A Tea Addict's Journal

As I was digging up samples of old things to try, I found the stash of unopened 2006 Tasteoff samples that I have yet to try. I remember I didn’t get around to trying them all because of moving, etc, and now, perhaps, is a good time to go through the rest.

The first one that I plucked out of the samples is the 2005 Nanzhao cake, made by Xiaguan factory. From what I know this is supposed to be better than their regular stuff, such as the usual tuos.

The piece I got was very compressed, as is customary of Xiaguan stuff, plus bits and pieces.

The tea brews a bright orange.

The first two or three infusions were rather bland…. not very interesting, and generally felt a little weak, in fact. Then, the tea became stronger, but also more bitter. Part of this might be because of the tight compression, but I think at least some of it is because Xiaguan teas are mostly baked dry at higher temperatures, and thus behave a little more like a green tea. There’s some huigan to the tea, but not very obvious, and neither is the aroma very pleasing. I’ve tried stuff like this in China, and I didn’t like them. I don’t like the increased bitterness over time in the infusions, nor the way the tea felt weak (but strangely uncomfortable as I drank it — as if my body doesn’t like it).

The wet leaves are very chopped up

Typical, again, of Xiaguan stuff in general. This is definitely a tea that is diffcult to enjoy now. I’m not sure if it’s going to be good in the future… but it somehow lacks that energy and strength that I like, and really doesn’t sit very well with me for some reason. Perhaps this will be great in twenty years, but I think even then, it might require a more humid climate to age in order to show something good. Storing them dry might just not change it enough for long term consumption.

I was digging up old samples today to drink, and found this

The last time I tried this tea was before I went to China, so at least a year ago. It’s been a while. Why not?

The tea is very tightly compressed. I decided to use up the remaining sample I have. I could try to split it into two sessions, but I decided not to.

The last time I tried it I didn’t say much about it. I don’t think I had enough experience with younger puerh at the time to know what I was talking about. Now I think I’m slightly better equipped to deal with this tea.

The short version is — I’m not sure if this is Yiwu, if this is 99, if this is a wild tea, or if this is a Menghai. I don’t think this is a Yiwu because it is too bitter for what it is. It also doesn’t taste very much like a Yiwu that’s aged a few years. In fact, it reminds me most of my 2002 Mengku cakes. The taste profile are very very similar — some bitterness, some astringency, chocolate like flavours, etc. I don’t think this is necessarily 99 because of some of the same reasons, but also because I don’t think I’ve encountered another 1999 Yiwu from Menghai other than Green Big Tree. I can very well be wrong on this. I don’t think this is a wild tea because the tea lacks any sort of throatiness — the flavour stays entirely on the tongue and nowhere else. Huigan is basically nonexistent, especially given the relatively high amount of leaves I’m using. As for Menghai… something about the wrapper (or the little picture of the wrapper) makes me wonder. The very large Menghai words in the bottom looks different than the versions I’ve seen, which have a small font. I’m not saying this is fake, it might not be, but it does look a little funny.

Either way, I don’t think this is a Yiwu, never mind the special reserve designation. Even if it were Yiwu, I don’t think it is a particularly good one. I’ve had better. It lacks the high perfumy notes I’ve encountered in aged-a-bit Yiwus. Instead, it tastes heavy like Mengku tea, which are way cheaper.

Not that this thing is on sale anymore, so it doesn’t really matter anyway. It’s good to know though that I didn’t miss out on a treasure.

Some pictures of the tea and the wet leaves….

The wet leaves are turning brown, but still mostly greenish tinted (not too obvious in this picture). The leaves are very heavily compressed and also quite chopped up.

After almost two weeks of traveling, finally I’m settling down, at least for a little bit before I go again to Taiwan. Now comfortably situated in rural Ohio, I can finally get back to drinking tea that isn’t “100% leaf tea”.

Before I did that though, there’s the issue of water. Ohio’s not known for great drinking water. When I went to college in northeast Ohio, I remember the first sip of water I had there on the first day of having gotten to the school was very memorable — it was nasty. It tasted like swimming pool water. Having arrived from a city where one could get crisp, great tasting water straight from the tap, it was a big change. I eventually got a Brita filter, which served the purpose of getting rid of the foul chlorine taste, but it was still bad water.

I was reminded of the water problem here when I bought a big jug of “White Oak drinking water”. I thought it would at least taste ok, but I forgot to check the source — it’s apparently from an artesian well in northeast Ohio. Drinking it… it was… salty. I got more thirsty drinking the thing. A great way to sell more water, I suppose, but probably not good for me. I eventually ran all that through my Pur filter (which, by the way, I think makes much better tasting water than Brita). It tasted much better… sweet, not salty. We’re ready to brew.

I brewed up the first maocha I bought at Maliandao when I got there last year… sometime in September. I don’t actually remember where the maocha is supposedly from.

From the looks of it, it’s a six mountains maocha, but from the taste, it is not Yiwu or Manzhuan. Whatever it is, it has been sitting in my tea storage unit in Beijing for almost a year now before I took it with me to travel. I drank it on the trains to and from Shanghai, and also on the plane back to the US, each time in a cup with some hot water. It was nice and sweet, with a minty feeling, but I haven’t had it in a gaiwan for a long, long time. It’s time to try that.

The tea, as you will notice, is of a decidedly dark hue when brewed.

Colour wise, it looks very aged. In fact, I’d say that even when drinking it, it feels a bit aged — I think it can easily fake it as a 4-5 years dry stored tea. The taste is sweet, mellow, with some throatiness and not very bitter at all. Bitterness show up if I try to overbrew the tea, but for the most part, it’s very subdued. It’s lost a lot of the very green taste that you’d expect from a very young puerh, and starting to gain something like an aged dry stored puerh. Perhaps this is proof that Beijing storage, so long as it’s not overly dry, can be quite good?

When I overbrew the tea, the colour comes out even darker, with a stronger sense of bitterness, but no roughness. In fact, the tea is smooth throughout, which is a very nice thing. It moves from being a bit minty to being somewhat fruity, but not in the same way that the mystery sample A was fruity. Here you know all along that this is a puerh of some sort, only that the fruity is there in the back when drunk. The tea has good endurance. It yielded many infusions, and when I brewed the last few as hour long brews, they still came out tasting rather good despite the abuse.

The leaves are a bit broken after all the traveling, but still keeping mostly to their original shape and not too chopped up. I must say I’m rather pleased by the tea. I know it didn’t taste like this when I bought it, although I no longer remember what it tasted like. I am now kicking myself for not buying more of it at the time… back then I think a kg of it was maybe half the price of what it would be now. Oh well….