Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo

2018 Fall Da Xue Shan Raw PuErh from Zuo Wang Teas

I usually stick to my spring teas, as they are known to be the best and most complex. This tea was my first fall picked tea, and came from 大雪山 Da Xue Shan which means Big Snow Mountain in Mandarin. Da Xue Shan is located inside Mengku, which is inside the Lincang area. This mountain is renowned for its complexity and mild taste. My previous experiences with this area has been very good, and I seem to really enjoy the soft yet powerful effects of the tea. I have tried other Da Xue Shan teas from other companies but not the fall pickings, and I really didn’t know what to expect. Let’s first start off with the basics and the brief outline of this tea.

Basic info about this special tea:

  • Da Ye Zhong Assamica Varietal
  • 2018 Autumn Tea
  • From Da Xue Shan, Mengku, Lincang,  Yunnan China
  • 2000 m plus above sea level.

Temperature ( 95 degrees celsius)

Brewing Vessel (100 ml Jingdezhen gaiwan)

Grams of Leaves ( 5 grams)

Steeping Time ( less than 5 seconds per infusion, and every infusions increasing the time by 5 to 15  seconds depending on infusion)

Main Info

Number of Total Steepings: Over 13 strong infusions.

Aroma of Dry Leaves: Slightly nutty, basic Sheng Aroma. Very clean khaki smell.

Aroma of Wet Leaves: Sticky sugar, a little bit of mango, rare fruitiness (classic lincang character)

Taste Profile: See Below

Texture Profile: Medium thickness, coats your mouth. But not thick .

Feeling/Aftertaste: Cooling huigan with a zesty finish

Price: 18 dollars/30 grams

Rating 7.8 out of 10.

Fall Da Xue Shan Gushu material from trees that range from 400 to 500 years old.

   

Looking very fresh and vibrant. Very big fat buds.

This Gu-Shu was interesting.. The first infusion had traces of  rich beans, peas, and some sort of vegital character, accompinied with this brightness! The tea intially was light, and developed over many infusions. Mature spirited Puerh speaks for itself.

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Sticky deep dark green leaves. Leaves smell heavenly!

    The age of the tree really hits me on this one, as the bitterness is very classic, and fast. The bitterness hits, and is gone. After the bitterness leaves, your mouth gets very sweet and huigan arises. Bitter-sweet, charming tea.

Sweet and slightly bitter, but fast huigan.

    The second infusion was still quite soft, and the bean taste became more like raw sugar. Intense sweetness and the taste of the tea was like an empty sprite glass that became dry.. That very dry sweet fragrance. Classic lincang taste and character, with a medium to medium thick body. The dry mango is mostly replaced by the raw sugar coating which brings a cooling feeling towards your body.

Third steep: Light yellow

    The third to around fifth infusions had very similar characteristics. Bitter sweet lincang soup with a stronger bitterness and cooling effect. The throat felt smooth and cooling; almost minty.

Sixth steep: Brighter yellow, some classic forest and mossy tasting. Metalic as well.

    The sixth to eighth infusions tasted again, similar, but with lesser bitterness. Not much chi.

Ninth steeping, lesser viscosity but the taste remains the same.

    The ninth to eleventh steep; the soup turns to a very clear, almost transparent color. The water tastes sweet, mild and very comfortable in the body. Correct processing, but maybe a little bit too much killing green, as the leaves appear red in some areas.

tenth steep, leaves have opened up! Beautifully large.

   

Thirteen steep. Pale, interesting color.

The twelfth and thirteenth infusions had no tea taste, but a really nice velvety mouthfeel and slight sweetness at the end.

    Thus concluding this tasting, I got a picture of what autumn tea is like. Autumn tea, if it is from quality material, the spring and autumn pressings will both result in strong tea, but the matter of complexity will be different and the approach from the start to the finish of the tea will be different. The complexity is something that can only found in spring tea. It’s the nutrients that gets stored over the winter that accumulates and creates the wonderful spring complexity. Autumn Puerh can be equally delicious but may lack in complexity and the different sides to the tea.