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“I waited till I had a whole afternoon to play with this one, primarily because I wanted to prep a decent review for www.itsallabouttheleaf.com, and secondarily because I understand that pu-erhs...” Read full tasting note
“OK… this tea scared me. I have not been a big fan of pu-erh. The aroma of the dry leaf is very earthy. The brewed liquor also smells quite earthy. Taste: yes, it’s earthy. There is also an...” Read full tasting note
“For the preparation and consumption of this tea, I used a small, 6 oz. gaiwan and boiled water. What struck me concerning the leaves of this particular pu’erh was that some are whole, while others...” Read full tasting note
“compared it to Grand Tea’s 2000 Menghai 7542 dry stored in Walker Tea Review comparison: Menghai Pu’ers.” Read full tasting note
Origin Menghai District, China
Packaging Attractive Gift Box
Production period Year 2000
Tea type Green Pingcha, Bing, Cake
Company description not available.
I waited till I had a whole afternoon to play with this one, primarily because I wanted to prep a decent review for www.itsallabouttheleaf.com, and secondarily because I understand that pu-erhs keep going and going and going and going …. will be writing about it more gracefully elsewhere, but it surprised me that it wasn’t as peat-moss tasting as I had expected.
OK… this tea scared me. I have not been a big fan of pu-erh.
The aroma of the dry leaf is very earthy. The brewed liquor also smells quite earthy.
Taste: yes, it’s earthy. There is also an underlying sweetness to it, almost a floral note and a faint vegetative note.
It’s not bad nor is it as disagreeable as I thought it would be.
For the preparation and consumption of this tea, I used a small, 6 oz. gaiwan and boiled water.
What struck me concerning the leaves of this particular pu’erh was that some are whole, while others are chopped, ripped, and torn. This typically is not a good sign, as ripped and chopped leaves tend to “steep-out” faster. The smell of the dried leaf is vegetal and green…a leafy smell, not grassy. A bit loamy.
The first thirty second steep produced a medium brown liquor, with a soft smell. The earthy flavour bursts in the mouth, but it brings with it some distinctly rough edges. The aftertaste of this first steep is strong, but the but it has a weak forward taste.
The second thirty second steep brings with it an earthier smell that is also smooth and deep. The tea bites a bit on the aftertaste leaves a hard flavour under the tongue. The flavour of the tea is still full, but not strong. One feels that this steeping is relatively light.
On the third steeping of the same time as the others, the smell is “dirtier” now. The colour is a golden brown, and that bite has almost completely gone away. The flavour is smooth, but a bit weaker than before. This tea certainly lacks forward flavours and much “personality.”
I go on to steep it three more times. The fourth is much thinner and lighter; the fifth is no different; and the sixth, which I left sit for multiple minutes, barely changed anything.
I would give this tea an 88/100 on my personal enjoyment scale. The aftertaste really was quite pleasant. A tea such as this goes to show that age is not everything in a pu’erh.
This stuff was bizarre for a sheng, but I still quite liked it.
I still consider myself pu-erh incompetent, but this was a lot better than my first experience, which was somebody’s bagged version and really did taste like mud.