TeaChat

Had a 2007 cnnp 6581 brick. Did this one with short steeps water at boiling. I have had this one for a while in the pumidor. It has an almost flowery tart aroma to it. It was a very tightly compressed brick so I may have under leafed the cup. It tuned out pretty mellow with just a hint of orange color to it attesting that the aging is working ever so slowly since this is a brick. It has a light metallic taste to it with a sweet aftertaste to it. It is almost a slight flower aftertaste. Not the best but very drinkable sheng. For the money I paid I think it is an excellent performer in that category. I was kind of hesitant to try this after seeing it since it does have stems and rough looking leaves in it but I think it turned out pretty good.

2005 7542 that I broke up over a year ago. it's come along very quickly, and is much less bitter and smokey now that it is aging in HK rather than Kunming. It is sweet, floral/incense and natural honey now. Delicious!

jayinhk wrote:2005 7542 that I broke up over a year ago. it's come along very quickly, and is much less bitter and smokey now that it is aging in HK rather than Kunming. It is sweet, floral/incense and natural honey now. Delicious!

What wrapper?

Marshal, CNNP. I had another cup earlier.

Norbu's 2009 Lao cha tou, which continues to be reliably plummy, fruity, sweet, earthy, soothing, and especially nice on a gray overcast day when the inside AC is set to arctic but the outside is not scorching enough to compensate.

jayinhk wrote:Marshal, CNNP. I had another cup earlier.

Where did you get it?

There's a store in Sheung Wan that has another 2005 7542, Dayi, for like 300 HKD

Tonight I broke open a cake of Menghai tea factory 2007 "0782".This tea seems to have “aged” a bit on the outside but still shows very green on the inside when breaking it apart. It brews a dark yellow almost orange color with an almost honey sweet aroma. It still maintains a lot of the bitterness associated with a young sheng(much more than the 8582 I tried earlier). this tea gives a good mouth-feel with a touch of dryness after drinking. It still has the tobacco punch with the camphor many people talk about numbing the sides of the tongue. It gives some hint of “metallic” and then turns to a touch of lemon. Not a bad sheng but not the best so far. We shall see how it continues to age. With the hit of camphor I think it holds promise. I prepared this in the gaiwan and hope to give it the yixing treatment tomorrow

MarshalN wrote:

jayinhk wrote:Marshal, CNNP. I had another cup earlier.

Where did you get it?

There's a store in Sheung Wan that has another 2005 7542, Dayi, for like 300 HKD

Taobao--cost me around 100 RMB when I bought it I think! Thanks for the heads up, but I'm trying to drink through more of my tea before I take on anymore!

...... must move to Hong Kong .......

yanom wrote:...... must move to Hong Kong .......

+1

King of Pu-Erh from House of Tea.

As a novice I don't know how to really describe Pu, but it is a lot smoother than the generic "Organic Pu" they sell! Less bitter and astringent, delicately earthy taste with a smokey-ness lingering in the background!

Started a session with a sample that one seller sent me.
It is labeled as Xiaguan "Tè Verde" (which means green tea) Italy Tuo - 2013.
Someone has never heard of?

These days I'm heavily into Sheng Pu of various regions...

Today and yesterday I've had Youle, Hekai, Pasha, Nannuo, Bulang, Bada, Yibang...so far Pasha wins..thinking near Menghai's Gushus are rather acceptible.

These days what's hit me the most were Mahei (as always), Hekai and Xigui..dunno because of region or the price..last three are over 1000rmb/500g

Mahei is usually pretty crappy

MarshalN wrote:Mahei is usually pretty crappy

+1