Marlene wrote:http://stores.ebay.com/Yunnan-Sourcing-LLC This is a good source, but buyer beware! He's not very knowledgable about pu, so get advice on what to buy before you buy.
I'm curious this. Did you have a bad experience with Scott
re: others' calls for recommendations, there's really no easy way to say: "buy this pu; it's just good." It depends on what kind of taste you're looking for:
/cooked - earthy, a little pondy, smooth, never bitter, a lesser approximation aged sheng.
/raw - usually bitter, astringent, highly floral, woody
- so many flavors, it's too hard to list! Wood, earth, vanilla, mineral, often turning sweet like cooked grains, rice fragrance, bamboo, etc., varying heavily but never straying too far, like cognacs or scotches.
There are high grades and low grades of both. Menghai golden needle white lotus shou
cake is going to be much smoother and less 'pondy' than a cheaper xiaguan cooked brick. Also, there are sheng
cakes meant to be drunk now, as well as loose-leaf sheng
that can be drunk now or aged.
My usual recommendation (is this record broken?): consider buying samples of stuff you're curious about from vendors like jingteashop and houde. Even dragon tea house and yunnan-sourcing on eBay offer limited samples now. (Houde ships samples for free, but Jing's samples are cheaper, so...)
Also: I haven't had the Awazon cooked cake, but I've had their black label and red label 2006 raw cakes, and they're rather tasty.