From the Puerh TTB #3
Thanks to EoT for providing this and other samples for the TTB
One of the benefits of organizing the tea box is that you get to be first to try the teas. I was really excited when the EoT box arrived, since I like to try older sheng and there isn’t that much of it available. Also, I can now mail out the box to all the other tea-addicts who have been waiting patiently for me to get it all together.
My first few cups were disappointing. The tea had some camphor and tobacco notes but was dominated by the flavor of ashes (think fireplace on a damp day a week after the fire). Fortunately, the ashes became less potent by the third or fourth steep, though they never really went away. I’m still drinking the tea, but have lost count of the number of steeps (around 10). It is a burnt sienna color, fairly strong in flavor, with a sharp, somewhat tannic bite, and flavors of wood and leather (and just a hint of ash). Drinking it was an interesting experience, and I’m glad I had the opportunity, but I don’t think I would go out of my way to drink it again.
In some ways I wonder if older sheng is really worth the wait. I’m reminded of the wine experts raving over 50 year old Bordeaux raving about the flavor of shoe leather, and thinking the younger stuff tastes like fruit and other stuff that I like. It might also be the difference between wet and dry aging. I was also a bit disappointed with the W2T 1990’s wet storage sheng, which I bought in part to learn how aged sheng was “supposed” to taste.
Next day: I’m up to about 15th steep and still getting a lot of flavor out of 1 minute steeps. No negatives: just an enjoyable, interesting tea.
Preparation
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The older a tea gets the riskier it becomes. I’ve had some heavily aged sheng that was improperly stored, and it gave an awful feeling with a disappointing taste. Although. I’ve also had some properly aged sheng that creates a memorable tea experience. It shouldn’t be a gamble, but it can be sometimes…
I am trying to age some things myself with the pumidor project.
I’ve been buying a lot of sheng from 2005-2007, just because it seems like the sweet spot between youth and expense. I’m kind of in the same boat as Cwyn: I can’t afford to wait around for 20 years of aging; I probably won’t be here.
It is also possible that this is just a reaction to being in transit for more than 2 weeks.
I always let tea “cool down” for at least a week if it’s coming from overseas. I’ve also noticed that 2005 is usually a safe bet for sheng. That decade makes a good solid difference.
There is a nice article about tea fresh in on this blog. A bit down the page but good reading.
Water storage and the importance there of.
http://horsesmouth.puerist.co/page/5/
I’ve read this one :) I love it
Yeah I try really hard to practice this one. I also try to do a wait time after the first rinse to allow the tea to open up. A tea will absorb just about an equal weight in water that you started with Most 10 gram bres I start with will weigh between 18 and 19 grams after the rinse from the absorbed water.
fascinating, I’ve heard of that practice. I saw an example given with the W2T Shu, i believe. It was very interesting…
Haveteawilltravel try that one time. The amount the tea absorbs will surprise you. That;s the reason I usually give rest after the rinse.
I’ve noticed in your reviews you give a bit of time for the tea to rest. i usually practice about a minute, if not less. I will definitely try this out.
The 1990s HK is a really wet stored tea. The older the tea, the heavier the storage. A metaphor on aging in here someplace. I know I need more rinsing myself. Anyway, break up and tin older teas for 2-6 months airing, they are much improved, so I find. Now if that works as well on me, I might live long enough to taste a few more teas!
Interesting. James, of tdb.org explores this new vs. old sheng in his latest posts.
The older a tea gets the riskier it becomes. I’ve had some heavily aged sheng that was improperly stored, and it gave an awful feeling with a disappointing taste. Although. I’ve also had some properly aged sheng that creates a memorable tea experience. It shouldn’t be a gamble, but it can be sometimes…
I am trying to age some things myself with the pumidor project.
I’ve been buying a lot of sheng from 2005-2007, just because it seems like the sweet spot between youth and expense. I’m kind of in the same boat as Cwyn: I can’t afford to wait around for 20 years of aging; I probably won’t be here.
It is also possible that this is just a reaction to being in transit for more than 2 weeks.
I always let tea “cool down” for at least a week if it’s coming from overseas. I’ve also noticed that 2005 is usually a safe bet for sheng. That decade makes a good solid difference.
There is a nice article about tea fresh in on this blog. A bit down the page but good reading.
Water storage and the importance there of.
http://horsesmouth.puerist.co/page/5/
I’ve read this one :) I love it
Yeah I try really hard to practice this one. I also try to do a wait time after the first rinse to allow the tea to open up. A tea will absorb just about an equal weight in water that you started with Most 10 gram bres I start with will weigh between 18 and 19 grams after the rinse from the absorbed water.
fascinating, I’ve heard of that practice. I saw an example given with the W2T Shu, i believe. It was very interesting…
Haveteawilltravel try that one time. The amount the tea absorbs will surprise you. That;s the reason I usually give rest after the rinse.
I’ve noticed in your reviews you give a bit of time for the tea to rest. i usually practice about a minute, if not less. I will definitely try this out.
The 1990s HK is a really wet stored tea. The older the tea, the heavier the storage. A metaphor on aging in here someplace. I know I need more rinsing myself. Anyway, break up and tin older teas for 2-6 months airing, they are much improved, so I find. Now if that works as well on me, I might live long enough to taste a few more teas!
Interesting. James, of tdb.org explores this new vs. old sheng in his latest posts.