TeaChat

ChengduCha wrote:

Tead Off wrote: When a tea still is very smoky after 10 years, do you really think it is going to dissipate very much?

A tea seller recently told me that smoky flavor in pu erh is mainly processing related and will most likely stay this way because of it.

I am not sure how knowledgeable your tea seller is.... smokey flavor can changes in the first maturity period and it should disappear in the 2nd period, if the storage condition is proper.

TIM wrote:Where are the liquor Boss?

Third brew, yellow orange.

brandon wrote:

TIM wrote:Where are the liquor Boss?

Third brew, yellow orange.

Good color. Not oolong Pu imo

Color is a bad way to tell. The worst cases had ok color. Hongchapu is dark, but hongchapu isn't really that objectionable unless it's lobular leaf gone bad or bad leaf fried at too low temp.

shah82 wrote:Color is a bad way to tell. The worst cases had ok color. Hongchapu is dark, but hongchapu isn't really that objectionable unless it's lobular leaf gone bad or bad leaf fried at too low temp.

But we are discussing oolong-Pu, not Hongcha-Pu.
So your opinion is over oxidation makes Oolong-Pu?

TIM wrote:

brandon wrote:

TIM wrote:Where are the liquor Boss?

Third brew, yellow orange.

Good color. Not oolong Pu imo

I like that cup/bowl in the back

You have good taste on a beautiful hagi daiwan

I really do think the majority of real oolongpu either has to do with the use of non-broadleaf, or bruising leaves (not straight fermentation) along with a frying technique for high aroma. Either not pu, or creative luchapu.

shah82 wrote:I really do think the majority of real oolongpu either has to do with the use of non-broadleaf, or bruising leaves (not straight fermentation) along with a frying technique for high aroma. Either not pu, or creative luchapu.

High aroma comes from rubbing the leaves and break the cell walls, also the oxidation level. Low grade tea leaves are only secondary to oolong Pu. The processing is more the key to this short signed tea.

Phew thanks guys, I really like this one! About 9 years old now, 2004 wild Nannuo commissioned by Wisteria Tea House. 200g cake. 2 days and 20+ brews in my smallest gaiwan. I think I will keep some on hand.

BTW, I like a second stage Yiwu with smokey pork flavor

pork?!?

futurebird wrote:pork?!?

Fat from a good prosciutto to be closer. One of the nice aroma profile from a real traditional Yiwu.

TIM wrote:

futurebird wrote:pork?!?

Fat from a good prosciutto to be closer.

'

Ha. That makes more sense I was thinking of bacon tea.

I really would love and appricate vendors or collectors here whom had commissioned private batches/oversee production before to share their views on this topic. Learning from knowledgable vendors could help Western Puerh Lovers. Please take a bite on this. Cheers ~ Toki

From someone I admired greatly for his passion, sincerity and the love of the leaf.

"Enjoy these post, make sure to read all the way to last paragraph, more than you'll get out of most blogs! " Quoted from Mr. B.

http://teaurchin.blogspot.com/2012/04/w ... g-zhi.html

http://teaurchin.blogspot.com/2011/10/h ... ently.html