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“Woah, this tea is a DRUNK, lemme tell ya what. Starts off medicinally herbal with an interesting twist on the dried date flavor if it was stored in weird conditions, and then a pretty heavy...” Read full tasting note
“Mushroom, mushroom, mushroom. Walking deep in the forest sitting down on a rotting tree log covered in shrooms. Chopping creminis for mushroom consomme. Kombucha kvass. Porchini dust for lamb...” Read full tasting note
“I totally thought I had reviewed this one before, but I guess not! This is another sample from my huge box of TeaUrchin sheng samples my husband got me for my birthday back in June. Best gift...” Read full tasting note
Our favourite puer of the Autumn 2011 season. Gua Feng Zhai is a Yao tribe village located along the Laos border. The tea comes from one of three plantations deep in the forest. It takes the villagers 3 hours walk to reach the nearest plantation. The leaves are processed in the forest, and then carried back to the village as maocha. Gua Feng Zhai puer is highly sought after as it has the most potent chaqi to be found in Yiwu region. This tea has an exceptionally strong, rich fragrance, with robust leafs & stems typical of the Autumn flush. This tea has been reviewed by Elliot Knapp and Marshaln. Buy together with our 2012 Spring Gua Feng Zhai for a vertical tasting.
Use 8g of tea in 100ml brewing vessel. As this is Autumn tea, adjust your steep times to be a bit longer than usual. This tea can be re-infused 10 times.
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Woah, this tea is a DRUNK, lemme tell ya what. Starts off medicinally herbal with an interesting twist on the dried date flavor if it was stored in weird conditions, and then a pretty heavy astringency kicks in that never leaves, unfortunately. There’s a fair amount of bitterness too, but that fades while the astringency doesn’t, and I hate astringent tea, :(.
The heavy brain tickling, lead finger weighing qi starts to trickle in early, around steep 3 or 4, along with a sweet, syrupy red fruit flavor I quite liked, but doesn’t stick around. Still that heavy undercurrent of woody astringency that is the base of this tea, but wow, I started losing track of the steeps we were on and where the last steep when and where did my notes go around steep 6. Flavors don’t really change much from that sort of ‘medicine woody goodness’ according to my jumbled notes there on, it seems.
Overall, I wasn’t much of a fan of the flavor profile of this one, although I did find the interesting variation on dried date flavor cool. The energy is where this one delivers, however, holy cow! Most tea drunks are like a muted giggly high or tunnel vision/heaviness for me, this was full on stop what the heck is going on, where did my tea go, oh, did I… drink it? level of drunk, lol. I’ll save the rest of my 43g and see if maybe the astringency dies down with more time.
Flavors: Astringent, Dates, Herbaceous, Medicinal, Red Fruits, Wood
Mushroom, mushroom, mushroom. Walking deep in the forest sitting down on a rotting tree log covered in shrooms. Chopping creminis for mushroom consomme. Kombucha kvass. Porchini dust for lamb tenderloin. Amsterdam in my youth. All things mushroom. Outside of that a bite dry, tannin, astringency but all in a mellow way. Leaf is beautiful light brown uniform with the broth resembling, what else, mushroom consomme. Used way too much tea to water but I don’t have an intermediate gaiwan. The steeps after rinse and wait started at 45sec and gradually up from there ending after an all day session. Yummy tea glad I purchased.
I totally thought I had reviewed this one before, but I guess not! This is another sample from my huge box of TeaUrchin sheng samples my husband got me for my birthday back in June. Best gift EVER!
After my recent blissful experience with the 2012 Spring version of this tea (insanely good flavor and strong cha qi!) otherwise known as “One thousand butterflies” I decided to revisit this one for comparison.
This harvest is also quite wonderful. It is a bit more mellow, not as floral or as insanely sweet but still well balanced. I get a warm richness from this fall harvest. Early steeps are quite bold. Tastes like colorful autumn leaves instead of spring flowers. Very light pleasant bitterness and no astringency. It is not exactly buttery but I keep thinking of browned butter as I drink. Third steep in I start to get that lingering herbal/spiced aftertaste in the back of my throat. Ahh, sheng. You’re my pal :)
