2008 Menghai "Five Colored Peacock" Raw Pu-erh tea
Posted: Aug 25th, '08, 23:31
Post your thoughts on this here. I had the Peacock of Menghai (green) from 05 and found it to be pretty good. Anyone tried the rest?
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OK, I see what you're saying ... And of course that's why Brandon is asking for opinions from someone who has had them.thanks wrote: ... but without a sample available to me 16 a cake is a little steep for a blind leap of purchase ...
It's just the compression. Menghai blends are usually chop, but their more quality offerings are usually pretty whole leaves. Also, the state of the leaves (whether chopped or whole) do not affect quality whatsoever. Some of the best teas in the world are chop, it just matters if you break the leaves after they've been processed.shogun89 wrote:They look interesting to me but I dont like the look of the leaf, they just look like most recipes, shredded. I could see getting one but spending $80 on the whole set is kinda risky and I not someone who wants to find out the hard way.
For drinking now chopped leaves usually produce a much more bitter taste compared to whole. I think that with aging those cakes will be fantastic, but as I said for comsuming now I would pass, they look very powerful.thanks wrote:It's just the compression. Menghai blends are usually chop, but their more quality offerings are usually pretty whole leaves. Also, the state of the leaves (whether chopped or whole) do not affect quality whatsoever. Some of the best teas in the world are chop, it just matters if you break the leaves after they've been processed.shogun89 wrote:They look interesting to me but I dont like the look of the leaf, they just look like most recipes, shredded. I could see getting one but spending $80 on the whole set is kinda risky and I not someone who wants to find out the hard way.
Interesting! I guess that explains why some of these very choppy (and yummy) XG sheng tuochas are not as bitter as I'd expect. But... if I took a whole-leaf sorta cake and carelessly ripped it off the cake, that would produce some bitterness -- is how I understand what you're saying.thanks wrote: Also, the state of the leaves (whether chopped or whole) do not affect quality whatsoever. Some of the best teas in the world are chop, it just matters if you break the leaves after they've been processed.
Well, most of your big factory fare is typically chopped up for good reason. They want to create a consistantcy throughtout the beeng and this is virtually impossible if it is whole leaf. If the leaves are chopped up, then they can incoroporate the leaves in a blend from different areas to make a recipe. This is why in a single estate beeng you typically will have a beeng made of whole leaves - no blending necessary.Dizzwave wrote:Interesting! I guess that explains why some of these very choppy (and yummy) XG sheng tuochas are not as bitter as I'd expect. But... if I took a whole-leaf sorta cake and carelessly ripped it off the cake, that would produce some bitterness -- is how I understand what you're saying.thanks wrote: Also, the state of the leaves (whether chopped or whole) do not affect quality whatsoever. Some of the best teas in the world are chop, it just matters if you break the leaves after they've been processed.
Wikihop! lolDizzwave wrote:Cool, thanks hop. Or is it.... WikiHop?
Hmm thats interesting, thanks for that wikihop. I hate to say this but these cakes are starting to remind of of tea bag processing, consistency. Nothing wrong with that at all.hop_goblin wrote:Well, most of your big factory fare is typically chopped up for good reason. They want to create a consistantcy throughtout the beeng and this is virtually impossible if it is whole leaf. If the leaves are chopped up, then they can incoroporate the leaves in a blend from different areas to make a recipe. This is why in a single estate beeng you typically will have a beeng made of whole leaves - no blending necessary.Dizzwave wrote:Interesting! I guess that explains why some of these very choppy (and yummy) XG sheng tuochas are not as bitter as I'd expect. But... if I took a whole-leaf sorta cake and carelessly ripped it off the cake, that would produce some bitterness -- is how I understand what you're saying.thanks wrote: Also, the state of the leaves (whether chopped or whole) do not affect quality whatsoever. Some of the best teas in the world are chop, it just matters if you break the leaves after they've been processed.