TeaChat

lao-cha day!

97 Menghai Dragon Pearl..long-zhu they say some bugs eat the paper and craps and stuff..slightly wet. It's marvellous how Chinese are good at making names for tea

98 CNNP Yi Wu Zheng Shan Brick..hk -stored..4 brewings the wet is gone, the camphor appears.

btw, does anyone know where Mangfei is?

Yongde.

Tead Off wrote:Yongde.

thanks, so it's closer to Lincang, Daxueshan area.

It surely helped..

Yes, can be very good with the right cake.

Tead Off wrote:Yes, can be very good with the right cake.

so far pretty good, most drawn characteristics are Xigui...leaves are huge with a minimum ku-se, comfortable to drink...but different from adrenalin-rushing DXS or fresh Bingdao of Lincang. And not crazed price range as Xigui or Bingdao, and will beat the quality of similar price range of DXS...looks like I'm alreay liking it

Evening pu: 2006 Feng Hua "Qi Cha" Yong De sheng from Lincang, almost the last of a small sample from Norbu. It's one of those samples that's so tasty it makes me wish I'd bought a beeng before they were gone--sweet, mellow, earthy. And it's creating a very nice scent on my little treebark puerh pot from Petr Novak--which is showing the same talent at that as the little pot I use for dark oolongs.

Yunnan sourcing 2013 spring Ai Lao. I did not even know I had this sample. A very nice surprise. The smell is a floral with some fruitiness and some black pepper aswell. The taste is very crisp and similar to the smell. There is some nice youthful qi as well as plenty of caffeine. not as thick as the wu Laing but for 23 dollar a cake it is a steal.

2005 Yiwu Zhengshan Red Square Stamp.

There is some gap between the fruit on the lid of the gaiwan and the tea in the cup. Gentle and smooth

92 Xiaguan Shu fu Lu Xi brick. This was originally very poorly stored. I don't think this tea had seen a drop of humidity until I bought it. A few years ago when I bought this it was still a very brash and powerful tea and had a harshness from overly dry storage. In two years of moderate humidity the tea come back to life. I was afraid that the biological activity that causes Puerh to age was past the point of resesitation. But now it is much more mellow and well rounded if still very powerful and bursting with camphor. The soup color has gone from amber to mahogany. The scratchy feeling in the throat has been replaced by a residing flavor in the throat and hui gan. It has easily aged ten years in the past few into catching up in taste to its actual age.

That 92 brick is exactly why samples can be very misleading. A cake is a sample, a tong is a cake accurately describes the pitfalls of Western tendencies towards stamp collecting (getting one cake of this, a couple of tuos of that, etc, etc). Although nowadays, to get anything *good*, you pretty much have to be stamp collecting unless you're very well off.

Going for the brick today:



88 Qing brick.

Some Menghai 2008 Golden Needle White Lotus! Love this tea

80's Wild/Arbor Tree Loose Pu erh - 八十年代野生散茶 from Origin Tea. Started yesterday evening.

Tried leaving the pot with boiling water this morning and mixed it with a fresh flash infusion two hours later. Interesting. Brought out new aspects of the tea. Cheers Tim and Debunix for that one

Always happy to help some old leaves deliver new tea-bliss!

bliss wrote:80's Wild/Arbor Tree Loose Pu erh - 八十年代野生散茶 from Origin Tea. Started yesterday evening.

Tried leaving the pot with boiling water this morning and mixed it with a fresh flash infusion two hours later. Interesting. Brought out new aspects of the tea. Cheers Tim and Debunix for that one

Where did you get that tea boat that your yixing is standing on?? I love it!!