This is a fairly tasty raw puerh tea. It did have a sour note at first, I’d say for only one maybe two steeps. Overall it was pretty good. It was sweet with little bitterness. Don’t know if the lack of bitterness means it won’t age well. I have heard that bitter teas age better. I don’t know if it’s true. This one was fairly typical for a young sheng with notes of apricots and stonefruits. If it hadn’t been for that sour note it would rate in the 90s.
I steeped this tea 12 times in a 70ml teapot with 5.1g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. The leaves were not done but I figured I’d had enough caffeine.
Flavors: Apricot, Sour, Stonefruit, Sweet
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:( One of my favs. Let it air out if you haven’t already hopefully that sour note won’t be there. This one to me has floral complexity and nice body.
I love this one. Thinking of buying another cake or maybe i should wait for the 2016 version
Tea-tasting is highly subjective, but I agree with JC that airing it out will improve the tea. I haven’t touched my 2015 QMS for months due to our dry winters here, and only just revisited it yesterday. I noticed increased kuwei hidden in between the layers of intense floral notes. Some may interpret this as spice. I think the cha qi became more prominent as well. It’s definitely more interesting now than when it arrived in June last year.
@boychik go for it, I would buy both honestly. you can try and both side by side as you age them! :D One went through a harsher winter, so I’m expecting a heavier note on this one. Should be fun to try them.
@tanluwils yeah this winter has been harsh, I think we officially skipped spring this year, is either hot or very cold lol.
It would be interesting to see down the road how harsh winters effect such young teas. I’m finding the Huang Shan Gu Shu and 2014 YS Mang Fei are quite sensitive to dry air thanks to the automated heating in my bldg. After upping the humidity for a few days the Huang Shan at least is performing as it should.
Boychik, I also recommend grabbing a cake (or two) of 2015 Qing Mei Shan before the price goes up again. I keep finding more in there I like as it progresses.
:( One of my favs. Let it air out if you haven’t already hopefully that sour note won’t be there. This one to me has floral complexity and nice body.
I love this one. Thinking of buying another cake or maybe i should wait for the 2016 version
Tea-tasting is highly subjective, but I agree with JC that airing it out will improve the tea. I haven’t touched my 2015 QMS for months due to our dry winters here, and only just revisited it yesterday. I noticed increased kuwei hidden in between the layers of intense floral notes. Some may interpret this as spice. I think the cha qi became more prominent as well. It’s definitely more interesting now than when it arrived in June last year.
@boychik go for it, I would buy both honestly. you can try and both side by side as you age them! :D One went through a harsher winter, so I’m expecting a heavier note on this one. Should be fun to try them.
@tanluwils yeah this winter has been harsh, I think we officially skipped spring this year, is either hot or very cold lol.
It would be interesting to see down the road how harsh winters effect such young teas. I’m finding the Huang Shan Gu Shu and 2014 YS Mang Fei are quite sensitive to dry air thanks to the automated heating in my bldg. After upping the humidity for a few days the Huang Shan at least is performing as it should.
Boychik, I also recommend grabbing a cake (or two) of 2015 Qing Mei Shan before the price goes up again. I keep finding more in there I like as it progresses.