Shuanjiang Mengku

I was blown away by the initial strong aromas from the dryleaf and the wetleaf. Its the usual hay but enveloped in a twang of citrus. Liquor is pale green with a touch of orange. Tea itself is still too young so the ku bitterness lingers for a while in your mouth while providing a nice buttery mouthfeel and just a hint of tobacco.
This is a very subdued tea right now, maybe aging will let it develop further so I’ll revisit it occasionally

Hacking away at the last dusty core bits of this sample, I’m expecting something different than all of the large leaf, boutique cakes I’ve been drinking lately. Sure, I’ve had this tea before and found it good, but what does factory tea from LBZ taste like?

With a little more murkiness in the soup, I’m reminded that small bits give a terser bitterness and more of that straw-like mushroom quality. It’s good, juicy and chewy. While it lacks the delicate high florals of larger-leafed tea, the sweetness and bitterness are fuller. It’s different than what I’ve been enjoying, and I appreciate that.

I found the compression and composition of the sample quite enjoyable. The leaves were relatively even in size, moderately long, pleasantly colored, and fresh-looking. It was nice to get a cake sample that wasn’t just the iron-fist tight and all-dust core of the beeng. The tea opened slowly and quietly. The dry leaf aroma was low and lightly sweet. The first two steeps were rather quiet, especially clean, and a little plain.

The fourth steep really shined. Lacking any coarseness and feeling smooth and velvety, this tea glided pleasingly across the palate. Bits of sweetness, distant stone-fruit, and some moss glowed in the finish. Confident dryness and back-of-the-throat bitterness rounded out the presentation. I longed for more earth, tree bark, lichen, and wet forest, but was happy with the balance, smoothness, and robustness of this tea’s texture. It was solid tea, but it wasn’t so exemplary that I would ignore my ethical concerns and buy tongs of Lao Ban Zhang tomorrow. There are other teas, with better provenance and less cost.

Finally, I’ll say that I didn’t find the chaqi particularly notable, in fact it seemed a little soft to me. I feel pleasant, calm, and peaceful, not electrically charged or overwhelmed.

Full blog post: http://tea.theskua.com/?p=207

This is an interesting tea I picked up at Wing Hop Fung one day—the tag on the shelf said “Many Flowers Puerh” and it was on sale, plus I could see enough of the beeng to see that there were many flowers pressed into it, and wondered what flavors they might add to the tea.

The beeng is pretty—see the photo, or see it larger here at my flickr—http://www.flickr.com/photos/debunix/3914144873/—but doesn’t have much odor, and the tea doesn’t have much flavor. My first time I infused about 1 gram of tea per ounce of water, and it was quite bland; today I brewed up a thermos-full in my Kamjove, enough leaf to fill the upper container after it was flash-rinsed, and a series of short infusions—pour-throughs—and it is still quite bland, dilute, a bit sweet, a little vanilla, a little earthy, no smoky aged flavors, no sharp herbaceous young sheng flavors.

I’m wondering if it is sheng or shu; and what I might do to try to bring up more flavor from it. Anyone else had any experience with a tea like this?

Pictures of the wrapper with a lot of info in chinese :

http://www.flickr.com/photos/debunix/3914146213/in/set-72157621660566348/
http://www.flickr.com/photos/debunix/3914932560/in/set-72157621660566348/

It says Menhuajingdian upper left on the wrapper and then Yunnan Shuangjiang Mengku Proterozoic Broad-Leaved Tea Factory, which does not further enlighten me, although the inner science geek loves the ‘Proterozoic’ in the name.

Fairwell dear tea, this is the last of my sample from the PuerhShop.com. You were one of my first sheng pu’er samples. I treated you harshly, reviewed you poorly and then ignored you until now, when I gave you a more proper treatment, but still decided that you weren’t really worth chasing down any more of. I still yet do not know who you come from (is Bing Hao really a production company?) and, based on the chop and size of the leaf, am dubious about the composition of “big leaf” in your mix. You bleed a slightly orange cup, with solid bright bitterness, lots of honey, and some pale fruit sugars. Otherwise, you leave me wanting, for a little more complexity, a little more body, and a little less harshness. Onward, to other, better, teas.

Five steeps yesterday. Five steeps today. This has got a nice green quality to it, but it’s still very young. A bit of menthol and mint develop mid-palate, but overall it’s a generally quiet cup.

I got a 2 oz. sample from puerhshop.com. Just into the first steeping and it’s a little straw-like and bland, but I’m seeing some potential for future steepings. More later.