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“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...” Read full tasting note
“The lively aroma of dark moss and shitake broth translates seamlessly into the flavor of the initial infusions carrying a light mouthfeel and slight dryness on the tongue albeit with no bitterness....” Read full tasting note
“Tasted this today and loved it. Quite like the shape too. What’s next? A pu erh football for the WC2014?” Read full tasting note
This is a really very fine “Jin Cha” or “Tight Tea”. Aged about ten years, this “Tibetan mushroom” pu erh has clear, crisp flavours and a broad fullness. The lushness of it fills the mouth. It has a very bright and buoyant energy to it: a feeling which rises up within you. It is delightfully uplifting and positive. This tea is an excellent example of why we choose to market primarily Sheng 生 or “live” pu erh teas at Cloudwalker. The reason for this is that the vibrancy (or energy) of sheng teas far surpasses that of the Shou 熟 (or “cooked”) variety. It is precisely for this reason that sheng tea is so highly valued in the hearts and minds of tea enthusiasts. To drink a fine Sheng Pu Erh tea is truly to imbibe the essence of life. Enjoy!
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Tibetan mushroom Pu-erh
TuochaTea.comPu-erh 1998 Xia Guan
Thee van Sander / Thee aan Zee2000 Bu Lang Mountain "Mushroom Tuo" Raw Pu-erh
Yunnan Sourcing2005 Xia Guan "Crane Label" Ripe Pu-erh
Beautiful Taiwan Tea CompanyXiaguan Flame Mushroom Tuo Cha Pu-erh Tea 2012 Ripe
Dragon Tea House2004 Xia Guan Tuo Cha
Canton Tea CoOk. 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.
The lively aroma of dark moss and shitake broth translates seamlessly into the flavor of the initial infusions carrying a light mouthfeel and slight dryness on the tongue albeit with no bitterness. The brothy savory notes cling to the back of the tongue and a light musty sweetness covers the rest of the mouth.
This one is pleasant and not very commanding. The price is very good for someone looking for a good everyday pressed sheng puer.
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.