Friday, May 2, 2008

2007 Douji "Yiwu Mountain"

One has been riding this tea out for quite some time now. If ones memory serves one correctly (which it never ever does), it shows signs of resembling the 2006 cake of the same factory tried some time ago. With no notes on the 2006 cake it is impossible to make proper personal comparisons, but for a excellent review of the 2006 cake please see Hobbes' notes.

With wonderful and informative posts by Bill on Ancient Tea Horse Road and Marshaln on A Tea Addicts Journal, now is as good time as ever to post a review on this young beeng...

The dry multicoloured mix of fresh greenish puerh leaves hints at tobacco.

The lively flavour comes in complex layers and waves, kicking around in ones mouth. Initially, a fresh slippery, minty, sweetness is felt. A lot of sweetness. It makes way for a pleasant slightly sour-bitter-rubbery taste that coats the sides of the tongue, cheeks, but mainly the roof of ones mouth. The mouthfeel is reminiscent of one of those teas that feels like the roof of ones mouth, specifically behind ones front teeth, has turned into rubber.

This mouthfeel creeps to the throat before retreating, leaving ghostly tobacco footprints. Minutes after the session, when breathing deep rhythmic breaths, it feels as though one may have had a freshly rolled, unlit smoke dangling from ones lips. Each breath is a treat and reminds one of the joy of tea. The joy of breath.

The qi of this tea is strong and wild. Like a young rodeo bull it kicks and jerks throughout ones body. Its vibrant energy is both warm and cool- a characteristic of a young puerh. It is felt around the shoulders, lungs, and heart as it accepts the effect of the tea. This tea leaves one more inclined to go for a long run than to sit in meditation. And so one listens to the tea and ones body as one laces up old, worn out shoes.



Hobbes said...

Dear Matt,

Where, o where, can I find this beautiful tea? The Douji shop in Maliandao was really expensive!



Matt said...


Bought a tong of these cakes from a local shop. Thought it interesting to see what time does to this tea. Still they were pricey, 35-40 USD per cake.


TeaMasters said...

I love your pictures. Adding flowers helps to convey that this is a very fragrant, energetic tea. Thanks for sharing.

MarshalN said...

35-40 isn't too bad a price, if you don't know the right people it'll cost you that much in China.

Hobbes, I think you need to work on your bargaining skills.

Hobbes said...


Given that the extent of my Mandarin is infantile, I think "bargaining" is rather too complimentary a term for what occurs between vendors and me on Maliandao...

Thankfully, Mrs. Hobbes will be there next time.



Matt said...

Thanks Stephane,

The pictures on your blog are also very easy on the eyes. Your tea settings, the use of flowers, and your cha bu are very interesting. There is a DISTINCT difference between the Korean style of tea setting and the Taiwanese.

Oh, the flowers are virtually unscented orchids but they seemed to match and pull at the colour in the wrapper and of the dry leaf, it seemed to naturally go together.

MarshalN and Hobbes,

The price of Puerh in Korea is high compared to that of China. One is content at paying this price for a good young puerh. Best of luck with the Mandarin Hobbes.


Bill said...

I loved this tea as well! Great notes my friend!