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Re: Official Pu of the day

Posted: Mar 9th, '14, 23:22
by debunix
Delicious puerh from a mini tuo of unrecollected source--enjoying the deep bronze/red color of the liquor from my Splitfire seashell yunomi, and the sweet earthy taste of the pu. Whatever it is, it's quite delicious, and will stand up to a hearty supper without any difficulty.

Re: Official Pu of the day

Posted: Mar 10th, '14, 18:08
by solitude
2005 Shuangyi Factory "Bulang Zhi Xing" aka 2008 Hailanghao - Star of Bulang

I bought this cake about two years ago I and did not pay to much attention to it since. The description says that the maocha was produced in 2005 and pressed in 2008, it costed less than 20 USD at red lantern. The storage seems to be pretty good, the liqour has a nice orange colour, the aroma cup caries a heavy honey like fragrance. The taste is good old fashioned bulang, woody and sweet. As the wet leaves cools, a fruity element is added (peach, I would say). Good thickness with nice kuwei turning to huigan. I am happy with this one and I have hopes regarding its ageing.

BTW, I had now idea till now, that this cake can be also found under the Hailanghao brand name.

Posted: Mar 11th, '14, 01:41
by Peacock
2012 Lincang Impression from teaurchin. It has a wonderful floral/nectar aroma. In the cup there I'd quite a bit of bitterness so I keep the infusions short.

Re: Official Pu of the day

Posted: Mar 12th, '14, 12:02
by chrl42
96' XG 8653 Iron Bing..hk-stored. The wet is accceptible...the Bing is ok, not impressive :)

Re: Official Pu of the day

Posted: Mar 15th, '14, 04:43
by kyarazen
last night i had Fang's Gourmet's 160 year old single tree yiwu.
very nice uplifting vanilla overtones, soft and sweet to the palate, extremely enjoyable.

Re: Official Pu of the day

Posted: Mar 15th, '14, 20:12
by fdrx
Jianshen Xigui laozhu '12. It was weak in the mouth unlike a good quality xigui that should be more impressive, but the slow huigan was explosive and really good: 100% red currant jelly

Re: Official Pu of the day

Posted: Mar 17th, '14, 19:33
by AllanK
kyarazen wrote:last night i had Fang's Gourmet's 160 year old single tree yiwu.
very nice uplifting vanilla overtones, soft and sweet to the palate, extremely enjoyable.
I tried their Serenity Liu Bao last week and thought it excellent. Their Longan Puerh was good too. They have some of the best tea but it is expensive, expensive, expensive. Looking for some quality Liu Bao in the web, any ideas?

Re: Official Pu of the day

Posted: Mar 19th, '14, 19:26
by DVS
Zhou Yu's 2004 Tai He... This is a good tea. Smooth with a nice mouth feel and relaxing qi. A good tea for a cold and rainy evening.

Re: Official Pu of the day

Posted: Mar 19th, '14, 22:17
by the_economist
A really beautiful puer session in not so beautiful setting. Trad storage tuo, 2003.

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Re: Official Pu of the day

Posted: Mar 19th, '14, 22:36
by debunix
Sometimes the tea has to be the beauty of the session....like in 95% of my tea drinking at work!

Re: Official Pu of the day

Posted: Mar 20th, '14, 03:03
by chrl42
the_economist wrote:A really beautiful puer session in not so beautiful setting. Trad storage tuo, 2003.

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A real concentrated soup :)

And beautiful teapot :)

Re: Official Pu of the day

Posted: Mar 20th, '14, 12:03
by debunix
Much less concentrated, and still entirely delicious, 2009 Lao Mansa from Norbu, in a new cup from Shawn of Greenwood studio

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Steamy!

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Re: Official Pu of the day

Posted: Mar 20th, '14, 12:24
by tenuki
debunix wrote:Much less concentrated, and still entirely delicious, 2009 Lao Mansa from Norbu, in a new cup from Shawn of Greenwood studio

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Steamy!

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I wanna know more about that pot....

Re: Official Pu of the day

Posted: Mar 20th, '14, 12:33
by William
debunix wrote:Much less concentrated, and still entirely delicious, 2009 Lao Mansa from Norbu, in a new cup from Shawn of Greenwood studio

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Steamy!

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Wow, I did not realize that this cup was so beautiful!

Re: Official Pu of the day

Posted: Mar 20th, '14, 12:47
by kyarazen
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12th brew of a 2007 LBZ in one sitting... :)

ended the brew on the 20th brew, but decided that i shouldnt over-extract the tea so much