Thanks a lot for the reply
Ya bake and "fried" dry tea aren't favored in pu erh community. To the extend people get skeptical over hong ye
Correct me if I'm wrong, hong ye is often found in gushu and laoshu, especially in Yiwu tea. Those Yiwu that claims to be pure laoshu/gushu but don't have hong ye, that would be more worrying
Think I have about 500g of ku ding, never really drink it, maybe should start. Pardon my ignorance but what's MLM, is that canto?
To my limited knowledge, ma ti is the most common way to tell if it's early spring, but it's not true as autumn tea also can have that. One of the good articles I found on leaves is http://www.puerzg.cn/puerwh/html/1060164.html
Don't think that will be useful to you, but it'll be useful for other beginners
The sample tea technique I posted before is actually good for testing new tea. Normally pure plantation and young tree cannot pass that test. The results you get from it will be really personal. The taste will really speak for itself
At least that's how I feel. I think you mention before (or was it another person), a good tea taste good regardless if it's a newbie or a seasoned drinker.
Thanks again for your reply, it helps spark new directions to my tea education
edit: I agree one should always be on the learning curve. Anyone/anything can be 良师.
Teaism wrote:Hi lordsbm,
Just to share some personal experience....
Smoky tea is ok, but try to detect bake dry tea. They are close but trained nose can detect it. Bake dry tea kill a lot of the microorganism which is required for aging. So it is not a good attribute.
Bitterness can be good or bad point. A well rounded bitterness with sweet undertone is good. Plantation tea when pluck at the bottom can be bitter but sharp and pokey. Also Ku Thing or Ma Lao Mi can be added to simulate bitterness. These 2 inherently cheaper tea can trick experience drinker. I learned to detect Ku Thing And MLM by drinking them for weeks and then try to detect them in Puer. It was a really bitter experience.
Also look at the leaves, if long enough, you can narrow down whether it is bushes or wild or old tea or spring or summer tea by touching the texture and studying the structure of the leaves. Tea leaves especially after brewing speaks volume of its quality and character.
Takes many years, but still always on learning curve.