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“Best Yiwu I ever had. From about 1991 til last year I was a second flush Darjeeling fanatic, Singbulli,Jungpana, Castleton, Thurbo etc. Then I discovered Yiwu sheng last winter and realized it gave...” Read full tasting note
“Not knowing, if this is version 2 or 3 but both are one of the best teas ever! Cooling, bitter and nutty taste with a very strong Qi. Images and more at...” Read full tasting note
“Wow, I got incredibly tea drunk off of this (and compared it to OxyContin). It had a deep flavor profile that reminded me of a fresh forest, and had a sweet and herb like body. You can read my full...” Read full tasting note
Oily, your tounge gets oily (as if a concentrated tea essence) instantly, sweetish on the tounge, honey like feeling, soft and sweet again, strong aftertaste, full body, when pushed a bit a balanced bitterness with sweetish tones come up, thick and dense soup.
This tea comes from Yiwu Wangong forest and has a very similar story as the Rareness3. Made by Yao people, the tea trees picked for the second year. A giant tea trees hidden far away.
Why these teas are expensive, what is the difference in them (meaning the price)?
All 3 teas come from a primeval forest and are indeed rare.
1. The walking distance to each of them is different, the picking is tougher, in these case even dangerous. These tea trees are tall, not pruned for many years, really hard to climb.
2. The demand, the more people ask for a specific the price go up. One of the most famous tea gardens of Yiwu Wangong (Bohe tang) maocha price is about 10000 RMB (1400euro) for a kilogram. This tea is very often forged so that its price went up. The offered Rareness teas are not famous still so that their price is still relatively accessible.
A new feature of pu-erh.sk :
pu-erh.sk produced from GǔShù Rareness pu-erh tea 5 × 250 grams cakes. They are numbered (stamped) as [143-147]-2016.
The record* of a sale of each cake will be kept for pu-erh.sk These records can be seen later on the pu-erh.sk web site. I thought this way we can all track where cakes of pu-erh.sk went to, where are stored, if they changed its owner, how they are stored, how they age and how they taste. On the web site itself I thought that each owner can create/modify/maintain his own notes on his own. It will be up to each one of you if the record will be kept public or not.
*Quantity, date of sale, name of an owner, a country sent to.
Company description not available.
Best Yiwu I ever had. From about 1991 til last year I was a second flush Darjeeling fanatic, Singbulli,Jungpana, Castleton, Thurbo etc. Then I discovered Yiwu sheng last winter and realized it gave me everything that a good Darjeeling could and more. My Darjeeling collection is probably going stale. Anyhow, this tea transports one to another place. It’s loaded with notes of jasmine and what I liken to the smell of the evergreen rainforests of the Olympic peninsula in Washington. In later steeps, notes of honey and almond seep in. The qi is outstanding and takes one to a land where it’s always afternoon. Can’t wait to try rareness 2 and 3. As for Yiwu in this price range I also really liked Hai Langs . It was more aggressive with more wild jungle taste…but I found it’s qi to be unremarkable. Of course qi is rather personal. Anyhow, you need to try a sample of this. Wish I could afford a tong!
Not knowing, if this is version 2 or 3 but both are one of the best teas ever! Cooling, bitter and nutty taste with a very strong Qi.
Images and more at https://puerh.blog/teanotes/2016-gushu-rareness-3-kongshanyanyun-prsk
Flavors: Bitter, Floral, Heavy, Nutty, Thick
Wow,
I got incredibly tea drunk off of this (and compared it to OxyContin). It had a deep flavor profile that reminded me of a fresh forest, and had a sweet and herb like body.
You can read my full review here -
https://www.theoolongdrunk.com/single-post/2017/05/21/The-OxyContin-of-Sheng—-Rareness
