Official Pu of the day


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

Re: Official Pu of the day

Postby j.p.rich » Oct 22nd, '14, 11:57

Today is my second go-round with TU's 2014 Gao Shan Zhai. I'm struggling to pick up the aromas here, perhaps my fall allergies are interfering? But their Qi and flavor descriptors are accurate once again, so far my favorite 2014 offering from the Urchin.
j.p.rich
 
Posts: 18
Joined: Aug 20th, '

Re: Official Pu of the day

Postby debunix » Oct 21st, '14, 21:03

Today enjoying more of Norbu's 2008 bamboo-aged Yiwu, a favorite that continues to shine. Glad I still have a fair stock of it....and wish I'd bought more. It does well in careful gongfu brewing for one, or thermos brewing for all day or for a crowd. Still caramel-sweet, herbal and earthy notes, grounding, comforting and delicious.
User avatar
debunix
 
Posts: 5091
Joined: Jan 10th, '
Location: Los Angeles, CA

Re: Official Pu of the day

Postby drinking_teas » Oct 19th, '14, 19:43

debunix wrote:2011 Yunnan Sourcing "Sha Tou Sheng Yun" Ripe Puerh--despite the word sheng in the title, clearly a tasty earthy plummy shu pu. It's brewing up quite pleasingly in my Petr Novak 'bizen' pot.

i've also had shengpu that had the word "shu" in the name. transliteration is a strange thing
drinking_teas
 
Posts: 69
Joined: Jul 27th, '
Location: ny

Re: Official Pu of the day

Postby BW85 » Oct 19th, '14, 17:48

2012 bulang from EoT. So very powerful! I try to brew this tea with a lighter touch and lower leaf ratio than I usually use. Plenty of bitterness to keep in check, as you would expect with young bulang. Beautiful high notes that enter the upper palate after swallowing, lingering in the nasal cavity. Both the taste and fragrance linger for an impressively along time
BW85
 
Posts: 101
Joined: Apr 17th, '
Location: Lawrence, KS

Re: Official Pu of the day

Postby debunix » Oct 19th, '14, 14:44

2011 Yunnan Sourcing "Sha Tou Sheng Yun" Ripe Puerh--despite the word sheng in the title, clearly a tasty earthy plummy shu pu. It's brewing up quite pleasingly in my Petr Novak 'bizen' pot.
User avatar
debunix
 
Posts: 5091
Joined: Jan 10th, '
Location: Los Angeles, CA

Re: Official Pu of the day

Postby sung8891 » Oct 17th, '14, 23:23

So we managed to get up a group to drink old tea in Singapore. Yay!!!! A lot of the more serious drinkers don't seem to be on teach at though. We went to Michael's place called Enjoy Tea. He had proper brewing utensils and good water which a lot of the shops in Chinatown did not seem to have. He was a gracious host indeed because the first time I went in there I was empty handed and he still brewed me his 3 best teas which were very good yancha indeed. So we met up yesterday and had a brew of Gyg beeng fr 60s
Ma Huang fr 70s
Per war 4 gold coin liu bao
We all ended up getting tea drunk after those brews and I really enjoyed meeting up Singaporean tea drinkers. :D :D
sung8891
 
Posts: 26
Joined: Jun 30th, '
Location: Malaysia

Re: Official Pu of the day

Postby puerhking » Oct 17th, '14, 16:46

Drinking the 08 Lin Ying Hao Longpa gushu from Chawang shop today. Nice semi-mature flavors. Leather, wood, grain, dried orange peel and a floral hint on the finish. Good stuff.
User avatar
puerhking
 
Posts: 677
Joined: Jul 7th, '0
Location: I have no idea

Re: Official Pu of the day

Postby kyarazen » Oct 15th, '14, 21:50

bankung wrote:Yes, there are tea produced from ~100-400 years old assamica in the north of Thailand around Chiang Rai. (Doi Wawee?) which I sent to kyarazen long time ago.

But, but.. the taste is far from good as I recall, be it the quality of the leaves or the processing. Those who own the trees just started producing puerh last year as it became so famous and pricy. They are oolong specialist though. (which quality is not that great either)


thanks for chiming in
there are also trees and several scattered plantations (including a huge one formerly belonging to HTC) in chiangmai. the next time a friend goes up to lamphun to pick up some buddhist paraphernalia for me i'll get him to do some "intelligence scouting".

haha! its not that "bad" tasting, i'm sure in a few years time they will improve on material selection and processing with chinese/taiwanese inputs. i'll take the thai leaves over many autumn yunnan harvests. the most unique things observed from thai tea so far is a distinct rear/ending note, observed it in your samples and one of the HTC cakes formerly imported by CGH trading over here. reminiscent of a taiwanese rougui.. it couldnt shrug off a certain "gaoshan" characteristic despite being of the transplanted wuyi specie and processed traditionally.
User avatar
kyarazen
 
Posts: 655
Joined: Sep 2nd, '1
Location: in your tea closet

Re: Official Pu of the day

Postby bankung » Oct 15th, '14, 19:22

2005 Chang Yu Hao Yiwu from EoT

SO THICK!!! soooo smooth.lively.moderate huigan. calming qi

I prefer this to any 90s dayi hands down. Bought a tong :)
bankung
 
Posts: 23
Joined: Nov 26th, '
Location: London

Re: Official Pu of the day

Postby bankung » Oct 15th, '14, 19:18

Yes, there are tea produced from ~100-400 years old assamica in the north of Thailand around Chiang Rai. (Doi Wawee?) which I sent to kyarazen long time ago.

But, but.. the taste is far from good as I recall, be it the quality of the leaves or the processing. Those who own the trees just started producing puerh last year as it became so famous and pricy. They are oolong specialist though. (which quality is not that great either)
bankung
 
Posts: 23
Joined: Nov 26th, '
Location: London

Re: Official Pu of the day

Postby Tead Off » Oct 15th, '14, 13:47

kyarazen wrote:
Tead Off wrote:
kyarazen wrote: ignorance is bliss or isnt it? :mrgreen:


If we ain't seen it, it ain't around. Try asking Khun Zhang if he's seen any.


good for you then. i mean its always so awesome to have "veterans" to guide tea enthusiasts of the online community, they must have seen a lot in the years.

cheers.

I guess you didn't pick up on my humor. It was said 'tongue in cheek'. But, of course you didn't see my tongue or cheek, did you?
User avatar
Tead Off
Vendor Member
 
Posts: 3485
Joined: Apr 1st, '0
Location: Bangkok

Re: Official Pu of the day

Postby mr mopu » Oct 15th, '14, 13:46

Having a 2012 Yunnan Sourcing "Mang Fei Wild Arbor" sheng.
Brewing this in the Gaiwan, 10 grams with a short rinse and about a minute rest period for the tea to open up. This is nice thick and pungent tea. It starts slightly sweet very full in the mouth with a hint of tobacco and bitter melon with a good bit of bitter at the end. Mang Fei teas of good quality always seem to carry this well into the brew. Very nice for now for those with the strong upfront qualities. I will look forward to see how this progresses in the years to come. A very upfront tea for sure.
mr mopu
 
Posts: 225
Joined: Feb 17th, '

Re: Official Pu of the day

Postby kyarazen » Oct 15th, '14, 11:36

Tead Off wrote:
kyarazen wrote: ignorance is bliss or isnt it? :mrgreen:


If we ain't seen it, it ain't around. Try asking Khun Zhang if he's seen any.


good for you then. i mean its always so awesome to have "veterans" to guide tea enthusiasts of the online community, they must have seen a lot in the years.

cheers.
User avatar
kyarazen
 
Posts: 655
Joined: Sep 2nd, '1
Location: in your tea closet

Re: Official Pu of the day

Postby Tead Off » Oct 15th, '14, 11:12

kyarazen wrote: ignorance is bliss or isnt it? :mrgreen:


If we ain't seen it, it ain't around. Try asking Khun Zhang if he's seen any.
User avatar
Tead Off
Vendor Member
 
Posts: 3485
Joined: Apr 1st, '0
Location: Bangkok

Re: Official Pu of the day

Postby kyarazen » Oct 15th, '14, 11:01

Puerlife wrote:http://www.xm-tea.net/shu-puer-hong-tai-chang-1980-god.html
As is plain to see, this is a product of the Chun Yue company, in Yunnan.
:lol:


well, its up to you to decide and interprete. i mean listening to carabao sometimes you come across that song, "made in thailand" which laments that the thais dont think too highly of their own products, and now i think he should edit those lyrics to include the farangs too. :lol: :lol:

hong chang had two divisions in its heyday, one operated from hong kong using yunnan leaves (hong chang, hong tai chang), and one in thailand (hong tai chang hao), but i suppose its of zero interest of anyone so i shall not elaborate. ignorance is bliss or isnt it? :mrgreen:
User avatar
kyarazen
 
Posts: 655
Joined: Sep 2nd, '1
Location: in your tea closet

Next

Instant Messenger

Permissions
You cannot post new topics
You cannot reply to topics
You cannot edit your posts
You cannot delete your posts
You cannot post attachments
Navigation