1113 Tasting Notes
Comparing this one to Ted Buffalo. Turns out a bit lighter which makes it great to drink alone while the Red Buffalo is bold enough to drink while eating something as well.
Semi sweet, a little texture, and some depth that comes through the oxidation that mimics a black tea in taste but an oolong in all other regards.
Good tea, but not as bold as I would want this style to be.
This is one solid cake at this point. Real depth from the harder pressing and the disappearing smoke.The brew is dark yellow and the smell is really aligned with the taste which makes it really enjoyable. Either this tea has one heck of a lasting taste to it or whatever I ate is reemerging from earlier.
Quite glad that I have a full cake after having this session. It might be the ugliest and one of the tightest things that I own, but it surely has character.
So the package this came in from Bana says this is a raw puerh… whatever.
This stuff was dark olive in color and the session went beyond 10 steeps. Very much a mixture of old raw, wet woods, and some earth. Complex and enjoyable. For the cheap price, it’s worth picking up 100g and throwing that into a tin/crock/orwhatever
http://www.banateacompany.com/pages/non-puerh_Kang_Yang_Chun_Liu_An.html
Probably going to wait until next year to start my luian collecting though so I can continue and focus on older raw puerh this year.
wet wild outdoor fruity viscous lightorange smooth easy olive taptwice
Just some thoughts.
This tea reminds me of a teenager who is trying to figure our who and what they are. There’s some undertone fruit going on, but as you can imagine… the aging of this tea takes over due to where it was aged. This puts it a little after that awkward stage of aging and yet it doesn’t seem fully ready… I was dual enrolled at college when I was 16 and this is exactly like it was, enjoyable but not fully ready. So do you go for the enjoyment or wait for maximum potential to be reached?
The answer is BOTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHh
No real feels or anything, but the taste does change a bit throughout making it quite enjoyable for a session and this was my second.
Nods. I was expecting (er… hoping) this to be GUSHU with a bonus of some accelerated storage. Instead, I got STORAGE and oh.. hey.. maybe this is gushu? Can’t really complain, as this is plenty good for what it is and the price, but I had my hopes.
About a month stored in my pumidor and it has already become a darker and a deeper drink as the session goes on. I had all the leaf broken and it sat in 68 to 74 humidity and was well exposed… seems to be much more alive and more enjoyable. This makes my third session and I may be thinking about obtaining more, but darn this sample pile that is too large for orders…
Okay, let’s cover all the points to this tea in a very brief session.
1. Price
$.38/g via http://sunsingtea.com/PuerhTea/Boxes?product_id=91
I want to buy some more, but I only want about 50g… anyone want to go in :P
$38/150g for 1999 Raw is a GREAT deal
2. Taste
Yes
3. Color
Yes
4. Aroma
Eh… not really, but the taste is what I’m looking for
5. Additional properties?
Body warmth, but no drunk feeling.
6. Worth?
Yes.
7. Is seven really a perfect number?
8. Why didn’t you answer #7?
Overall this tea was very very enjoyable and I got to show it off :)
https://www.reddit.com/r/tea/comments/5qnt6i/drinking_some_raw_puerh_from_1999_via_sunsing/
P.S. Sunsing has one SERIOUS 1999 raw cakes that you can see by the color of the brew here: http://sunsingtea.com/PuerhTea/1990’s?product_id=163
Look. At. That. Brew.
After I got my first clay pot in the mail I pulled out a random sample from my 10+ year stash of raw. This happened to be it.
Not going to lie, I completely forgot what I was tasking because the last day has been a super addictive session after session of getting to know my new friend: https://www.instagram.com/p/BPyKaLtgp_C/
What I can say… this was a treat. Unfortunately I have none left, but hey I tried it!
Surprisingly, I have yet to see anyone review this tea from the Puberty/Pubertea buy… well, I had some time to drink through tea so I pulled this one out.
Rinsed the tea and broke it up a bit manually. There’s a smell of damp grass that was recently on fire. Somewhat smoky, but muted from other smells. Beginning this tea was off putting, but I’ve known bad smells to not fully bloom into taste before so there I went.
Steep 1 I did pretty short just to know what I am dealing with. Parameters are 6g, 120ml, 92c, 5s.
Middle of the road color to the liquid came out; a dark clear yellow. Taste wise was a bit complex and light so I am unsure I can comment on it appropriately just from this steep but I can tell that this tea is not going to suck so I will approach is with a three steeping approach to give myself a better impression of this liquid that is hitting more than just the middle of the tongue but might be reaching to the upper mouth and cheeks just from the first few sips.
The next three steeps were actually quite beautiful. The leaf seemed to come alive and yet it mellowed out in this ‘soft’ way that allowed my mouth to really enjoy its precious liquid. Color started to change to a more clear orange than a darker yellow. Very slightly dry mouth feel from the disappearing smoke aspect to this tea. Leaf is looking quite dark which reflects it in all aspects. I believe this might be getting a tad thicker and the depth is starting to show, but I doubt that as most teas don’t transform to a deep sheng if they are not there by the 3rd steep… time to keep going and find out.
The following three steeps show an improved clarity to the liquid as the clear orange color is more pleasing to look at with less clouds in it. While there’s no apparent legs on the liquid as I swish it around, within my mouth there is a very defining viscosity that I am really enjoying. It is at these moments that I begin to find a mouth feel begin which wasn’t there before; even with the smoky notes. No depth is building up within the taste, but as I get use to the taste of it things are changing between this tea and me. Sweetness is slowly showing itself in hints at the end of each sip. I am hoping that it continues on decently.
Break from the tea to give myself time to let my mouth clear.
Alright, back to the tea… 95c this time… whew, this leaf is still going and even better. The lingering taste is so wonderful and the liquid hits the back of my throat in a way that is so soothing. The thickness died down a bit but that’s alright. Liquid is becoming even clearer and I am impressed by the longevity thus far. The leaf is looking really ugly and smells much different than it once did.
At this point I am incredibly pleased and will contact the private seller at some point for more.
Going to stop taking notes and enjoy the rest of it.
For reference this cost $.37 per gram.
https://www.instagram.com/p/BPvq486ADsu/
Last week I went to an interview for a promotion. Didn’t think I’d get it because I was up against people who have been there for 10 years, but.. my skillset and ambition were seen by the three people who interviewed me and I got the promotion!
https://www.instagram.com/p/BPknX7AAtYt/
Really excited about getting to a position that I’ll be in with only 10 months at my company. Next step is training and then a presentation for my MBA; which they pay 100% of admission!
Anyways, I pulled out this tea with my bestfriend over. We started it up and it was like a melted old candy bar. Pretty smooth, some nutty and chocolate tones underneath the interesting caramel notes. Not the pleasant type of sugary drink, but that ‘oh this is interesting’ type of drink. Good, but if you don’t know what you’re drinking it can be very confusing as I tried to experience it with my best friend who doesn’t drink aged oolong at all. The end notes came through quite salty which let me know it was dying out.
A decent amount of infusions off of this. I think the quality of the leaf wasn’t that great which is why it was aged and all; one can tell by the shape, size, and tearing of the leaf as it brews out. Would love to find a larger leaf Muzha that was aged because those tight curls over time could retain some stronger notes which I also want to find with an aged dongding or shanlinxi.
Enjoyable session.
I like the Buffalo a little more too