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“Okay. I know it’s good that I’m not loving every sheng that comes near my mouth; I am on a journey to find things I love and notsomuch. The challenge then becomes, I guess, figuring out what to...” Read full tasting note
2009 Mansa from Chen Yuan Hao
Stronger Taiwanese storage
Company description not available.
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Chen Yuan HaoOkay. I know it’s good that I’m not loving every sheng that comes near my mouth; I am on a journey to find things I love and notsomuch. The challenge then becomes, I guess, figuring out what to ascribe the duds to.
Certainly one starts with the tea itself… assuming the terroir/cultivar provenance is genuine. Then storage, I’d think, as long as it’s identifiable and able to be assessed separately… and then age, perhaps the most variable but also the easiest to reconcile.
I almost wrote this sheng off, which is why my mind started reeling on these questions. It took a couple steeps to get the musk of storage off, a couple more to get past some bitter-full-stop mouth punches, and finally: turned up some classic fruit.
Certainly this can be ascribed to the tea? I wouldn’t be opposed to drinking more Mansa and having my mind changed, but this is potentially another that I’m not keen on steeping through to find some mild pleasure.
Hm hm hm.
I keep having the thought that I’d like a big map to start visualizing all these terroirs and storage locales… wonder if anyone’s conjured that up on the internets yet.
Flavors: Bitter, Juicy, Musty, Sweet
In Chinese but https://www.yunnancraft.com/en/decoration/yunnan-tea-mountains-map-poster
That’s really beautiful. Second time I’ve been referred to YC in as many days… o.O
I started putting my own map together so I can visualize my teas and how my ratings are falling out in terms of origin. It seems like overkill, but is also giving me endorphin hits, so.
I think YC is the first site I’ve seen that organizes their collection according to terroir… love this.
Dang, their tagging system is on point, too.
That is amazing.