TeaChat

gasninja wrote:

TIM wrote:
Today on the drunken menu: 80's 7802 / 8542 / 8582. Happy Holidays!

Wow that a serious line up. Is the 7802 shu?

They were all Sheng Pu.

TIM wrote:

This is the perfect storage. 50-55F / 65% humd. for 50 years.
The oil, aroma, body and qi. All in perfect harmony without losing due to dry or wet storages.

Oh, that's exactly the condition of my offsite wine cellar where I also keep my pu!

Just had a really nice mid-90s Bulang Mt. sheng. Really strong energy feel. Also, three days ago, I was luck to have a session with a 70s 7542 (maybe 78?) that blew me away. Such strong energy! Really almost too much. I was sitting there, just feeling the rush through my body, and it almost hurt. But oh wow was it amazing. (Didn't help that we started with a 60s Yonmu Mt. loose-leaf sheng, drank the 7542, and then finished with a 2nd pot of the 60s sheng.) I could barely lift my legs for hapkido class afterwards, I was so relaxed and loose....busting with energy that my body couldn't seem to figure out how to use because my muscles had turned to jelly!

needaTEAcher wrote:Just had a really nice mid-90s Bulang Mt. sheng. Really strong energy feel. Also, three days ago, I was luck to have a session with a 70s 7542 (maybe 78?) that blew me away. Such strong energy! Really almost too much. I was sitting there, just feeling the rush through my body, and it almost hurt. But oh wow was it amazing. (Didn't help that we started with a 60s Yonmu Mt. loose-leaf sheng, drank the 7542, and then finished with a 2nd pot of the 60s sheng.) I could barely lift my legs for hapkido class afterwards, I was so relaxed and loose....busting with energy that my body couldn't seem to figure out how to use because my muscles had turned to jelly!

Take some pictures next time please.

Drinking a '09 Ailao Shan Area Maocha that a friend produced. It borders on flavors of red tea. Very floral and light. Yet, it does not brew like "red pu", it keeps steeping for a very long time (10-15 steeps is not an issue). Kind of an oddball tea.

TwoDog2 wrote:Drinking a '09 Ailao Shan Area Maocha that a friend produced. It borders on flavors of red tea. Very floral and light. Yet, it does not brew like "red pu", it keeps steeping for a very long time (10-15 steeps is not an issue). Kind of an oddball tea.

For me, those "red pu" is quite uneasy:
http://themandarinstea.blogspot.com/200 ... -2007.html

Just Why?

TIM here are some pics I just took, although I guess you were more interested in the pics of needsaTEAcher's adventures.

I think perhaps this tea was overoxidized (see the dark leaf hanging on the pot) and/or sun dried/exposed for a particularly long time. Some of the Sheng characteristics remain, such as its huigan and ability to steep for 10+ brews. Its scents are very similar to hongcha. I am with you, I typically dislike red pu as well, however this particular tea is interesting enough for my taste.

TwoDog2 wrote:Drinking a '09 Ailao Shan Area Maocha that a friend produced. It borders on flavors of red tea. Very floral and light. Yet, it does not brew like "red pu", it keeps steeping for a very long time (10-15 steeps is not an issue). Kind of an oddball tea.

That type of processing must be common in ailao shan as I've had a very similar processed tea from Ai Lao Shan. Who knows maybe its the same stuff.

gasninja wrote:

TwoDog2 wrote:Drinking a '09 Ailao Shan Area Maocha that a friend produced. It borders on flavors of red tea. Very floral and light. Yet, it does not brew like "red pu", it keeps steeping for a very long time (10-15 steeps is not an issue). Kind of an oddball tea.

That type of processing must be common in ailao shan as I've had a very similar processed tea from Ai Lao Shan. Who knows maybe its the same stuff.

Part of it is altitude, some villages are really high up. So, sun exposure means intense sun exposure - that is why i was guessing the sun played a role, but it is only a guess.

I have had some Ailao Shan teas that are not consistent with this kind of red pu, but Ailao is also a big area, so there is variety.

I do like the finish and aftertaste of good hongchapu. If the top flavor is decent enough, then that oxidation isn't as much of a problem for me. The real problem with hongchapu is that you're expected to pay too much money for old black tea. At a decent price, some of them would be quite nice.

TIM wrote:

needaTEAcher wrote:Just had a really nice mid-90s Bulang Mt. sheng. Really strong energy feel. Also, three days ago, I was luck to have a session with a 70s 7542 (maybe 78?) that blew me away. Such strong energy! Really almost too much. I was sitting there, just feeling the rush through my body, and it almost hurt. But oh wow was it amazing. (Didn't help that we started with a 60s Yonmu Mt. loose-leaf sheng, drank the 7542, and then finished with a 2nd pot of the 60s sheng.) I could barely lift my legs for hapkido class afterwards, I was so relaxed and loose....busting with energy that my body couldn't seem to figure out how to use because my muscles had turned to jelly!

Take some pictures next time please.

It ws a surprise session, and I didn't have my camera! Otherwise, I would have. But now I am back in the States, so I think my days drinking such teas will be greatly lessened....unless....I promise to take pictures if you invite me over from a nice Red Mark, Tim!

Who was making unblended Bulang in the mid-90s?

Wouldn't be surprised. Baichatang has been operating with LIncang tea since 1994, I believe. Henlichang had been making single area teas in the mid-late 90s--That Bulang Nada sells ain't the only tea they made. All three of the major prefectures had multiple factories with production since the late '80s. There are even '80s Badas floating around. This was just something that happened because it was cheaper for a small outfit to just make a little tea from one area.

How does this Puerh compare to green tea?

I think that question should probably be asked in its own topic.