2003 Rui Rong Hao Da Xue Shan Sheng " Big Snow Mountain"

This 2003 is an offering from Sampan Teas . I was excited to try this tea since I have a great affinity for Big Snow Mountain puerhs. Though Da Xue Shan teas are not as sought after as other famous mountains, they always seem to agree with with me. They are not aggressive and more often than not I feel I can drink them earlier than most others.

Unfortunately, I was unable to sniff out any substantial information about Rui Rong Hao factory through my detective work. However, if you will allow me to conjecture, my assumption is that Rui Rong Hao may be a subsidiary of the Chang Tai Factory from the looks of its wrapper. Nonetheless, it looks like a quality beeng but the proof as they say is in the pudding.

Initial Impressions

The aroma from the dry leaves was very intoxicating. It had hints of dried fruit and an overture of spice. There were no notes of smoke or unpleasantness to speak of, just a genuinely refreshing odor. The leaves are slightly dark which are accented by its nice glossiness and long stems.



Instead of the quintessential Nei Fei "inner ticket", the factory decided in a more classy approach adding a personal signature mark pressing a large broad leaf which is said to have been plucked from a 2000 year old tea tree right into the beeng along with a silk red ribbon of which you can see slightly in the center of the beeng. As to whether the claim of a 2000 year old tree leaf is true, I am not sure. If memory serves me correctly, I believe the oldest tea tree is said to be roughly 1,700 years old.

Brewing Session

Parameters

Vessel - 100ml Ming Guo Zhuni Yixing

Amount - 4.5g

1-15s
2-12s
3-25s
4-40s
5-65s
6-90s
7-100s

Aroma

In the first infusions, the liquor had a wonderfully long lasting musk that I enjoyed immensely. It lingered in the aroma cup relatively a much longer time than I am accustomed to making for a very aromatic session. As the aroma cup cooled, the pleasant musk transitioned into the always welcoming honey and floral notes.

In the latter infusions the liquor started to assert itself where notes of dried fruit and melon had become the theme. However, as the potency of the liquor started to wane, these sweet notes eventually transformed more in to a peppery spice coupled with a dried hay note.



Taste

I would have assumed that the liquor would reveal sweet notes as they were apparent in the beginning infusions in the aroma, but to my amusement, the notes were quite leathery and somewhat masculine. It had a berry acidity which kept things interesting which culminated into a decent huigan. Although the liquor was not as viscus as I had hoped, the flavors nonetheless lingered on the palate.

As for the latter infusions they were very consistent with the former, although somewhere after the 5th things started change a bit. The huigan seemingly became much more apparent wjocj was coupled with a nice chayun. Interesting to say the least as it seems counter intuative.

The liquor was very clear and wonderfully bright. Although quite green for its age. Possibly as a consequence of aging in a drier than normal climate.

Spent Leaves



Although the claim is that it is made of wild arbor leaves, the leaves quite flimsy. Probably plantation. The leaves also seem to be of different harvest - a mixture of Fall and Spring. They are not the best looking leaves - mediocre at best.

Final Analysis



The tea provided a pleasant session. Although I question the claim of it being wild arbor, it still provided nice sensations. The cha qi was light and really didn't make much of a statement at all. The aroma was its high point followed by its clarity. I was not very enthused by its lack of maturity. Perhaps it needs to be stored in a much more suitable environment. Be that as it may, I do not think its a younger tea since many of the adolescence has dissipated. Its an honest tea which can be enjoyed now.

Summer Finally

Hey folks,

Just wanted to say that I am still around. Please look forward to new post very shortly! :D I'm transitioning into summer so things are getting hectic. I hope all are well.

Cheers!

Bill

Need the right Equipment

Lin's Ceramic Studio 500cc pot and adjustable burner

Ahhh! New in the box


Here are my new acquisitions to my tea ware collection







One thing about Lin's is that they have superb packaging. Touch of class in a custom storage box.

Contents



Well, everything is here. Brochures and "how-to's" Even threw in a jet flame lighter whoohoo!


Wickless adjustable burner



I love these things, they actually let you control the heat from simmer to boiling. Great! Best of all no more cotton wicks to replace.



Clay Kettle



What makes Lin's great is that they are known for elegance and for quality in their designs. One of their claims is that they use a secret formula in their clay which reacts to the minerals in the water improving its quality.


Put all together





My new old Yixng Pot

Custom Made Wood and Silk Box




Pot nestled snugly. Wish I could get that comfortable!




The Pot



Old Zhuni Shuipin Pot 100cc Chop Mark "Jing Xi Hui Nan Meng Chen"

Nice Zhuni pot. Perfect size for drinking alone. Age - Circa Late Ming Guo making it well over forty years old. Acquired from Life of Tea

2002 JingMai Shan Gu Shu Zhuan Cha

Producer Information


The China Tuhsu Yunnan Tea Import & Export Corporation was established in June of 1938 in KunMing. Under the leadership of Geng Shang Rong, and the oversight of the CNNP (China National Native Produce and Animal By-products Imp. & Exp. Corp.) the company produces a variety of products which includes black teas, instant teas, green teas, and tisanes.

With an annual income of over a 1,000,000 USD and just under 1,000 employess, the corporation is a far cry from their humble beginnings. Now, mind you, this is not a tea factory per se; they contract tea farmers to produce teas for export and are quite successful with annual export rate is over 60%.

Brick Information


Despite the grandiose description of their corporation, they can still produce quality and at times rarer stock - this particular brick is one of them.

The 2002 JingMai Shan Gu Shu Zhuan Cha (JingMai Mountain Ancient Tree Brick Tea) was an extremely limited 2002 production. It is a single mountain brick composed of Jing Mai mountain material. For more information on JingMai Shan please refer to a previous post.

According to the description ticket, these bricks were produced of Spring first flush broad arbor leaves from ancient trees of least 1000 years old.



Initial Impressions




Though the bricks have been aging now for 7 years, you could smell a smoke odor emanating from their quintessential CNNP boxes - Not a problem. Some don't like the smoke aromas and I can only tolerate so much, but sometimes it is a nice change of pace. Please do not consider smoke a negative. Although smoke can be considered a production defect, it is still considerably acceptable.

Definitely machine pressed as you can see the 'nails' or the bumps left from pressing on the surface of the brick.

The bricks appear to have been stored in my opinion much drier climate as the colors of the bricks do not correspond to the age. I would at least think 7 years of aging would have presented more of a brownish hue. Nonetheless, the proof is in the taste.

Brewing Parameters

Vessel - Duanni Yixing Teapot 150ml

Water - Generic Spring Water

Infusions

2 Rinses
1-15s
2-10s
3-15s
4-21s
5-26s
6-34s
7-41s

Aroma

The aroma was very pungent. Fortunately,the smoke was not as heavy in the dry. I believe that 2 rinses before the infusion removed most of the peaty notes. There were really no floral notes to speak of. For the most part, the aromas were more grassy and less sweet. I found additional notes of grain, tobacco and what can only be characterized as raw potatoes. The latter infusions were somewhat less straight forward. Sometime after the 4th, the aromas began to exhibit its greenness.


Original art work by Aaron Fisher

Taste

The liquor certainly did grab my attention right away as it had grabbed every taste bud with vengeance - though not in a distasteful way. In fact, to the contrary. However, you definitely knew that you were not drinking a dainty brew. The profile was very masculine with its variable notes of smoke, leather and grain. The latter infusion became more subdued, yet still very aggressive. The woody and grain notes began to transition more into what you would find in a more youthful pu and became more oceanic - Very rustic indeed. The liquor had a tantalizing acidity and viscosity which could be felt as the liquor made its way to the back of the throat. The chayun was relentless and remained so throughout the session. The Chaqi was wonderful and quite numbing -almost tranquilizing.

Spent Leaves



The spent leaves were remarkable. They had a course quality that when manipulated with my fingertips, they had maintained most of their integrity. The leaves were thick and bold with a seemingly wild character.

Final Impression

Its power suggests that it is definitely something to store. It is one of those teas that grabs you by the shirt and throws you across the room. The flavors, sensations and chaqi were all quite pleasing albeit much too rustic to enjoy now.

2008 Bamboo Wrapped YouLe Shan Sheng Nugget 50g

I received this interesting offering courtesy of the Puerh Shop . According to Jim, the nugget was produced by the Chinese minority that live on YouLe mountain - part of the Famous Six Tea Mountains.

I am personally not as acquainted with unadulterated Youle maocha as I would like. When I have tried it, the maocha is generally a blend of different growing areas.

First Impressions



The tea was not that remarkable. It has what appear to be plantation growth fare which had a very light compaction. I did find unwrapping the bamboo a nice change of pace. The maocha doesn't really have much of a odor - no smoke, no greenness, nothing really. In fact, it was difficult for me to detect any. The odor I was able to be alerted to was difficult for me to discern whether it was a result of the bamboo leaf or the maocha.

Brewing Parameters

Amount 5.6g

130ml Gaiwan.

1 - 15s
2 - 12s
3 - 20s
4 - 45s


Tasting Notes

The aroma was not what I would expect. It really smelled like a roasted oolong type tea. In fact, I would say it smelled somewhat like Tiequanyin. The first infusion and second infusion were the best, and simply waned from there - very quaint to say the least. There were notes of roasted tea, melon and fresh grass which were for the most part very consistent.



As for the liquor itself, it was subtle yet not displeasing. Very light roasted tea flavor, with no bitterness and virtually no acidity. Despite its lack of development, it did have a charming Huigan. It had a wonderful color and clarity, something that I did not expect.

Spent Leaves




As stated previously, the maocha was unremarkable. The unfurled leaves remind me of green tea and pu-erh. Nice color.


Final Impressions

Well, definitely not something for aging. In fact, it is quite enjoyable now. It is a wonderful novelty which will certainly entertain a few. Frankly, the price is nice and it didn't really offend and somewhat amuzing. I would even recommend it to non-puerh drinkers as a green tea. :P

My WenGe "Cultural Revolution" Yixing Teapot

WenGe Teapots


An interesting class of Yíxīng teapots is from the WenGe “Cultural Revolution” period (1966-1976). WenGe teapots are distinctive, due to a large part for their lack of distinction. These plainly styled teapots were manufactured when the assertion of pre-Revolution Chinese culture were frowned upon. Workers and master potters alike were forbidden from placing personal marks on individual pieces. As a result, these pots were typically and simply stamped Zhong Guo Yíxīng “Yíxīng China”. The state exercised complete control over all aspect of the Yixing factories – the most famous of which being Yíxīng Factory #1. -Note- Zhong Guo Yixing does not authenticate the piece as a WenGe since Zhong Guo Yixing chops are still being produced either by Yixing factories who are sanctioned to do so, or fake artist passing them off as later pieces.

Zhong Guo YiXing Mark "Yixing China"






The State also controlled the mining operations for zishā ore. Consequently, most pots during the WenGe were produced with relatively good clays as there were no other competitors. Although at first glance, it may sound reasonably well for the State to be in the pot business, there is one caveat - many revolution teapots exhibit poor production quality.

In an effort to automate the manufacturing processes under the new State, many of the quality measures you would find in an artist studio were abandoned. For instance, many pots were mold made (such as this particular one), have muddy odors from having been fired too low; others have lids that are not level, do not fit properly and spouts which do not pour water in a straight line. So, why would anyone want a YiXing WenGe pot? Well, despite the sometimes low quality of revolution teapots and their non-distinctive artistry, they still command relatively high prices due the quality of the zishā clay mined during this period. Zishā mined during and prior to the WenGe is said to provide a “roughness” allowing more tea oil to be absorbed.



As anyone will tell you who has engaged in teapot hunting, it is virtually impossible to buy a nice pot online. And living in the States only exacerbates the situation since most of the nice and authentic pots are in Taiwan. Sure, there are Taiwan and Chinese auctions online; however how do you know what you are buying is authentic or “as described”? You can’t! Well, after doing a considerable amount of auction hunting (trust me difficult if you don’t speak the language) I had decided to go to the source and give Life of Tea a chance.


My Pot



This 150ml Shui Pin pot was made early in the WenGe and was manufactured through the use of a mold. Although the word "mold" can generate images resembeling a Play Doh Factory kit where a lump of clay is put into a press and voila - the word is somewhat misleading since the pieces were and are formed by hand and then assembled through the facilitation of a mold. Additionally, the pot was fired in an open kiln. If you look closely on the lid, you will see firing deposits on the surface from the "open firing". As for the clay, it has a lovly dense quality to it. It is also quite heavy considering its size. Perhaps, Xiao Hongni? ZhuNi? The texture is somewhat smooth. It has a nice 'ping' when tapped. A good sign that it was fired sufficiently. Its performance, well it has a nice pouring through its single hole spout. However, I am afraid that the lid did fall victim to the misfortunes of the era in that it is very loose and does not fit very well. Nonetheless, it makes a scrumptious tea! Note - The pot looks much more orange in sunlight or from a camera flash. It is really a very nice red.


These pictures are more representative of the true color *almost*





I was told ZhuNi, and I am starting to lean this way. Look at the texture of the clay. Beautiful IMHO. But then again, I am somewhat biased.


Qing Dynasty Porceline Teacups 35ml

2001 KunMing Factory Blue Mark Sheng Beeng 357g

This beeng is the 2001 Blue Mark offering of the KunMing Factory. In all honesty, the information I have on this example is unfortunately scarce. What I do know is that the KunMing Factory also produced a similar beeng - the Red Mark which was highlighted in the Newborn Puerh Book 1998-2003. Nonetheless, if this is 'truly' a 2001 production, than they were made prior to the pu-erh boom so I tend to consider them special.

Initial Impressions

The wrapper design is a throw back to the Grand labels of the 50s. I find the historical significance of the large middle characters quite charming. If one notices, the Chinese character for cha "tea" being encircled by the Zhong character which represents China. When China socialized industry, China wanted to take advantage of one of its largest exports - tea. In order to symbolize China's intentions of bringing tea to the world, the China Tea Corporation had developed this now well recognized symbol of "China" zhong bringing cha "tea" to the world". Enough history :D

The beeng looks to be well stored (the last 3 years of which I did personally). There seems to be no signs of infections or rapid acceleration to speak of which eases my anxiety that this could be a knock-off. The leaves appear to be corresponding with its age - nice darkening leaves with the occasional golden tea bud scattered across the surface. The nei fei or the beeng ticket seemingly appears to have absorbed some tea oil - also apparent on the outer and inner wrapper. Depending to whom you speak with, it is at times taken as good sign of mao cha quality.



The leaf aroma is not very pungent, though you can make out a flutter of floral note, a very slight touch of smoke and woody notes. There is also no warehouse scent which you will find on occasion in older examples, although 3 years in my storage would of remedied this if it did when I bought it. For the most part, it is actually a lovely looking beeng with its full intact leaves.

Brewing Parameters

Brewing vessel - Yixing 150ml Weathered HongNi pot

Water Source - Natural Spring of MI orgin

Infusion times



1-15s
2-12s
3-25s
4-35s
5-65s
6-80s
7-85s
8-125s

Tea Tasting

Aroma - The aromas were very in tune with what I would expect with a beeng of this age. For the most part the first few infusions emanated hits of musk, mature wood and a light hint of smoke which transitioned in to more sweet notes as the liquor cooled - very floral with notes of caramelized honey. In the latter infusions, the touch of smoke which was not all that apparent had dissipated and melon, camphor and tiny flutters of mint became more noticeable.

Taste - The taste was quite pleasant, and frankly just honestand straight forward. Although I was intrigued with its brightness, which made it a very active session. The berry like acidic quality to it which separated the notes on the palate. As for the true taste of the tea, dark notes were the theme - woody and nutty which were very consistent throughout the entire session. In the latter infusions, I could detect currents and pepper notes.

The sensations were very apparent and affected the sides of my tongue to a considerable degree. This was definitely not a flimsy tea with its wonderful viscosity. Though I must admit that I could tell by the way the tea had reacted to the sides of the cup and how it was reflecting light that it was certainly a soupy tea before I even tasted it.The huigan was somewhat of a tease, but entertaining I must say. As for the qi, it was not as apparent as I would have liked - somewhat disappointing. However, from what I could feel it was comfortable. Although I must admit that in the latter infusions I may have wiped my brow a couple of times to keep the beads of sweat from dripping into my cup.

Liquor




The color of the liquor exhibited its age and had a Scotch like character. It was also beautifully clear which added very much to the pleasure of the session.

Spent Leaves



The leaves seemingly appeared healthy and of choice. I believe that perhaps the beeng is not composed of a single harvest and may even be composed of different growths, both in age i.e plantation and ancient mao cha) and in region.

For the most part, I received sensations of old growth. I feel comfortable in making this assertion in that the sensations and profile differ from other known Big Factory plantation fare I have experienced of or roughly the same age. I also noticed that some leaves have ridges while others do not. Additionally, there were also varying differences in the back ribs of the leaf which may add credence to my assumptions that a blend from different areas, and/or different growths of the same region. This of course would certainly not be uncommon for a pre-boom factory tea. In fact, single estate fare is relatively a new invention. Whether this is indicative of the aforementioned possibilities, its just an educated guess OH and I like playing detective! :P

Final Impressions

The tea is good, albeit not as good as other pre-boom examples I have had the privilege of tasting. For the most part, the orgin of the beeng is very much a mystery. Nonetheless, something about its profile screams JingMai Shan, partly due to its nutty - meaty essence and that it does not remind me of 'large farm production fare'.

Though I am certain that a decade of aging has transformed its complexities and characteristics, it is still somewhat too adolescent (in a good way) to drink now, even occasionally in my opinion. Nonetheless, it has durability and strength and revealing promise. I guess only time will tell.