Nov 25th, '15, 15:59
Posts: 1144
Joined: Jul 10th, '13, 01:38
Location: Japan.
by William » Nov 25th, '15, 15:59
Teaism wrote:An old and generous tea collector shared a brew of early 1910s Song Ping Hao. It is very hard to comprehend such an old iconic tea, perhaps just a fleeting joy of impermanence and beauty.
Cheers!
Must be a once in a lifetime experience!
Nov 26th, '15, 04:00
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK
by Rui » Nov 26th, '15, 04:00
Today I am back to 2015 Bosch raw pu'er from White2Tea.
Actually this has just reminded me to order another cake and other goodies taking opportunity of the Black Friday's gifts.
Nov 27th, '15, 15:27
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Nov 27th, '15, 15:27
2007 White bud sheng from Norbu: this is a tea that I used to drink quite a lot, and I have several beengs still. It started out quite smoky--a taste that I enjoyed--and would transition to sweet and delicate liquor that was close to a white tea, but with a durability through many infusions typical of puerh. It moved towards the back of the cabinet as I my puerh explorations went wider.
Today, I'm brewing up the end of one of the beengs, and there is no smoke. It starts right out with delicate, sweet, with a little bit of earthy base. It is a pleasant change from the plummy rich sweet dark shus I've been drinking a lot lately, as much for their ability to hold up to brewing in advance for work as for taste preference--this white bud sheng will not stand advance brewing. It needs to be drunk quickly and hot.
Nov 28th, '15, 19:47
Posts: 541
Joined: Aug 19th, '15, 07:03
Location: on the road
Been thanked: 1 time
by kuánglóng » Nov 28th, '15, 19:47
Just finished a long tea session with an old friend. Our favorite tea of the evening was a 2011 White Moonlight (月光白) I dug out from somewhere.
Looking forward to stocking up some different varieties of that tea and letting them rest in peace for a few years.
Dec 1st, '15, 06:05
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK
by Rui » Dec 1st, '15, 06:05
Back to the 2015 Chawangpu Hekai Gushu Xiao Bing which seems to be maturing very well in my humidor setup.
Dec 2nd, '15, 18:21
Vendor Member
Posts: 608
Joined: Feb 5th, '10, 17:32
Location: San Diego, California
by blairswhitaker » Dec 2nd, '15, 18:21
hidden peak's Lotus brick, A Master Wong selection.
Very nice!
served from a peter kou pot from taiwan.
Dec 8th, '15, 17:31
Vendor Member
Posts: 608
Joined: Feb 5th, '10, 17:32
Location: San Diego, California
by blairswhitaker » Dec 8th, '15, 17:31
Hidden Peak's "unblended brick'' another master Wang selection.
served out of a lin's ceramic's kettle.
Dec 9th, '15, 03:55
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK
by Rui » Dec 9th, '15, 03:55
Rui wrote:Today I am back to 2015 Bosch raw pu'er from White2Tea
And again!
Dec 16th, '15, 06:42
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK
by Rui » Dec 16th, '15, 06:42
2015 Chawangshop Hekai raw pu'er
Dec 16th, '15, 08:31
Posts: 529
Joined: Feb 17th, '13, 12:34
Has thanked: 4 times
Been thanked: 2 times
by mr mopu » Dec 16th, '15, 08:31
Rui wrote:2015 Chawangshop Hekai raw pu'er
That is good stuff. Cotton candy.
Dec 16th, '15, 10:17
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK
by Rui » Dec 16th, '15, 10:17
mr mopu wrote:Rui wrote:2015 Chawangshop Hekai raw pu'er
That is good stuff. Cotton candy.
Yes, thank you.
Thanks to Cwyn's article in her blog I tried it and then got myself two of these cakes. It has mellowed out even further in the last few months and became a very exciting daily drinker.
Dec 21st, '15, 15:02
Posts: 320
Joined: Jul 10th, '15, 23:36
Location: Ohio, USA
by Frisbeehead » Dec 21st, '15, 15:02
I got 2 samples from YS yesterday, the newly added 2006 chang tai hao bulang and the 2007 Menghai 7452. Right now I am trying the bulang, and enjoying it very much.
Although I'd like to get a new gaiwan to use for shou. My only gaiwan under 150ml now is a ~60-70ml thin white porcelain gaiwan, and it doesn't retain heat well enough. Nor is it wide enough. So I'm considering getting that Ruyao gaiwan from White2Tea. It's thicker, wider, can hold 100ml, and looks cool.
My only complaint with shou is that the little bits of tea get everywhere when using a gaiwan. It's a bit of a pain, though I usually just let them be and continue brewing.
Dec 21st, '15, 18:44
Posts: 221
Joined: Oct 28th, '10, 20:48
Location: California
by Peacock » Dec 21st, '15, 18:44
Frisbeehead wrote:I got 2 samples from YS yesterday, the newly added 2006 chang tai hao bulang and the 2007 Menghai 7452. Right now I am trying the bulang, and enjoying it very much.
Although I'd like to get a new gaiwan to use for shou. My only gaiwan under 150ml now is a ~60-70ml thin white porcelain gaiwan, and it doesn't retain heat well enough. Nor is it wide enough. So I'm considering getting that Ruyao gaiwan from White2Tea. It's thicker, wider, can hold 100ml, and looks cool.
My only complaint with shou is that the little bits of tea get everywhere when using a gaiwan. It's a bit of a pain, though I usually just let them be and continue brewing.
If you're considering a new gaiwan why not throw in a tea filter with your order? It will help with the tiny bits of tea in your cup.
Dec 21st, '15, 19:51
Posts: 529
Joined: Feb 17th, '13, 12:34
Has thanked: 4 times
Been thanked: 2 times
by mr mopu » Dec 21st, '15, 19:51
Peacock wrote:Frisbeehead wrote:I got 2 samples from YS yesterday, the newly added 2006 chang tai hao bulang and the 2007 Menghai 7452. Right now I am trying the bulang, and enjoying it very much.
Although I'd like to get a new gaiwan to use for shou. My only gaiwan under 150ml now is a ~60-70ml thin white porcelain gaiwan, and it doesn't retain heat well enough. Nor is it wide enough. So I'm considering getting that Ruyao gaiwan from White2Tea. It's thicker, wider, can hold 100ml, and looks cool.
My only complaint with shou is that the little bits of tea get everywhere when using a gaiwan. It's a bit of a pain, though I usually just let them be and continue brewing.
If you're considering a new gaiwan why not throw in a tea filter with your order? It will help with the tiny bits of tea in your cup.
+1 on the filter.
Dec 22nd, '15, 03:10
Posts: 2044
Joined: Jan 11th, '07, 20:47
Location: Los Angeles, CA
by wyardley » Dec 22nd, '15, 03:10
Frisbeehead wrote:
My only complaint with shou is that the little bits of tea get everywhere when using a gaiwan. It's a bit of a pain, though I usually just let them be and continue brewing.
It is worse with shu, but try cracking the lid a little less, and pour slower. Or use a fair cup; the bits will settle to the bottom, so shouldn't end up in your cup by the time you pour into the cup. Rinsing twice might help too.
