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looseTman drank 2009 boyou "0509" by Boyou Tea Factory

139 tasting notes

Courtesy of a very kind Steepster friend, my wife & I were able to experience this 8-yr old shou.

Fragrance – nothing obvious
Color – Chocolate brown few gold tips on the surface.
Rinsed leaf aroma – pleasing, sweet, moderately-strong, barnyard smell
Brewed aroma – mild typical pu-erh aroma
Liqueur – Dark brown

Taste – Thin, flat, homogenous, woodie, w/o bitterness, fishiness or funk. However, there was noticeable astringency that gradually increased with each serving. There was also a woodie aftertaste that persisted long after this gongfu session. Even though we had toast with our tea, we both had stomach upset after drinking 6oz each of this shou.

Flavor profile – Woodie

Impression – Not our cup of tea. Perhaps the 10-sec rinse suggested in mrmopar’s review may have helped. Unfortunately, I didn’t read it until after this session as I didn’t want it to potentially color my observations.

12.6g / 6 oz / 205° / 60s preheat / 60s warm leaves / 5s rinse / 20 min rest / 5s / 5 / 5 / 5 / stopped session due to stomach upset.

Flavors: Wood

Preparation

12 g 6 OZ / 177 ML

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My wife and I enjoy shou that:
- is Full-bodied, thick, rich, creamy smooth
- produces a full-mouth feeling with a long pleasing finish
- w/o obvious acidity, astringency, or bitterness
- Retains this profile & is complex enough to enjoy for multiple steeps

Notes of interest:
- natural rich chocolate (as opposed to too bittersweet cocoa)
- honey, caramel, stone fruits, sweet potato, barley, fresh baked bread

Notes not of interest: Floral, vegetal, woody.

Cost-effective organic teas or teas that meet the EU Food Safety Commission Pesticide Maximum Residue Limit EUROFINS are greatly appreciated. Many people drink tea for the anti-oxidant health benefits. So why would health conscious tea lovers drink tea that contains pesticide residues?

Complete steeping instructions on the bag are greatly appreciated:
tsp. (g) / oz. / temp. / rinse? / min. for both Western & Gongfu brewing.

Our recent orders have been from: Yunnan Sourcing, King Tea Mall, Whispering Pines, & Arbor Teas. Kudos to them as they have all been extremely helpful.

Our cupboard doesn’t include the many greatly appreciated samples generously provided by Steepsters’s favorite tea suppliers and by several very kind Steepster members.

Current Gogng Fu Brewing Method:
20g / 6 oz / 205° / 60s preheat / 60s warm leaves / 5s rinse / 5 min rest / 5s / 5 / 7 / 10 / 15 / 20 / 25 /30 / 45 / 60. Every two steeps combined in a sharing pitcher.

High quality water is essential for excellent tasting tea.
Our 450’ well provides hard water. For details see: http://steepster.com/looseTman/posts/176233#comments.

Solutions:
#1. Rainsoft water softener with
Q2 computerized control valve

#2. Abundant Flow Water
Reverse Osmosis Drinking Water System with an Impact Alkaline re-mineralization filter
Model: Zeta RO: https://www.afwfilters.com/drinking-ro-systems/6-stage-alkaline-zoi-zeta-reverse-osmosis-system-16.html
Includes:
- Dow Filmtec TFC R.O. membrane
- Omnipure Inline Post filter
- Impact Alkaline Filter
All filters made in USA & NSF-Certified.
-———————————
Options:
- Aquatec ERP-500 & ASV 2000
- 3/8" Output
- HM Digital DM-2 TDS meter

My profile picture is a Red-Breasted Nuthatch, a winter visitor to our woodpecker feeder.

Location

Mid-Atlantic, USA

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