2011 Changan Old Tree Ripe Puerh
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)
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 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!
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?
Basic info about this rare tea:
– Half raw and ripe Pu Erh
– From 1976
– A mixed material between different mountains.
– $2 a gram
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)
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.
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.