Chip, sticky me.
Chip's Edit: Consider thyself stickied...
Mary's Edit: Ewwww...
Chip again: Frivolous edit for no good reason...
March Tasting Notes - Pu'erh
Please post your tasting notes here.
Chip, sticky me.
Chip's Edit: Consider thyself stickied...
Mary's Edit: Ewwww...
Chip again: Frivolous edit for no good reason...
Chip, sticky me.
Chip's Edit: Consider thyself stickied...
Mary's Edit: Ewwww...
Chip again: Frivolous edit for no good reason...
70's Vietnamese Liao Fu San Cha
The leaf is quite dark, but looks a lot better than what you'd expect from a shu (edit: I'm not saying this is a shu). The stuff stayed in pretty big pieces, so well done, Brandon.
The smell that emanates from leaf in the preheated gaiwan is musty and dusty. Normally I would be taken aback (as I'm allergic), however, what develops in a longer sniff is a deep odor of the usual puerh.
2 flash rinses, then about 5 seconds for the first steep.
The smell of the must mostly got rinsed away and is only very minutely present in the brewed infusion. However, the must is one of the high notes in the taste, accompanied by a rich woodsy flavor. Deeper notes of wet leather and old lumber. The taste is very well-rounded and extremely enjoyable. It's no wonder Pu-heads like the aged stuff.
In the second infusion, I tasted a bit of tang. Possibly similar to plum.
In following infusions, the flavors blend into a very enjoyable cup. Deep, warm, rich tones of old, wet lumber and leather. Right now I'm on infusion 5, and it's still going strong. Just bumped to a ~20 second infusion. I give this a w00t w00t. Thanks a lot Brandon!
The leaf is quite dark, but looks a lot better than what you'd expect from a shu (edit: I'm not saying this is a shu). The stuff stayed in pretty big pieces, so well done, Brandon.
The smell that emanates from leaf in the preheated gaiwan is musty and dusty. Normally I would be taken aback (as I'm allergic), however, what develops in a longer sniff is a deep odor of the usual puerh.
2 flash rinses, then about 5 seconds for the first steep.
The smell of the must mostly got rinsed away and is only very minutely present in the brewed infusion. However, the must is one of the high notes in the taste, accompanied by a rich woodsy flavor. Deeper notes of wet leather and old lumber. The taste is very well-rounded and extremely enjoyable. It's no wonder Pu-heads like the aged stuff.
In the second infusion, I tasted a bit of tang. Possibly similar to plum.
In following infusions, the flavors blend into a very enjoyable cup. Deep, warm, rich tones of old, wet lumber and leather. Right now I'm on infusion 5, and it's still going strong. Just bumped to a ~20 second infusion. I give this a w00t w00t. Thanks a lot Brandon!
Apr 10th, '08, 21:02
Posts: 5151
Joined: Dec 20th, '06, 23:33
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Location: Gainesville, Florida
Another great review, Wesli. Thanks! I feel like I don't even have to drink the tea now! But I will, and I will post some notes, though they will not have the eloquence of yours.
Hou De notes on the 70's tea can be found at
http://houdeblog.com/?p=98
Geraldo also has some notes in Cha Dao at
http://chadao.blogspot.com/2008/01/cup2 ... ao-fu.html
Hou De notes on the 70's tea can be found at
http://houdeblog.com/?p=98
Geraldo also has some notes in Cha Dao at
http://chadao.blogspot.com/2008/01/cup2 ... ao-fu.html
Last edited by Salsero on Apr 11th, '08, 23:23, edited 1 time in total.
I "X-posted" this from me blawg. so they say.
2nd of 3 received from Bhale.
Maiden is a dark shupu said to hail from a small tribe where only female virgins pick the tea-leaves. That aside, the leaf is small and has that slight powder-coated look to it.
The taste is much as I remember it when I first tried it oh so long ago. The color is quite red, and if I could say it tastes red, then this would be a lot easier. Anyways, the taste is fairly bold, in it's shupu style, with a heavy fermentation taste (*like malt) and some doughy sweetness. The cloudiness is not too much, but the tea isn't clear either. For some reason my filter has been getting clogged quicker of late. This shu set the record. I don't know what I'll do about that. Maybe I'll pressure-wash it. Otherwise it's time for a new one.
This stuff is really red. Kind of scary. Like blood. Maybe my tea got virgin sacrifices dedicated to it. That'd be a deal.
In my experience, there are two main colors of shupu: red and brown. At least to me, the reds have always been better than the browns. This is one of the few reds that have carried a hefty maltiness. The malt is usually found in the darker, cloudy-brown shupus. I find the malt to be a pleasant flavor.
The secon infusion keeps with it, delivering that same heavy fermentation(*malt) smell. This one tastes quite different from most shu I've had. I suspect it might be from a slightly different cooking process. It's very shu-like, malty. That might be it. A strong taste and odor of maltiness. I usually use the word "malt" to describe the texture, but in this case it definitely instills the flavor profile.
The tea color stayed surprisingly consistent in the following infusions. The taste mellowed out around the fifth. Leaving the 6th to be drinkable, but not interesting. Color lessens around the 6th. I figure this one could go for 8 if someone wanted to push it. I didn't use much leaf, so more would probably mean more good infusions.
I conclude that this is good stuff, on level with my other favorite shu. It's interesting to think that the first shu I liked, oh so long ago, is still at the top of my list. I do have around 5 more new shu samples to try. If none of them pan out, I might try to keep a stock of this stuff. Although, it is pretty overpriced at Rishi. Oh well.
To define this one in one word: Malt.
Crap, that was a lot easier!
2nd of 3 received from Bhale.
Maiden is a dark shupu said to hail from a small tribe where only female virgins pick the tea-leaves. That aside, the leaf is small and has that slight powder-coated look to it.
The taste is much as I remember it when I first tried it oh so long ago. The color is quite red, and if I could say it tastes red, then this would be a lot easier. Anyways, the taste is fairly bold, in it's shupu style, with a heavy fermentation taste (*like malt) and some doughy sweetness. The cloudiness is not too much, but the tea isn't clear either. For some reason my filter has been getting clogged quicker of late. This shu set the record. I don't know what I'll do about that. Maybe I'll pressure-wash it. Otherwise it's time for a new one.
This stuff is really red. Kind of scary. Like blood. Maybe my tea got virgin sacrifices dedicated to it. That'd be a deal.
In my experience, there are two main colors of shupu: red and brown. At least to me, the reds have always been better than the browns. This is one of the few reds that have carried a hefty maltiness. The malt is usually found in the darker, cloudy-brown shupus. I find the malt to be a pleasant flavor.
The secon infusion keeps with it, delivering that same heavy fermentation(*malt) smell. This one tastes quite different from most shu I've had. I suspect it might be from a slightly different cooking process. It's very shu-like, malty. That might be it. A strong taste and odor of maltiness. I usually use the word "malt" to describe the texture, but in this case it definitely instills the flavor profile.
The tea color stayed surprisingly consistent in the following infusions. The taste mellowed out around the fifth. Leaving the 6th to be drinkable, but not interesting. Color lessens around the 6th. I figure this one could go for 8 if someone wanted to push it. I didn't use much leaf, so more would probably mean more good infusions.
I conclude that this is good stuff, on level with my other favorite shu. It's interesting to think that the first shu I liked, oh so long ago, is still at the top of my list. I do have around 5 more new shu samples to try. If none of them pan out, I might try to keep a stock of this stuff. Although, it is pretty overpriced at Rishi. Oh well.
To define this one in one word: Malt.
Crap, that was a lot easier!
Apr 11th, '08, 23:16
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
70s Liao Fu San Cha
Ho Chi Minh trail mix (aka 70s Liao Fu San Cha). This goes a long way to explain why they won the war. I find it rather amazing that we are paying top dollar and going google-eyed over a tea that may well have been made while our country was carpet bombing their country and dropping napalm and agent orange almost indiscriminately. Oh, and John McCain falling out of the sky into someone's backyard.
Well, first, thanks to Brandon for a truly BIG (and muy generous) tea experience. This is the oldest tea that I have drunk and one of the best old teas (total of maybe 10) I have tried. Many of them (despite the price) leave me a little disappointed. I am amazed that a mao cha (loose puerh tea material that usually get pressed into a cake) has aged with such grace and dignity. I did a total of 10 infusions (plus a rinse -- which I drank) last night and managed to get another 5 passable infusions tonight from the same leaves.
The young sheng puerhs produce a light-flavored yellow broth, turning amber as they begin to age. They don't usually get like this Vietnamese dark beauty until they have 10 or 20 years on them. As an aged puerh, this one produced a typical dark red liquor that looked like a dark Assam broth and had a comforting taste of dried cherries, loam, maybe even a little leather. I think it is a great example of aged sheng. Its taste was strong and clear, but I noticed very little evolution in the flavor as I put it through its paces. That's fine with me as subtle changes usually just confuse me, and the taste I found over and over again was luscious.
It had very little vicosity (sorry Tenuki) and almost no aftertaste. You drink and BANG it's gone. But that's also OK as long as there is more to drink! The spent leaves were a real surprise. They consisted mostly of stems and twiggy looking things. None of the leaf material had opened up at all and when I tried to unfurl a couple, the thin leaves just fell apart in my fingers. If I had looked at the spent leaves BEFORE drinking the tea, I probably would have passed on it. It was a revelation that such crappy looking material -- and mao cha at that -- could produce such a sublime brewsky.
While Brandon opted to label this event Beginner's Puerh, anyone who tastes through all three of these teas -- and most especially this 70s jewel -- will be close to a puerh high school diploma. He really assembled a powerful teaching event, so as you wander deep into the dark tea forest of this 70s mao cha, if you hear Jimi Hendrix asking "Are You Experienced," you can answer, "Yes."
Thanks again Brandon for this stellar opportunity!
Parameters: ~5 gr in 120 ml pot, boiling water, infusions mostly of 13 s to 90 s, with a couple of real long ones at the end.
Is there anyone out there who has the gift of brevity?
Well, first, thanks to Brandon for a truly BIG (and muy generous) tea experience. This is the oldest tea that I have drunk and one of the best old teas (total of maybe 10) I have tried. Many of them (despite the price) leave me a little disappointed. I am amazed that a mao cha (loose puerh tea material that usually get pressed into a cake) has aged with such grace and dignity. I did a total of 10 infusions (plus a rinse -- which I drank) last night and managed to get another 5 passable infusions tonight from the same leaves.
The young sheng puerhs produce a light-flavored yellow broth, turning amber as they begin to age. They don't usually get like this Vietnamese dark beauty until they have 10 or 20 years on them. As an aged puerh, this one produced a typical dark red liquor that looked like a dark Assam broth and had a comforting taste of dried cherries, loam, maybe even a little leather. I think it is a great example of aged sheng. Its taste was strong and clear, but I noticed very little evolution in the flavor as I put it through its paces. That's fine with me as subtle changes usually just confuse me, and the taste I found over and over again was luscious.
It had very little vicosity (sorry Tenuki) and almost no aftertaste. You drink and BANG it's gone. But that's also OK as long as there is more to drink! The spent leaves were a real surprise. They consisted mostly of stems and twiggy looking things. None of the leaf material had opened up at all and when I tried to unfurl a couple, the thin leaves just fell apart in my fingers. If I had looked at the spent leaves BEFORE drinking the tea, I probably would have passed on it. It was a revelation that such crappy looking material -- and mao cha at that -- could produce such a sublime brewsky.
While Brandon opted to label this event Beginner's Puerh, anyone who tastes through all three of these teas -- and most especially this 70s jewel -- will be close to a puerh high school diploma. He really assembled a powerful teaching event, so as you wander deep into the dark tea forest of this 70s mao cha, if you hear Jimi Hendrix asking "Are You Experienced," you can answer, "Yes."
Thanks again Brandon for this stellar opportunity!
Parameters: ~5 gr in 120 ml pot, boiling water, infusions mostly of 13 s to 90 s, with a couple of real long ones at the end.
Is there anyone out there who has the gift of brevity?
Apr 11th, '08, 23:45
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
70's Vietnamese mao cha
Ok, keep in mind not only am I a newbie to Puerh,
I'm a newbie to reviewing tea. Because I am more
used to brewing larger quantities for big cups of tea,
I'm more comfortable tying new tea in this manner.
(For now)
First steep:
10 second rinse - brewing basket - 14oz glass mug - 2 minutes
Just off boil
Aroma:
The dry leaves = dirt
wet leaves = wet dirt
Deep rich color -
Taste - hummm not bad. Better if I try not smell as it goes down.
This stuff makes your tongue tingle.
Not a lot of aftertaste. It seems full, then when you swallow it goes flat.
Rich and earthy.
I also noted a warming sensation (no jokes please!)
Like a red wine or liquor, gives you a warm flush.
Second Steep:
Just off boil - 2 minutes
Still remarkably dark -
Still smells like dirt, but slightly more earthy and just a bit of a grassy note emerging.
Tastes sweeter - more spicy.
Rather enjoyable.
I'm not getting any fruit notes, although I would say it has fruit overtones.
Third Steep:
Just off boil - 3 minutes
It went flat it this point.
I tried again for a longer steep:
Fourth Steep:
Just off boil - 10 minutes
Nope it's done.
Still it yielded 28 oz of pretty decent brew.
Thanks Brandon!
Ok, keep in mind not only am I a newbie to Puerh,
I'm a newbie to reviewing tea. Because I am more
used to brewing larger quantities for big cups of tea,
I'm more comfortable tying new tea in this manner.
(For now)
First steep:
10 second rinse - brewing basket - 14oz glass mug - 2 minutes
Just off boil
Aroma:
The dry leaves = dirt
wet leaves = wet dirt
Deep rich color -
Taste - hummm not bad. Better if I try not smell as it goes down.
This stuff makes your tongue tingle.
Not a lot of aftertaste. It seems full, then when you swallow it goes flat.
Rich and earthy.
I also noted a warming sensation (no jokes please!)
Like a red wine or liquor, gives you a warm flush.
Second Steep:
Just off boil - 2 minutes
Still remarkably dark -
Still smells like dirt, but slightly more earthy and just a bit of a grassy note emerging.
Tastes sweeter - more spicy.
Rather enjoyable.
I'm not getting any fruit notes, although I would say it has fruit overtones.
Third Steep:
Just off boil - 3 minutes
It went flat it this point.
I tried again for a longer steep:
Fourth Steep:
Just off boil - 10 minutes
Nope it's done.
Still it yielded 28 oz of pretty decent brew.
Thanks Brandon!
Apr 12th, '08, 15:03
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
The only basket I have found that I really like is called the Paris Strainer. The reason I prefer this one is that it has a wide brim and it fits many different sizes without falling in. They are perfect for work because all you clean is your mug and a quick rinse of the basket. Very little fuss. I see the New Mexico Tea Co is selling them:
http://www.nmteaco.com/Paris-Tea-Strainer_p_19-118.html
I like it with the Adagio 14oz glass mug, fits perfect, and then you can enjoy the color of the tea. Since you are at work, it does help to add a little more dimension to the experience of a minimal brewing technique.
http://www.nmteaco.com/Paris-Tea-Strainer_p_19-118.html
I like it with the Adagio 14oz glass mug, fits perfect, and then you can enjoy the color of the tea. Since you are at work, it does help to add a little more dimension to the experience of a minimal brewing technique.
Apr 12th, '08, 16:02
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
I have a bunch of the Finum ones, which look like essentially the same thing. I use 14 oz mugs for taking a bath, and 6 oz mugs for drinking tea, so size is not an issue. I often use the same set up at home.
http://www.finum.com/permanent-tea-filters.htm
http://www.finum.com/permanent-tea-filters.htm
'05 Menghai
The dry leaf looks alright. Typical small-leaf young sheng, really.
Leaf into the pre-heated gaiwan produces a smoky aroma. The brewed soup is light-orange and slightly cloudy. Taste is slightly smoky, and has a hint of some floral, warm fruit. Rather smooth past the initial hints of smokiness. Quite floral, with the fruit taste perhaps being a very flavorless melon. There is a soft huigan that dissipates rather quickly.
The smoky aroma and flavor really kick in if this sheng is oversteeped even a little. I think this will lead the tea to have a better balance of flavors later in its life.
End synopsis.
Did y'all find this one interesting in a particular way?
The dry leaf looks alright. Typical small-leaf young sheng, really.
Leaf into the pre-heated gaiwan produces a smoky aroma. The brewed soup is light-orange and slightly cloudy. Taste is slightly smoky, and has a hint of some floral, warm fruit. Rather smooth past the initial hints of smokiness. Quite floral, with the fruit taste perhaps being a very flavorless melon. There is a soft huigan that dissipates rather quickly.
The smoky aroma and flavor really kick in if this sheng is oversteeped even a little. I think this will lead the tea to have a better balance of flavors later in its life.
End synopsis.
Did y'all find this one interesting in a particular way?