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Gao Shan Zhai 2011 Autumn

Gao Shan Zhai 高山寨 literally means “high mountain village” but at 1100m elevation, it is actually a bit lower than most Puer producing mountains in Yunnan. Gao Shan Zhai is very close to Yiwu town proper, and is famous for its strong fruit & floral fragrance. Watch out for the blissful chaqi and latent huigan. 20minutes after drinking you can still feel the sweetness in the throat, making you crave another cup! See reviews by Marshaln, Hobbes, and Jakub Tomek.
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Steeping Instructions:
Use 8g of tea in 100ml brewing vessel. As this is Autumn tea, adjust your steep times to be a bit longer than usual. This tea can be re-infused 10 times.

Gao Shan Zhai 2011 Autumn

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Compare against our 2014 Spring Gao Shan Zhai and 2013 Spring Gao Shan Zhai for a vertical tasting.

Customer Reviews

This tea has some great qi

Review by Haveteawilltravel (from Steepster)
The dry leaf is loosely compressed with soft tones of spice, some sweetness, and an autumn leaf pile (figures). The leaves are very dark and are beginning to show their age. I warmed my pot up and slipped some inside. The aroma creeps out with sweet dark fruits, buckwheat honey, grain, graham cracker, and some fig. However, a note an odd blueberry note in the background that draws me in to this fruity medley. I washed the leaves once and prepared for brewing. The taste is leafy at first (so descriptive right), but it proceeds to a pronounced mossy taste with some brown sugar in the back. The next sip brings a clear peach note that pierces through the roughage. The brew flows with fruity sweetness; however, this flavor does not last long. This tea moves into a woody category with mild astringency, and I suppose the tea likes it best there cause it does not leave. In fact, the brew continues on this path of wood, dry, and bitter for the remainder of the session. On the contrary, this tea has some great qi. The sensation begins in the temples and slowly massages inwards and outwards; A full encompassing body high with good vibrations. The qi continues to move about and flows really well. Actually, I only continued to drink for the qi. I’m not sure how I feel about this tea, but I don’t believe I will buy a cake. The qi is good, but it is too much wood for me.

Flavors: Autumn Leaf Pile, Bitter, Brown Sugar, Dark Wood, Honey, Moss, Peach, Red Fruits, Sweet, Wood (Posted on 1/14/17)

Fun tea

Review by Liquid Proust (from Steepster)
Really dark first brews. Around the eighth steep it moves to a medium level. Throughout the entire session there is a solid mouth feel and a good ten minute lasting flavor. I drank this over three hours with about 15 minutes between each brew. Fun tea, but darker than my normal sheng likes. (Posted on 1/14/17)

A nice balance between young sheng and old

Review by Dr. Jim (from Steepster)
MrMopar gave me a sample of this tea to encourage me to add a cake to my next TU order.

It is hard to write a review, since this is one of those teas that sends me into the lotus position to just drift with the cha qi. After 3 cups (about 6 oz) I needed to take a 30 minute break to recover. So, A+ on the cha qi.

The taste is good too.It started with a straw favor with a hint of wood and the balance gradually shifted toward wood with each steep. By the third steep, the tea displayed a nice balance between young sheng and old. Hard to tell how much of this is due to MrMopar’s famous pumidor storage. I found both the young and old flavors enjoyable, and they didn’t really clash at all: just two aspects of a well-integrated tea. Speaking of well-integrated, the taste drifts smoothly into a very nice finish that I’m still tasting 15 minutes after my 3rd cup. While the tea has good classic flavor it doesn’t really display much flavor beyond the basic straw/wood balance. It does what it does very well but lacks that something extra that would make me consider it a special occasion tea.

My rating is based entirely on taste. My internal system adds a second rating for cha qi and this one scores 100. (Posted on 1/14/17)

Solid High Note Raw Puerh

Review by Garrett!
Mildly oil and coating mouth feel, with a pleasing body (thick texture). A rock candy/floral sweetness similar to the Spring 2014 Yiwu Beauty.

Some mild huigan and cooling felt in the back of the throat.

No evidence of aging after 5 years of vendor storage. Typical sweet honey like aroma off the wet leaf. Long dry leaves (around or over 5cm in length) loosely pressed in the cake.

Later steeps (steeps #: 8-10 using a 70ml giawan 5g with water directly off the boil --most of the time) edge more towards astringency and mineral flavors.

A solid pressing to try for those interested in ‘high note’ (floral/sweet with sharper (less heavy) somatic energy) puerh pressed after 07 puerh market bubble by one of the most consistent western-facing raw puerh vendors out there. (Posted on 11/6/16)

What a Hui Gan!

Review by João Campos
I bought this tea from Eugene during my last trip to China, when I had the chance to meet him and get to know a little bit about the amazing working he's been doing with his Tea Urchin.

Eugene is a guy that takes tea really seriously and from drinking this Autumn Gao Shan Zhai '11 you can tell that. The bing is well pressed and composed of a nice mix of leaves and buds, all of which are shiny and hairy.

Today was the second time I tried this tea and this time I used a small yi xing hu and 6g of leaves to brew it. The first brews have a very nice golden color and are completely clean and translucent - a sieve is by no means needed. Moreover, there is a oily, buttery texture to the tang. This feeling does'nt last after a few infusions, and after that a rich floral hui gan will be the most significant aspect to appreciate.

I'm tasting this tea in a very dry and hot Brazilian winter and this tea's qi is working with the external conditions in a very interesting, pleasant way. It's cooling me down a bit while making me feel completely hydrated. Thought's are flowing unrushedly and in a organized fashion in my mind.

Even though this tea's bing is a little pricey, I believe that trying at least a sample is a nice thing to do.

(Posted on 9/14/12)

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