17$ +ship @jas-etea
… to be updated at a later time
Cake well pressed no flex/no crack sound on twisting
Good enjoyable flavor no offtastes/pond/medicinal, … nonthreatening
4.4g@195’F longbrew/grandpa style
found at Hong Kong market, Elmhurst NY ~ 6$/box. they also had box a bonay(pu), still teabags, that said its “pieces of cake” tho priced +2$ moar.
Method: various- 1 tbag to 2 tbags that were individually wrapped (pshhh) + 4-16 oz 190-300F water x 1-3min.
Flavor: first the aroma/fumes emanating from the liquor = hot dust! oh my. Tastes like mostly OLD dusty books… mild woody puerhish. mostly dust flavor 😛 uhmmmmmm Played with this so many ways, the dustiness wont go a-way. When cooled down the liquor has a mild sweet finish. dust. mmkay (alright i lie, when cold there is less dustness perceived.)
Overall: me nicht dig dust in meinen teee. ZWEI DREI NEIN DUST NEIN !!!
received with an order, its a ~ 8.4g sample.
Leaf: looks chopped up loose cooked/shu pu. some gray dust + on leaf might suggest “old” ?
Method: not regular tasting setup, but starting to enjoy sitting down at my desk with camera on a Joby Gorillapod instead of standing at kitchen counters and bracing to hand hold 1/8 sec exposures… 4.4oz in 200F 4oz, x2
1min: hot vapors of nutty dustiness (not really liking), flavor of dusty wood. some sort of concentrated tannin in the back of throat but not rest of mouth, not much aftertaste but doesnt feel watery.
2min: some sort of wet soil, dirt, dust, concentrated tannin (maybe can say like dark chocolate bitterness but that’s too much compared to this).
Update: did try it with less time but the flavors did not change for me (less concentrated yes). too much “dust and soil”
Overall: not enjoying this.
got this as a sample with another order. can’t find any info on it.
Method: 200F filtered water, cupwan, 30s,40,40,50
30s, in 3oz, (just ate some fat&sugar, may affect taste)
flavor is nice, strong, does not taste green, so i guess its a shu. “soft wood” flavor (based on some memories),
some throat dryness, no astringent/tannin in rest of mouth=i like.
30s, 4oz, darker liquor
more intensy woody + aroma (nose)
like. no astringent/tannin
40s, mild tannin.
50s, flavor changed a little, some tiny concentrated bitterness spike. somewhat watery now.
Wet leaf: looks like parts of leaf, some intact leaves here and there. gritty-sandy feeling, brittle hard leaves.
Overall: i like this.
Cleaning out my magical drawer …
Leaf: tuo weighs ~80g of leaf without anything else. Seems “airy” – not very dense. Lovingly stabbed it… repeatedly… with mouthwatering pleasure. Tried to follow what would seem the direction of the leaves – hoping to preserve as much intact leaf as possible. Tuo broke in tiny pieces very easily, crumbled is a better word. Wet leaf looks like little bits and chops, i didnt manage to get anything large…
Method: 6g tortured in many ways, various water 1-6oz, various water temps ~68F(20C) and 200F various temps. was tasted hot and cold.
4oz 200F water:15s,25s,25s: not sure whats wrong with my tongue these days or if something with the water: flavor seemed watery = mild flavor that goes quick. flavor profile: shu-ish “wood-bark“, some “tannin-astringency” leftover in the back of palate & tongue but low = ok and not overpowering. A little different from yesterday’s 1999 Loose Leaf Pu, less flavor. Not much smell to the wet leaf/infusion but there is a minor “strange” smell that i cant describe.
1.5?oz room temp water ~3min: hmmm, interesting… medium strength green-like tannin-astringency, wood-bark but with a different twist to the flavor that may be what i sensed in the smell and still cant describe. …could stretch it towards medicinal/camphor but not really… fried green onions? (i just fried some yesterday… pretty sure i have different clothes on today. oh oh… brain is over-processing the fried onion association, im starting to feel it on my tongue more now… settle down brain, we’ll make you some wonton soup soon.)
6oz 200F water ~7min, tasted hot, but mostly when it was cooled: interesting… similar to above but wood bark flavor is less. fleeting “sweet” sensations in the back of throat that appear 1-2 min after drinking.
I need to “recalibrate” my tongue somehow…
Overall: not bad, interresting at times (especially in the 1.5oz cold water), but flavor is mild for me.
Cleaning out my closet … forgot about this
Leaf: very nice and big on top, most leaf is below this nice layer due to being broken and smaller and whatever the physics that keeps smaller particles below and big fluffier things above. Wet leaf is harsh and gritty, not sure if from age or roast before storage.
Method: 200F filtered water + dixiecup gongfu in 2 ways:
one by 5oz tea in 3 or 4 oz water, timings 15s,30s,30s,1m,2min.
and another 5oz tea in 8oz water, timings 3-4min.
– all methods yielded the same basic tastes: “wood bark” flavor, somewhat/minor/very small: “old-feeling“, “dusty-old book”,
– varying “wateriness“: more water/less leaf/less time = more “wateryness” , and more of throat dryness.
– NO astringency-bitterness whatsoever.
– very small amount of “sweetness” aftertaste …very small, …i felt almost like i was squeezing my tastebuds to feel any sweetness, but alas not much, not enough to satisfy and left me longing …. i tried and will try again with more leaf less water because its like … something is missing!
– depending on water/leaf/time i got this very tough dry throat sensation, sometimes very unpleasant made me cough. not sure if its something with my throat today so i’ll try another day.
Overall: not bad, but missing something for me, and too much throat. hugest leaf to date 4 inches/10cm.
Memorial Day Weekend. Interrupt bbq with some pu. Reach into T storage area grab something…
…someone unplugged my Tiger… waiting for water to boil…on the stove !
Method: boiling hot filtered water + the smaller piece seen in picture.
30s no wash but drank: bit watery+ sort of a sweet feel tip of tongue + tree bark (woody). Oh i’m going to like this.
35s more woody bark
30s same but not feeling the sweetness very clear, seems tastebuds are now blocking this flavor. a little of dark-chocolate “astringency”. Kinda not feeling flavor concentrate enough, doing longer steep next
1m more developed, “denser” profile, more clear “dark-chocolate astringency“, very nice.
couldn’t drink everything at the same time so combined them all + another 2-3 more infusions(possibly could go longer but i got tired). left to cool down. drank later: very enjoyable, flavor as noted before + some sweetness in the aftertaste (not strong, but present. maybe there’s another way to infuse this for more sweetness but i don’t know how).
Wet leaf: brittle. (well cooked or from storage?)
Overall: this is the kind of flavor profile i like. Similar to Royal Pu’er Cha (Yun Nan Cha) .Zhong Guo Cha but this here puerh cake seems more …mellow? that royal puer was stronger in flavor and stronger “dark choco astringency” and developed more rapidly (being looseleaf, not compressed cake piece) but this 2003 has definitely sweet sensations on the tongue. No harshness, no unpleasant flavors(pond,dirt,etc), no strong distracting astringency/tannin … = YUMMM !
never been interested in the tuocha, so why not try it …
got this package from Whole Foods (while drinking a cup of the competition’s wuyi oolong)
says rich earthy flavor
open pkg, earthy/meds smell… hmmm…
the little tuocha wrapped in paper is kind of cute, so i throw it into a boiling pot of water (substitute pot with about 6oz, and boiling with ~200F)
4min: somewhat a dense, confusing flavor made of “earthy”-woody?-medicinal not strongly so but when i gave to wife, she goes: “are u trying to poison me?” …hmmm… is my taste changing? have i started to lose ability to detect medicinal tones of puerrrr? …anyway
subsequent 4min: more woody-medicinal now, flavor seems more defined. medicinal. ok there it is.
also get a very faint flavor that reminded of the lapsang souchong- sortof benzene-like.
astringency? not that i know of. but so there aint not much choco flavor neither.
aftertaste: not much.
liquor forms the haze on it. (what now looks to me like some sort of condensation… microclimate going on… like the smoke lingers above the liquor in a cloud-like fashion, if blow on it, disappears)
Compared it to Royal Pu’er Cha (Yun Nan Cha) .Zhong Guo Cha, and definitely i prefer the “royal pu” – there is no medicinal taste.
in conc: meh, is not good on me tongue, so am not planning on stock.
Zhong Guo Cha A-6-1-1 50g/$10.75 ($6.1/oz, 97.6/lb)
200F 4 oz, no wait between re-infusions (strain liquor to new cup, immediately re-infuse leaf).
5 infusions (20oz total):
1-2 dense, strong flavor: wood, tree bark, a little ‘aged’? feel, dark chocolate aftertaste astringency. wouldnt say earthy (which i’d associate with the smell of wet soil), not old books, just woody. fine with me!
4-5 less dense, more watery. little dark chocolate aftertaste. i still enjoyed it.
Im generally not a fan of puer (since i never had one to like…until now), i dont know why i like this one but i do.
had some pears, drank little leftover pu from yesterday, first 1/3 of tongue feels like yunnan black, back 1/2 tongue like puer , nice.
Jing Tea sample.
Info: from Yunnan, made form leaves picked from uncultivated wild trees.
description: “Outstanding autumn forest, sweet, syrupy mouth feel.”
1st infusion: a bit confusing, i think nutty, some woody? old books, mild sweetness.
3-4th infusion: mild sweetness, old books, tree bark yes thats it!, not so much woody as others i’ve tasted, no medicinal taste,
aftertaste: a mild sweetness i think tiny nutty as well that keeps me licking my palate.
~~~ complete ~~~
: tree bark nutty :
wet leaf contains mostly shred up parts, darker parts seem to be stems (alot of them), a bit lighter brown being leaves (not that many). I guess most of the bark taste comes from those many stems.
~~~ stress test~~~
hack gongfu tea technique with 1 foot water drop
10sec wash: cloudy brown liquor, tree bark nutty,
20sec brew: cloudy brown liquor, tree bark nutty, 5min wait
“10sec” brew: cloudy darker brown liquor, tree bark nutty, astringency starts to appear, 10min wait
“10sec” brew: same.
~~~ initial taste~~~
dry leaf looks regular, smells mildly of tree bark.
infusion 1tsp 1cup 190F 4min
liquor dark brown tint of red
taste: flavor 4.5/7, good, pleasant, almost completely tree bark as i sensed it. maybe a little nutty. minor medicinal taste. not that earthy, no bitterness, low astringency. did not cause me too much anguish as my first pu.
will do some reinfusions later.
Description: “Its large leaves brew a mellow cup with an earthy taste.”
…i didnt see any ‘large leaves’
Infusion in hot water. …Pooo-argh …well…. what can i say…didnt taste completely as the name might imply, but pretty interesting… has a strong smell and flavor. earthy & medicinal… definitely not my favorite.
pu erh is supposed to ferment for some time. hopefully you dont get any of the bad aspergillus sp. on that because we all know aflatoxin is not good for you. maybe aflatoxin is degraded at high temps…