bryan_drinks_tea wrote:I don't recognize the bricks on the right. what are they?
debunix wrote:Best before date on puerh: ha!
phoenixK wrote:I have had really bad luck with sheng samples being really harsh and difficult to drink. So I was really surprised and happy when the owner of a tea shop in Taichung Taiwan, served me some of this. He said it is from 1999. The language barrier was pretty high as I don't know Mandarin, but from what I could understand, this was a special recipe commissioned by him? Could any of you shed some light on this?
I wonder if all the sheng samples I have received off the internet are bad or if they were just too young for my taste. All of the samples I have had are around 2-3 years old.
Anyway, after drinking this, I had to buy it. Now that I have been back for a while, I opened it up and brewed it up. Very smooth, earthy... and almost a minty taste... hard to describe, but very good.
KC Lam wrote:Got back from Hong Kong when I should have spent the week in KL at the Tea Expo instead. I did spend time visiting some tea shops in HK, and ended up buying mostly dry stored new raw teas (which is still not widely accepted by HK tea drinkers).
The HK ripe fermented teas sold and served in most yamcha places do have it's own unique flavor not commonly found in drier stored ripe teas sold in China (perhaps with the exception of Guangdong).
The 200gm bings were sold in a basket of 3, no tasting. From SFTM. Do not even know which 3 of the 6 mountains these teas are produced!