“5g, 100C, 100ml. 1 rinse, and the wet rinsed leaf already smells potent like applewood smoke, ever so slightly sweet. Steep 1: bitterness up front, but no astringency. Not quite full in the mouth...” Read full tasting note
“Sample. Light aged aroma, bits of earth, basement, and older leaf. Cloudy first few pours. This is highly astringent, paired with some throat scratchiness. Medicinal is a good way to characterize...” Read full tasting note
“My second sheng. Highlights for me: apricot appearing in second steep and lingered 10, 15 minutes, longer? (However, I notice other reviews do not mention apricot, so I would at least reconsider...” Read full tasting note
“Surprisingly orange already for a 2014 sheng, the wonders of humid storage, I guess? Opens up with a hint of smoke and a distinct trace of Chinese medicinal taste that I think will grow stronger...” Read full tasting note
This is an interesting young sheng puerh that is a total steal at this price. In the modern puerh market much emphasis is put on ancient trees and famous villages. That is understandable. There is a reason why famous villages are famous and there is a reason why gushu / ancient tree is desired. That isn’t the entire picture though. If you take material of humble origins and blend it with skill you can create something that is greater than the sum of the parts. That is what this tea is.
This sheng puerh was expertly blended from material sourced from 8 villages in the Bulang mountains of Xishuangbanna. It consists of young material under 100 years old, but older than 50 years old. Simple material but blended with great skill. This is an excellent tea. It brews slightly smoky at first but then mellows while continuing to provide a bit of that bite that Bulang is known for.
This is one of those cakes that will just get better with time. Buy a few and toss them in the pumidor for the future. Your grandkids will thank you!
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