Ok. I’m not going to lie: I broke off 4g of this tea, put it into an 80ml 1980s red clay yixing teapot, heated my water to a fisheye boil, cooled to 96 degrees C and started steeping. I rinsed for ten seconds and poured off. Then steeped for 45 seconds. The first pour was incredibly dark red, tasted slightly green with that classic pu erh earthiness, and smelled of a fall day in the woods. Energy for such a young, sheng pu erh was mellow and relaxing. I kept resteeping this tea, 20+ times and it was still going strong when I stopped. I’ll probably use less leaf next time. All around, I liked this tea, and it’s only going to get better with age. There’s also quite a bit of tea here for the price as well.
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I just ordered a sample of this and your 1995 sheng. Im in the market for a good beeng or tuo and am fielding these two as options for a purchase. Im excited to try this one!
@cultureflip: although I really like the 95 tuo and the 2000 jin cha, I’m still more partial to our loose leaf pu erh teas. For younger pu erh however, this is definitely pretty awesome. I was a happy camper this morning when I tried this one again.
I believe you that your premium loose aged puer is better but I’m trying to find an adequate everyday tea with just enough complexity for the price. I do like your “wild” sheng but I have yet to try “bliss”, “joy” or “rainbow”. From what you have said, I’m sure they are really good!
@cultureflip: then I definitely recommend the two tuo. They are perfect (in my opinion anyway) for everyday consumption and I regularly use both for just this purpose. To help get them to mellow out their flavours faster, you may find that breaking them up into a ceramic/glass/earthenware bowl with a terry cloth cover will allow them to “age” faster (i.e. 3 months in this condition shows a much more mellowed, less sharp “green” flavour). I’ve been doing this for awhile and have found it definitely works for good sheng cake pu erh.
I just ordered a sample of this and your 1995 sheng. Im in the market for a good beeng or tuo and am fielding these two as options for a purchase. Im excited to try this one!
@cultureflip: although I really like the 95 tuo and the 2000 jin cha, I’m still more partial to our loose leaf pu erh teas. For younger pu erh however, this is definitely pretty awesome. I was a happy camper this morning when I tried this one again.
I believe you that your premium loose aged puer is better but I’m trying to find an adequate everyday tea with just enough complexity for the price. I do like your “wild” sheng but I have yet to try “bliss”, “joy” or “rainbow”. From what you have said, I’m sure they are really good!
@cultureflip: then I definitely recommend the two tuo. They are perfect (in my opinion anyway) for everyday consumption and I regularly use both for just this purpose. To help get them to mellow out their flavours faster, you may find that breaking them up into a ceramic/glass/earthenware bowl with a terry cloth cover will allow them to “age” faster (i.e. 3 months in this condition shows a much more mellowed, less sharp “green” flavour). I’ve been doing this for awhile and have found it definitely works for good sheng cake pu erh.