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A tasting of four sheng puerhs, 2005-2008 vintages
March 2010

2005 Menghai "Early Spring" Raw Pu-erh tea tuo (Yunnan Sourcing)
2006 A-Gu Zhai Wild Arbor Pu-erh tea * Bu Lang Shan (Yunnan Sourcing)
2007 Rui Cao Xiang "Wu Liang Wild Arbor" Raw Pu-erh tea (Yunnan Sourcing)
2008 Yi Wu Mountain Bamboo Raw Pu-erh tea (Norbu)

This was particularly fun because these were all such lovely teas.  I liked the first and last best, but all were sweet and spicy and complex and not bitter.


Used 1.2-1.3 grams of tea in small 40 mL gaiwans
boiling water flash rinse
Infusions 185°F/85°C-195°F/90°C
10”, 15”, 20”, 25”, 30”, 35”, 40

2005 Menghai "Early Spring" Raw Pu-erh tea tuo (Yunnan Sourcing)

Dry Leaves:  sweet, earthy aroma; 250g tuo

Liquor, 1st infusion:  sweet, spicy, smoky, love it
Liquor, 2nd infusion:   same
Liquor, 3rd infusion:  spicy, earthy, sweet, smoky
Liquor, 4th infusion:   Sweet, spicy, earthy, smoky
Liquor, 5th infusion:  sweet, earthy, smoky
Liquor, 6th infusion:  sweet, spicy, smoky, yum
Liquor, 7th infusion:   smoky, earthy, trace of sweet

Wet Leaves:  sweet, spicy, floral scent; broken leaves of variable sizes, red tint


2006 A-Gu Zhai Wild Arbor Pu-erh tea * Bu Lang Shan (Yunnan Sourcing)

Dry Leaves:   sweet, hay/straw, earthy

Liquor, 1st infusion:  sweet, camphor, spice
Liquor, 2nd infusion:   sweet, spice, less smoky
Liquor, 3rd infusion:   sweet, earthy, smoky
Liquor, 4th infusion:   sweet, earthy, little spice again
Liquor, 5th infusion:   sweet, smoky, spicy
Liquor, 6th infusion:  sweet, spicy, bit astringent
Liquor, 7th infusion:  warm, earthy

Wet Leaves:  sweet, spicy, floral scent; broken leaves, variable size, redder veins, reddish tint to some leaves


2007 Rui Cao Xiang "Wu Liang Wild Arbor" Raw Pu-erh tea (Yunnan Sourcing)

Dry Leaves:   sweet tea aroma; sample portions broken from a beeng

Liquor, 1st infusion:  sweet, vegetal, rounded and deep
Liquor, 2nd infusion:  same
Liquor, 3rd infusion:  earthy, vegetal, smoky
Liquor, 4th infusion:   same
Liquor, 5th infusion:   sweet, earthy, vegetal
Liquor, 6th infusion:  vegetal, astringent, but still sweet
Liquor, 7th infusion:  vegetal, warm, astringent

Wet Leaves:  sweet, spicy, floral scent; more intact leaves, variable sizes, some reddish tints

2008 Yi Wu Mountain Bamboo Raw Pu-erh tea (Norbu)

Dry Leaves:   fruity, earthy, black tea scent

Liquor, 1st infusion:  floral, fruity, sweet, warm
Liquor, 2nd infusion:   peachy, floral, sweet, caramel
Liquor, 3rd infusion:   peachy, caramel, sweet
Liquor, 4th infusion:   peachy, floral, sweet
Liquor, 5th infusion:   same (mmmmm)
Liquor, 6th infusion:  sweet, still peachy, floral
Liquor, 7th infusion:  peachy, warm, caramel

Wet Leaves:  sweet, spicy, floral scent; broken leaves of variable size, twisted leaves that don’t want to be opened, red tint to leaves

Photos: 
Upper left 2005 Menghai "Early Spring" Raw Pu-erh tea tuo (Yunnan Sourcing)
Upper right 2006 A-Gu Zhai Wild Arbor Pu-erh tea * Bu Lang Shan (Yunnan Sourcing)
Lower left 2007 Rui Cao Xiang "Wu Liang Wild Arbor" Raw Pu-erh tea (Yunnan Sourcing)
Lower right 2008 Yi Wu Mountain Bamboo Raw Pu-erh tea (Norbu)


Dry leaves
Dry Leaves

Dry Leaves

Infused liquor
Infused liquor

Wet leaves
Rehydrated leaves


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