Official Pu of the day


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

Re: Official Pu of the day

Postby Rui » Jun 30th, '15, 06:43

Enjoying very much my sample of 2015 Yunnan Sourcing "Man Zhuan" Ancient Arbor Raw Pu-erh. Quite yummy although it is a very young tea.
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Re: Official Pu of the day

Postby Tead Off » Jun 30th, '15, 02:33

2003 Tai Lian Zhengshan Da Ye brick. 12 year tasting. This is a tea I'm starting to enjoy a bit. There is still smokiness, but when it clears, it's a nice tasting, relaxing tea that would be a good daily drinker. A lot of its roughness is gone, but my wife says it still sticks in her throat. It has a thick mouthfeel and I can see this aging gracefully for many years to come. Leaves are of nice quality and not particularly chopped up.
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Re: Official Pu of the day

Postby shah82 » Jun 27th, '15, 22:03

You missed out on the '08 Red and Blue Douji blends. Those are supposed to be the best.

Sad about the '09 7542. The '02 I'm munching away at is definitely not thin tasting. The 2009 was always noted for being a bit...different tasting, if you look at the older part of the B&B thread.

2008 8582 tastes and smells good to me, but I cannot handle the fragments left in my tin, so I reserve it for days with heavy breakfasts first.

Your description of the 2006 8582 and 7582 sounds intriguing. Is the 8582 superior in mouthfeel to its younger counterpart as well? The humidity thing strikes a nerve to me since I think that factory cakes really does need more than my climate can quite give.

I had the '07 An Xiang. I had a pretty good time, relatively honey and forest with decent mouthfeel.

I am very tired of the very high pollen count in Atlanta making my throat irritable. It gives me panics that the tea is drying out to a horrible mess, oh what shall I do, every year until I figure what's going on.
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Re: Official Pu of the day

Postby gasninja » Jun 27th, '15, 13:25

Wow this forum has been pretty slow lately.

Today I have been checking the status of a few of my big factory tongs. Which is a mild form of self punishment. But it's raining out and I'm stuck inside anyway.

Douji
2009 Hong Dadou I bought this tong in 2010 without sampling it first. It was my first tong purchase. I did not open It until last year. I was pretty surprised that it was not a tuition tong. This tea continues to come along nicely. Not bad for 90 dollars a tong.

2009 7542 meh aIm not very hopefull about this one. Very thin.

2008 8582 a little better but this could just be my. Natural preference for a larger leaf recipes.

2006 7582 this is the DayI that I have the most hope for. It has developed a decent mouthfeel. And has more depth to the flavor profile.

2006 8582 much better than the 2008. This is probably due in part to the more humid storage condition of this tong before I bought it.


I dug out a cake of my 05 7532. But I can only take so much punishment in one day. I do feel a little wierd not sure if it's from all the tea or the pesticides on the tea.
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Re: Official Pu of the day

Postby kiwi303 » Jun 15th, '15, 08:09

2011 Dayi Silver Peacock Raw Puer (101) from JKTeashop.

First last and middle thoughts on this is it is bitter.

I'm brewing in a little stoneware carved teapot which makes half a cup of the Rice Pattern tea cup I use for most of my chinese teas.

There's a bit of sweetness staying behind once the bitter edge leaves after swallowing, but it's not a tea I particularly like... My first Sheng, and if I was a newcomer to teas and this was my first ever Puerh, I don't think I would be buying puer again.

This sample pack is going into the back of a cupboard to be ignored for a few months or a few years...
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Re: Official Pu of the day

Postby Puerlife » Jun 9th, '15, 20:54

I'm writing on my phone so I'll have to keep this short. I
visited Khun Zhang and his wife Shan Shan yesterday on Bangkok. She asked me what I wanted to drink. Music to my ears. A started with the 2007 Fulu Yuan cha. It tastes a lot like the 2012 version but stronger.very powerful qi but very astringent and not sweet. This one is truly designed to be aged long term.
Then 2014 Xigui and 2014 Guafengzhai. Both are excellent. The completist needs both; they are both fantastic, but The Xigui costs a lot less and is in no way inferior. I was tea drunk like I haven't been in a long time before we finished the first tea; after the second and third, wow, even more so. Tried both of these when they were very young; they have come a long way in just one year and I have reconfirmed that I don't really like brand new sheng but love when it's a little over a year old.
a fantastic tea outing with people who are a delight to hang out with.
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Re: Official Pu of the day

Postby PurplePotato » Jun 9th, '15, 02:34

Sometimes, when drinking puer, I can't help feeling like this recent xkcd comic.

Started the day drinking EOT's 2010 Nannuo. When brewed in a gaiwan this tea is actively sweet and pleasant with a nice calming energy. That is, until I finish the session, and the sweetness eventually breaks down and is replaced by an uncompromising roughness. And yet, I've been gaiwaning this one quite a bit. Today, I finally bothered to brew this tea with an yixing, with a higher leaf/water ratio. I could taste the roughness mixed within the sweetness, waiting to menace me as usual, but fortunately it never did.

Later, I decided to take the leaves out of their bunched up state and into a larger gaiwan to be able to more fully expand and finish things off. Feeling frisky, I decided to add four leaves (count em!), of 2012 Nannuo acquired from w2t, and went for a long steep. The 2012 dominates the brew, which kinda tastes like rancid hazelnut skins. Which, while not as bad as it sounds, is not really pleasant either. Causes some interesting tongue and top back of the mouth feel - dried peanut butter perhaps? Feels a bit spacey, so if it's not about the taste then it's good :lol:
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Re: Official Pu of the day

Postby Rui » Jun 8th, '15, 07:38

2013 Fengqing Old Tree Raw Pu-erh from Teavivre
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Re: Official Pu of the day

Postby Admiralkelvinat... » Jun 4th, '15, 06:48

Tead Off wrote:Admiral,

I'd be interested to know how this tea is when brewed using a porcelain pot. Instead of taking the tea down with a porous pot, try taking it up with a porcelain one and see what the difference is.


closest thing I have to a porcelain pot at hand is my trusty gaiwan, but yes it would be worth checking in a truly neutral vessel. It may be that my tastes have simply changed to be more accomodating to bitterness.

What the novak pot takes away from the top end it gives back as strength of overall flavor. The kyusu gives a more complex and yet less "intense" brew, the novak a more powerful and less subtle expression. Neither one is better than the other, really, but the effect is quite noticeable.
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Re: Official Pu of the day

Postby Tead Off » Jun 4th, '15, 06:10

Admiral,

I'd be interested to know how this tea is when brewed using a porcelain pot. Instead of taking the tea down with a porous pot, try taking it up with a porcelain one and see what the difference is.
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Re: Official Pu of the day

Postby Admiralkelvinat... » Jun 4th, '15, 06:00

Today's Pu: the 2003 青藤 (qing teng), courtesy of Taiwan's Wisteria house.

Image
Image

Today's experiment was a comparison between an unglazed Novak I've been breaking in lately and a small, high-fired tokoname kyusu. This tea had been sitting on the backburner for a while since It becomes bitter and unpalatable very quickly when brewed my usual yixing. However, using a very porous clay like the Novak (you can see how 'groggy' the inside is the second photo) tames this bitterness admirably, and now the tea is quite a winner. Fills my entire head and hits hard on the bottom end. The kyusu preserves some of the higher flavors and gives the tea a more complex and balanced flavor profile, but also brings through that original bitterness which can easily overwhelm the other flavors.

Had been worried about pairing this Novak pot, since it is so incredibly porous (and crackles quite audibly when filled with hot water), but this seems to be a good match. For every pot there is a tea, it seems. I can see now why some members here were quite taken with this tea back when Origin offered its Wisteria flight, I can also see how others might have had it once or twice and written it off. Lends credence to the concept of "cake as sample" I think.
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Re: Official Pu of the day

Postby puerhking » Jun 1st, '15, 21:51

2006 Gupuer Gold Mark half ripe cake from YS. This seems like it doesn't know what it wants to be. No surprise there I guess. Brews light so you need more leaf than usual. Flavor is good but a little nondescript.
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Re: Official Pu of the day

Postby Exempt » May 31st, '15, 21:31

70's Lio fu san cha korean border tea. Very earthy with a thick mouthfeel and deep, lasting sweetness. Always a great tea :D
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Re: Official Pu of the day

Postby kiwi303 » May 31st, '15, 19:52

I'm drinking some Hong Kong stored tea in a "Yee Hop Fung Tea Co" bag. Mixed sheng and shou Puerh that a HK forum member shipped me from his local store.

It took a while for the funky musty taste to dissapate about 6 or 7 short steeps, it wasn't bad, but it wasn't good while it lasted, but now on day three up to 8 minute steeps and it is quite nice.
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Re: Official Pu of the day

Postby Rui » May 29th, '15, 07:37

Sipping some yummy 1999 CNNP Old Tree cooked puerh brick tea from Canton Tea Company.
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