1999-2000 Fuhai Yiwu Six Green Leaves= Powerful

This is a bit of a famous cake stored by the more famous and at times controversial Cloud’s Tea House… I got this sample from LiquidProust.  It was a damn cold Spring day with lots of wind and cold and this seemed like a very satisfying drink to warm up to…

Dry leaves smell of cardboard-woody damp paper bag.

First infusion has a soft fluffy onset with some watery humid notes, some dirt notes, then a mild bitter astringency pop and a cooling almost creamy sweet finish.  The mouthfeeling is really gripping and engaging.  There is a tobacco note that appears minutes later.

Second infusion has a rye-whiskey woody onset with a smooth woody creamy sweet transition in the mouth.  There is lots movement in the taste from a woody rye whiskey onset a bit of bitter astringency then returns a creamy sweet almost wine like long finish that sort of merges with cooling.  Then there is a lingering aftertaste minutes later that has a tobacco taste to it.  The mouthfeeling is chalky and tugging and really full.  It reaches down the throat deeply stimulating it.

Third infusion has a strong rich smoke woody rye-whiskey slight dirt with strong mouthfeeling and dry chalky gripping feeling with a strong returning sweetness of cooling menthol with a creamy sweet finish.  The flavours are very strong and distinct. Very intense gripping full mouth and deep gripping throatfeeling.  Long tobacco finish in the mouth many minutes later.  Very subtle warming feeling in the body.  Subtle focusing and relaxing.

The 4^th infusion has a woody wine whiskey vibrant pop of flavours that has a plum taste kind of layered in there.  There is a strong menthol cooling with pops of plum cherries and a long cooling creamy sweetness with long tobacco finish.  Very strong full tugging mouthfeeling and throatfeeling.  This infusion has stronger cherry-plum sweet vibrancy.  The mouthfeeling continues in be quite intense and the Qi is this subtle warming relaxing focusing energy.  You can feel a warmth in the diaphragm. 

5^th has a strong woody whiskey barrel onset with some distant smoke and distant sweet plum there is a strong mouth and throat presence here with a bitter astringency underneath and strong simulating mouth and throatfeeling.  Camphor woody and not as creamy sweet.  Intense mouth and throatfeeling taste centered by very soft warming relaxing Qi and comfortable bodyfeeling.  Have never experienced the extremes of this dichotomy in a tea this old and aged. Qi has a distinct warming heavy sensation in the Stomach and diagram.

6^th infusion has a strong woody whiskey barrel taste with some developing cherry-plum some lesser camphor wood.  Nice tobacco and creamy sweet finish.  Very strong pulling mouth and throatfeeling.  Nice strong warming diaphragm and stomach.  Relaxing focus.

7^th infusion has a creamy sweet woody onset with a touch of bitter astringency.  The mouthfeel is more oily and velvety with a long plum camphor taste.  There is this tobacco finish in this puerh that I just love in Yiwu puerh.  The creamy sweet profile is long throughout the profile. 

8^th has a plum woody whisky barrel onset that is mainly sweet with lesser bitter astringency in the last few infusions.  Nice camphor cooling with a creamy sweetness and some bitter finish in the mouth.  There is a creamy sweet and tobacco with bitterness in the finish.  Strong diagpragm warming feelng. Very full chalky gripping mouthfeeling and deep and strong throat stimulation.  Long cooling in the throat.  Some faint dirt and plum tastes initially.

9^th is left to cool and gives off a subtly smoke, subtle dirt coco bitterness, and soft creamy sweetness initially.  The initial tastes go long in this cooled down cup.    There is more smoke and more dirt taste in this infusions.  The throatfeeling has more tugging strength than the mouthfeeling which is more of a dry chalky.  Nice relaxing focusing with strong warming digapragm and Stomach.  The warming centering Qi is really compforting.

10^th has a silky full mouthfeeling with a stimulating pulling throat feeling with a creamy sweet coco dirt onset with an expanding creamy sweetness.  Longer creamy sweet profile now with lots of creamy coco taste.  Strong warmth in Stomach and diaphragm.

11^th is cooled down and gives off more dirt tastes than creamy sweet coco.  There is this dirt and bitter taste that has a certain brackish taste to it.  This infusion has some faint camphor and barely sweetness but is mainly this bitter dirt taste.  The Qi is still strongly warming and relaxing.

12^th has a bitter dirt with some creamy sweet notes underneath.  The bitter dirt taste pretty much tastes over the taste here.  The mouthfeeling is dry tugging with strong throat stimulation only faint creamy sweet coco tastes now.  Strong relaxing….

I put these same leaves into mug infusions….

The result is a bitter dirt bland strong tasting broth that is not that enjoyable tasting but strong relaxing and warming Qi remains.  Nice warming and relaxing feeling on this slow moving unseasonably cool and windy day.

This is a powerful factory Yiwu puerh with power in its taste and mouth- and throat-feeling.  Yet very warming and relaxing and comfortable in its Qi.  The dichotomy is striking.  The strength and power of the mouth and throatfeel in an aged puerh like this sort of reminds me of the 88 Qing Bing.  It also offers an interesting contrast to the Black Stamp of the same year which is quite refined, smooth, and very tasty fruity taste with high quality body feeling.  Very opposite this Fuhai in almost every way.

Peace

1999 Big Green Tree Black Stamp: Proper Dry Stored

I picked up a bunch of samples from Liquid Proust last year and this one is a famous one throughout puerh tea circles globally. Managed to somehow squeeze out a great session in a December day that was otherwise quite busy…

Dry leaves smell of very sweet and very cardboard like slight wood.

The first infusion has a watery creamy sweet taste to it with an icing sugar like finish.  It presents with a very clear dry stored taste.  There is some faint cooling mouth and a long expanding creamy icing surgery sweetness.

The second infusion has a clear almost meat-like taste, creamy sweet and clear profile.  There is a subtle touch of smoke.  The mouthfeel is a thin dry feeling.  There is a long and expansive icing surgar finish.  There is a feeling of release in the neck and shoulders from the Qi.

The third infusion has a slightly sour syrupy woody creamy sweetness.  There is this berry jelly note in there that is really nice and a very faint incense.  The woody sweetness extends into the long thin aftertaste but expands into something more creamy and sweet.  The mouthfeel is thin and full.

4^th is left to cool and has a syrupy creamy consistency initially it stays and reveals a bit of distant incense smoke before intermingling with a pungent coolness.  There is a berry jelly plum jam sort of faint sort of note that comes mid profile with the incense.  The long creamy sweet aftertaste turns into an icing sugar long sweetness in the mouth.  Nice subtle shoulder release and soft euphoria feeling.

5^th has a smoke and fruit creamy sweet taste upfront.  The taste is quite pure nicely concentrated and dry stored.  Nice fruity note that is hard to explain and arrives with and to counterbalance a very faint incense smoke.  A thin dry mouth coating with a soft euphoric vibe.  There is some sensations releasing the tops of the shoulders and giving the body a deep relaxation.  Subtle but profound.

6^th has a rich smoky not quite fruity but almost more creamy sweet onset.  There are two notes that form an interesting polarity- faint smoke and long pure sweetness.  The mouthfeel is less thick here and overall it seems to be thinning a bit… Nice shoulder release still.  The wet leaf aroma is a sweet and spicy aroma.

7^th has a syrupy warming spicy taste to it.  The texture is a bit oily still with a thin mouthfeeling long cooling and creamy icing sugar sweetness. More spicy tastes in this infusion.  Nice mild spacy euphoria with shoulder release.

8^th has a smoky incense taste to it.  There is some spicy tastes, some bland tastes, some faint creamy sweet tastes.  The mouthfeel is a thin sticky sandiness to it that is a touch drying.  Nice soft euphoria.

9^th has a subtle incense taste with a lesser, fading, hard to grasp sweetness now.  There is some spicier notes there.  I push with longer steeping times

10^th is 30seconds past flash…and left to cool… more viscus maybe a bit more fruity… some back ground incense.  There is a bit more depth to the spicy sweetness, fuller dry sandy mouthfeeling, Nice relaxing feeling now.

11^th 60 seconds…gives off a smokier, somewhat sweeter but overtaken by incense, more pronounced throat coolness but also more creamy sweet ending but still not too strong.

12^th I push into minutes long infusion times… a plum and smoke presentation with a nice burst of woody, incense, and faint plum.  The mouthfeeling is sticky and a bit dry in the mouth. 

13^th is a sour, incense, emerging creamy sweetness… finishes a bit cooling, mild creamy, smoke…

The overnight infusion is pretty much just a woody watery taste- not much left in these small tighly rolled leaves.

Overall, this tea is an example of a pure, clear flavored, and nicely dry stored puerh processed in the traditional fashion.  The exemplary points of this puerh is the very clean and pure taste and Qi, the bodyfeeling of neck and shoulder releasing with mild euphoria are some of the most sought out experiences, at least for me, and the polarity of mild smoke and fruity flavour with the long pure icing sugar sweet finish makes this one very nice indeed.

James’ (TeaDB) Tasting Notes

Peace

1999 Yang Qing Hao Micang: Aged Yiwu Drinker!

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Storage Lessons Comparing 1997 & 1999 Teamasters’ Menghai Factory 7542

Out of any tea from the 90s, I have consumed the 7542 more than all others combined (here and here and here).  This classic recipe from Menghai Factory is by far the most popular and famous of all 90s puerh.  In Korea in the mid 2000s every tea shop that sold puerh pretty much had some.  Inevitably I drank a lot of it at the tea tables all those years back.

In fact it was so abundant that, it is a guarantee that many must have been fakes.  Either way, they all tasted fairly aged and delicious- some more than others.  The quality of these cakes depended mainly on the storage and whether they were true Menghai factory vs. fake.  Sometimes a fake could even taste better than a cake that seemed real.  So even early on in my puerh tea education I learned that the taste of a long session of tea rarely lies.

These 7542 sample recipes came included in a recent order from Stephane of Teamasters.  If you are looking to avoid the fakes altogether the first thing would be to find a very reputable vendor, Teamasters is one such vendor.

Well, as I said there is only one way to know if these guys are the super delicious 7542s or just the normally delicious 7542s.  Let crush these samples with some gong fu and deep meditation…

1997 Menghai Factory 7542

Earlier this week received a few feet of snow, it is a blizzard out there today, the whole family is out of the house so I ‘m breaking out this sample and having a great tea session… Sigh… I forgot I broke my old small, cheap shui ping pot… and my other small volume David Louveau pot is at work… well this will be a first aged puerh in this Korean ceramic pot … with no other great option in mind…. Let’s do it!  It is actually perfect volume for all the sample!

The dry leaves smell of dry wood with a very faint odour of distant fruit that is overwhelmed by a dusty odour.  As the leaves hit the warm tea pot woody notes and cherry almost orangy notes emerge.  The leaves seem medium-higher humidity stored with decent humidity exposure likely Taiwanese stored.

First infusion has a smooth velvety creamy woody slight orangy taste.  The taste is deep, rich, and coats the tongue, mouth, and throat with a slightly simulating, but thick coating.  It opens the mid throat nicely.  There is a nice cooling menthol aftertaste present along with deeper dried cherries, orange peel, and wood.  This tea imparts an immediate warming penetrating qi and makes the mind release into immediate reassuring calm.

The second infusion starts to show that this is Menghai Factory because even with significant age it still has an edge.  It opens with chalky almost talc cherry fruits and old dry wood, like that of an old library.  It has both a viscus feeling in the mouth as well as a slight astringency.  The astringency is enough to push a gob of saliva up into the throat to entrap all the aged flavours of aged camphor and oak, slight cream, distant cherry and talc.  They sound simple in writing but deep in the mouth.

The third infusion returns to a denser, richer presentation with the more astringent aspects dropping slightly.  The rich profile gives us deep layer, nuanced aged wood taste, very slightly creamy edge, with cherry talc distant tastes and a slight orange peel taste distant in the throat that follows aged wood and slight menthol.  The mouth and throat feel are spot on for Menghai Factory of this age.

The fourth infusion has a lighter fruity burst initially that was shrouded deep in richer wood tastes in the previous infusions.  The wood tastes are drier and more astringent in this infusion.  This astringency seems to capture more fruity tastes in the mouth.  The fruit tastes are distant, almost like dried cherries, orange peel, and pomegranate.  The shift in profile could have been due to me fetching new water as well.

The fifth infusion is much the same as the fourth- dry wood, talic, distant dried cherry, old aged wood in the library taste.  Slight cooling even a mushroom like taste in the finish which I’ve never encountered before in 7442.  Has anyone out there ever tasted mushroom in 7542?  Mouthfeel and throatfeel remain full, slightly astringent.  The qi is big, nice, warming in the whole body, mind is very relaxed but sharp and present.  The strength is apparent as it still seems to nudge the digestion.  I rest the leaves for 30 minutes…

The sixth infusion has a robust layered wood taste that is very full in the mouth the high notes have again yielded to the aged wood.  The mouthfeel is not as astringent here more of a rich astringency.  A chalky feeling in the mouth with slight cooling in throat.

The seventh lightens up more than the sixth and is much the same.  I added 5 more seconds to the flash infusion here.

The eighth infusion 10 seconds is added to the flash infusion and it yields pretty much the same flavours as previous.  Of note is still the strong menthol aftertaste, full mouth- and throatfeeling.  There seems to be more fruit notes in the mid profile in this infusion.  I step away for an hour or so then I’m back to enjoy…

The ninth infusion tastes of wood and almost date fruit taste.  The sweeter fresher cherry taste is gone in this infusion. Everything is deeper and more coalescent.  Wood, slight dates, leather.  The cooling sensation is less.

The tenth infusion is of woody, leather, aged taste. slight cooling aftertaste in a full, slightly astringent/drying mouthfeel.  The taste beyond this point is just basically the above aged taste.  When makes it still enjoyable is the engaged mouthfeeling, almost sweetness as a counterpoint to the deeper, earthier woody aged tastes and traces of a cooling aftertaste in a simulating throat.  As a result it can play out for many many infusions much like this.

After a few more infusions I put this tea into long overnight steepings and I am greeted to dried fruity, leathery wood infusions the throat feel holds somewhat giving these longer infusions some depth.  I enjoy this tea for the next few mornings like this.

Overall, this 7542 has lost almost all traces of youth.  I would image that this tea had heavier humid storage for the first 10 years then it was direr stored.  It has suggestion that this came from a herbal medicine distributor in the 1990s with a slight aged herb feel- it is possible.  Nice tea for those who prefer their 7542 with deeper humid storage and more of an aged taste and feel.  This 7542 very much resembles the stuff I drank years ago in Korean Puerh Tea Houses.

1999 Menghai Factory 7542

The shear amount of snow has really slowed down a place that is used to having lots of snow.  The result is another perfect morning for a great tea session and just days from the 1997, I sample this 1999.

The dry leaves smell of creamy fairly intense sweetness with undertones of wood.  The creamy rich sweetness surprises me a bit.  The leaves are not as compressed as the 1997 and much much lighter and more vibrant.  This 1999 is much more dry stored Kunming or shrink wrapped or true dry storage.

The first infusion has a very creamy sweet initial taste with notes of fruity wood that descends into very mild and creamy wood almost talc like taste.  The mouthfeeling is light and thin creamy and talc.  The aftertaste is light on the breath with a very light cooling sweetness.

The second infusion’s initial taste dries the lips with creamy sweet slightly astringent fruity wood flavor.  The base taste is clean wood with a noticeable undercurrent of creamy sweetness throughout.  The vibrancy and creamy sweetness of this 7542 is quite nice. The cooling aftertaste is nice and strong the mildly astringent mouth and throat feel hold it there and keep it on the breath.

The third infusion starts with a creamy sweet more cohesive taste with the fruitier sweetness overtaking the creamy sweetness.  This infusion tastes more broth-like, more contained, more juice-like, with the fruit taste almost equal with wood tastes here.  The creaminess is still there too.  The dry wood tastes seems more intense as the astringency continues to grow here.  It’s not drying in the mouth or throat, its medium astringency.  A very noticeable classic Menghai note of pine wood or resin start to develop.

The fourth infusion has the woody pine like notes dominating now with the creamier sweet notes entrenched almost equally now.  The pine comes initially then greats the creamy sweet taste quickly.  The sweetness is long on the breath along with a bit of cooling.  This is a classic 7542 profile.  There is less talc and more cherry-plum sweetness in this infusion now.

The fifth infusion has a cohesiveness pulling all the tastes into one and they start to be more mild.  The aftertaste remains big with sweet creamy notes and an almost menthol like pine taste.  Overall the mouth and throat feeling are easy to ignore- they are still very full but not standoffish.  The mouth- and throatfeel have a full slightly powdery consistency with a medium astringency.  This infusion also tastes puerh like almost camphory in taste.  The qi of this tea is not as strong as other 7542 but it has a very cooling qi in the body not warming.  This speaks to its still relative youth and dry storage.  In the body you can feel it lingering in the stomach slightly.  Overall it’s relaxing and gives on a mild, focused mental sharpness.

The sixth is much the same as the fifth as all these tastes pull together in the initial taste and following taste.  These infusions have a plum and camphor taste.  There is also pine especially on the breath.  The aftertaste remains active and evolving, the mouth- and throatfeeling unwavering.  There is a talc taste on the breath minutes later, lots of sweetness returning with coolness.

The seventh infusion you can taste a subtle smokiness, could taste it very faintly in the sixth but more here.  This infusion has much less sweetness and more of a smoky woody taste throughout.  The aftertaste is mainly woody slight returning coolness.  Not as much sweet here.  Not as complex over the whole taste profile.

Eighth infusion I start adding 5 seconds to each subsequent infusions and starts with a clear woody taste, slight, faint almost flowery/powdery fruit taste.  Cool aftertaste with chalky finish sweet and creamy slight woody.  Long aftertaste.

The ninth infusion I drop back to flash infusion and am gifted with a very nice result that almost talc rose like sweet chalky taste that is classic dry stored 7542 initially.  It slightly numbs the lips the evolution in the profile is complex, interesting.  Pine wood appears in the aftertaste next to creamy sweet undertones.

The tenth I flash infuse again and the taste is much like the ninth.

The eleventh another very enjoyable infusion that is just as complex and very similar to the above.

I have to leave for work but I understand that these leaves are at their prime right now in the infusion.  I throw them into a container and put them into my one cup Korean tea maker at work but, I’m not sure if it’s the different, softer water there, the exposure to cold, or the steeping vessel but I can’t keep the momentum going with this tea.  Infusions at work I start adding more time to the infusions but get tastes of sweet creamy plum cherry but more muted than before.  Now mainly the tastes are of wood with a still full mouthfeeling and nice astringency of the throat which nicely hold the returning sweet menthol coolness.

The Qi really starts to build until it is almost of a talkative, jittery type.  Someone at work asks, “Did you have coffer today?”  Its that type of intense factory style qi that lingers within these steepings. But it really builds up very slowly to this point.

I steep this tea from morning to night and I am amazed at the stamina of it.  The throat feeling is unwavering and the menthol like returning sweetness will not resign.  This is a great example of dry stored 7542 and shares a certain resemblance to the Manghai Factory Qingbings I’ve sampled in the past.

Comparison:

These two Menghai Factory 7542 are quite interesting to compare.  Only 2 years separate these two identical recipes from identical factories, as far as puerh from 20 years ago this is almost nothing.  Meaning there is no one I ever met, no teamaster, that could guess which puerh is older by tasting a 19 year old and a 21 year old so this age difference, doesn’t mean much.  Although the price difference between these two is more due to the age difference.

The huge difference between these near identical teas is basically storage.

Neither is really better, it’s just a matter of preference.

I doubt that there are many readers out there who are going to shell out the money for these full cakes but I highly recommend ordering the samples.  Especially if you are new to puerh and want to see how different storage conditions effect a puerh 20 years down the road.  Or those drinkers out there who have never experienced Menghai (Dayi) Factory back when it was still great puerh.

I quite like the 1999 myself although just a bit out of my price range. 

Thanks Stephane for these memorable sessions.

Peace

1999 Chen Guang-He Tang Yi Wu Horse & Dragon

The weather dropped to more of autumn temperatures this week. The response was drinking a few different pots of aged puerh. Found a sample of 1999 Chen Guang-He Tang YiWu Long Ma and brewed it up. A few weeks ago there was a review of this tea on Jakub's T blog where he pointed out that samples are still available from Houde. With something lingering on Houde for years at the same price one doesn't expect a mind-blowing puerh tea but just a pot that will chase away the cold. Let's boil the water and see what this tea has in store...

The dry leaves smell of faint, distant autumn leaves and cherry wood. They are placed in the warmed pot.

The first infusion offers a creamy, cherry wood taste that is fairly monotone with a flat sweetness. The mouthfeel is chalky in the mouth. There is a very subtle strawberry finish.

The second infusion delivers slight, sour-woody cherry wood notes with a slight finish of creamy-wood. Overall the tastes run through quite smoothly and without too much fuss. It has an almost unnoticeable strawberry-wood aftertaste which emerges minutes later.

The third infusion has that same initial taste with a interesting floral aftertaste now. It develops a soft, chalky mouthfeel.

In the fourth and fifth infusions the floral taste has even moved into the initial taste profile with a woody, slightly floral, creamy initial taste which skirts across the taste profile with a certain simplicity. The mouthfeel is soft, smooth, slippery, and chalky and is primarily kept to the tongue.

The taste of this tea is simple but has some interesting edges. In the sixth infusion there is a simple, subtle surgery-cinnamon aftertaste that arrives minutes after swallowing. In the seventh a woody-chicory-cherry wood taste starts to dominate with weak florals lingering in the aftertaste.

The eighth infusion delivers a simple woody taste with long lingering but faint sweet vague fruit aftertastes. The mouthfeel remains mainly on the tongue. A cooling sensation is left in front of the mouth and tongue. The qi of this tea is very mild and pleasantly relaxing with a diffuse, weak warming energy.

The next handful of infusions don't change that much from the eighth infusion except they become a touch drier in the mouth. Later the tea is put into a series of overnight infusions which yield deep-prune and high cherry-plum fruit tastes- a nice balance.

Link to Jakub's (T) tasting notes

Link to Hobbes' (The Half-Dipper) tasting notes

Peace