A Tea Addict's Journal

It seems like I am having most of the 2006 Tasteoff teas in 2007. A few of them I did drink, and now I’m drinking the remainder. The others I didn’t drink, and am now drinking for the first time. The 2003 Crab Claw cake from Hster is one such cake.

Crab claw is some parasitic vine that grows on tea trees, supposedly only on older trees and supposedly mostly in Jingmai area. They look rather flat and are a bit orangy in colour when dry. I didn’t notice any in the small sample I got. It looked more or less like pretty normal young puerh.

The tea has a bit of a spicy note to it when brewed, with a lingering aftertaste. The first few infusions were quite good, strong without being too harsh. Among the teas from the tasteoff, this one is on the aged side of things and tastes that way. The first hint of agedness is showing through, and it yields a rather agreeable drink. Later on the spicy taste fades a bit into a sweeter, mellower version of itself. Aftertaste doesn’t last that long anymore though….

This is around 4th infusion

Somehow, when I was brewing it, it kept clogging my pot. Other young puerhs I’ve used for my pot have so far behaved themselves, but this time, no matter what I did, every infusion involved some struggle with the clogging problem. I wonder why that was the case. I tried pouring the water differently, pushing the leaves in right before I pour out, etc… to no avail 🙁

Can I tell if there’s any crab claw taste? Not really. Going through the wet leaves… I didn’t really find anything incriminating either.

It’s very likely that this, like most crab claw cakes, only have a few of them on the surface of the cake, so unless you got those pieces, there’s basically none. I’ve never been sure of the value of these things. Why put them on the cake? On their own, crab claw doesn’t taste terribly good, IMHO. Supposedly it has medicinal value, but so does everything tea related, supposedly. If you really believe those claims…. you should be living to 250 and still be active like a 20 years old. Maybe novelty? Gimmick? As if there weren’t enough gimmicks in puerh already…

This is another one of those old samples that I never quite got around to drinking last year. The reason I have so many of them is because 1) my tolerance for young puerh at that point was lower, 2) It was near my moving date — after which all of them got packed, and 3) there were even more samples that I did dispatch at that point. So…. now I’m trying to at least give them all a fair go.

Anyway, this is a sample provided by Toki, and although labeled as Menghai Factory Anniversary cake, reading the packaging and the neipiao, it seems to actually say this is a Longyuan Hao cake and made by “Yunnan Xishuang Banna Old Tea Mountain Tea Industry Co. Menghai Tea Factory”. Which I think isn’t actually the same thing as Yunnan Xishuang Banna Menghai Tea Factory, i.e. the one we usually just refer to as Menghai. It’s one of those things that newer companies do to make you think it’s the grand old factories….

Of course I only got a little piece of the 2kg bing

Not too compressed, although given other opinions, it seems mine is the exception rather than the rule.

The liquor is clear and medium in colour

The initial infusion was remarkably light, deceptively so, but there’s a deep aftertaste that lingers, and which I like. The next few infusions, oddly enough, reminds me of beer. It’s a strange thing, but perhaps it is the hops of a beer that it is reminding me of. Bitter, grainy… something like that. Not too bitter, mind you, just enough to make me feel like I’m drinking a non-bubbly version of some malted beverage or another. The colour deepens. Aftertaste still strong, and I can feel a little bit of a caffeine buzz. It then progresses on to something else, perhaps more tea like now, sweeter, but strength remains. In fact, overall the tea lasts quite long and I gave up before it did.

Toki says there’s old tree leaves in there. I think it’s entirely possible, given the deeper aftertaste and the lingering effects that I found. Normally plantation teas tend to be more immediately stimulating but without the long tail. I’m not sure I detected very strong qi — certainly a buzz, but it doesn’t quite do the warmth thing to me. I think this is definitely good tea, and if the whole 2kg cake is made with this stuff (as in not just the front and back with a covering of good leaves) this can make a pretty interesting drink down the road.

A mixture of leaf grades, mostly larger. Some are stiff yellow leaves, a good amount of stems, and some smaller leaves. No buds in sight.

Unfortunately, one can’t say the same for many other anniversary cakes. Most of them I find to be overpriced versions of other cakes simply because they’re anniversary cakes of one sort or another. Some are merely very standard factory issues type cakes with some excuse or another to commemorate — be it the opening of a new mall or the 10 years return of Hong Kong to China. Some factories, such as Six Famous Tea Mountains, tell you every single cake they make is a limited edition — which is of course logically true, since no production is going to be unlimited when it comes to agricultural products…

While yesterday’s tea’s origins are not very well known, today’s tea’s source is obvious. I got it from Phyll, who in addition to blogging just helped organized the puerh tasting that happened in Pasadena a month ago, and also helps write (and edit?) TChing and moderates (?) Winexiles. A busy man. 🙂

Unfortunately, however, I got this tea more than a year ago. That itself is not a big problem. The problem is it was labeled simply as “1”. Nothing more. I think there was an email as well as a little note of paper that came with the package, telling me what they were (there were 1, 2, 3, 4, and I think I drank two before I left for China). I asked Phyll today, who couldn’t recall off the top of his head. So… it’s a guessing game.

So this is the tea

A closer shot of the other side

I used half the leaves, which might have been a tad low on the leaves, but I didn’t want to overstuff my pot again like the last two times. The tea is obviously a little aged — maybe 2-4 years? It’s lost some of the initial harshness, and some of the bitterness is gone. Now the tea is not too bitter, instead it comes through with a minty type of stimulation on the back of the throat and a muted sense of fruity taste. It’s slightly similar to the Mengku Rongsi 2005 mini bing that I tried a few days ago, but different. This one’s definitely less bitter, but that’s not saying a lot. It’s also less astringent. It’s hard to say which one’s more powerful, as the amount of leaves used was quite different so it is difficult to judge. This tea does taste like a plantation tea, but it is not difficult to drink. In fact, given the amount I used today, I think anybody can enjoy this cup.

I would wait a few more years before doing so though, because I think this can get better. Later infusions yielded a nice sweet water without being too bland. It held up well enough to keep things interesting. I don’t think it is particularly complex a tea, but again, I probably didn’t put quite enough leaves in there. Had I thrown in the whole piece, however, it would have been far too much.

The wet leaves look mostly big

But among them are tiny buds as well. The leaves in general don’t look or feel like spring tea. There’s a certain stiffness to some of them.

So… does this jog your memory at all, Phyll?

Dear Davelcorp,

Thank you, very belatedly, for sending me this sample. It’s been more than a year since its arrival, and only till now have I found time to drink it. I’m sorry it took so long, but I’m sure, as you know, I went to Asia shortly after your tea arrived, and in the rush to pack things up, move, and… move again, I haven’t found time to drink the tea. I suppose since it’s puerh, it doesn’t matter so much how it was stored. In fact, your smell-neutral paper bag probably worked pretty well since it allowed some air exchange for the bits of tea in there.

So I finally opened the well-labeled packet today, complete with your name in the bottom

These are not all — there’s a bit more tea in there, loose leaves, mostly, but the small bits make picture taking easier. Here’s a closeup

Mengku Rongsi factory is one that I’m somewhat more familiar with, having visited their factory store in Maliandao multiple times, and having tried quite a few of their products, young and old. Their young teas I found to be somewhat floral, at times quite bitter, but always possessing some strength and complexity. The older teas are a bit more of a mixed bag — some turn out a little like a dianhong, but retains a chocolate/nutty flavour that can be quite interesting, even only after 4-5 years of aging. I myself bought some of their teas, and have hopes that they will, at least, turn into something interesting.

These mini-bings I did see in Maliandao, but I’ve never tried nor bought any of them. I’ve found that many of their products, despite their different names, often taste quite similar. No doubt this is partly due to their use of maocha from generally the same area.

This tea therefore didn’t surprise me with the way it tasted. There’s something vegetal and slightly floral, without an initial bitterness, but it shows through after it’s been in your mouth for a little bit. After swallowing, at least for the first few infusions, there’s a throatiness that lingers, which is nice. The flavours are almost sort of subdued — it’s light in a way, but heavy in another. Perhaps elusive is a good term. It’s not bad that way — just the way it behaves. The bitterness doesn’t last very long, which is good. The tea, however, stays quite potent through many infusions. I liked that about this tea, and I find it to be generally true of their productions. For the price, at least at the time (it seems it’s gotten pricier) it was probably a very good buy. I’m not sure if it’s as good a purchase now, but it might be interesting to see how these age compared to a big bing.

The colour of the tea is a little dark, but not too unlike the young puerhs I’ve been having the past few days

The wet leaves are quite thick, compared to what I’ve been drinking. They’re also mostly whole buds or small leaves. Some are broken, others whole. Some stems too, but not a whole lot.

On Chinese forums such as Sanzui (which has strangely been hard to get to these days) some have pondered whether the new products from Mengku Rongsi has been processed at too high a temperature. It doesn’t seem this tea has that problem, given that it’s been about two years since its production. I can’t say for certain, but I’ve had much nastier teas that are two years old.

I very much enjoyed this tasting, and I look forward to trying this again perhaps a few years down the road with a sample exchange with you for something else.

Yours,

MarshalN