The Reason Why I Love Semi-aged Puerh

Why do I love semi-aged puerh?

Mainly because I have not drank that much aged sheng.

No, but seriously, I do think there are a lot of things to love in semi-aged puerh. By semi-aged I mean sheng that is about 10-15 years old. Wiser tea people say puerh usually develops in rounds of about 5-7 years. I kind of have to agree with this based on my experience.

New, young, sheng puerh is usually very bitter and almost overly aromatic. Personally I don't drink it, because it tends to make my stomach upset, and the taste is just too light, sharp, and thin. After the first cycle of aging, the fragrance tones down a bit and the flavour deepens. This sheng is still too young to drink for me.

After the second cycle the tea reaches the semi-aged stage. The flavour and the body of the tea have deepened considerably, the youthful aroma has toned down to reveal darker aged aromas, and the bitterness has faded a bit, but too much.

Semi-aged sheng is a pleasure to drink, especially when it is approaching the end of the next cycle and you can already notice some aged character emerging. Sampling semi-aged tea is perfect if you are looking for a cake to drink right now.

Personally I do not stash puerh, because I have no guarantee the tea will develop as well as it would in more humid enviroments (I live in Finland, and the winters are very dry). I don't want to get my hopes up and buy stacks of cakes, if they end up not even aging but drying and dying instead!

Lately I have been assured I can age at least oolong myself. I have a reasonably collection of different oolong from 2010-2015, and the oldest ones already show sings of maturing. I keep my tea in a ground cellar with a dirt floor, which keeps the space humid and cool. This could be the ideal environment to age puerh also, but then again what will I do if I have to move to a flat?

Thus I sample, and I sample a lot. I should buy whole cakes, but... I'll do that when I don't have anymore semi-aged or aged sheng to sample.

Note that I have very little experience of truly aged sheng, and even those are only from the early 1990's. Thus my perception of the stages of development of sheng puerh might be rigged.

Tastings from the Cellar: Aged Gao Shan Hung Shui 2010 (Tea Masters)

I bought this tea from Tea Masters in 2010 I think, and back then it was a delicious young little thing, although a bit light on the oxidation and roast.
The dry leaves have a faint scent of aged oolong, but fresh fruitiness is still going strong at the background.

At first the infusion seems to portray only youthful milkyness and some roastedness. It is not until I approach the bottom of the first cup that the fragrance truly comes alive. There is a mild vegetable scent as well as delicious fruity and caramel notes.

This Hung Shui still has a clear and light taste, which does seem a bit deeper than younger High Mountain oolongs, but it does not feel particularly aged. At first the floral aftertaste seems weak and leaves me dissapointed, but as the aftertaste gains strenght, I understand the taste is only now starting to shine. I can distinguish roasted, nutty, and fruity notes.

Luckily this tea does not show signs of sourness or bitterness, but I feel the tea might be going through "difficult times" in terms of its aging process. Even though the second infusion is darker and a little bit more flavourful, it seems to lack mouthfeel, structure, and sweetness. It could be interesting to try and roast this now, maybe it would push the tea forward. But I am too lazy for that right now, so back to the cellar it is, and I will taste it again in a few years.

2002 Yong Pin Hao Red Yi Wu Zheng Shan Review (Yunnan Sourcing)

Moist, fresh fruity aroma in the leaves. Can't wait to taste this one.

The fragrance of the first infusion is very smooth and extremely fruity with a clear apricot note. Later on a delicate floral aroma appears as well. This aroma I always connect to either tea buds or the purple tea variety. It would be interesting to know whether some purple tea is contained in the mix.

The taste of the brew is very lively and clear with no bitterness or off-tastes. The liquor slides down smoothly and immediately leaves a peachy aftertaste. Later on the taste

I would be very interested to try this tea again in 5+ years. As for now, it does seem quite young still. The tea is so good it does not matter though.

This is definitely a delicious high quality sheng to be drank right now. But will it age well? Who knows... If it manages to preserve its character and maybe acquires some interesting new dimensions, why not.

Personally for me the only thing I missed was just that little bit of bitterness and raw power. That just me though.

Link to the tea on Yunnan Sourcing's website

2000 CNNP 7561 Brick Aged Tea Brick Review (Yunnan Sourcing)

The scent of the first infusion is interesting right from the beginning. Dark fruit, lingering smokiness, maybe camphor as well as some woody notes. Soon a smoother honey aroma develops, but the fragrance never loses its complexity.

As for the taste, the tea is still quite bitter! More in the semiaged than aged phase, just as I like my sheng. Fruity notes are pretty clear, and there's a strong smoky and slightly haylike aftertaste that appears as soon as I take a sip.

Wow, what can I say. So far this has definitely been my favorite tea from my latest order, and it's quite cheap also! I should seriously consider purchasing a whole brick.

Well, it's no use to waste any more words on this review. I'm going to focus on the brew instead.

Link to the tea on Yunnan Sourcing website

2000 CNNP Zhang Xiang Bu Lang Review (Yunnan Sourcing)

It is very rare to me to drink puerh from other regions than Yi Wu and Lincang these days. At least that's how it seems to me. Actually I am not sure whether I have ever tasted Bulang puerh before.

There is quite little of that moist freshness in the dry leaves that I have found in most puerhs I've recently drunk. Let's see if that indicates a more aged tea.

After rinsing the leaves the ages character starts to reveal itself. There is strong damp earthiness in the fragrance of the leaves and some dark fruity notes in the background. When I sip the tea the earthy scent fades and faint notes of old wood emerge.

The aroma of the first infusion is undoubtably aged. Not semiaged, but aged. A soft earthiness prevails, but it is enveloped in sweet and thick honeylike and fruity scent.

The taste is soft, a little powdery, and thick. I can distinguish traces of bitterness, which is a pleasant surprise as it gives some edge to the mouthfeel. The taste shows some signs of a semiaged tea, but there are really not that much clearly defined flavors. A fresh grainy aftertaste appears as soon as I sip the tea though.

I quite like the combination of aged and semiaged qualities. I did not have the chance to properly concentrate while drinking this tea, and I had just opened the bag so there was a heavy storage aroma present, so I am eagerly waiting how this tea will taste the next time.

Link to the tea on Yunnan Sourcing's website

2002 Yi Wu Ancient Spirit Review (Yunnan Sourcing)

Got a bunch of new aged sheng samples from 1999-2003 today, thank you Yunnan Sourcing!

I tasted this spring Banna tea from 2002 right away. I know this tea will change a bit when it has aired a bit, but I was too impatient to wait and decided to write a review while I was sipping the tea.

Awesome loose leaves that just beg to be brewed and appreciated. The fragrance of the dry leaves is dusty with moist freshness and bright fruity notes.
In the cup the first scent to come through is the smokiness. It dissipates quickly though, and leaves behind a mellow earthiness.

The sweetness of the tea splashes on the tongue as soon as I take a sip of the tea. The liquor is thick, with a clear and easy mouthfeel and no bitterness present. There are very little earthy notes in the taste, but overall it is hard to describe. There is a soft fruitiness with a slight earthy edge.

While my first infusion was slightly underbrewed, the tea did not change much when pushed further in the second infusion. The taste acquires a hint of bitterness though, which gives it some structure.

Even if I was not overly impressed with the tea, I did get a strong rush from it. It is impossible to tell whether the tea has a strong qi, or whether I was just happy to get new puerh. The drinker and the tea are anyway impossible to separate from each other in the experience, in my opinion.

I could not spot that honeylike thickness in the tea, which I usually find in Yi Wu tea. The character of the tea is softer, lighter, and more floral/fruity than honeylike. Maybe this is the character of Banna tea? I do not know, but I will keep drinking and learning.

2003 Wu Chi Dao Mengku Zheng Shan (Yunnan Sourcing)

I have learned to beware Lincang puerh. The taste is just too sharp and the grassy tea makes my stomach upset. Because I do not want to judge a whole tea area too quickly, I thought I'd give aged Lincang tea a chance to change my mind.

And it did. This sample I bought from Yunnan Sourcing still possesses some of that grassy and vegetable character, but it has mellowed considerably and tamed by softer notes of earth and honey. Next time I would like to taste an aged Lincang, but one that has been stored in a drier environment.

The fragrance of the first infusion is a subtle mixture of earthiness and honey. Underneath this one can almost distinguish the grassy aromas of Lincang tea, but it does not clearly manifest itself. While drinking the tea the earthiness starts to fade and the scent of honey gets stronger.

The taste is clear and refreshing with a bit of aged sweetness. At the very outer layer of the taste there are the slightest remains of bitterness. One can also taste the occasional grassy notes, which do not get too sharp and are not too upsetting to the stomach.

Slowly a faint honeylike and flowery aftertaste rises, which is quite delicious but does not last too long. After a while a different and longer lasting grassy aftertaste appears.

2014 Nan Tou LuGu "Guei Fei" Honey-aroma Oolong, Chin-shin variety (Hou De)

This tea was a part of my latest order for Hou De. I think I have ordered from them once before, but I have no clear picture left of the quality of their tea. I ordered a bunch of oolongs and some red tea.

The dry tea leaves luckily have some traces of freshness and sweetness in them and not that bland sourness, that I was afraid I would find. One can detect notes of fruits and the sunset in the fragrance.

In the first infusion, the aroma shows resemblance to dark caramellized fruits with a slight bitterness in the background. Behind the fruity notes there is a thick and round sweetness, which is not so much milky as in other Taiwanese oolongs, but more like honey.

As soon as I start sipping the tea, the fragrance of the brew transforms. The honeylike scent gets amplified and rises to the surface as the dark fruity notes withdraw to the background. In the second infusion some notes of minerals are added to the mixture, which makes the honey-aroma more compact and clearly defined.

The taste is very lively and splashes readily against the tongue. Clear fruity notes, peach and apricot, become apparent at once, and one can even detect a hint of orange zest. The mouthfeel is soft and rich, but it also has some minute traces of bitterness. As the mouth becomes accustomed to the taste, it rounds up quite a bite, but never loses its freshness and clarity. What is left is a delicious impression of pure honeyed water. Slowly an aftertaste starts to develop, which surpisingly features even stronger notes of flowers than those of fruits.

All in all this tea is a good everyday tea for the office and especially suited for people who like their Taiwanese oolong a bit more oxidized. It is not the most amazing oolong I've ever had, but it is a pleasure to drink nonetheless.

2003 CNNP Yi Wu High Mountain Wild Arbor (Yunnan Sourcing)

I do not know a lot about puerh. However, my daily tea drinking routines have been gravitating from oolong to puerh for many years now. I used to buy samples of cakes which were a little bit more expensive than those I drink nowadays, but I got sick of drinking too young sheng. That stuff literally makes my stomach ache most of the times!

Because of this, and because I still have a lot of undrinkable young sheng as well as some too moist and musty old or wet stored sheng, I usually just make my own blends of older and younger leaves. This allows me to drink puerh everyday and not get bored, but admittedly it also means I rarely get to know my cakes in more detail.

This time I wanted to taste some of my samples by themselves, and I chose one of my latest boughts from Yunnan Sourcing. I also did not brew this tea gongfu style as I usually do, but did two longer infusions with less leaves.

There is a bit of that sweet and thick Yi Wu fruitiness in the fragrance of the dry leaves. Underneath the fruit one can detect some grainy notes, and all of this is enveloped in a moist and rounded freshness.

The rinsed leaves release a finely textured and dry scent of grains and straw.

The aroma of the first infusion is soft and rounded with notes of raisins and dried plums. There is very little earthiness, but there does appear some notes of buds, which to me smell like the concrete after rain in summer. As I sip the tea, the fragrance comes truly alive with notes of smoke, warm wood, and the characteristic honey-like aroma of Yi Wu puerhs. In the beginning of the second infusion the smokiness is so strong it reminds me of Lapsang Souchong.


There is welcome bitterness in the taste, but at the same time I fear I might have let the tea steep just a little bit too much. As I continue to drink, the bitterness becomes more apparent, but does not overpower the taste or leave a dry mouth. Notes of cocoa beans and tar emerge, yum! The second infusion is luckily much more balanced and without bitterness.

The aftertaste is grainy and cereal-like, and it is here that one can find the strongest signs of age and earthiness.

It has been a while since I last drank a Yi Wu puerh this aged, but I like it. These semiaged Yi Wu shengs are definitely my favourite puerh teas at this time, and who would not like Yi Wu cakes? Yi Wu in addition of Lincang is also the only puerh area that I can readily recognize. I would like to get more experience of other areas and factories though!

Tastings from the Cellar: Aged Ali Shan High Mountain 2010

Turning this blog to English in hope to reach more people. Which seems quite impossible in this day, however.

Anyway, today I am tasting an aged Ali Shan High Mountain oolong I bought from Finland in 2010. I have no further information about this tea and I remember thinking the tea was quite uninteresting when I first tasted it.

In 2010 I roasted the tea very slightly over hardwood charcoal. Today there are no signs of the roast in the aroma of the dry leaves. There is a very mild scent of that mustiness I always find in aged oolongs, but behind the aged aroma there are clearly noticeable notes of fresh flowers.

The first brew produces a scent more reminiscent of vegetables than the creamy floweriness one can find from young Taiwanese oolongs. However, in the second cup the vegetables have faded almost completely and a pleasing aroma of warm honey and mild notes of flowers arise.

Regarding the taste, the first brew focuses at first on vegetable notes backed up by a mildly fruity aftertaste. Then slowly darker notes of fruits become apparent. In the second cup the fruitiness and floweriness reach their full potential and the taste becomes very savoury.

At first the body of the brew has some structure, but lacks the weight and thickness I desire. Even though the mouthfeel becomes more clearly defined in the second cup, I still feel it is a bit too light.

I think High Mountain oolongs should be somewhat roasted and of high quality in order to age well.

Fortunately this tea is not sour, and compared to how light and ethereal this tea tasted six years ago, it has aged quite well. The taste and aroma have condensed to an enjoyable semi-aged level. However, as I would like the tea to have a bit more body and a bit darker notes in the taste, I will take this Ali Shan oolong back to the cellar for a couple of years.