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“Well I was going to finish off one of the green oolongs gongfu today but I appear to have forgotten them at the office. So I figured, well, maybe I will sit down with one of those shengs. I chose...” Read full tasting note
“I’m still fairly early in the steepings of this, but it’s putting me the perfect taichi frame of mind. I’m ready to go move some energy, if you know what I mean. I’ve written a much better review...” Read full tasting note
“I’ve been drinking this for the latter part of the day and haven’t made notes for an in-depth review, but it is pretty delicious. Started out pretty sweet with honey and apricot notes, and melding...” Read full tasting note
“I’ve been sipping on this one most of the afternoon. It’s another really refreshing, light puerh. The first few sips were clean, slightly like spring water… as i had subsequent steeps, it became...” Read full tasting note
Verdant Reserve Club – March
Master Han picks wild tea trees in the Qianjiazhai region of the Mount Ailao National Forest Preserve, Yunnan. He takes the utmost care to “let the leaves speak,” pressing each batch of leaves differently to bring out their best, either as a looseleaf sheng, a black tea or a pressed cake or ball of tea. After such positive reception to Master Han’s 10 year aged sheng and his wild-picked black tea, we asked him to… Read more
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Master Han's 2010 Silver Buds Old Growth Sheng
Verdant Tea (Special)Master Han's 2014 Wild Picked Sheng Puer
Verdant TeaMaster Han's 2014 Sheng Pu'er
Verdant TeaMaster Han’s 2013 Sheng Pu’er
Verdant TeaMaster Han's 2012 Sheng Pu'er
Verdant TeaMaster Han's Ten Year Aged Reserve Sheng
Verdant Tea (Special)Well I was going to finish off one of the green oolongs gongfu today but I appear to have forgotten them at the office. So I figured, well, maybe I will sit down with one of those shengs.
I chose this one first because it is not aged long and I wanted to try a relatively “fresh” sheng before I move on to the aged one. I am unsure of whether I have had a sheng; I’ve certainly had shu puerh before, but the smell of the dry leaf is familiar to me, so maybe I have. The dry leaf smells very vegetal but also kind of mossy and then also warm like yeasty bread.
When the hot water hits the leaves I am struck by an intense leafy aroma, a little like cooked spinach. The liquid from the rinse smells familiar to me, but not as a tea; more like fresh, damp earth. The actual early steeps (3 seconds) have more vegetal notes in the aroma. They also have a distinct scent of puerh that is hard for me to couch in any other terms. It is a bit treeish, that is both leafy and woody. A little bit of cedar, a little bit of oak. The flavor is slightly minerally and woody, with a bit of cooked greens to it as well. A few steeps in I got an intriguing floral aftertaste of osmanthus that was subtle but present. Hmmm, unexpected!
I never got almondy notes that have been noted before, but I did really enjoy the later steeps. This was a pretty good experience and I look forward to trying my other shengs.
I’m still fairly early in the steepings of this, but it’s putting me the perfect taichi frame of mind. I’m ready to go move some energy, if you know what I mean.
I’ve written a much better review than this one previously, & I stand by it. This is a lovely textured sheng, light & savory, with hints of lime, unglazed clay, & a creamy vanilla feel that is coming up now. I’ll have to return to this one later, as I brave the pollen count to drive to class.
Oooooh sounds glorious
Revisiting this one some more today, & I’ve sipped through a limestone kind of taste & texture, not to be confused with the earlier lime fruit qualities.
My current cup is creamy, but also kind of fruity & bright.
I’ve been drinking this for the latter part of the day and haven’t made notes for an in-depth review, but it is pretty delicious. Started out pretty sweet with honey and apricot notes, and melding to a slightly bitter, green tasting flavor. Short steeps and 2 rinses for this one. Fresh and good! Will rate later as on my phone.
