Raw Puerh areas and taste

One of the intentionally aged teas, Pu-Erh has a loyal following.

Re: Raw Puerh areas and taste

Postby Tead Off » Mar 15th, '14, 03:22

bagua7 wrote:Thanks for the write-up, shah82, very impressive effort. :)

Are Lincang and Lancang mountains or larger areas like Bulang or Baoshan?

How would you define the taste of those two...I never had any Lincang but some people here (and a couple of blogs providing tasting notes) report their teas as not being any good.

Lancang...strong, tobacco, meaty, astringent.

Lincang map of area.

As you can see, some major players in the Puerh hierarchy. Bingdao, Xigui, DXS, Mangfei, Bangdong. Some of my very favorites.

User avatar Tead Off
Vendor Member
Posts: 4415
Joined: Apr 01, '09
Location: Bangkok

Re: Raw Puerh areas and taste

Postby chrl42 » Mar 15th, '14, 03:42

shah82 wrote:When I say insipid, I mean that it's sweet flavors without much balance in other sorts of flavor like wood, bitterness, savoriness, etc. Not generally a fan of how Mahei ages, though it does do well enough, I suppose. Is the '99 Song Character'ed a Mahei? That's what I've always thought it was...

As for Bingdao, I have trouble thinking of it like cucumbers. I read so much about how it's supposed to be like rock sugar all the time...Cucumbers makes me think of something like Osanzhai or maybe Wisteria Tea House Taihe. Teas that I know are close to Bingdao, such as YS '10 Bangma has a pretty strong spicy/medicinal character to it. Of course, Bangma isn't that close, and things change pretty fast with distance.

hehe :P

To me it was like cocumber-flavored rock sugar. I buy that.

Your example is kinda harder to follow, since I've never bought from English-based websites :P

User avatar chrl42
Posts: 1777
Joined: Mar 22, '08
Location: Beijing
Contact chrl42:

Re: Raw Puerh areas and taste

Postby chrl42 » Mar 15th, '14, 03:50

Tead Off wrote:
bagua7 wrote:Thanks for the write-up, shah82, very impressive effort. :)

Are Lincang and Lancang mountains or larger areas like Bulang or Baoshan?

How would you define the taste of those two...I never had any Lincang but some people here (and a couple of blogs providing tasting notes) report their teas as not being any good.

Lancang...strong, tobacco, meaty, astringent.

Lincang map of area.

As you can see, some major players in the Puerh hierarchy. Bingdao, Xigui, DXS, Mangfei, Bangdong. Some of my very favorites.

I pretty much follow Lincang tastes, although I heard it wasn't focused much like Yiwu or Menghai (and their brotherhood) in the past.

Some of Lincang teas can be wicked pricey these days :P

User avatar chrl42
Posts: 1777
Joined: Mar 22, '08
Location: Beijing
Contact chrl42:

Re: Raw Puerh areas and taste

Postby fdrx » Mar 15th, '14, 07:40

Lincang map of area.

I've slightly modified this map last year, there was a mistake. I can't remove this old link because imageshack isn't free anymore.
"ok" map here or more directly here.

fdrx
Posts: 208
Joined: Sep 02, '10

Re: Raw Puerh areas and taste

Postby bagua7 » Mar 16th, '14, 03:47

Tead Off wrote:Lincang map of area.


fdrx wrote:"ok" map here or more directly here.


Thanks.

Can't believe I totally forgot about thread... :cry: Bookmarked!

User avatar bagua7
Posts: 1373
Joined: Jul 21, '10

Re: Raw Puerh areas and taste

Postby alix » Dec 16th, '15, 16:59

How lao Ban zhang and Yiwu are so expansive?
Little production?

alix
Posts: 126
Joined: Oct 17, '14
Location: Italy
Contact alix:

Re: Raw Puerh areas and taste

Postby alix » Dec 16th, '15, 16:59

How lao Ban zhang and Yiwu are so expansive?
Little production?

alix
Posts: 126
Joined: Oct 17, '14
Location: Italy
Contact alix:

Re: Raw Puerh areas and taste

Postby Tsubo » Dec 16th, '15, 17:16

rather big speculation ...

User avatar Tsubo
Posts: 46
Joined: Feb 03, '12
Contact Tsubo:

Re: Raw Puerh areas and taste

Postby tingjunkie » Jan 17th, '16, 04:03

I'm always happy to find savory umami notes of cured prosciutto fat in a good Yiwu. :mrgreen:

User avatar tingjunkie
Posts: 1663
Joined: Jul 08, '09
Location: Maui

Re: Raw Puerh areas and taste

Postby bankung » Jan 18th, '16, 11:48

alix wrote:How lao Ban zhang and Yiwu are so expansive?
Little production?


For LBZ, you can't easily find another puerh that give you the same exciting classy huigan and the balance - powerful bitterness but dissipate fast to sweet, sugar/floral notes, good amount of body, strong qi. It is what I would call a classic flavour.

Some Yiwu could be really expensive. Thats because of the fame and low yield though. If LBZ has the same tiny amount of production as bohetang, I believe the price would be much higher.

bankung
Posts: 57
Joined: Nov 26, '12
Location: London

Re: Raw Puerh areas and taste

Postby bankung » Jan 18th, '16, 11:51

Wuliangshan is a really big place. Teadezhang is a specialist at wuliang tea. His partner owns a factory there and has a wide range of wuliang tea to offer. I generally agree that wuliang tends to be thin but thats not always the case. One of teadezhang wuliang higher range is ~600 years old gushu cake. This tea is really thick and coating the mouth with satisfying power.

bankung
Posts: 57
Joined: Nov 26, '12
Location: London

Re: Raw Puerh areas and taste

Postby puyuan » Jan 18th, '16, 19:07

bankung wrote:Wuliangshan is a really big place. Teadezhang is a specialist at wuliang tea. His partner owns a factory there and has a wide range of wuliang tea to offer. I generally agree that wuliang tends to be thin but thats not always the case. One of teadezhang wuliang higher range is ~600 years old gushu cake. This tea is really thick and coating the mouth with satisfying power.


Not necessarily. There are plenty of other similarly small forest gardens in Yiwu and huge disparity in pricing between them. None is close to that expensive.

I also find that Laobanzhang actually has a wealth of differentiated tea profiles, and that's disregarding cut up maocha...

puyuan
Posts: 156
Joined: Mar 29, '13


Today's Poll



Community

In total there is 1 user online :: 0 registered, 0 hidden and 1 guest