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“This was mostly written as I drank and I likely won’t edit it much. I may come back and write a summarized version later. I plan to try this tea again with mineralized water to see how different...” Read full tasting note
“Interesting this is the second sheng I’ve had this week that I really like. Either my tastes are changing OR I’ve finally learned how to steep sheng for my tastes OR I’ve just gotten lucky and...” Read full tasting note
“This tea makes you want more after every sip. The thick mouthfeel and soft bitterness creep around the mouth and over the tongue. Earthy tones and rich soil expand ever pleasant. After just 2...” Read full tasting note
Lao Shu Bai Cha means “Old Tree White Pekoe Tea”. White Pekoe refers to a Jinggu varietal called Camellia Assamica Taliensis that is very large and features hairy white buds. Our Autumn Lao Shu Bai Cha is made from trees aged 100+ years old growing near Ye Zhu Tang village in Jing Gu county.
Ye Zhu Tang Village (lit. Wild Pig Pool) is small village about 5 miles to the north of Jinggu town and about two miles west (and uphill) from the Jinggu river. Ye Zhu Tang village is at about 1750 meters and the tea trees grow along a steep hillside between 1800-1900 meters. We also produced a pure Assamica varietal from this same village available here.
The brewed tea produces a deep thick golden-yellow tea soup. The aroma is strong and there is a hint of rum and fruit in it. The taste is pungent with bitterness and astringency balanced with a strong thick dried fruit sweetness. It really needs to be experienced first-hand!
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2018 Yunnan Sourcing "Autumn Gu Shu Bai Cha" Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2019 Yunnan Sourcing "Autumn Mu Shu Cha" Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2014 Yunnan Sourcing Mu Shu Cha Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2017 Yunnan Sourcing "Gu Shu Bai Cha" Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2015 Yunnan Sourcing "Lao Shu Bai Cha" Old Arbor Raw Puerh Tea Cake
Yunnan Sourcing2017 Yunnan Sourcing "Autumn Huang Shan Gu Shu" Old Arbor Raw Pu-erh Tea Cake
Yunnan SourcingThis was mostly written as I drank and I likely won’t edit it much. I may come back and write a summarized version later. I plan to try this tea again with mineralized water to see how different the experience is.
This tea comes from a 25g sample bag. I don’t remember when I got it . It may have come as one of the monthly club teas from the puer only category, or I may have picked it up in one of my orders. Either way it’s been in my possession for less than a year.
5s rinse – Wet leaves smell a bit like burning tobacco with a strong honey sweetness. A bit like a Cuban honey scented cigar if memory serves me right.
10s – Taste is extremely light. The sample hasn’t had time to open yet. Might as well be a rinse but I’m still drinking.
15s – I still get a bit of the smoke scent but it’s turned more vegetal sweet now. A little bit vegetal, a little bit sweet. Not really bitter – I think I got lucky with the time. A second or two more and it would be too strong. Overall taste is still quite light though. Aftertaste is starting to build up.
10s- I haven’t even started drinking this steep yet and I can feel the sweetness in my throat. A bit cooling/drying. Really enjoying smelling the tea, it feels like I can taste the sweetness as I smell. Alright let’s drink. About the same as the last but a little stronger.
10(?)s- Floral notes are coming to the forefront to blend with the sweet and vegetal. I’m starting to feel a bit of a buzz
~7s – On a side note, sometimes when I’m throwing back cup after cup of puer (or any tea really) I think it could be really funny to have a video where it looks like everyone is at a club or bar but instead of the martini shaker lining up shooters it’s a gaiwan filling up a row of lined up cups. Maybe something like https://youtu.be/w4s6H4ku6ZY?t=7s but with tea? Hopefully you get the idea.
7s – I don’t have much more to say. This has been a pretty enjoyable session so far. The taste of this tea is decent and there’s some pleasant mouth/throat action so that’s a plus.
10s, 25s – Sometimes when I drink more alcohol than I should my face gets a bit tingly numb around the cheeks/mouth. Sometimes this happens when I raw puer. Has anyone else experienced this? I wouldn’t call it uncomfortable but it is a strange feeling. I’m getting it now with this tea. Tea drunk really does seem to be an appropriate term..
25s , 30s, 50s
Flavors: Floral, Honey, Sweet, Vegetal
Interesting this is the second sheng I’ve had this week that I really like. Either my tastes are changing OR I’ve finally learned how to steep sheng for my tastes OR I’ve just gotten lucky and chosen a couple of good ones.
This is really nice. It’s a little astringent but not really bitter. It’s nice and light but has some really nice earthy notes. I am finding some stone fruit and a little hay. Not really green, not really grassy. Nice balanced young sheng. And the color is amazing…..
https://instagram.com/p/89YHEiuE4c/?taken-by=dex3657
https://instagram.com/p/89YbE9OE46/?taken-by=dex3657
This tea makes you want more after every sip. The thick mouthfeel and soft bitterness creep around the mouth and over the tongue. Earthy tones and rich soil expand ever pleasant. After just 2 steeps there’s a rush of energy that picks you up and takes you away.
