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2005 CNNP Big Yellow Mark Raw Puerh from Yunnan Sourcing. A blend of Nan Nuo and Bulang spring tea. Big and burly, sweet grain notes, autum leaves burning type smoke,, perfumed tea notes, honey, mint, hints of camphor, and a touch of salinity. I have had this tea twice in the last week - both times...

Hmmm my response to this message got lost to cyber. Yah. I was expecting the samples to be shou. It was the aged sampler. The first two that I looked at were shous. I'm sure my brain then just associated the sampler with shous. I was making up some shou, a 12 year from YS. The wife said she wouldn'...

Wow... was I ever wrong. I did buy the aged sampler which contained the 2005 Changtai "Yun Pu Zhi Dian / Top of the Clouds" sheng. However, what I think I have already sampled was the 2013 Jingmai "Lucky Cloud" as I found the empty sample package here at work. I still have to check at home to make ...

So... I tried this tea in the aged Puerh sampler. I've tried it twice, and I hope that there's some left for a third tasting. My initial reaction was little taste. I think I read some reviews about it and like everyone was oooh la la with excitement and I tasted it for the second time. Again lacklu...

You’re welcome. I have watched that TeaDB video as well. It does have a sweetness to it, versus woodiness. I like both favours in moire aged Pu’erh. I love sweetness in young puerhs although I also enjoy nutty more savory profiles as well. I always try to have both in my stash of young puerh. Aged ...

suggestions. a few new ones perhaps. I am drinking an aged oolong (from 1998). To me it feels gentle. I drank it twice in Tainan with several tea masters aged 50 - 75 years old who drink this tea in great quantity in tea sessions lasting a few hours. Some of them only drink aged, roasted oolong (LI...

Sorry, I’m not very good at explaining what I like about tea. I can tell you that the Changtai goes a long way, with 5g in a 100ml Gaiwan I do 5-7 flash steeps and add 5s or so on later infusions. I usually stop at 1L of brewed tea just because...though it can probably go longer. The Xiang Ming is ...

So I've been rotating between 2013 Yunnan Sourcing Xiang Ming Wild Arbor Raw and 2005 Changtai 'Top of the Clouds' from Crimson Lotus. They're of course very different given the 8 years and numerous other reasons, but I'm enjoying both of them. The Changtai is mellow/smooth, in a good way, though s...

I have some lovely lovely aged loose shengs from the '90's and '70's - both from Norbu. They have incredible body and energy. I can't really speak to the experience of aging loose sheng, since I have only had these less than a year. It will be hard not to drink them entirely before any significant a...

Ohh i am not very good at sort of flavor profiles, I would say that the 2014 Qi Dan is not as sharp in its flavors then the Boutique Tieluohan. But I experience teas more in the way that they make me feel. The 2014 Qi Dans most prominent trait is that it is very warming, I need to take my socks off...

Having the 2014 Qilan from Wuyiorigin. Its the second tea of the day (had the boutique tieluohan for about 15 steeps in a 80 ml Shiboridashi as a first tea of the day). Sounds interesting. I have not had a Qulian in a long time. What is the flavor profile like? I am not familair with Wuyiorigin...h...

2004 Xiaguan Fang Zhuan from Norbu – This little sheng brick is one of my favorite teas. Atypical Xiguan in that there is very little if any smoke. White pepper, bamboo, parchment, straw, perfumed tea notes. Some sweetness on the back end. There is a lovely drying astringency that compliments the p...

Norbu's Ali Shan High Mountain Dong Pian 2018 Winter Harvest - Beautiful orchid and other floral notes, soft vegetal notes over a hint of buttery richness. An energetic tea (for me anyway) whose effects I feel somewhere around the third cup. Wonderful depth and power. One of my favorites. A lovely ...

Norbu's 2004 Ye Sheng Wild Tea Log is wonderful yet different. It took me several sessions to figurethis out. I was brnad new to puerh at the time so the Ye Sheng almost tasted like herbal lemon tea meets sheng initially. Over time I finally 'got it' in a puerh perspective, noticing the more subtle...

1980s CNNP Yellow Mark sheng from Norbu - Forest floor, peat, Baba Rhum, carmel, and brown sugar. Smooth yet has profound depth; I get many steeps out of this. Even the last few steeps, while smoother, still have energy and depth. Starts out relaxing to drink but by the end of a session, I am full ...