When I opened the packet, camphoric aroma and sensation emanate from the tea - a good sign for me to drink the PuErh.
The soaked leaves smell gentle sweet - A combination of dried fruits such as plum, prune and dates alongside with woody aromas like an oak wood with a sweet whiff of Timor dry stored aloeswood and fresh aroma of Pinus Cembra (Swiss Conifer).
My 1st steep of this shen puerh is a light one, as always, to see what other possible characters might surface in the early steeping stage.
Took a sip of it and found slight floweriness in it - in the peak of my mind a hazy image of a collective small yellowish flowers appeared, an acacia flower that belonged in the Mimosoideae category that has a fresh and vibrant spiced aroma.
Sweet dried fruit notes such as dried plum and prunes are easy to be tasted, woodiness like oak and pine bark whiffed all together highlighted with the acacia flower notes, some gingerish note, and peppercorn.
As I steeped this puerh bolder, the body became gelatinous and more rounded.
It is a sign of the accumulation protein such as amino acid from the aged old tree leaf.
The body is supple and the texture is slippery, smooth tasting and the cha qi is sufficient.
The notes in the bolder steeps are the same with the lighter steep except the flowery acacia was now turns deeper into spices and peppercorns.
The aroma of the aloeswood remains in the nasal cavity, sweet wood and dried fruity aftertaste.
The tea lasts for about 10 steeps with me, it is a tea for you to drink if you have time to sit down and relax - or just woke up and ready to go to bed again.
Steeped it at 95, 90, and 85 Celcius.
Good, almost the classic sheng. Perfectly went with that nasty weather that is going on outside the window. Maybe I put it too much, 7g / 100ml, but for my taste, it seems to be a bit too exuberant for that age. A lot of taste reminiscent of exotic fruits, a lot of woody tartness. "Classic" Sheng, in my understanding, for its 12 years it has a typical taste.
Was better on day two brewed hard. Hongtaichang sample provided from TeaSide. Going to let this air more and give it another fair shake. It is not so bad for middle of the road mid-aged with good possibilities for further aging. Leaves fairly long hui gan.
6g per 110ml
The dry leaf is dark, almost black.
Aroma in a rinsed teapot: raisins, tree bark, spices, little bonfire.
The infusion is bright chestnut color, clean and clear, without scraps from the boiler, leaves the cup the smell of the fire.
The taste is dense, bright and smooth, woody-spicy, with pleasant dried fruit tones and tart astringency of the of the walnut core.
The aftertaste is short, all the same spices and walnut, after a while a sweet lump appears in the throat.
A good shen, which lacks longer lasting aftertaste, but it would be desirable to drink it again.
My rating is 8.5 out of 10
110 ml / 6-7gr (it does not like stinginess) Gaiwan. 90-95 deg. Sheng is interesting, dried fruit-nuts, dark. Pretty aged. Unusual, but not specific. Me and my guests liked it.
The first steeps are dried fruits and a little old age. Then was a light viscosity, soft walnut and Brazilian nut and nourishing, enveloping aftertaste of nuts and dried fruits. Lightly subtle sweetness and the pepperness.
The smell of cha hai after the first steep is a dried pear, old age. And somewhere on the 7th level you can see a cigar. In my tea cabinet, a cake of this pu-erh lies in a beautiful box of Novgorod birch bark (there lies all the most delicious tea).
Yes, there is some mystery in it, something elusive. The leaf is chic. The cake can be broken by hands and is easily disassembled.