pu-erh.sk

Not knowing, if this is version 2 or 3 but both are one of the best teas ever! Cooling, bitter and nutty taste with a very strong Qi.
Images and more at https://puerh.blog/teanotes/2016-gushu-rareness-3-kongshanyanyun-prsk

Floral, cooling with a heavy spicyness and strong Qi.
Images and more at https://puerh.blog/teanotes/2016-gushu-rareness-1-kongguyoulan-prsk

Very spicy and unbelievable sweet!
Images and more at https://puerh.blog/teanotes/2015-huazhu-liangzi-prsk

Complex and multifaceted with a light bitterness.
Images and more at https://puerh.blog/teanotes/2016-bangpen-prsk

Long-lasting and strong bitterness with a earthy-nutty tone and characterisitcs of wild tea. Strong Qi!
Images and more at https://puerh.blog/teanotes/2016-gedeng-prsk

Slightly spicy and bitter with a subtile fruity sweetnes. Very good price!
Images and more at https://puerh.blog/teanotes/2014-yiwu-wangong-prsk

Very strong and spicy. First slightly bitter but getting sweeter all along. Intense and heavy with a strong Qi.
Images and more at https://puerh.blog/teanotes/2015-gushu-naka-prsk

Clean, strong and astringent with a slight smokyness. Good factory Sheng but nothing compared to Peter’s own Shengs.
Images and more at https://puerh.blog/teanotes/2011-dayi-7542-yellow-mark

Strong, bitter and adstringent with a fruity note resembling Bitter Lemon.
Images and more at https://puerh.blog/teanotes/2013-bada-prsk

Wow,

I got incredibly tea drunk off of this (and compared it to OxyContin). It had a deep flavor profile that reminded me of a fresh forest, and had a sweet and herb like body.

You can read my full review here -

https://www.theoolongdrunk.com/single-post/2017/05/21/The-OxyContin-of-Sheng—-Rareness

This is a nice tea with a fair amount of fermentation flavor. It was not bitter and developed a nice sweet note. One might describe this note as dates but that is just one possible interpretation.

I steeped this ten times in a 75ml teapot with 6.4g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 minute.

This is a very nice shou brick with a bit of fermentation flavor left. I really only noticed it in the third and fourth steep, once the leaves had opened up. But this was a remnant of the taste, not a strong flavor. The tea did have a moderate amound of wet storage taste. I noticed it up until the eighth steep but it was not strong. I suspect a year of dry storage here will clear the tea of that. Overall I really enjoyed this tea. It had a really nnice sweet finish in the last few steeps. I am not sure what to call these notes but for some reason roasted hazelnuts came to mind. This may be inaccurate however, it is just what I thought of while drinking this tea.

I steeped this tea twelve times in a 110ml teapot with 8g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes. Judging by the color of the tea I would say there were about two to three more steeps left in the leaves if I wanted to continue.

This tea had a great price, so I decided to grab a cake to try. I am a big supporter of factory productions, and I like imitations as well, so I kept an open mind when brewing. The cake is moderately compressed with some aromas of hay, slight floral, raisin, and cherry along whit some dark wood. The leaf is a bit rustic in its appearance as well as its scent. I warmed my teapot and threw some inside. The aroma opens into a punchy scent of wet hay, wet wood, grassy, and sharp fruits. I washed the leaf once and began my brewing. The taste is very rustic as well with lots of hay and wood. I can grab at some dry floral along with a sweet aftertaste, but the brew grows thin quickly. However, the qi is good and warming along with a pleasant head space. I liked the qi, but the drink was a bit too much for me. I think this cake will spend its day in storage until it learns to calm down a bit. A perpetual time-out.

https://www.instagram.com/p/BRODoC9AyFm/?taken-by=haveteawilltravel&hl=en

I’ve been searching for a decent aged puerh to stock up on, so that I can have something to sip on and relax with. However, this will not be the one. The leaf is incredibly compressed and very dark with tones of intense spiced wood, dry, tobacco, and faint antique furniture. I grabbed my zini and warmed it up and placed a few crumbly pebbles inside. The aroma opens into some dry pipe tobacco, leather, petricor, and wood. I washed the leaves once and preparred for brewing. The taste begins sweet and smooth with some dustiness and earthy tones. The brew continues in the same manner and pronounced dryness arises later on. The body is medium thick and the brew is mostly clean. The qi is present, but I wouldn’t call it particularly involved with the tea. The brew continues in this manner and it doesn’t develop any further. My problem with this tea is that I believe the high price is only due to its age; which I don’t think is fair. The brew is very dusty, the taste is bit unclear, and there is no prominent complexity, and the qi is quite lacking. If this was lower, than I think this would be a fair lil tuocha, but at just under a dollar/g plus high shipping; this is not a good buy for me.

https://www.instagram.com/p/BP2rul1AWDY/?taken-by=haveteawilltravel&hl=en

I keep recieveing samples of this with my orders, so I have a Frankenstein cake now, lol. The leaves are light silver and loosely compressed. I can pick up some nice yiwu-like scents of slight sweet, subtle, and soft florals. The grassy youngness still shows strongly. I warmed my teapot and placed some inside. The scent opens into some heady florals, with sweet and tart tones, also I can note a bit of smoke and fruitiness. The taste is grassy with just a tad of sweetness. The huigan was incredibly faint. The bitter continued in each steep and became a tongue numbing astringent. Also, I note that the smoke tone appears around steep three. The brew continues in that manner and stays consistently basic. The qi is noticeable with a fair head rush and some face warming, but that is the extent.There is no doubt that this is organic plantation tea. For the price (mine was free), it’s a fair tea I guess, but I wouldn’t seek this out.

https://www.instagram.com/p/BQ8QXMFAr6P/?taken-by=haveteawilltravel&hl=en

I did a side-by-side tasting of this and Puerhsk Xiaoshu Lincang.

The leaves here are a bit darker than the regular lincang, and they have the same fresh floral, but I also pickup some brown sugar and molasses. This tea is alike the regular Lincang, but it doesn’t have a background of roast. I warmed up my shibo and threw this in. The scent opens into a sharp roast, mesquite, smoke, and some briquette. However, this type of roasting is different than the previous regular lincang. I would compare these alike a store bought pre-cooked rack of ribs ( reg. lincang) vs. a cookout style summer time self-smoked rack of ribs (gushu lincang). The later is less artificial. I washed the leaves and commenced the brewing. The brew begins sweet and smooth with a bit of smoke in the aftertaste. However, the tea continues to grow even more smoky and even more astringent. The tea is not that great, and it is a very “eh” tea to me. I did not finish my session.

https://www.instagram.com/p/BPF6Cy2gKxS/?taken-by=haveteawilltravel

I did a side-by-side tasting with this and Puerhsk Gushu Lincang.

The leaves are lightly covered with little hairs all over. The scent is still fresh with some nice floral characters as well as light butter cream and background of roast. I warmed up my shibo and placed this inside. The warmed leaf exploded with intense roast aromas along with some charcoal, meaty, and roasted veggie tones. I could also pick up a campfire scent. These are not good signs for me. I washed the leaves and prepared for brewing. The taste has tons of roast, and it is slightly bitter. I could pick a little bit of sweetness, but it was mostly a bbq tea. I push on through in hopes these “smoke-like” tones would fade, but I was soon greeted with a sour note a like a pickle. I have better hopes for this teas gushu counter-part.

https://www.instagram.com/p/BPF6Cy2gKxS/?taken-by=haveteawilltravel

This is a favorite of mine! The leaf quality is not the greatest, but it still makes a very nice brew. The compression is tight and gives off tones of leather, dry grass, and mild menthol that lingers in the background. I warmed my yixing up and chip some inside. The scent opens into intense eucalyptus, leather, and pipe tobacco. A warm mahogany note lifts up along with dark wood resin. The background has a faint sweetness of black cherry cream. I washed the leaves twice and prepared for brewing. The taste is incredibly thick and sweet with sugarcane. The woody astringency builds as a contrast to the succulent sugary feel. The huigan begins immediately and is nice and long. The qi begins as a calm and quiet feeling. I can note that things seem more “distant” as I drink this. I would label this effect as a separating sheng. The brew continues on with crisp apricot tones and a clean body. The qi gains force and refocuses on my scalp and commences hair prickling. The prickling quickly and effectively washes over me, and I’m thrown. The brew continues in a perfectly smooth fashion, and it is packed with flavor. Due to compression, this brew tends to last for a very very very long time. Further, the qi continues to build with each sip, so I am pretty smoothed out half way through. By the end of the session, I have gone through flavors of apricot, melon, sugarcane, honey, bright high notes, and a great base of well oiled wood. The qi leaves me feeling like a freshly pressed and steamed suit, haha.

https://www.instagram.com/p/BC3uQwDzGSq/?taken-by=haveteawilltravel

I’m going to keep this one short. The leaf is heavily compressed and carries a bbq briquette scent. The tone is brown sugar sweet with a smoky waft. I warmed the yixing and put em in. The scent was still smoky but sharper, more of a mesquite smoke. I washed the leaves twice and brewed away. This tea is decent. It reminds me of a well done soft zheng shan Xiao shong. The smoke is present, but it is not bitter or overwhelming. Rather, the smokiness is meaty and savory. The smoky profile comes in waves and the tea performs in a woody, smoky, black tea manner. The tea took forever to fully open up, and even after the whole session it was still pretty compressed in some spots. I didn’t find this incredibly complex or great, but it was interesting and cheap. This really is a smoky lee.

https://www.instagram.com/p/BO7p7G1AU5d/?taken-by=haveteawilltravel

I don’t see much fresh BaDa, so I was excited to try this one out. The leaf is quite compressed and gives off a heavy bitter scent with some thick floral background. The hefty chunk is stone fruity and bright. I warmed up my gaiwan and placed a chunk inside. The tea is oddly fragrant, haha. The leaf opens up some and gives potent scents of peach and apricot alike gummy candy. The fruit aroma grows fat after washing and continues to explore the tea room while brewing. The taste begins bitey and fresh with lemon grass notes. A slight peppercorn taste peeks through the bright sunshineyness. The huigan builds hard and thick in the back of the throat with a sweet tang. The energy is very good and percolates my vessels. However, the tea is quite basic. The tones continue to be soft and slowly moving, but I sensed no extreme bitter, sweet, or unique tastes. The sheng is nice and grassy and becomes dry over time. This raw stuff is quite basic, but the qi is something nice. A nice bright summer energy. I enjoyed the tea, but I don’t think i’ll get a cake.

https://www.instagram.com/p/BIAseP2gx0h/?taken-by=haveteawilltravel&hl=en

This is a great example of fresh Naka. I received moacha, so the leaves were large and thin. they gave off a heavy aroma of powdered sugar, apricot, honey, light floral, and a background of caramel and cedar. This was a very sweet tea. I warmed up my gaiwan and pushed some leaves inside. The aroma opened up into a nice crisp sweet melon, some grass, oak, sunflower, and a bit of papaya. I washed the leaves once and quickly prepared for brewing. The session began sweet and smooth with a light anise after taste for spice. The spice was quickly soothed by a thick sweet melon flavor that lingered in the back of the throat. The tea progressed into some bitter grass tones with a hint of lemon. Then, the brew relaxes into some hearty greens and consistent grapefruit. I experienced an overdrive of power. The qi was crisp, swift, and penetrating. My tongue had gone numb a few sips ago, and my head was soaring with cool sensations and vibrating energy. I really enjoyed this tea. The flavors were spot on clean spring tastes, and the energy was perfect for a sunny day.

https://www.instagram.com/p/BIxG_39A3DS/?taken-by=haveteawilltravel

This was an interesting tea.

https://www.instagram.com/p/BInugJkA7RB/?taken-by=haveteawilltravel