75

Backlog/Sipdown

I had this one on Sunday night after coming home from a mini tea trip. I wanted something to drink before my friend had gone home, so we pulled this sample out to finish. We mainly talk about the teas we have and rarely spend too much time writing notes. I find that working something out verbally with another is much easier than writing. We do take brief notes on the tea (I’ll take a lot more when I’m alone), but there’re times when neither of us want to write, so we just enjoy the tea with a vinyl, board games with my wife, or outdoors on a hike. Either way, it is better to share tea with little to no notes, rather than alone with an abundance of notes, I suppose.

Notes: I noted that the tea took a little bit to “open up.” After the third steep, there were hints of “fruit in the aftertaste,” but we were unsure what fruit we were tasting. Finally, we concluded at steep # 7 that throughout the session, the tea became smoky, but less of Lapsang and more of burning cigarette in the distance; while tasting a pear almost immediately on the tongue (which faded just as quickly).

I thought that this was a nice tea and I am grateful to have tried it. Thank you again eastkyteaguy!

eastkyteaguy

No problem. I’m glad it wasn’t just me who thought this took awhile to open up. This was also one of the tightest bricks in terms of compression I have ever seen. When I was breaking it up, none of my picks could find purchase anywhere. I had to tap the pick in and then flake little bits off until I could start breaking off larger chunks. I found this tea both smoky and salty with distinct herbal and black cherry character. It’s definitely a tart, smoky tea and I have no clue how it will develop. I’m hoping it evens out a little. I have the rest of the brick broken up and it’s
aging in one of my cabinets. I plan on trying this again in a couple months.

mrmopar

I agree as to still too young.

MadHatterTeaDrunk

It might get pretty interesting after a while, eastkyteaguy.

mrmopar what is a good age for sheng puerh? I believe the youngest I’ve had was a ‘94? I think Liquid Proust had some at a tea party, I’m not sure; could’ve been a shou, too.

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eastkyteaguy

No problem. I’m glad it wasn’t just me who thought this took awhile to open up. This was also one of the tightest bricks in terms of compression I have ever seen. When I was breaking it up, none of my picks could find purchase anywhere. I had to tap the pick in and then flake little bits off until I could start breaking off larger chunks. I found this tea both smoky and salty with distinct herbal and black cherry character. It’s definitely a tart, smoky tea and I have no clue how it will develop. I’m hoping it evens out a little. I have the rest of the brick broken up and it’s
aging in one of my cabinets. I plan on trying this again in a couple months.

mrmopar

I agree as to still too young.

MadHatterTeaDrunk

It might get pretty interesting after a while, eastkyteaguy.

mrmopar what is a good age for sheng puerh? I believe the youngest I’ve had was a ‘94? I think Liquid Proust had some at a tea party, I’m not sure; could’ve been a shou, too.

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Mostly drinking sheng/shou puerh. Gongfu daily; western brew at work.

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.

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Northeast Ohio

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