Official Pu of the day

[BW85]

2006 Chang Yu Hao old tree Yiwu from EoT. This tea is fairly mature for its age (thank you Malaysian climate ) Nice, thick, oily sweetness. Active in the mouth. Pretty good mouth/throat coating huigan. Conclusion: very enjoyable
Fair price for an old tree yiwu with some age on it

[Jaymo]

I had 2 today. The first was the 2011 MGH 1105 Mangfei sheng. I tried it in a relatively new yixing. I'm still trying to decide what to use it for. It rounds out raw pu nicely though, so I may stick with that. I like this sheng quite a bit. It's got nice tobacco notes among other things and some balanced "good bitterness." I'll probably be getting more of this next time I place a puerhshop order because I'm looking forward to seeing how it ages, but I also like drinking it now.

Is the heavy smokiness acceptable to you?

Mine doesn't come off nearly as smoky as a lot of other tea I've had. I see where you're getting that, but it comes off light enough that it's more tobacco and leather to me in this case. More than this and it would bother me, though. Perhaps what you has was smokier? (That said, this obviously isn't high end pu. It's a $26 cake, and I'm fine with enjoying it for what it is.)

[Tead Off]

I had 2 today. The first was the 2011 MGH 1105 Mangfei sheng. I tried it in a relatively new yixing. I'm still trying to decide what to use it for. It rounds out raw pu nicely though, so I may stick with that. I like this sheng quite a bit. It's got nice tobacco notes among other things and some balanced "good bitterness." I'll probably be getting more of this next time I place a puerhshop order because I'm looking forward to seeing how it ages, but I also like drinking it now.

Is the heavy smokiness acceptable to you?

Mine doesn't come off nearly as smoky as a lot of other tea I've had. I see where you're getting that, but it comes off light enough that it's more tobacco and leather to me in this case. More than this and it would bother me, though. Perhaps what you has was smokier? (That said, this obviously isn't high end pu. It's a $26 cake, and I'm fine with enjoying it for what it is.)

A good vendor should describe these aspects of a cake in their description, IMO. Nowadays, I will always ask. I bought this cake about a year and a half ago and I didn't ask. So, it's on me. When I add up all the smoky cakes I've bought that I dislike, it adds up to buying a fine cake or two if I was more careful.

[Jaymo]

A good vendor should describe these aspects of a cake in their description, IMO. Nowadays, I will always ask. I bought this cake about a year and a half ago and I didn't ask. So, it's on me. When I add up all the smoky cakes I've bought that I dislike, it adds up to buying a fine cake or two if I was more careful.

I agree. The descriptions on their website are worthless. That said, I'm alright with getting things based off samples first. He is located under 6 hours from me, so the super fast/cheap shipping is nice, at least.

Anyway, I'm not trying to get too sidetracked here! I hope your "Pu of the day" is smoke-free and enjoyable for you!

[Poseidon]

Last night I went in on my sample of 90's Hong Kong Style Storage Raw Puerh from White2Tea and it was quite nice. Im still trying to understand the whole puerh world and its flavors. This has a nice flavor that reminds me of being a kid near a lake. Its has this flavor of water funk, but in a nice way. I drank the whole pot so I obviously enjoyed it!

[kyarazen]

http://www.xm-tea.net/shu-puer-hong-tai ... 0-god.html
As is plain to see, this is a product of the Chun Yue company, in Yunnan.

well, its up to you to decide and interprete. i mean listening to carabao sometimes you come across that song, "made in thailand" which laments that the thais dont think too highly of their own products, and now i think he should edit those lyrics to include the farangs too.

hong chang had two divisions in its heyday, one operated from hong kong using yunnan leaves (hong chang, hong tai chang), and one in thailand (hong tai chang hao), but i suppose its of zero interest of anyone so i shall not elaborate. ignorance is bliss or isnt it?

[Tead Off]

ignorance is bliss or isnt it?

If we ain't seen it, it ain't around. Try asking Khun Zhang if he's seen any.

[kyarazen]

ignorance is bliss or isnt it?

If we ain't seen it, it ain't around. Try asking Khun Zhang if he's seen any.

good for you then. i mean its always so awesome to have "veterans" to guide tea enthusiasts of the online community, they must have seen a lot in the years.

cheers.

[mr mopu]

Having a 2012 Yunnan Sourcing "Mang Fei Wild Arbor" sheng.
Brewing this in the Gaiwan, 10 grams with a short rinse and about a minute rest period for the tea to open up. This is nice thick and pungent tea. It starts slightly sweet very full in the mouth with a hint of tobacco and bitter melon with a good bit of bitter at the end. Mang Fei teas of good quality always seem to carry this well into the brew. Very nice for now for those with the strong upfront qualities. I will look forward to see how this progresses in the years to come. A very upfront tea for sure.

[Tead Off]

ignorance is bliss or isnt it?

If we ain't seen it, it ain't around. Try asking Khun Zhang if he's seen any.

good for you then. i mean its always so awesome to have "veterans" to guide tea enthusiasts of the online community, they must have seen a lot in the years.

cheers.

I guess you didn't pick up on my humor. It was said 'tongue in cheek'. But, of course you didn't see my tongue or cheek, did you?

[bankung]

Yes, there are tea produced from ~100-400 years old assamica in the north of Thailand around Chiang Rai. (Doi Wawee?) which I sent to kyarazen long time ago.

But, but.. the taste is far from good as I recall, be it the quality of the leaves or the processing. Those who own the trees just started producing puerh last year as it became so famous and pricy. They are oolong specialist though. (which quality is not that great either)

[bankung]

2005 Chang Yu Hao Yiwu from EoT

SO THICK!!! soooo smooth.lively.moderate huigan. calming qi

I prefer this to any 90s dayi hands down. Bought a tong

[kyarazen]

Yes, there are tea produced from ~100-400 years old assamica in the north of Thailand around Chiang Rai. (Doi Wawee?) which I sent to kyarazen long time ago.

But, but.. the taste is far from good as I recall, be it the quality of the leaves or the processing. Those who own the trees just started producing puerh last year as it became so famous and pricy. They are oolong specialist though. (which quality is not that great either)

thanks for chiming in
there are also trees and several scattered plantations (including a huge one formerly belonging to HTC) in chiangmai. the next time a friend goes up to lamphun to pick up some buddhist paraphernalia for me i'll get him to do some "intelligence scouting".

haha! its not that "bad" tasting, i'm sure in a few years time they will improve on material selection and processing with chinese/taiwanese inputs. i'll take the thai leaves over many autumn yunnan harvests. the most unique things observed from thai tea so far is a distinct rear/ending note, observed it in your samples and one of the HTC cakes formerly imported by CGH trading over here. reminiscent of a taiwanese rougui.. it couldnt shrug off a certain "gaoshan" characteristic despite being of the transplanted wuyi specie and processed traditionally.

[puerhking]

Drinking the 08 Lin Ying Hao Longpa gushu from Chawang shop today. Nice semi-mature flavors. Leather, wood, grain, dried orange peel and a floral hint on the finish. Good stuff.

[sung8891]

So we managed to get up a group to drink old tea in Singapore. Yay!!!! A lot of the more serious drinkers don't seem to be on teach at though. We went to Michael's place called Enjoy Tea. He had proper brewing utensils and good water which a lot of the shops in Chinatown did not seem to have. He was a gracious host indeed because the first time I went in there I was empty handed and he still brewed me his 3 best teas which were very good yancha indeed. So we met up yesterday and had a brew of Gyg beeng fr 60s
Ma Huang fr 70s
Per war 4 gold coin liu bao
We all ended up getting tea drunk after those brews and I really enjoyed meeting up Singaporean tea drinkers.