Okay I have three ¼ cakes of this 2003 ChenYuan Hao- onefrom Teas We Like, one purchased with the 2003 ChenYuan Hao Youle from Puerh.uk
four days after it was released (here) and this quarter cake purchased with the
2003 ChenYuan Hao Yibang from Puerh.uk on May 17th. I didn’t think that it would have come from a
different storage than the first one I purchased. However Paolo recently clarified in thecomments here that the remaining cakes come from a slightly different Taiwanese
storage. I mused that I no longer know
which storage I had received because I didn’t pay much attention to the
description when I re-ordered. Below is
a sampling of the second quarter I received in an attempt to uncover which one
I had received…
Dry leaves smell like a plum and tobacco leaf odour.
The first infusion has a vibrant perfume floral grape plum
onset. Nice raison/ grape tastes here
with a long cooling taste and deep throat opening with a thin full chalky
mouthfeeling. There is a creamy almost
talc finish to the puerh. The main note
here is raisin.
The second infusion has a deep plum and perfume floral
subtle raisin and talc finish. The sweet
layers come on quickly with a subtle sour note underneath and a creamy almost
Rou gui perfume talc finish to it. The
mouthfeel is a sticky mossy chalky full feeling. The Qi is warming on the face and has a nice
focusing feeling to it.
The third infusion has a raisin woody perfume very deep
fruity raisin taste. Nice oily perfume fruity
raison. Nice strong returning sweet
raison plum sweetness. Has a subtle
creamy chalky finish. This infusion has
strong perfume floral raisin. Nice
sustained focused feeling. Super
delicious puerh.
The fourth infusion has a jam kind of plum raison taste
initially with an oily returning taste of sweet plum raison and perfume sweetness. There is a raisin overall taste to it. Deep throat opening and subtle cooling in the
breath subtle creamy talc. Nice very
relaxing feeling takes hold with a warm resigning feeling and nice calm focused
feeling as well. There is a bit of
throat gripping and a dry chalky mouthfeeling under the texture.
The fifth infusion has a resin woody incense with fruity
plum jam initial taste. There is a bit
of sour fruity splash of sweetness in that initial taste and is goes deep into
the throat and leaves a chalky dry feeling that stimulates the upper throat a
bit. My favorite thing about this puerh
is this incense floral perfume lingering taste minutes later and kind of finishes
like wood resin. Very nice. I also love the tension easing and mind
focusing to the Qi of this puerh… so good.
6th has a woody resin plum chalky onset with a perfume
resin and raisin finish. The mouthfeel
is left behind the oily tastes with a deep relaxing with heavy limbs sensation.
The returning taste sort of comes with a more gripping stimulating top throat
sensation that is sort of saliva producing.
Incense perfume finish. Relaxing
tension easing feeling with heavy limbs bodyfeeling.
7th infusion has a resin incense onset with
lesser sweet fruity tastes. There is a
deep throat opening and top throat stimulating sensation with a faint plum and perfume
finish. Dry gripping chalky
mouthfeeling. Nice deep relaxing focusing
with heavy shoulders and limbs.
8th has a sweet bread and woody resin onset with a
deep throat opening and upper throat returning gripping feeling. There is a deep opening feeling in the throat
with some faint plum perfume left behind with some bread sweet tastes. A dry mouthfeeling is becoming more intense
and grips at the throat.
9th is left to cool and gives off a rich coco
resin creamy sweet with raisin returning sweetness with creamy and bread
sweetness underneath. Nice mossy dry
mouthfeeling with a returning throat stimulating gripping feeling. There is a coco and incense aftertaste
minutes later.
10th infusion has a fruity coco resin primarily
quite sweet onset. It is almost like a
chocolate bar with currents in it- super yummy.
The Qi is mainly focusing and warming.
11th is less flavourful coco with a raison creamy
bready fruity edge. Surprisingly bitter
with a returning or developing gripping mouthfeeling. There is a resin coco aftertaste that is a
bit bland in the mouth. Nice focusing Qi
and warming body and face and heavy shoulders and limbs.
12th has a fruity coco bland woody resin onset
that finishes more incense and resin.
There is interesting movement of the mouthfeeling that reaches deep into
the throat then grips the upper throat. It’s
done this throughout. Has a mainly
woody-incense-coco taste where the sweetness is a bitter sweet coco now not
fruity nor is there any perfume now….
I mug steep out the rest….
Conclusion: The old
man storage of this cake (Taiwanese hot and dry storage) from Puerh.uk seems to
be a bit darker with notes like caramel and prune coming up. The other Puerh.uk storage( which I believe
this quarter cake comes from) has much more noticeable resin taste and a very
thick floral perfume taste as well. There
is no caramel or prune taste here and there is no thick floral perfume nor as
much resin taste in the old man storage. Interestingly, the storage is somewhere
between Teas We Like storage and the other Puerh.uk storage. While I was drinking it I was thinking that
it might be from the old man storage but looking back at my tasting notes it
seems unlikely.
Now, I will wait to see if Paolo can give me his opinion on
which storage this second quarter cake could be based on the times I ordered, change in label with “Puerh.uk” stamped on Mylar, whether
he completely sold out of the old man storage before refilling with the other
storage, and based on my notes???
I mentioned in my sampling of the Teas We Like storage that
there seems to be a lot of variability with this 2003 ChenYuan Hao Yiwu session
to session. That coupled with the fact I
didn’t have the time to do back to back sessions leaves a bit of room for
error. To make matters most
interesting, I like the this sampling
better than the old man Puerh.uk and Teas We Like storage options.
Peace
Hi Matt,
ReplyDeleteThe second 1/4 slice you purchased it's still from "old man" storage, but from a different cake in the same tong.
Peace
Matt,
ReplyDeleteI wonder what would the results be if you measured the humidity tea is received at and/or re-humidify tea to the same level before drinking? (for example using a mini-boveda pack left in the bag for 1-2 weeks)
I wonder how many of the differences are because of the long-term storage, and how many are they because of the humidity the tea happens to be at when it's been drank.
While I'm not 100% sure, I think that the ideal humidity to drink puerh at might be quite a bit higher (~75%ish +/- 5%) than the ideal humidity to store it (in my opinion, 65% +/- 2% is both enough for dry sealed storage, and most importantly safe).
I've considered the idea of increasing humidity of tea we send out to make it taste better, but it doesn't feel like the right thing to do for customers that want to keep their tea long term.
Peace,
P
You're a nut job
ReplyDeletePaolo,
ReplyDeleteI was certain that it was the same storage until I read my older tasting notes as I stated above. Hahaha… a great learning opportunity!
There are many different situations that can influence the taste as you mentioned even in the short term. Could be tong placement, short term storage differences, or even humidity when consumed.
The first sample I actually added some humidity for a few days where this sample I just sampled straight from the sample bag.
Fun
Peace
CarlosHopontopofus,
ReplyDeleteAnyone to pay these prices for tea definitely ain’t sane…Hahaha
Peace