TeaChat

I've yet to find anything from Shuangjiang Mengku that I've liked. I don't know why, but they always seem to be tasteless and flat. Maybe one day...

Mu Ye Chun, Spirit of Tea '10, i like them!

slurp wrote:

gasninja wrote:[quote="TIM
Are you surprise? Its GT

Not at all

It does say 'Dadugang Dragon Garden...... ' below though, I'm not sure why it's confusing.

I think YNS used to sell this aswell. I'm sure it was older than 2004 though.[/quostored
The plot thickens

The cake does look quite a bit older than seven.years.

Now im curious?

Has itbeen traditionally stored?
Any more info on the cake Toki?

gasninja wrote:

slurp wrote:

gasninja wrote:[quote="TIM
Are you surprise? Its GT

Not at all

It does say 'Dadugang Dragon Garden...... ' below though, I'm not sure why it's confusing.

I think YNS used to sell this aswell. I'm sure it was older than 2004 though.[/quostored
The plot thickens

The cake does look quite a bit older than seven.years.

Now im curious?

Has itbeen traditionally stored?
Any more info on the cake Toki?

Its New York Storage. Got a tong of this in 2005.
Here is another one from a 2005 wild big leaves raw:

A bad day for me in tasting tea. Bad flu, barely can taste anything.

2007 Xia Guan Yin Cang Raw Tuo - Astringency in the first few infusions. As it gets into later infusions, it was easier to drink.

2008 Dayi Spring Water Raw Beeng - sorry couldn't taste anything cause flu got worse here.

TIM wrote:

Looks yummy !

Thanks David. The other taste much better. This one tasted like farmer's tea

That's a shame, it does look nice...!

Got to spend the day with a 2010 Douji Nannuo that was a pretty nice and solid tea. Very quickly capable of knocking out my taste buds, though...

I spent the day with 2007 Mu Ye Chun from Mengku and will likely continue exploring it tomorrow. This tea has a nice quality to it with just the lightest touches of earthiness... or at least, touches of darkness to the otherwise bright sheng. Nice bite with a bit of draw as well.

Happy Mid Autum festival everyone.

Having bites of mooncakes downed with 1973 golden needle white lotus. Dry stored and clean. Very smooth, sweet, thick lotus flavour. Little astringency with good hui gan. Probably not buy anymore considering the price.

That looks delicious, especially in that sweet little celadon cup.

Is that the same recipe as the current production by that name?

Thanks debunix for the comment.

It was called white needle golden lotus back then, and I do not know if this receipe have been carried through to current production.

KC Lam wrote:Thanks debunix for the comment.

It was called white needle golden lotus back then, and I do not know if this receipe have been carried through to current production.

This is interesting KC. Menghai White Needle Golden Lotus started production in 1980's: http://3.bp.blogspot.com/_rNl5VRNLz_s/R ... 0/WNGL.jpg

http://chahai.net/experiencing-tea-pt-2/

How did you manage to get something from 1973?

Today Ive got some 05 Yan Qing Hao Yi Wu "Cha Wang" very plummy , but a little thin the leaves arebeatiful looking. Yesterday I had Nada's Banqwai wow I think I used to much leaf it knocked me for a loop.

I'm having a pretty incredible session with dayi '05 mengsong peacock.

I really don't associate plums with that particular YQH. Apricots, yes, but not plums. OTOH, I also think that plummy on my tastebuds is recognized as "tea" flavor really, so I wouldn't really know unless it's really intense. How long a session did you manage to have? I find that you kinda have to get lucky to get a good session, because either some of that tea is green tea, or some of the blend is jiangchen crap. It eventually gets sour and/or harsh at around brew 6 for me. Sometimes the base flavor is thinned to just straw tastes and you're relying on aftertastes to make it good. Other times, it's really, really good...

I don't associate YQH with especially pretty leaves, I think of those productions as pretty choppy for super-premium...