The supply of 2016 teas is almost endless. I have so many to try and so many more to review, not to mention other purchases and trades. Being a puerh junkie can get pretty overwhelming!
Today, I’m trying another new tea from White2Tea – 2016 “Teadontlie.” Teadontlie is a sheng puerh (生 – sheng, 普洱 – puerh) pressed into a 200 gram disk shape (餅 – bing; literally “cake”). The only notes on White2Tea’s site regarding this tea are:
A blend of raw Puer material that has a sweet, thick body. A heavy interior fruity floral fragrance and a strong astringency that will calm down with age.
Sounds pretty good to me.
The cake has pretty loose compression and relatively large leaves.
Just a quick rinse for this young tea. The rinse is lightly floral with a wood base. Automatically, I think this tea has a yiwu (易武) base, but is most likely blended with leaf from other mountains/regions. The first five-second steep brings out more of the woodiness and some creeping astringency. This astringency increases greatly at steep two (five seconds) and there is also an increase in the floral notes. Hiding in the background is a fruit taste which lingers on the top of the mouth.
Steeps Three through Five
Steep three, seven seconds long, delivers a high viscosity. The astringency also levels out at this point, but doesn’t decrease. The fourth steep, and the heart of the session, has the astringency starting to fade. There’s a decrease in bitterness, but the tea is still heavy on floral notes. The tea remains thick and sweet, also providing a sharp punch of tea energy (茶气 – cha qi).
Steep five, increasing to 15 seconds, is still quite thick and sweet. The floral nature is fading, but is being replaced by softer fruit notes, which I’m identifying as pear-like.
Steeps Six through Eight
Steep six, also at 15 seconds, is much sweeter and amplifies the wood base, which was relatively hidden under the other flavors since the start of the session. The fruit taste moves into an apricot-like state. A 20-second seventh steep is much thinner with the peak of the tea obviously behind it. There’s still a great sweetness and wood/apricot blend. Steep eight, for 30 seconds, is much thinner, but still provides a good taste and sweetness.
Finishing the Session
I’m sure I could push this tea to about 11 steeps or so, but since the tea is dying rapidly, I’m losing interest. Overall, I’m still confident in my yiwu base assessment, though I’m not always right about these sorts of things. The leaves are nice and large; however, there are a lot of stems. The leaf size definitely lends to the sweetness of the tea – typically, the larger the leaf, the more sweetness, but that’s not always the case.
This tea is pretty magnificent right now. The length of the session will grow with age and some of those harsher, more astringent notes will die down over time, as well. I would highly recommend this tea for a sample (a cake is a sample) for further hoarding. This is a great tea to drink now or let age for a few years.
Until the next cup.