TeaChat

1980's Wang Zhi From Essence of Tea.

First infusion felt a little weak, so second infusion I doubled the ( short ) brew time, and this one looks nearly pitch black. Quite nice, but still rather plane, definitely a good bit of wood and mushroom flavors.

That sort of thing, you drink for the qi. So how was the qi, man?

2012 Dayi Jade Raw Puerh

Custom made production. Taste a bit diff from the usual Dayi young raw. Diff in a unique way, but it somehow is weak. Probably because it just arrived. Have to revisit this again.

This Dayi is one of the 'hot' item. Price going up very fast.

Leaves don't look pretty...

Spring 2012 Gao Shan Zhai from Tea Urchin.

Discussion elsewhere led me to brew up some of the 2006 Lao Cha Tou from Norbu. Nice and mellow as always, and still giving remarkably consistent flavorful infusions after about 2 kettles of water....

Photo credit Nathanial Hornblower

Strong, throaty puer with hints of wood on inhale and cooling sensation going all the way to the base of the throat. Best tea drinking buds in "Mr. Sleeves" BioHorn, TIM, and Toki. Where's it from? What season? Picked by virgins? Who cares...

TomVerlain wrote:50's blue label - I have never had the pleasure ... let us know how it goes. It seems there are a lot of stems - I wonder if they add to the tea in a way we don't understand.

After 1 month of tasting, it finally ended. From old taste to young again, young lively brews to old wisdom, round and round for over many many moons. The rose water like brew follows with aloeswood and clean refreshing camphor. A very good ride indeed.

2009 Shuangjiang Mengku "Wei Zui Yuan"

I had this one two nights ago - I bought it as a newb to puerh and got it just to know. When I first tasted it, It was weak and bland to me. After aging and hoping that it would turn into something better - 'better' being something with more strength.

To my surprise, it did! There is plenty of ku wei present and a decent flavor, given that it's young sheng. It's cheap and the leaves are okay for plantation fare. It's a little 100 gram brick and has darkened considerably. Maybe I should try and find a few of these and see what time (and my cabinet) does to them.

MIKE_B wrote:Spring 2012 Gao Shan Zhai from Tea Urchin.

Hi, have you tried the GSZ from YNNS?
If yes, how is it in comparison to the TU´s one?

I will appreciate your comments

2004 YPH xiang ming

First try was very small amount of leaf brewed 2 longer infusions---Predominantly roast, with hints of semi aged puerh in the aftertaste only. Almost like drinking a stale houjicha.

Second go around was higher leaf ratio in a bowl. Gone 3 infusions, could have gone more, but environment was cold and it was starting to cool too fast for me to get what I wanted out of it, in a warmer setting I imagine at least 2 more happy brews.

What a difference these two sessions showed. With the bowl the roast was very much in the background, still there, but not offensive like the first. This tea is very gentle and more aged tasting.

Seems like this blended cake has two main components, one, which is plantationish, roasted more heavily, many stems thrown in, and two, older arborish less adulterated thick plump leaf. (just a stab)

Regardless of what it is, the bowl brew has resparked my interest in it, another go around soon, maybe next time I will pack heavy in a small pot

Smokey earthy sweet purple bud Haiwan sheng today, in the thermos, delicious and mellowing during a contentious meeting this afternoon.

Soyi Purple bud raw "pu-erh", this was a sample sent by a vendor, and I have no clue of the year.

TIM wrote:

TomVerlain wrote:50's blue label - I have never had the pleasure ... let us know how it goes. It seems there are a lot of stems - I wonder if they add to the tea in a way we don't understand.

After 1 month of tasting, it finally ended. From old taste to young again, young lively brews to old wisdom, round and round for over many many moons. The rose water like brew follows with aloeswood and clean refreshing camphor. A very good ride indeed.

One sample one month ? did the tea stay wet ? How did you store it ? Amazing how aged tea can be so complex ....

A blend of some samples I had left over. This was the EOT Mansai from the OTTI and an unlabeled bag that I have no clue who its from or what is in it.

Quite an interesting combo, the aftertaste lasts forever and leaves a long warm sensation all up and down my throat.