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Finally, a nice mature sheng. This is a first for me – I’ve been trying lately to get some older shengs, however, none brought the taste and texture that I’ve been expecting. Not this one. This is how I imagine a proper mature sheng should be like.

The soup is orange, deep yellow. But the excitement is coming from the scent of the tea leaves first. The smell is smoky, fermented at first. And then the notes of berries, cranberries start to emit from the leaves. This is something really complex, really interesting.

The taste is also retain this complexity: the notes of smokiness and tobacco is not overwhelming but still remains, and then the light astringency of berries also lingers in the soup. Finally a great, complex, mature sheng that I was looking for!

Nothing too surprising with this one. Proper LBZ. The nice surprise is that the ball is opening up quite nice! So that’s a plus.
The scent of the leaves have apricot and berry notes.
The soup is deep yellow colored – even as a 5-year-old tea, it still has the look of maturity. And the taste matches up with the scent quite nicely.

Let me start this review with a frustratingly hard-to-open wrapper. I don’t know who thought that the sticker might be a good idea on puerh cakes but it ruins the whole wrapping paper.

After the initial steeps, the leaves are emitting crisp and tangy aromas which shortly transform into a more mature and deep smell: sweet plum, cinnamon maybe. The notes are understandably complex and a bit dark.

The soup is orange colored and it gets deeper and deeper in its hue. The taste has camphor-like, plum and grape(fruit) notes and in its texture strongly astringent. Even more so than what I’ve experienced recently in a 2023 puerh cake.

A great example of a high-quality new wave puerh tea.
The cake itself is beautiful, the leaves are quite large compared to most of the historical tea factories’ beeng chas. After the first steeps the leaves start to emit freshly cut grass, zesty and even savory aroma. The first few steeps’ soup is vibrantly yellowish-greenish colored and the later steeps start to have a bit of a milky quality.
The soup has a strongly astringent and unmistakably young honey and wild flowery and even some creamy notes.

One of my latest go-to tea in my cupboard. It has its own complexity and tenderness to be perfectly harmonize with the late spring and summer. The soup has a charming light amber color that deepens with the steeps. The tealeaves emit a more mature, deep, plum-like scent. Very sweet, and floral in a way.
The taste is surprisingly young: cut grass, green apple, floral.

One of the more peculiar tea that I have in my cupboard. The leaves after the first few steeps smells like resin and maybe pine needles. After a bit of rest the tea leaves emits some smoky notes. The soup is amber colored and has the mellow, creamy aromas of black tea. The taste for the first steep is a bit bland. The most dominant tastes are perfume and walnuts (?). I remember that I’ve tasted this exact brick 2 years ago and was a totally different experience – the taste was more heavy on the nuts and walnut side. Is it possible that the tea just died a silent death in my cupboard?

A deep ruby-colored soup was the result of the first few steeps. The leaves have a mellow wooden aroma and the taste of the brew rhymes to these sensations: wood-like, mellow, peppery, savory notes.

The leaves are emitting a very crisp aroma after the first few steeps. The soup is golden yellow, a more lighter hue. And the taste profile also reflecting on the crisp and fresh aromas of the leaves: mainly floral notes are dominant, maybe some honey and apple can also be hiding behind the fresh flowers.

After reviving the tea, the leaves gave out the smell of some kind of fruity smoke. The initial steeps had pepper and spicy notes – very peculiar and interesting! After a few more steeps some floral notes are start to bloom. In the end, only this savory, spicy taste stays – which is quite unique – with a lingering floral mouthfeel.