Souchong, pine like smokiness (Twinings teabag version) Gives a nice sweetness in the throat on the swallow.

Had some Camembert.

30s – Med bronze – Mild bitterness and astringency.
~40s – Med bronze. Good mix of fruit and smoke with a good texture.
45s – Med bronze. Aroma is slightly smoky Mild flavour now.
60s – Light bronze. Mild fruit and smoky End of session.

Flavors: Mango, Smoke

Preparation
4 g 3 OZ / 100 ML

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80
drank Shu Tuocha 2003 by pu-erh.sk
91 tasting notes

Congratulations to Teadb.org for reaching their 100th episode. I enjoy watching your youtube videos and reading your articles very much :)

6g using tea strainer.

Dry: Dark, high compression. Mildly sweet.
Wet: Sweet and creamy, then smoky, then milky creamy, then just milky.

30s – Light brown. This was just a rinse as there wasn’t much flavour.

Mashed chunks with a spoon.

5s – Dark brown. Dark tasting; not creamy; smooth; quite intense. Thin.
10s – Thick dark brown. Thicker. Creamy and dark with some astringency. This is in contrast with White2Tea’s creamy and milky 2002 CNNP (Zhong Cha) 7572 Green Label Tiepai Ripe.
15s – Dark brown. Dark tasting and a little astringent. Some chicken shed has appeared.
30s – Dark. Intense flavour. Some sweetness, but mostly dark. Robust flavour.
25s – Dark brown. Loosing intensity, but still dark.
40s – Dark brown. Dark, strong and becoming woody. This is a solid, well made shu with no off flavours. No fishiness too.
50s – Dark lighter brown. Pale in comparison to previous brews. More woody; still dark and intense.
~60s. How does it pair with Camembert of Normandy? Quite well. The sourness of the cheese infuses with the rawness of the tea.

Preparation
6 g 3 OZ / 100 ML

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75

Notes: I ordered a 100g piece after reading a favourable review by AllanK.
Summary: Good tea, with a nice raisin sweetness and some throat stimulation, but short lived.

5g in Gaiwan.

Dry leaf: Very high compression. Outside of the cake piece looks like good leaves; inside it is so compressed that it looked like different leaves.
Aroma is hay.
How Gaiwan: Grey smoke; some clay; fruit.
Wet leaf: Fruit; grey smoke.

Rest for 50 minutes.

10s – Pale salmon liquor. Very smooth, light smoke, sweet raisin fruitiness. Lingering sweet, slightly fizzy finish. 70/100.
15s – Pale salmon liquor. Long sweetness, gently stimulating the throat. Well balanced: no sharp bitterness and no astringency. Lingering faint raisin-sweetness. 80/100.
20s – Pale salmon liquor. Very gentle bitterness against the light raisin sweetness. Some very mild astringency this time. Again, some light throat stimulation.
25s – Light bronze liquor. Raisins are stronger; sweet raisins return after the swallow.
40s – Light bronze liquor. Flavour is a little sub-dued compared to previous sessions. 60/100.
50s – Light bronze liquor. Some base sheng – end of session.

I thought this was a short session for 5g.

Flavors: Raisins

Preparation
5 g 3 OZ / 100 ML

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68

11 grams this time. The Gaiwan is full. The flavour is concentrated spice, pepper and raw beetroot. It leaves the mouth with a peppery, raw beetroot tingle. The flavour hangs around.

Preparation
11 tsp 0 OZ / 11 ML
boychik

speaking of beetroot i had it in 2001 Changtai Red W2T yesterday. First 5 steeps pretty intense beetroot haha

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82

82/100
4g in Gaiwan.

Dry leaf: Dark brown. Med/high compression. No aroma. Square shaped.
Wet leaf: Bird cage/chicken hut old aroma; creamy.

Summary: An interesting aged tea that shows how the development of flavour can distinguish it from other teas that show that raw beetroot flavour.

5s – Light/medium. Lightly earthy. Not particularly flat; it has some roundness in the earthiness.
10s – Medium brown. No bitterness; no astringency. A buttery taste accompanies the still mild earth. Liquor has a grainy texture, which may be the specs of tea leaves.
15s – Med brown. More earthy/soiliness. Very mild with nothing standing out. Finish is subtly sweet; body is soft.
20s – Med brown. Ah that’s better. Raw beetroot has appeared in the finish, which is bright but subtle. A swill around the mouth reveals mild earthiness and mild raw beetroot. The finish at the last sip is spritely; it is slowly gaining pace.
25s – Darker med brown. Much brighter raw beetroot; mild earthy in background. The buttery base sits on the front of the tongue, while the raw beetroot shifts towards the back of the throat in a fashion likened to liquid man T-1000 on Terminator 2 passing smoothly through the bars. Raw beetroot is left in the mouth.
30s – Med brown. Buttery base on the front of the tongue; bird cage has joined the beetroot on the finish. This is interesting: the tone of the raw beetroot has dropped and merged with the bird cage.
35s – Med brown. Grainy thickness. Very smooth; raw beetroot shines again.
40s – Darker med brown. It has some thickness. It is very enjoyable. It is mature in it’s form: it is smooth and has not rough edges. More the bird cage; the raw beetroot has softened.
60s – Med brown. Streams of raw beetroot flavour rise to brightness, then sparkle in the finish. Bird cage can still be found.
3 minutes – Med brown. Soil; buttery; bird cage.

Preparation
4 g 3 OZ / 100 ML
boychik

do you think beet root flavor is a sign of humid storage ?

tea123

Well I first noticed it in white2tea 90s Hong Kong storage and I also notice it in aged raw pu-erh. You may have noticed it in my notes: )

boychik

You pin point the flavor. I was associating it with wet soil. Beets are better description. I especially notice it in White Tuo

mrmopar

You two quit beeting around the bush. :P

Jiāng Luo

LOL still better than my borsh reference

TeaBrat

ugh, I keep thinking of a poopy bird cage!

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75
drank Sheng 7542 (2011) by pu-erh.sk
91 tasting notes

This was a free sample with my order from Pu-Erh.sk. Sample labelled 6 and containing 8g.

4g in Gaiwan.
Dry leaf:
Dark brown; high compression. At a guess, very light herbyness.
Rinsed Gaiwan: Dusty smoke; wood burning.
Wet leaf: Electric smoke; some fruit. The rinse was light brown suggesting some humid storage.

Summary: Tasty with it’s sharp bitterness and early smoothness.

5s – Light brown liquor. Must be humid storage. Liquor is thick; there is a little smoke in the background. There is a balance of honey and tobacco. Incredibly smooth with a delicate soft sweetness.
10s – Light brown liquor. More smoky, peppery smoke and bitterness. This has some Menghai flavour profile, but the smoke is a little heavy and a little thicker than what I expect.
15s – Bronze liquor. There are raisins. It has a slightly bitter, sour finish, and that is when the raisins really come in. The smoke is easy off. The finish is good: it has a good bite with the bitter/sour notes against the sweet raisin fruitiness.
20s – Light brown. It is sparkling on a woody base with a very tasty sour finish. I had a look at the leaves in the Gaiwan and they look like plantation stuff: small green leaves and stems, reminding me of my Menghai tuo. Menghai tuo with humid storage. I’m guessing cheaper leaves have been aged in an environment that has improved the tea greatly.
25s – Lighter brown. The bitterness/sour flavour stays with you and there is some tartness. This tea is juicy and makes the mouth water with its crisp, sharp bitterness.

Preparation
4 g 3 OZ / 100 ML

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Profile

Bio

2020
Back into pu-erh and loving it.
First time ordering from Yang Qing Hao and I have had highs and lows. I aim to review at some point.

02/01/2018
I drink mainly rooibos and peppermint tea these days as I leave my pu-erh tea to age.

I decided to join Steepster because I have found other people’s opinions on teas very useful in deciding what to buy, and I thought I would contribute.

Online orders so far:
Dragon Tea House – Free shipping and a huge selection of tea.
White2Tea – Excellent communication with the seller and good selection of teas. Teas came in metallic zip lock bags.
Yunnan Sourcing – Huge selection; recent change to delivery price made this a good option.
SampleTea – Selection of aged teas. Teas delivered were very well packaged and presented.
Pu-erh.sk Small selected. Excellent communication with seller. Packing was solid – the teas were more than safe.
Street Shop 88 (eBay) Low prices with free delivery. Sample size was precisely what I ordered.
O-Cha Seller of Japanese teas. The daily Sencha and Shincha were awesome.
Essence Of Tea – The order arrived after over 5 weeks, but I am really impressed with the teas so far.
Chawangshop – Order came very well packaged.

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United Kingdom

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