Liquid proust pu erh package

Cannot identify every tea.

For both shou and sheng brewed ~ 5g / 100 mL, 2x rinse and then for sheng: flash brew until no more flavor followed by longer brews. For shou, first brew is about 30s followed by flash brews.

2019 brown sugar: white2tea makes a brown sugar. Very sweet with caramel, molasses and red bean notes. No wodui.

2019 raw man zhuang: possibly from ys. Very floral. Brew 3g/85 mL. Fruity, floral. Lively..beautiful at first...then funeral, sickly abominable.

"brick shou": Not much more info than that. I suspect it is the 2018 Dragon Brick, a shou puerh brick from XiZiHao, since that is the only brick shou he sells. Tastes different from all other shous i have had: subtle balance between herbal chinese med2icine, light incense, fresh plum, strawberry jam, earthy minerality and beef bone broth. There is also a floral aroma like acacia and jasmine. The aromas and flavors shift as steepings progress. Infusions are very clear and elegant even with longer early brews. No wodui. No typical red bean paste sweetness. Would really like to find more if i can only confirm what it is...

2003 Dry Storage Che Shen Hao Yiwu Ruigong TeaLifeHK: first infusion is peaty and flowery with some bitterness. However very soon, the bitterness and smoke become overwhelming and was not drinkable. The bitterness is shocking, considering the 17 years of storage! 3g/ 85 ml flash brewing is more acceptable.

Kunlu tea balls: raw pu tea balls with honey and blueberry aromas. From 困鹿山. Brewed this 8 gram kunlu mountain dragon ball in the gaiwan. The dry leaf was flowery. Did a hard 30s rinse to break open the ball. And then was forced to do less than 10s infusions to control the smoke and bitterness. Moving beyond the harsh flavors, the tea tasted a bit like a garden soup with savory herbs and celery, a bit like Hojo's jubuzan zairai sencha:

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Additionally, the tea tasted a little like blueberry jam and had stronger floral scents. However the tea is also a lot harsher - medicinal bitterness and smoke! After fourth infusion, my ears were ringing. After fifth, my forehead felt numb. Hahaha, I still dont understand the appeal of these young sheng.

2008 xia guan tian shun: exceptionally floral (rose) with some brothiness. Bitterness is suppressed in hqsn clay. Some scent of tobacco

2019 Man Zhuan
2018 Raw

Comments

Hojo's da xue shan 2019 mao cha (wild tea)

Opening the bag, I was greeted with a thick fruity aroma like grape juice and ripe melons! Brewed 3.5 grams in my 110 mL late 70s hqsn. Flash brewing of course. Wow is this green tea or sheng? Very juicy fruity flavors like white grape juice and some honey. Is this really young sheng? Where is the bitterness??? Where? Can't find it in this tea. There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot? Felt very energized after drinking - 3.5g is more than enough! Could actually drink this on a daily basis! Update : after a few sessions, it is clear the tea "changes" quickly once exposed to air, shedding its fresh fruity aromas and gaining more oolong like characteristics. 3.5 g per session quickly becomes too flat - and I find myself progressively using more leaf. On the plus side, the tea gains body and properties that remind me of good gaoshan. The aftertaste is exceptionally robust and comes back in strong waves. V...

Full roast rougui 2018 from dxjd

At 0.8/g from da xue jia dao Steeped 8g/110 mL boiling Flash/ 10s/15s/20s/25s/30s/40s/55s/1min30s/2min/3min/5min/7min/10min/15min/ steeped out in large volume A stunning tea like a velvet hammer. Soft and rich yet presenting a strong but pleasant astringent note that establishes a firm flavor structure. Taste is difficult to describe but includes rich milk chocolate and strong minerality as steeps progress. The early steeps include a bright plummy note that balances out the darker flavors. There is a sensation of walking into an ancient church and seeing a dusty canvas in the shadows layered with little mountains of paint - defined by strong textures and a vague impression of old, long forgotten madness. The minerality is bound tightly with flavors of dried ginseng and ginger. .

Temi 383 "black rose" second flush darjeeling style tea from TWL

Vendor: We asked a champion of less well-known cultivars, Mr. Nalin Modha, for this exceptional example of the Tukdah 383 cultivar, which he processed at peak second flush in June 2020 at Temi estate in Sikkim, India. This tea, from an east-facing garden at 1300m, has thick leaves and midribs, and is very well processed, with relatively intact material for the Darjeeling style. Review: Brewed 2-2.5g/100 mL, 90-95C 60s Alternatively, 4 g/ 100 mL 30s Grape must, old barrels filled with port wine, strong rose aromas. Gets sweeter as i brew harder. An unbelievable tea.

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