The elusive sourness, smooth, energy soft but powerful, tenderly captures.
8,5gr. / 150ml. I drank on Saturday morning, wrote a review, but a sudden thunderstorm made me put some corrections. Bottom line: I'm writing a new one. The sheng is odorous. Ripens in its own pack. It is still as light and thin. Qi touches some fibers, nets and covers with a silk veil. Difficult pu-erh, I made the same conclusions like half a year ago. Very thin from all sides. By the taste and the aftertaste and the energy. The Chinese love it for that. This one specifically and other teas of this profile. They are generally more sensitive by somehow than the Europeans. Such they are, these Asians.
I will continue to drink and observe it. Gradually, this world of wild teas from old trees, these shengs, these reds, are captivating me. It may seem like drink, think and go, but no. The subtle net pulls me back to the tea and again I want to taste it. Such we are, the Europeans)
4.6 / 80
After a half-year break, I decided to repeat this tea. Before I tried it a couple of times (mao cha), but could not really "catch" it. So the opened cake (kept in a film) smells no longer so luxuriantly as fresh mao cha, but nevertheless powerful. By itself, this sheng reminded me of the wild Wu Liang from the “EoT” pu-erh club. In general, everything says that the sheng is wild. But apparently, the age of the trees made its own adjustments. It is very thin. Both, by the taste and the aftertaste. It’s a challenge to catch it. The thing, It possesses and is (or will be) beloved for by the Asians is its lightness and deep Cha Qi. A respectable Burmese has not even the tea intoxication, but a tea state. Meditation, a freeze-frame of life, it takes you out of vain being and gives you a chance to watch the world from the outside. Sheng is certainly of high quality, but not of a European profile. This is a typical Asian pu-erh, and even there, not everyone will understand it. Thanks to Valera for the opportunity to drink such a unique Sheng!
It is difficult for me to evaluate its rank because of the lack of opportunity to compare it with its “brothers”. I give 8.5 for now.
Yixin clay teapot, 180ml. The water is soft, reverse osmosis, structured. The temperature is 90-95. Tea is 10,7 gr.
I opened the pack: the smell is exotic. Dried crusts of citrus, a little floral notes with overflows.
In the warmed-up teapot appeared the smell of currant leaf, ittle spices and a little bit of tobacco.
Washed leaves smell is the same, but more impressive and dynamic.
First steep 7 sec: liquor is transparent as glass! Aroma: currant berries (red, white, black), the smell of birch spring leaf. The taste: birch sap, currant juice. Aftertaste: birch sap!
The second steep: the taste of kumquat peel, a little peach plus currant with sourness.
The third steep: fresh grass appeared (clover, currant leaf). The taste is sweetish-caramel.
Fourth. The taste of Morocco mandarin peel. The flavor became rounded.
Fifth: zest, crusts of citrus, the palette of grass has intensified, tea becomes more brutal-mature. Children's caramels are leaving, the maturity begins!
Sixth: a liquor of incomparable citrine color, absolutely transparent. You can admire it for a long time. Taste and smell become more mature, more like real puer.
And so on. The tea withstood 8 persistent steepings and began to give up quietly.
Condition: tea clears sight, quiet calm state, thoughts work clearly, fatigue from the heat has passed, all feelings are in harmony.
At the end: Elastic beautiful leaves.
The maocha absolutely knocked my socks off. Much better than I ever could have imagined. Huigan that persists through every infusion, and the flavor lingers for over an hour. So calming that it could put me right to sleep. The best example of single tree pu erh I've ever had.