2007 Classic Mushroom

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Smoke, Smooth, Mushrooms, Stonefruit, Tobacco, Wet Earth, Apricot, Cherry Wood, Bitter, Green, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DrowningMySorrows
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 oz / 118 ml

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11 Tasting Notes View all

  • “Somehow this tea and my favorite classical music piece (l’éloignement) work really well together. This is my first time breaking tea from a mushroom-shaped pu er and damn it’s a good one. I’m...” Read full tasting note
    86
  • “TTB 2022 I was surprised that this was a raw puerh when I looked it up, I would have pegged it as a ripe. It has some camphor notes and a nice earthyness. The leaf is very hard packed, tough to get...” Read full tasting note
    75
  • “I just got a sample of this and brewed it in yixing. Smokey, astringent in early steeps, but good full mouthfeel and smooth. Colour of the liquor was a bit orangey yellow. Two quick rinses followed...” Read full tasting note
    74
  • “I wasn’t a big fan of my sample of this one from w2t. Very high compression (likely would’ve been less of an issue if I’d received the outer part of the mushroom – I think I got part of the...” Read full tasting note

From white2tea

2007 Raw Puer Tea, pressed in 2015 by White2tea.

For those seeking some age on their Puer with budget in mind, the classic mushroom offers the smoothness of middle age, without sacrificing your wallet. This tea is fragrant and sweet with Menghai character. There is some residual astringency in the early steeps, but the tea is overall a smooth experience. This maocha [loose Puer tea] was aged in Xishuangbanna since 2007.

About white2tea View company

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11 Tasting Notes

86
965 tasting notes

Somehow this tea and my favorite classical music piece (l’éloignement) work really well together. This is my first time breaking tea from a mushroom-shaped pu er and damn it’s a good one. I’m generally not a fan on raw pu er and honestly, part of me is rebelling against the cup that keeps returning to my lips but the adventurous tea drinker within me says to keep going. So much to discover. The dry aroma is somewhat fishy and kind of earthy. The longer it steeps the harder it is for me to consume it. The resin and deep wood notes become too intense. It reminds me of a longhouse. A mixture of woods and earth and bonfire smoke. And also the taste of a hundred-year-old wooden house. The mouthfeel becomes a bit more astringent with each moment that passes but it is also coated and somewhat silky.

Michelle

If its the one from the TTB I really liked it too. But it was very hard to break a piece off!

Skysamurai

Agreed. If I break off a hunk do you want me to send some with your Advent box? Sorry it’s taken so long for me to get it out.

Michelle

Oooh, yes please, that would be great!

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75
306 tasting notes

TTB 2022
I was surprised that this was a raw puerh when I looked it up, I would have pegged it as a ripe. It has some camphor notes and a nice earthyness. The leaf is very hard packed, tough to get a sample without a pick. I am enjoying this brew, but wouldn’t be inspired for a purchase or to add to my wish list from W2T.
Thanks for adding it to the box and encourage the next folks to try this very smooth raw puerh.

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74
63 tasting notes

I just got a sample of this and brewed it in yixing. Smokey, astringent in early steeps, but good full mouthfeel and smooth. Colour of the liquor was a bit orangey yellow. Two quick rinses followed by two 30 sec steeps so far. With that small amount I already feel the expansive mind energy I get with a good chaqi (or maybe strong caffeine). I wouldn’t call this a calming evening tea. Would also not recommend on an empty stomach. I’d recommend for a sample, but probably not the whole shroom.

Flavors: Astringent, Smoke, Smooth

Preparation
Boiling 0 min, 30 sec 4 g 3 OZ / 90 ML

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485 tasting notes

I wasn’t a big fan of my sample of this one from w2t. Very high compression (likely would’ve been less of an issue if I’d received the outer part of the mushroom – I think I got part of the “stem”) and not particularly great leaf quality.

I found it astringent and tough to brew. This is sold out, but I wouldn’t be picking any up if it was in stock.

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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50
18 tasting notes

Quite astringent the first few steeps but after maybe the 4th or 5th steep it dies down a bit. It definitely has a smokey finish and quite dry on the tongue while smelling the wet leaves smell like stone fruit, perhaps an apricot or something like dates? Made me salivate intensely which I don’t know whether that’s a good thing or not. Overall it was an interesting experience to try.

Flavors: Mushrooms, Smoke, Stonefruit, Tobacco, Wet Earth

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 3 OZ / 90 ML

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16 tasting notes

I had a sample of this tea. Brewed a chunk of it that seemed more or less the correct size.

Like the ‘often’, there’s a strong smokey aroma/flavour but underneath there is another note that failed to please me. Not sure how to describe it. I steeped it out but was left with rather mixed feelings.

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85
9 tasting notes

This is a special tea. The local Yo minority picks medium-sized leaves from Camellia sinensis var. assamica (the variety used to make puer) and then layers them with a type of mushroom that grows in the local pine forests (Psylocybin incredendus). The tea/mushroom mix is allowed to dry in the sun for 25-30 days, during which time a not insignificant amount of the mushroom’s psychoactive ingredient (prolaxicorvatin) has infused into the tea leaves. The mushrooms are then removed, dried into buttons and sold for Buddhist religious purposes. The tea leaves are lightly steamed to make them pliable, formed into the mushroom shape, and dried in a moderate oven.

The taste is smooth with the main taste note being ripened stone fruit with just a hint of mushroom at the end of the sip. Of course, the cha qi is as phenomenal as you’d expect from a tea with this much prolaxicorvatin! One day, when U.S Border Patrol bans the import of this tea, we’ll look back and say “what took them so long”.

The only flaw with this tea is the density. It’s very hard to chip apart the center, so I’m docking a few points for the form.

Flavors: Apricot, Cherry Wood, Mushrooms

Preparation
Boiling 0 min, 30 sec 8 g 6 OZ / 180 ML

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1113 tasting notes

First of all, the middle of this damn thing is absolutely stupid. It’s like the equivalent of an iron cake but much thicker. Whoever has broke one of these up has experienced what it is like to train in the gravity chamber… just saiyan.

Anyways: This is an easy tea to brew that provides a solid orange liquid showing that there is some age to it for sure. Depth is at the mid range, but easily appreciated. For the price it’s great, but dang… the middle of this thing turns me off of it. It’s the same reason that I don’t like iron cakes though; just losing the ability to get a nice piece off and having an easy brew session is gone once you get those chunks off that look like those pieces of blocktop that are 3×3 inches at a playground (anyone else remember those?).

Matu

Puerh picks in a gravity chamber sound like a poor idea.

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75
13 tasting notes

A crowd pleaser of a middle-aged sheng. I find this tea has less smoke than W2T “Often”. However, I feel that the “Classic Mushroom” has better chaqi. I do a 5sec rinse and increase each steep by 10sec from there, and consistently get 12 steeps out of this. An affordable daily drinker.

Flavors: Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 12 g 5 OZ / 160 ML

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304 tasting notes

Pulling this out tonight. I just remembered how hard these little tuos are compressed. I unwrapped it and put it in the breaking tray and attacked it with the big needle.
I managed to get 11 grams out, a little more than I usually brew , and got the gaiwan out.
I gave the tea a rinse that actually showed some color to it and went brewing.
I steeped about 5 seconds 3 times and went in a big cup.
The tea brews up with some hints of smoke and some greeness in the aroma. The brew is a nice surprise in the color department. It is a nice amber like a dark style honey. There may be a touch of cloudy in the brew but sometimes the tea has to settle a bit after pressing.
Sips on this give some smoke and some of the tobacco that many young shengs have.
The tea is active and getting to a thick state. It hits mainly the front tip and middle if the tongue. It has a full hit of the bitter that causes a minutes pucker and goes softer and making you salivate a bit.
Over all this is a good example of a well aged middle year sheng. Not being wet as some are with the mustiness but not super sharp like a dry stored product. Looking on the store site and this was stored loose which I am sure has helped it age a bit quicker than teas from this year.

Flavors: Bitter, Green, Smoke, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 3 OZ / 88 ML
tea123

Do you think this is better than the 2011 Dayi Mensong? Just wondered…

mrmopar

@tea123 The Dayi has more sweetness but I like the kick of bitter and the mouthfeel of this one. This one has that good well stored semi-aged experience.

tea123

Ok, I will keep it in my basket.

mrmopar

@tea123 I wished you lived stateside. It would have been easy to get you a bit of this to brew.

TeaRurnt

sounds pretty good!

Death Sips

I did not like this the first time I tried it. I seemed a tad too astringent even with flash steeps. It was also dusty, almost muddy. But I think I did not air it out properly.

mrmopar

@Death Sips, I always try and air new teas out in the pumidor at least 2 weeks before I get into them. I still have some 2015 stuff I need to get notes on.

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