Well if it's a pre-cut chocolate bar thingy pu-erh, the rule of thumb is to stay FAR away from it
same goes for the small mini-tuos. They're usually fannings or very low grade leaves in compressed form. I know there tend to be marketing hype that says "top grade leaves" etc but 90% of the time, it's marketing
Bummer! Oh well, not a big deal. I -might- grab up a couple mini's to experience it first hand - worst case, I'm out a few minutes pay
GARCH wrote:Do you tend to like Shu over Sheng pu?
All honesty, I haven't had sheng yet. On my next big tea order from my regular supplier I was thinking about grabbing some loose, though, as I know he's pretty big on quality. I held back just so I wouldn't get a lemon somewhere and figure I wasn't meant for shengcha's.
Thanks for the links though; once I've exposed myself to sheng's loose I'll move in and try compressed versions. They age differently, so it'll be an interesting comparison.
futurebird wrote:This is inexpensive and nice to drink ( a little strong, but good)
Thanks; I'll check it and maybe snag one once I get some sheng exposure.
tenuki wrote:And for a good solid ripe puer in the same ballpark as above:
Ah! Ripe is (currently) my game! Shanghai's a bit far, had some issue with my last shipment from Asia (Post office
). May give that one a go.
tenuki wrote:If you are set on a puershop cooked brick try this one:
I'll take a gander; Puer shop has a few things I haven't seen anywhere else, and they are in the U.S., which makes them very attractive. What makes you suggest that one over the older one linked above?