Official Pu of the day


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

Postby Salsero » Dec 7th, '08, 18:53

¡Que tazita tan guapa!
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Postby engar » Dec 7th, '08, 19:16

Salsero wrote:¡Que tazita tan guapa!

La tetera tampoco está mal .... ni su español :wink:
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Postby Goose » Dec 7th, '08, 19:50

¡Gracias los sires buenos!
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Postby tony shlongini » Dec 7th, '08, 20:23

Usted tiene un sistema agradable de maracas.


Sorry, but that's about all I know, but it's served me well.
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Postby taitea » Dec 8th, '08, 00:34

2008 Xiaguan FT "Nan Zhao Round Cake"

5.5g in 150ml pot

Astringency - small
Smoke - sometimes
Dryness-(mouth) - small
Mouthfeel - mediocre
Hui gan - small
Flavor - too subdued
Overall value - you can do better, but you can do worse
Purchase again - no

The initial rinses didn't give off very nice aromas. It smelt pretty smokey. But once I got to my first proper infusion most of that was gone. However, there still wasn't anything very special there. Basically this seems like a decent drink-now cake, but I don't love it.
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Postby Goose » Dec 8th, '08, 15:35

2002 Hai Lang Hao Mengku Wild Arbor

review here-

http://www.badgerandblade.com/vb/showpo ... tcount=422

Image
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Postby Salsero » Dec 8th, '08, 18:07

Goose wrote:2002 Hai Lang Hao Mengku Wild Arbor

review here-


http://www.badgerandblade.com/vb/showpo ... tcount=422
Small World file: I just started a session last night with this same tea and planned to continue it tonight.

I was disappointed as it seemed awfully light. Now I see that you are using almost exactly twice as much leaf, and getting the sort of results I crave. After 4 infusions last night, should I just add leaf to the pot tonight and proceed from there? Or would it be more fair to the tea to just start over with the heftier dose. Decisions, decisions.

In any event, Goose, thanks for sharing these important details just in the nick of time.

Is everyone using this much leaf for everything? Maybe upping the dose this much might change my feelings about a number of things. I think especially of those engaging by light cakes by Mengku Shuangjiang!
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Postby taitea » Dec 8th, '08, 18:39

Salsero wrote:Is everyone using this much leaf for everything? Maybe upping the dose this much might change my feelings about a number of things. I think especially of those engaging by light cakes by Mengku Shuangjiang!


I tried doing 7.5g in 150ml for a while but I found it to be overkill. Everything turned out bitter/astringent. I have no idea how 8g in 100ml could work. Different tastes, different teas I guess. I'm going back to doing ~5.5g in 150ml.
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Postby PolyhymnianMuse » Dec 8th, '08, 19:27

taitea wrote:
Salsero wrote:Is everyone using this much leaf for everything? Maybe upping the dose this much might change my feelings about a number of things. I think especially of those engaging by light cakes by Mengku Shuangjiang!


I tried doing 7.5g in 150ml for a while but I found it to be overkill. Everything turned out bitter/astringent. I have no idea how 8g in 100ml could work. Different tastes, different teas I guess. I'm going back to doing ~5.5g in 150ml.


I find a lot of the tuos I have tried have been rather smokey or astringent and that would be my exception. Other than that though, I tend to use MUCH more than it seems most around here do. For my 140ml yixing I've done some shengs 10 or even 11 grams, I usually stay around 8-9 grams though. I don't know if its my tastes, the sheng ive been drinking, my pot, my water, or a number of other random factors but it seems if I used less leaf, say around 5g which seems to be pretty standard in most cases, I would never be able to get a cup with enough flavor doing short gong fu brewing.

Just my two cents :)
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Postby taitea » Dec 8th, '08, 19:31

Can you tell us which cakes ~10g worked particularly well for?
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Postby PolyhymnianMuse » Dec 8th, '08, 19:39

taitea wrote:Can you tell us which cakes ~10g worked particularly well for?


Well for instance, right now I'm in the middle of a session with 2007 Mu Ye Chun 001 sheng from Scott. I used a little bit over 11g for this one, came out really wonderful. A little bit of smoke in the background, but its got a great sweet woody flavor to it. I've experienced a lot of hui gan with sweetness, but this one has a long woody aftertaste, quite a different experience. :wink:
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Postby Goose » Dec 8th, '08, 20:27

The amount of tea that I was using was a surprise to me as well, I only weighed it for the review.
The only Gong fu lesson I have ever received was from a local tea store, the lovely young lady explained how the tea leaves open and should almost fill the vessel while brewing. I am not sure if she is "right" or not.

I have been attempting to brew tea in a intuitive fashion and not weigh or time things.
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Postby Salsero » Dec 9th, '08, 00:17

Goose wrote: the lovely young lady
Always the best way to learn!

Goose wrote: tea leaves open and should almost fill the vessel while brewing. I am not sure if she is "right" or not.
I have used this as a guideline for many oolongs, but it may be that I should start applying it to puerh also.


PolyhymnianMuse wrote: I'm in the middle of a session with 2007 Mu Ye Chun 001 sheng from Scott. I used a little bit over 11g for this one, came out really wonderful.
I found the Mu Ye Chun also light, but lovely: aromatic, oily, occasionally a nice pear like flavor. It made me think of a rough Dan Cong (very aromatic) and driving me back in the later infusions more for aftertaste than flavor. If I can get more of that with more leaf, I am down!
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Postby Goose » Dec 10th, '08, 12:08

Thomas, how did your revisit with the 2002 Hai Lang Hao go?

Its been slow in this forum the last couple of days.


Jim
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Postby Drax » Dec 10th, '08, 13:20

It's the lull in the storm before the puerhshop posts those 30 new teas coming in. They've already got a ton of new teapots up. . .
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