TeaChat

A long journey
Second day is moving slowly from earth and beets to dates, just starting to open to the mineral element. Perfectly matured but not overcooked, gliding nicely down the throat. The early mineral finish is a bit like a lemon peel acidity. Energy subtle, slow moving, graceful. Currently focused around temples and back of neck and shoulders. Not drunk just bliss

1993 Sheng Tou, early 90s Ta Kou Zhong, 2007 LBZ. Really over luxurious. Thanks to a kind tea friend who share these iconic teas.

Todays puerh is a 2007 Mengku Single Estate Organic bing. At about 7 grams to 140 ml, the leaves yield a dark amber soup with a pleasant amount of astringency and sweetness. Nice tea, in my opinion. Definitely some Hui Gan.

Astringency - some
Smoke - none
Dryness-(mouth) - some
Mouthfeel - medium
Hui gan - some
Flavor - Good
Overall value - Good
Purchase again - Yes

Has anyone had this? If so, what are your thoughts?

brandon wrote:A long journey
Second day is moving slowly from earth and beets to dates, just starting to open to the mineral element. Perfectly matured but not overcooked, gliding nicely down the throat. The early mineral finish is a bit like a lemon peel acidity. Energy subtle, slow moving, graceful. Currently focused around temples and back of neck and shoulders. Not drunk just bliss

Was it a cooked?

Some leaves look and feel cooked, some don't.

brandon wrote:Some leaves look and feel cooked, some don't.

interesting 40 yrs old tea : )

2012 Spring 布郎 Maocha. 120 years old tree. 400 meters up.

A nice, clean and simple shu today at my tea friend's house. He was having his regular shu, I gate crashed , sip a cup or two and off I went. Fleeting tea ceremony.

Teaism wrote:A nice, clean and simple shu today at my tea friend's house. He was having his regular shu, I gate crashed , sip a cup or two and off I went. Fleeting tea ceremony.

you should have crashed my place to help me evaluate this new pu to see if its rubbish or not



spring tea, >1800m harvested

have packed a sample and sealed it in mylar for our next tea session

TIM wrote:

2012 Spring 布郎 Maocha. 120 years old tree. 400 meters up.

Looks it already underwent some oxidation, looks good, already comfortable to eyes yum

1999 CNNP "7542" from tea masters I am fairly certain this is made by the same factory as the 98 at sunsing. The 99 is the around better tea though . the 98 while having a VERY impressive after taste had a roughness that it was tough to get past. The sort of roughness associated with pesticides. The 99 has none of that problem. There are a wide range of tastes in this tea and decent mouth feel even if there is still a little astringency on the roof of the mouth but no where near as bad as the 98.You can feel how active the fermentation is in this tea. While probably not a genuine Menghai 7542 this tea is cheaper( &better) than the 98 version of this and much cheaper than an menghai 7542 . Even though this tea is not cheap ( around 90 cents a gram) I suspect this is not a bad buy in todays market.

chrl42 wrote:

TIM wrote:

2012 Spring 布郎 Maocha. 120 years old tree. 400 meters up.

Looks it already underwent some oxidation, looks good, already comfortable to eyes yum

Thanks Chris. Good material, old trees. Showing with the meaty leaves and steams. Day 4.

1980s CR Sheng brick. It is getting late...so I woke up a 30 years old Sheng tea for supper. Very nice, clean, sweet with fruity aroma and super smooth. Yummy!

03 Wisteria Qing yai ( Nannuo) This tea must have been pretty intense when fresh. I had to rush a way for a minor baby related mishap during infusion five. The tea was left to steep for fifteen minutes. Usually the kiss of death for a tea. But infusion six lasted under 30 seconds and still produced a cup that was not weak at al. Although the strong leather taste had turned toward fruit.

Getting ready for the Qing Dynasty Raw Puerh Brick again soon. Excited!