• Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo,  Teareview,  Yiwu

    2019 ZSL Walong/ Tea Encounter

    2019 Walong

    This tea is the 2019 Walong from Zheng Si Long, which is a company that is founded and still produced by Mr. Zheng. Mr Zheng is a Yiwu native and a Pu Erh specialist that mainly deals with Yiwu & the surrounding six famous tea mountains.

    Basic info about this special tea:

    • Dayezhong Assamica Varietal
    • 2019 Spring Tea.
    • From Walong, Manzhuan, Mengla Yunnan
    • Gushu

    Temperature of Water ( 95-100 degrees celsius)

    Brewing Vessel (100 ml Jingdezhen gaiwan)

    Grams of Leaves ( 7 grams)

    Steeping Time ( less than 10 seconds per infusion, and every  infusions increasing the time by 5-10 seconds)

    Main Info

    Number of Total Steepings: 12 strong infusions.

    Aroma of Dry Leaves: Very sweet sticky honey, with some dry fruit and banana peel. 

    Aroma of Wet Leaves: Intense sweet sweet honey, layered with a nice sandalwood spiciness with a mango undertone. 

    Taste Profile: See Below

    Texture Profile: Very bright, without much astriengency until later on in the steeps. Clear structure and very easy to understand the tea. Medium thick

    Feeling/Aftertaste: Very strong sugarcane sweetness, that lasts around 20-30 min. Body is warming, especially around the forehead and the shoulders.

    Price: 157 dollars/400 grams

    Rating 8.4 out of 10.

    Glossy, huge leaves with a really lovely sweet aroma coming off of it.
    First steeping

    First to Third steepings: Super sweet, little lilac but very pure old tree relaxing mouthfeel and throat feel with some lingering green floral that wraps barbecue pineapple. Very balance sweet subtle sheng. No smoke what so ever

    Fifth steep

    Second to Fifth steepings : mango, peach with various other subtle florals and more slight astringency that comes in the way. However it’s nicely balanced and very sweet, with lovely lasting aftertaste. Some savoury, various aromatics and balance between the base notes and higher aromas was impeccable. The best. 

    Eighth steep

    Sixth to Tenth steeping 

    More vegital, with a strength that coats the mouth and the throat. Less fragrance, but more aggression in the mouth and in the throat. The general taste is poached veggies, grapefruit skin bitterness and lemon zest. Lasting huigan for about 10-15 min.

    Eleventh Infusion

    Eleven to Twelfth steeps

    Lower register, very died down, more astringent. Slightly drying on the throat, and pretty much the very last infusions. Very light nutmeg aroma and super refreshing.

    Conclusion 

    In essence, this tea very sweet, and very enjoyable on any occasion. I personally think it could be thicker and last a bit longer, but 12 infusions is already not bad. The lasting aroma and very balanced notes were indications of the quality and meant that the leaf had potential. The energy was strong, but not too much. I would say for the value, it’s a very good choice and something I would consider having in my own collection. 8.3 /10

  • Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo,  Teareview

    2015 Pin from White2Tea

    Today, I have decided to review the 2015 Pin from White2Tea. This tea was supposedly made with 2013, 14 and 15 material that resembles Lincang character. I personally found it very relaxing, easy to drink and of very high quality material. The aging brings out more of the softer notes, and intense aroma. Lets get to the actual review. 

    Quite bud heavy, silvery slightly golden buds.

     Basic Info

    • 2013, 14, 15 material 
    • 0.48 CAD per gram
    • Blended 

    Temperature ( 95 degrees celsius)

    Brewing Vessel (100 ml Jingdezhen gaiwan)

    Grams of Leaves ( 7 grams)

    Steeping Time ( less than 5 seconds per infusion, and every infusion increasing the time by 5 sec to 10 min depending on which infusion)

    Review in detail

    First brew. Lighter, but very sweet.

    (1st to 3rd steep) Relaxing, super sweet tea. Nothing off putting. Sweet potato with lemon and mint leaves, mixed with some basic, hay and honey notes. Again, not much astringency but very throaty and pleasant. The huigan is pretty great. The classic, sugary Lincang profile, nothing harsh and crazy. My back and shoulders feeling the Qi.

    Oiler, and thicker.

     (4th to 6th steep) slightly more bitter, thicker and definitely more potent. The bitterness is sweet, and brings more huigan to the palate. Minerality definitely increased, and it has a very warm effect on the body.  Definitely more action on the tongue

    (7th to 9th steep)

    7th brew.

    Slightly less bitter, but more of the Stone-fruit taste coming out. Peach, longan, cookies and oats. 

    12th brew. Less viscous but tasty and nice to drink.

    ( 10th to 13th brew) very easy to drink. Some of the sweet potato note coming back, and again… really sugary. A little bit of corn and spinach.

    14th brew: not very thick, red dates and longan in the brew. Nothing crazy but still good. Pretty much done brewing at this point. 

    Wet leaves

    Wet leaves: smells of maple syrup, roasted nuts and yogurt with fig! Sugary, again. 

    In conclusion

    This is a very uplifting and easy to drink tea, that has a lot of potential for the future. The Lincang character, this ultra sugary taste is very nice and something a lot of people will enjoy. If you like sweet and very fragrant tea, this might be the one for you. The unique balance of honey and base notes were very well done, and I think for longer term storage this tea is very capable of improving and will age gracefully. The mouthfeel is not the absolute thickest, so I don’t think it is made with Gushu material; but overall it does make it a very good tea. My final Attitude Ranking for the 2015 Pin would be a 8/10. Awesome!

  • Aged Tea,  Gongfucha,  Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo

    1999 8582 Sheng Puerh from Hei/ PuerhPrivate

    1999 8582 

    This is a tea sample I received from PuerhPrivate on Instagram. Hei, who runs the account kindly sent me these samples for me to review. I not sure what material is used in this recipe, but I do know what 8582 means and how Zhong Cha started to produce these. 

    85 meaning the year the recipe was created, and the third digit represents the grade of leaf used in the recipe. The last digit represents the factory the tea was being produced at.

    • In this case, the first two digits of 85 means that this tea was first created in 1985
    • 8 representing the grade of leaf, so the lower the number the smaller the leaf; thus meaning this cake consists of bigger leaves and less of the buds
    • The last digit represents the factory, so 2 in this case the Menghai Tea Factory. 

    Basic info about this special tea:

    • Dayezhong Assamica Varietal
    • 1999 Spring Tea
    • From Menghai, Yunnan
    • Blended

    Temperature of Water ( 96-100 degrees celsius)

    Brewing Vessel (100 ml Hongni Yixing Pot)

    Grams of Leaves ( 10 grams)

    Steeping Time ( less than 10 seconds per infusion, and every infusion increasing the time by 10 to 40 seconds, depending on the infusion)

    8582 Cake Front
    Loose

    Main Info

    Number of Total Steepings: Over 15 strong infusions.

    Aroma of Dry Leaves: Clean, basement with some fruity aromas of ripened dates and apple.  

    Aroma of Wet Leaves: Sweet dates with basement. Basement by what I mean is like cooked mushrooms, earth moss, forest floral and the smell of an old house combined together. 

    Taste Profile: See Below

    Texture Profile: Not much thickness or viscosity, but quite soft and easy to drink. I suspect the material itself is not the best out there. But, with the storage impacting the tea; it increased in potential and quite complex. 

    Feeling/Aftertaste: Medium. 

    Rating 7.3 out of 10.

    First steeping of this tea. Quite an interesting color.

    #1-3

    Very camphor, Chinese medicine. Broth is lighter than expected. I feel it’s not the best material, but the taste is quite sweet and enjoyable. Nothing crazy good, but quite mellow and has a little bit of astringent to not make it boring. The aftertaste is ok.

    This storage is not my thing, I just think the storage overpowers the tea. I feel it’s too medicinal, not sweet enough. When I slurp the tea, it immediately sort of evaporates from my mouth, and becomes very bubbly which I thought was quite something.  

    Fourth and Fifth steep combined. I like to combine infusions, as I find the taste to round off more and become easier to tell the quality of the tea.

    #4-7 

    Sweeter, more thick. Stronger. Prune, liquorice,

    Longan and more layers of the tea were revealed. However, I am still not quite sold on this tea. The thickness of a great aged raw is not there. The 88 green and 93 水藍印 have this almost syrupy, very slippery but thick texture in the mouth. 

    What a glow;)

    #8-12

    More solid vegetables, mushrooms with wild forest taste. Not as sweet as the previous brews. Thickness isn’t very good, but just ok. 

    It feels like a ripe tea that’s almost done but accumulated some age.

    Gentle tea.

    #13-15

    Tastes like a broth that was made from Chinese medicine. These brews in my opinion taste the best. They don’t have any bitterness or harshness but a very soft texture that coats your mouth. Very nice ginseng fragrance as well. A little drying after but nice overall finish.

    Concluding thoughts

    Finished leaves.

    I personally am not a fan of this tea, but it does have a lot to offer. I don’t know about what others will think, but to me, the texture is not there. It’s too soupy, too light; almost like pure chicken broth.  However, it has a lot of complexity taste wise and I think this is the tea for you if you enjoy flavors of aged puerh. This is not to say that it’s bad tea, but there will be various responses. People who will love this tea will love it, and others maybe not so much.

    It will all depend on what their experiences have been with their previous teas.  

  • Gongfucha,  Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo,  Teareview,  XiZiHao

    2014 Da Hong Xi Ying

    Xizihao is a brand that I am quite obsessed with lately, and I am trying more and more of their teas from different years. This tea, the 2014 Da Hong Xi Yin or for short the 2014 DHXY is made from very high-end regions from the Mengla area. This tea was first produced to create a collection of supreme teas in memory of the ancient seal collections, by what I mean is the 1950s classic Pu Erh pieces ever made. Such as the 1950 Red Mark, Blue Mark, Yellow Mark, Green Mark and etc. Tony Chen decided to recreate these teas but using the best material he could obtain as well as making sure that the wrapping also is using exceptionally crafted paper.

    A small sample of this cake. Long, bright leaves.

    There were seven cakes that are part of this collection, which are the

    2014 Da Hong Xi Yin                       2014 大红囍印

    2014 Hong Yin Tie Bing                  2014 红印鐡餅

    2014 Da Hong Xi Ying (Jia Ji)         2014 大红囍印 (甲级)

    2014 Da Hong Xi Ying (Yi Ji)          2014 大红囍印 (乙级)

    2014 Da Xi Lan Yin                        2014 大囍蓝印

    2014 Da Xi Lu Yin                         2014 大囍绿印

    2014 Da Xi Huang Yin ( Shu)       2014 大囍黄印 (熟)

    5g in my gaiwan

    This time I tried the 2014 DHXY in a 50 ml gaiwan, brewed with Whistler Spring Water with 5 g of leaf. I figured that this specific 1g to 10 ml is a great ratio to begin with, being not overpowering but will make sure that the tea shows it’s true colors and will affect my body sensation.

    Basic info about this special tea:

    • 2014 Spring Tea.
    • From Government Protected Land within Walong 瓦龙, Bohetang 薄荷糖 , and Wangong 弯弓 Yunnan, China. Three area premium blend.
    • Hand picked and hand processed
    • Almost 4 CAD per gram
    • 200 – 600 year old tea trees

    Temperature ( 95 degrees celsius)

    Brewing Vessel (50 ml Jingdezhen gaiwan)

    Grams of Leaves ( 5 grams)

    Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 2 sec to 10 min depending on which infusion)

    Dry leaves: Looks

    Glossy leaves, golden buds and longish stems. Leaves are loosely compressed. Stone pressed.

    Dry leaves: smell

    Deep honey covered with storage notes of slightly old books added with this clean aroma of dried bed sheets. Clean clothes, fresh smell. A tiny bit smoky as well.

    Wet leaves : Smell

    Nothing harsh, very easy sweet smelling leaves with various ripened fruity aromas. No smokiness what-so-ever. Mango and passion fruit aromas from the wet leaves.

    1st brew. Amazing color from the beginning.

    1st to 3rd infusion: Lighter body, but very intense floral aromas as we expected, with notes of wild flowers and a bit of khaki peel. The throat feeling is super good, or what we call in Chinese 喉韵。However, the aftertaste starts to build after the second infusion. Not right from the beginning.

    3rd infusion. Thicker and better.

    4th to 6th infusion: Sweeter, a little bit of astringency which enhances the tea’s character. The aftertaste is really present throughout these two infusions. A little bit of a wild herbal taste coming out, but not overpowering.

    5th brew. Very nice touch of acidity that is very enjoyable.

    8th to 12th brews: Amazing brews, so buttery, so sweet.. It almost didn’t seem like a tea. It has such amazing, sweet florals combined with this mango, passion fruit taste which is slightly astringent, but quickly transforms into a deep honey pineapple sweetness that stays in the mouth for quite some time. I can tell that very premium material was selected for this tea. It’s just so easy and pleasant to drink.

    7th brew.
    Leaves expanding.
    13th infusion. Getting lighter, but still very sweet.
    The brewed leaves of this Da Hong Xi Ying.
    Such beautiful leaves, I love this tea!!

    13th to 18th brews: More buttery, still very fragrant and the tea was still strong and potent. When cooled, I get some faint mangostine and grape notes that remind of fruit juice mixes. Around the 18th brew, it has come to a conclusion that the tea was done and we couldn’t push the tea anymore.

    In Conclusion

    I like this tea, quite a lot. It has a very distinctive Yiwu vibe, as well as the leaf brews out so tenderly and not harshly. This tea is for sure a Gu Shu or 古树茶 that comes from very tall tea trees. There is barely any astringency, nor a strong bitterness. Very delicious tea. However, I would’ve liked it if the tea is a bit stronger, and can give a little more. I understand that the goal of it was supposed to resemble the tenderness of a Yiwu and more of a milder tea, but I would’ve liked it a bit stronger and a bit more potent. I would rate this tea at a 9 out of 10, just because of that part. Great tea, what so ever!

    .

  • Puerhtea,  Raw,  Teaappreciation,  Teareview,  XiZiHao

    2018 Diangu/ Xi Zi Hao Daughter Tea

    2018 Diangu,  From Xi Zi Hao Daughter Tea

    Chunk of Golden Diangu

    I have known (Xi Zi Hao) this brand of Pu Erh tea for many months, and I didn’t have a chance to try any of their teas until this year in 2019. I am very happy to be able to try these rare teas that are difficult to require here outside of China or Taiwan. . Today, I tried the 2018 Diangu, which seems to be very popular among Pu Erh lovers here in the west. After drinking it today, I realize what the hype is all about. This boujee tea, said it all!  First, I will like to share somethings about this tea.

    This tea comes from Old-Growth or Gushu tea trees within the Fengqing region, which is renowned for its ancient tea gardens and government protected areas. There is approximately 14,400 square miles of ancient tea trees in that area, and it’s also very famous for producing good Dianhong or Yunnan Black Teas. When I spoke to the owner of Xi Zi Hao, Mr. Tony Chen, he told me me that the tea comes from government protected areas of Fengqing county, and comes from trees that age between 200 to 600 years old. The oldest tea trees that is said to be alive is the King Tea Tree, or Cha Wang Shu in this protected area, and is said to be 3200 years old. This tea does not contain material from that specific tree, but you know what I am trying to refer to. The Fengqing area is pretty special, and is an area that is lush with super old tea trees.

    Basic info about this special tea:

    • 2018 Spring Tea.
    • From Government Protected Land within Fengqing County, Lincang, Yunnan, China. 凤庆茶区国有森林。
    • Hand picked and hand processed
    • 2300 m to 2900 m depending on where in that area
    • 1.23 CAD per gram
    • 200 – 600 year old tea trees

    Temperature ( 95 degrees celsius)

    Brewing Vessel (100 ml Jingdezhen gaiwan)

    Grams of Leaves ( 7 grams)

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

    Let’s get started with the actual review!


    XZH Diangu 7g loose


    Dry leaves: Looks

    Fat, glossy leaves with tons of golden hairs, buds looking golden already after almost a year of aging in Tainan, Taiwan.

    Dry leaves: Smell

    Green peas and matcha, very nutty and fresh aroma. Sweet, almost like a light processed Tie Guan Yin, but with more creaminess and complexity.

    7g/100ml Gaiwan. Look at those hairs!!!!

    Wet leaves : Smell

    Incredible, like a mixture between a Longjing green tea and a phoenix Dancong, creamy and fruity while being fresh! Very unique, special aroma. After some infusions, the aroma of the wet leaves change into something like lilacs and watermelon rind. Fresh, grassy, and quite green smelling.

    2nd brew


    1st to 3rd infusion: Lighter sweetness, bitter, but very long mouthful. Rich, mouthwatering sensations after the second cup. Fresh aroma, very refreshing, quenching. Green peas with a slight twist of creaminess, lilacs and white peach. So much going on, it’s so hard to pinpoint.

    6th Brew


    4th to 6th infusions: Bitter, but with a beautiful creaminess that just rounds out the bitterness, almost like a cheder bitterness. Green veggies, broccoli, and this very unique green aroma. My mouth is covered in sweetness, and is sticky. The body of the tea is incredible, mouthfeel is so strong, with an intense head and neck, as well as back 茶气 Cha Qi. The tea soup is incredibly vibrant, with lots of tea hairs floating. The bitterness can be sometimes so overwhelming, but afterwards there is a huge rebate of saliva and sweetness that comes out from the bitterness.

    7th brew! So oily!

    7th to 9th infusions: Still bitter, but less peachy. More of the honey notes starting to come out, with a slight tang. The more I drink, the sweeter it gets. The bitter sweet is very rewarding, and it makes you want to drink more. I was also afraid that the tea hairs would mean that the tea would be harder to drink, and would make my throat uncomfortable… but this was not the case. Very nice throat feeling.

    11th and 12th brew

    Even after 12 brews, so much fluff! Crazy tea!

    10th to 12th infusions: I pushed the 11th infusion up to 6 min, and the tea soup was bitter, yet sweet and was incredible. Such unique aroma and relaxing taste. Citrus fruit with golden peas. Creamy as well.

    13th to 15th infusions: Light, but still the tea taste is noticeable. I pushed the 15th infusion for 10 min. Not as bitter, but still a noticeable tea taste and is very refreshing to drink. Umami, seaweed, and some plum.

    16th infusion: I brewed it for 15 min, and the tea soup was pretty much done. No more aroma coming off, just a sweet mineral taste and a slight bit of astringency.

    Huge leaf and stem combo!
    Beautiful leaves. This is really nice material.

    In Conclusion

    This Diangu is incredibly potent, and is for sure not a beginner’s tea. If you cannot tolerate bitterness, this tea is meant for you. That being said, if you are already use to Pu Erh and can handle some levels of bitterness and strength, this tea will be your soulmate. With such potency, it’s very easy for one to remember this experience. Also, this tea has such a unique flavor profile, and it is for sure not a flavor that everyone will love. I, personally like this tea very much, and it’s unique green, fruity flavor but that’s not everyone’s liking. Some may say it is too fruity for them, or too strong.. Etc.

    However, because of such high-grade material and it’s very unique body feeling and strength, I would give it a 9.4 /10. I want to personally thank Mr. Chen for sourcing and producing this tea, and I am very excited to try the 2019 Diangu as well. It was a very enjoyable session, with great material and very surprising tasting notes!

  • Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Yiwu

    2018 Yiwu Wild Sprit– Yiwu Mountain Tea

    Yiwu has always remained as one of my personal favourite areas, as the taste is so classic, unique and very elegant. The classic, most important Pu Erhs in history were mostly from Yiwu, such as Song Ping and the lineage of SP cakes from 1910 onwards. I have a personal love relationship with Yiwu, and it was actually my first aged raw Pu Erh to try at The Best Tea House in Vancouver. It was a 2005 Old Tree Yiwu cake. Full of exotic honey, fruits and very soft to the tongue; while spreading quickly around your entire mouth. While I have tried some Yiwus that taste very harsh, the common terminologies associated with are “soft, sweet and very elegant like the queen of Pu Erhs”

    Phillip Lee, is a tea merchant that sells mainly Yiwu Pu Erh and Pu Erh from regions surrounding Yiwu. His family produces tea within Gaoshan, but also produces private productions from other areas. Today, I have decided to taste one of his teas, and do a proper review on it.

        The 2018 Yiwu Wild Spirit is a Sheng Pu Erh from an unmanaged, “secret” garden that was left to grow in the wild for a long time. They found it while searching for any “lost” gardens. Sounds intriguing, right?!


    Stunning leaves, silvery goodness

    7g, close up

    Let’s get straight into the review, shall we.

    Basic info about this special tea:

    • 2018 Yiwu Sheng ( Uncooked)  Pu Erh Tea
    • Da Ye Zhong Assamica Cultivar
    • 30 year to 100 year old tea trees.
    • From Yiwu area, Mengla, Yunnan, China.

    Temperature ( 95 degrees celsius)

    Brewing Vessel (100 ml Jingdezhen gaiwan)

    Grams of Leaves ( 7 grams)

    Steeping Time ( less than 5 seconds per infusion, and every infusions increasing the time by 5 to 3 min depending on infusion) * This tea is very durable, and can handle being pushed. Doesn’t really get bitter.

    Main Info

    Number of Total Steepings: Over 13 infusions.

    Aroma of Dry Leaves: Wild honey, plum

    Aroma of Wet Leaves: Wild paprika, veggies, and some cream

    Taste Profile: See Below

    Texture Profile: medium to medium thick

    Feeling/Aftertaste: Calming, not much Qi. Easy to drink/great morning tea.

    Price: 34 dollars/100 grams

    Rating 7.7 out of 10.

    First Infusion: Was very silky, and light.

    First Infusion : Clean, pure very crisp aroma without any astringency nor bitterness. Very light, soft, and floral. But not really honey. More like a fresh sweet sencha, and that crisp quality was there in the brew.

    Deeper, slightly richer, but is super fresh and awakening.

    Second and third infusion: Stronger, but not bitter. A tiny bit of astringency, but again. Sweet, lingering floral character. Easy drinking.

    Fourth and fifth brew: Taste is quite simple, not super complex. Wild veggies, honey, and very crisp. The satisfying mouthfeel makes me want to have more. The aftertaste is subtle, but still noticeable. Notes of jasmine and lychee sort of light floral, and sweet aftertaste.


    Sixth brew. Getting more and more similar, characteristics of Yiwu shining bright!

    Sixth to ninth brew : Very consistent. Solid, and taste like what a good, well made Young Pu Erh should taste like. The aroma, taste, texture and aftertaste is all present. The crispness and the fresh, wild character stands out as being the most prevalent character of this tea.

    Slightly fruitier, plummy and soft.

    Tenth to Thirteenth brew: From the tenth to twelfth brew, I brewed it for 20, 30, and 40 seconds. Very light, soft, and like spring water. Makes the water taste cleaner and with a little something. For the thirteenth brew, I brewed it for 2 mins and the result was quite different. Slightly bitter, stronger, and more fruity. Tropical!

    Spent leaves, very nice Mo Li Si color.

    In Conclusion: This tea will be a great morning tea, and is nothing crazy– but is very much enjoyable, refreshing and is a good quality Pu Erh. The outstanding part of it is the crisp and very fresh zesty character of it. Thank you to Phillip for sourcing this tea. It is for sure a well made and forgiving tea even if you potentially over-brew it.

  • 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.

  • Puerhtea,  Raw,  Ripe,  Tea Review,  Teaappreciation

    2011 Changan Old Tree Ripe Puerh from The Best Tea House

    2011 Changan Old Tree Ripe Puerh

    Pure 2011 Gushu Menghai material; sweet and creamy!

    Basic info about this special tea:
    Dayezhong (Big Leaf Cultivar Varietal)
    2011 Spring Tea
    Area : Menghai and surrounding area.
    Hand picked and selected by Vesper Chan.
    Lightly to Medium Fermented Shou
    280 CAD for 400g.
    Temperature ( 95 degrees celsius)
    Brewing Vessel (100 ml Jingdezhen gaiwan)
    Grams of Leaves ( 6 grams)
    Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 10 to 60 seconds depending on what infusion)

    Look at the dark leaves, it can tell you so much. The picking is pretty good, big leaves but still have some buds.

    Main Info
    Number of Total Steepings: Over 8 strong infusions.
    Aroma of Dry Leaves: Soybean/ deeply fermented smell. However, not fishy and bland but the finish is toasty and nutty, which makes it more complex. .
    Aroma of Wet Leaves: Plumy, and very deep. Almost like dried dates as well. Not too much savouriness. Longan underneath the richness, which uplifts the tea.
    Taste Profile: See Below
    Texture Profile: Perfect, extremely well done. It’s not heavy, but not light. Smooth and goes down like a Raw Puerh.
    Feeling/Aftertaste: Very light sweetness with a slight soybean aftertaste. Huigan is there, but not obvious. The chi is really strong, and probably the best chi I’ve experienced from Shou Puerh.
    Price: 280 CAD for 400 g.
    Rating 9 out of 10.

    This tea is really really good, from start to finish. The tea is super smooth and not uncomfortable, easy to drink. I cannot pinpoint at what is so delicious, and that intrigues me even more. Made from Arbor Trees in Menghai, this tea delivers a sensation that I have never experienced before. It feels like I am drinking a vintage Raw Puerh, that is maybe of ages over 20 years old. Super easy drinking but the feeling and chi you get does not make you believe it is a Shou Puerh. I will recommend people who dislikes Ripe Puerh to definitely try this one; or any tea lover. The only thing I have to keep mentioning about would have to be the intense chi and aftereffect this tea had on my body. I felt as if I may be half floating, my eyes started to close; and feel my feet tingle. That’s what we call Chachi, or tea energy. The bushes from this tea are of ages 200 to 250, which is Gushu or old-tree material.

    The tea soup is dark and yet bright, how miraculous!

    The taste of good Shou is very hard to describe. It isn’t overly savory, not overly creamy, but everything is balanced. It is sweet and vibrant, but not medicinal. It is thick and rich, but not overwhelming; super clean finish. It feels like a rich cocoa tea infused with non-sweet brown sugar. I hope you can image the lovely feeling that can coat my mouth, and the natural, slightly sweet sticky feeling. Ohh I’m in heaven!

    It almost looks like a old Sheng Puerh, I mean look at the clarity!

    I don’t have too much to say other than I am super impressed. Just by the fact that it’s making me feel tea drunk is amazing for a Ripe Puerh. Gushu material really makes a difference, huh! I hope everyone can give it a try. Thank you Mr. Michael Fung from The Best Tea House for letting me sample this here in Calgary! What’s to try next, Attitudes?

  • Gongfucha,  Puerhtea,  Raw,  Tea Review,  Teaappreciation,  Teainfo,  Teareview

    2015 Bingdao Raw Pu Erh Tea

    2015 Raw Pu Erh tea from Bingdao, Lingcan. Dry cake.

    Basic Info about this Tea

    • From Bingdao, Yunnan China
    • 200 to 300 year old tea trees
    • 180 dollars/200g cake
    • 1800 metres                                          

      The landscape terroir of the Bingdao Raw Pu Erh Tea

    Brewing Parameters

    Temperature (93 to 95 degrees celsius)

    Brewing Vessel (small Jingdezhen gaiwan around 90 ml)

    Grams of Leaves ( 6 grams)

    Steeping Time ( less than 3 seconds per infusion, increasing by 2 seconds every 5 infusions)

     

    Main Info

    Number of Total Steeps (more than 15)

    Aroma of Dry Leaves ( rich greens, vegital, and very clean)

    Aroma of Wet Leaves ( dry plum, heavy longan, a hint of peach)

    Taste Profile ( salty caramel, freshly boiled skinless potatoes, and a rush of honeysuckle)    

    The wet leaves of the infusion from the Bingdao Tea.

    Texture Profile ( extra smooth, easy to drink)

    Feeling/ Aftertaste ( strong chi, cool to the body and recommend during summer)

    Poetic Expression ( The moment you inhale and exhale, your body feels as if the tea has washed all impurities, scars and deep trauma)

    On May 31st, I invited my friend over for a session of pu erh tea, and we wanted to experiment what may happen if we drink an overload of gushu pu erh in one hour. I wanted to show him that tea isn’t just a beverage, but a study of oneself, a study of the mind. Everytime you drink tea, you should always connect yourself and your knowledge to really investigate what there is to the tea. Tea is like your friend, and you have to figure that person out. The character, the flaws, and the great potentials. Eventually, as you figure out this friend, you may be able to find out about yourself, because how you perceive something will teach you how your mind really works. Now, as we moved on, we slowly became more tea drunk, and started talking more loudly, and really got to experience how tea affects our body & soul. I have to also say that this tea is not very bouncy compared to other gushu raw pu erhs, and I guess that is because of the age of the tea trees, and also because this tea wasn’t at all bitter, which means it contains less polyphenols, meaning you will feel less active and more quiet, peaceful, but still aware. This Bingdao was exceptional, and very tasty. Overall, if I have the right to, I would rate this 9/10 stars. It has wonderful aromatics, great texture, but wanted a little bit more punch. The softness is truly awesome, but as a young raw, I just hoped to get a little more kick in the later infusions after the 11 or 12th. It is a pricy cake, but it is not easy to get great material like this from Bingdao, Lingcan as recently the prices are crazy for the real stuff. You can contact Lillian Li at lillian@spiritea.ca and ask her for some smaller portions like 25 grams or 50 grams. Definitely would recommend her studio, and the place is gorgeous, as the gallery is located right in front of the sea near Waterfront in downtown Vancouver.  This was a wonderful experience, and I hope I and you can have many more experiences like this to come in the near future.

    The beautiful liquor of the Bingdao Raw Pu Erh Tea.

     

     

     

     

     

     

     

  • Gongfucha,  Puerhtea,  Raw,  Ripe,  Teaappreciation,  Teainfo,  Teareview

    Winter Collection – A 1976 Raw and Ripe Loose Pu Erh

    Winter Collection

    40年陈冬藏生散

    The liquor of this beauty. 40 years old Pu Erh Tea.

    1976 Raw and Ripe Pu Erh from six different mountains. Sample of 10 g.

    Basic info about this rare tea:
    – Half raw and ripe Pu Erh
    – From 1976
    – A mixed material between different mountains.
    – $2 a gram

    Brewing Parameters

    Temperature ( 96 to 98 degrees celsius)
    Brewing Vessel ( Yixing Hongni Factory 1 pot from 1990)
    Grams of Leaves ( 8 grams)
    Steeping Time ( less than 5 seconds per infusion, and every 5 infusions increasing the time by 5 to 10 seconds)

     

    Main Info

    Number of Total Steepings: Over 16 strong infusions.
    Aroma of Dry Leaves: Brown sugar, sweet ginseng
    Aroma of Wet Leaves: Cinnamon cookies, dried dates.
    Taste Profile: Pure agarwood, Chestnut cream
    Texture Profile: Beginning is very smooth, but when passing the throat, intense
    Feeling/Aftertaste: Extremely relaxed, every muscle feels refreshed.
    Poetic Expression: “ The tea feels like a thief trying to steal from an empty house.” “Nothing to take, nothing to lose.”

    Take a look at the mind and observe it, how it moves, how it feels, where our thoughts and understandings go and why it happens. Our mind is like a crazy monkey that cannot be controlled, yet when I drink this tea I felt as if somehow I am watching a movie happening inside of me, while I was standing apart from myself and just observing. The unique colours in the pitcher wehn brewed really shows the multiple layers of minerals, energies, and great storage. The mouthfeel being incredibly smooth to start, as it builds complexity within the throat and chest, it starts to move the energy and the “shoulder droppings” start to happen. By “shoulders dropping, I mean when you take a sip it relaxes your shoulders, and as it goes down to the stomach, you feel your shoulders drop down.

    Can you see the bloody light coming though the beasty brown?

    Keira told me that this tea was a half raw/half ripe tea, so the cooked aspect really shows in the beginning and is powerfully dark, but the lingering aftertaste and the hui gan definitely shows the potential of the raw nature it has. The agarwood incense is very strong, and the aftertaste of longan is amazing. This is such an amazing aged Pu Erh which usually signifies teas that were very astringent and bitter to begin with, but because it is aged for over 40 years, the tea has lost some of the original characteristics that may have been unpleasant and transformed into pure delight. If I am honest, I think this tea will be better appreciated and be loved by tea lovers who have some knowledge about Pu Erh and preferably has tried a couple aged Pu Erhs. The loose blend creates interesting notes within my mouth, and I think this is one of the most complex aged Pu Erhs I have ever had. But miraculously, it still does have a slight bitterness at the end, even though it has been aging for over 42 years. It means the enzymes are still trying to ferment this tea even more, as Pu Erh teas have no boundary to age.
    Proper storage and humidity will keep the enzymes alive, tea healthy and taste beautiful. The storage for this tea was probably half Guangdong or HK storage, and half dryer storage. I do notice the slight wetness, but this doesn’t make the tea lesser in quality at all. It’s truly a wonderful tea to share at a special moment, cherishing for whatever that’s happening, making it a memorable one by using this hidden gem as the performer to dance in your soul.