TomVerlain wrote:I just bought a few cakes - the 2008 7542 seems like a good buy. Took a punt on the "Autumn Aroma", Haiwan Purple Bud and a few other.
The 2005 CNNP is cheap - It is Simao, which I am not familiar with as a puerh, so that might go either way, but most likely is a good daily drinker. It says 7581 style, but does not look like a mix of raw\ripe. Assuming it is completely ripe, 10 years of age must have evened it out abit.
Bef wrote:I'm new to pu-erh. Tried some of that tea from Camellia Sinensis, hated it, but it has grown up on me and I'm starting to appreciate it. Definitly an acquired taste for me.
I would like to try one or two cakes from that website, but don't know where to start.
Anyone has some suggestion for one or two of the cakes that are sold on that website?
Which did you try, and what didn't you like about them? Were they shu or sheng? Young or aged? I've never had any of their tea, but remember from recently perusing their website that they have one or two cakes pressed from wild trees that probably aren't even, the irony, camellia sinensis, perhaps taliensis. These would have given you a very unusual drinking experience.
TomVerlain wrote:puerh falls into a few distinct categories, Sheng (raw/green) and Shu (cooked or fermented) as well as ready to drink or to be aged. Some people like tea for now that others would let sit for twenty years.
I didn't order this one, even though it is a favorite, and I have a few cakes of other years. I think these are a good buy and a decent tea
2007 Menghai *7262* Dayi Pu-erh Chitse Beeng Cha
It is a well aged shu, ready to drink, good factory, good recipe and I think a good value from them.
In a few weeks I'll update on what I got and what I think about them, but the 7262 is a good recommendation in any case. Of course you might prefer the flowery green of a fresh sheng in which case there may be other cakes more suited to your tastes, other might chime in on that.
What did you like or dislike about the tea you tried and what exactly was it ?
Rdeitz wrote:I'd suggest the 8582. It's an excellent sheng especially for the price.
Bef wrote:Rdeitz wrote:I'd suggest the 8582. It's an excellent sheng especially for the price.
Thanks! I will check that tea.
I was wondering... I might need a few years to get through a few cakes, since I mostly drink oolongs. But I live in a very dry place (20% to 40% throughout the year) with a temperature stable, at about 22 to 25 celcius.
I understand that the cakes might not get better in that environment. But will they degrade as well, or will they at least remain "stable"?
AllanK wrote:Has anyone tried the Menghai 2007 0712 or 2007 0772? I am eying these to buy tongs. The new recipe ripe 0532 is great ( I bought mine from Yunnan Sourcing) so these might be great too.