Morima Tea

I liked this one. I didn’t love it…though at the same time, I deeply enjoyed it every time I brew it. It’s a little bit fruitier than the different leaf rolling I’m used to for a Qi Lan, but it’s somehow earthier/less woody. So peach, vanilla, earth, roast, petrichor, nut shell…in an nut shell. I plowed through the last of my sample in bulk…maybe 9 ish grams? I don’t know, the leaves were small and I brewed it in flash 15 second steeps. Quite good and smooth, but enough caffeine giving me a burn.

Second brew is giving me sweeter qualities, dare I say it? Chocolate, florals, minerals, PEACH, earth, dirt, brown sugar. The earth/sweet combo in how it hits the back of my tongue and the roof of my mouth remind me of some Hojicha. I probably could have avoided that flavor with less leaf. I still get plenty of sweetness and fullness that makes the tea so typically oolong.

I really like this tea, yet the dirt/earth qualities is what prevents me from being something I’d drink every day. I still like the other style of Qilan more because I prefer more florals…nevermind that’s a different kind of earthy note…if that makes even a lick of a sense. I’d be curious to see if anyone else has had a tea like this one. I know Teaforme wrote about one on a vlog, which was what inspired me to finish it off today. Between 78-80 for me personally.

Got this as a sample, and out of curiosity. I thought I got the QingXiang version, but there is a bit of a roast smell to the leaves. I wanted to try out a rolled Qi Lan anyway.

I was overall very pleased with this tea. It was on the lighter end, but it was subtle and well rounded. Orchid, peach, roast, light wood, and roasty hints. I’ll write more about it later. It tastes like the other Qi lan I’m used to, albeit lighter and smoother mouthfeel.

Backlog. I’ve still been experimenting with this one, and I admit that I’m a bit challenged. Only a few Dancongs have been this finicky. The tea does have some tropical fruit and citrus notes amidst a floral barrage and flecks of woodiness, but it becomes very sharp and florally bitter a little too easy…if that makes any sense. The aroma is strong and milky, and the mouthfeel is definitely oily, but the flavor balance has been a little overwhelming. I usually love lighter dan congs, but this one was almost too floral without a decent balance of fruit in the other notes. One of my favorite dancongs is on the floral greener spectrum right now, but I have yet to figure out this one without making it too bitter or too light with short steeps. I’ll get this one to budge eventually, as typical as it is for this varietal to be so particular.

I have some on hand, and it’s decent. More play time is required before I make my decision on rating. The tea has been quite floral and bold. I brewed it in my new tumbler first gong fu, and it smelled and tasted the garlic butters that you get with pizzas. It was still floral and more herbaceous, but so oily and thick. I’ve also got some citrus hints and notes that I swear tastes like apricot, which I’ve gotten in some darker oolongs. I look forward to this teas capabilities.

I was excited to try this one because it seemed like a heartier version of a tea bag via bamboo leaf. The flavor was more than I anticipated. The bamboo was a little overwhelming, and there were some nice charcoal accents, but the texture of the tea resembled a darker tea, maybe a shou, than the usual black tea. I did get some sweet potato and savory notes amidst a whole lot of malt, but it just tasted off and musty. I was only able to do about three cups in very short western steeps of 2 min, 3 min, 5 min and was not a fan. Someone more accustomed to this style of tea might know what they are doing.

The bright green shaded leaves give a shiny, vibrant colored, wonderful tea. Brewing it alongside with a slightly lower grade of TGY the difference is clear visually and aromatically. The freshness in the taste and color is there after many steeping. Soothes the body, reflects contentment for the soul.

It goes to the list of favorites. This tea has the bright, shiny yellowish green color that reflects it`s freshness in taste. The leaves has nice, sharp creases as a result of proper, tight rolling. Well defined taste with distinctive notes i found in some matcha.

Shu 008 by Morima tea.
https://www.instagram.com/p/BPLFmMQAMs2/

Review:

Engraved dragon yixing teapot gongfucha.

Dry leaf: sweet, musty.
https://www.instagram.com/p/BPLFt0ZgTk6/

Wet leaf: sweet, musty, fermentation, old books. Forgot to take photo, looks like average shou leaves. Nothing special.

1x medium rinse

Light steep; I taste/smell: (smell) slight to light —> sweet, mushrooms, earth, fermentation. (Taste) slight -→ sweet, earth, mushrooms.
https://www.instagram.com/p/BPLGxfcgpXk/

Medium steep; I taste/smell: (smell) slight to light —> sweet, mushrooms, earth, fermentation (?).
(Taste) slight camphor. slight to light -→ sweet, earth, mushrooms, metallic (copper?).

Heavy steep; I taste/smell: (smell) little to no smell. (Taste) light —→ earth, mushrooms, sweet, camphor, fermentation (?).

All in all, a wonderful tea. Only one problem, a tad weak. So I rate a 90.

Where to buy: http://morimatea.com/shu08-lao-chen-top-grade-puer-tea-shu-puer/