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drank MengSong Mountain Sheng PuErh by Wan Ling Tea House
1379 tasting notes

Thank you Wan Ling Tea House for this sample.

3oz / 85ml 212℉ / 100℃
5 Grams Tea
6 steeps : rinse,15s,20s,30s,40s,70s,140s
Gaiwan
Rinsing time is around 5 seconds

The leaves are a lovely blend of brown and gold which are highly reflective. They have a sweet yet highly perfumed scent, rather musky and earthen. Must note there are a fair few sticks present in this sheng.

Picture – http://tinypic.com/r/2ut2aeh/8

First Steep – 15s
Golden in colour with a creamy yet floral musky scent that almost comes across as being astringent. It tastes a little astringent too but in a nice way, like a thick vegetal and floral way. In other words thickly sweet but not too much.

Second Steep – 20s
Still thick and sweet with a slight astringency and mineral tang. Resembling a savoy cabbage or fresh broccoli at the moment but in a lighter and more floral way. Is also a little buttery.

Third Steep – 30s
Ok very thick now, reminds me of raw brussel sprouts. Still very sweet too but the butter has vanished.

Fourth Steep – 40s
The astringency and musk has increased again which as cut the sweetness down. There is still a nice floral after taste though which lightens though has left me with dry mouth.

Fifth Steep – 70s
Not as thick or astringent now (thankfully) but it is increasing it’s floral notes. like peony and tulip. Still keeping the broccoli aspect but a very soft one.

Sixth Steep – 120s
Yes definitely the final steep, all that remains is a subtle waxy flower perfume that leaves the tongue rather dry.

Overall – Honestly I was expecting to love this as sheng is my favourite form of Pu Erh but unfortunately I found this one rather astringent and thick throughout. I love a sheng with full on flavour and I expect some extreme mineral elements with astringency but this was just too much for my personal liking. Still it wasn’t a complete waste on me, while I wouldn’t buy this Pu Erh I did still enjoy trying it today.
Preparation
Boiling 5 g
1 comments
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Wan Ling Tea House 婉玲茶苑
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Thanks for the feedback Kitty. Would be interested to hear how you get on in a year or two’s time. This tea should mature well and offers a great opportunity to really appreciate how some puers change. Happy sipping.

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Wan Ling Tea House 婉玲茶苑
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Thanks for the feedback Kitty. Would be interested to hear how you get on in a year or two’s time. This tea should mature well and offers a great opportunity to really appreciate how some puers change. Happy sipping.

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Bio

I’m 34 years old from Leicester, England named Kayleigh.

I started off many years ago drinking herbal and fruit teas which over time peaked my interest in trying new types. Eventually I began to import and sample many different teas and cultures which I still do today. My life goal is to try as many teas and ways of having tea as possible.

Tea wise my cravings change constantly from pu erh one month to jasmine green to the next and so on.

I also enjoy watching Japanese Anime and horror films.

I am always up for tea swaps so if you see anything in my virtual cupboard then please contact me.

A short list to help swapping with me easier though honestly I am not fussy and am willing to try anything. Plus the notes below are usually, sometimes I love a tea that has an ingredient I tend to dislike and other times I hate a tea that I thought I would love.

Likes: Any fruit but especially melon and orange, vanilla, all tea types (black, green, white etc), nuts (any), flowers, ginger, chai.

Dislikes: Licorice, aniseed, clove, eucalyptus, lavender.

My rating system
I have my own way of rating teas that makes each one personal. I have different categories, I rate each tea depending on what it is made of. For example: I rate green teas in a different way to black teas or herbal teas. So black, white, green, Pu Erh, Rooibos, Oolong, blends and tisanes all have their own rating system. That way I can compare them with other teas of the same or similar type before for an adequate rating. And when I do give top marks which is very rare I am actually saying that I would love to drink that tea all day, every day if possible. It’s a tea that I would never turn down or not be in the mood for. So while I agree that no tea is 100% perfect (as nothing is) I am saying that it’s as close as it comes to it. After all, in my book the perfect teas (or close to perfect anyway) are ones that I could drink all the time. That is why you will find a high quality black or Oolong will not have as high a score as a cheap flavoured blend, they are simply not being compared in the same category.

Location

Leicester, England, United Kingdom

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