Official Pu of the day


One of the intentionally aged teas, Pu-Erh has a loyal following.

Re: Official Pu of the day

Postby wyardley » Dec 27th, '13, 14:04

With the wetter stored one, are you breaking it up and airing it out before brewing, or just breaking it off right from the cake? I would see if that works rather than doing a refresher roast before brewing.
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Re: Official Pu of the day

Postby kyarazen » Dec 27th, '13, 15:12

wyardley wrote:With the wetter stored one, are you breaking it up and airing it out before brewing, or just breaking it off right from the cake? I would see if that works rather than doing a refresher roast before brewing.

tried a few experiments

had aired some in a small yixing pot or directly from the cake both with and without baking

the most drinkable one i felt was aired in small yixing pot + baking. (btw it was really difficult breaking up the cake nicely, i was aided by a x-acto fine saw).. what a way to destroy a cake
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Re: Official Pu of the day

Postby Tead Off » Dec 27th, '13, 23:13

kyarazen wrote:
Tead Off wrote:Rice cooker on warm setting is a lot safer and works.


thats no fun!... :cry:

LOL.
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Re: Official Pu of the day

Postby gasninja » Dec 28th, '13, 13:13

04 Yan Qing Hao Special Reserve Strong qi & nice mouth feel. Not the most interesting flavor wise. But that is not everything.
Also 03 Menghai Bulang Jing Pin. We ran out of spring water having to make do with well water aged with Bamboo charcoal from the third infusion on . Wow what a difference spring water makes. I cannot understand how some people spend large amounts of money top shelf tea then balk at spending time or money on sourcing good water. Its like drinking Chateau Petrus from a paper cup. It will still taste good but if you spent that tiny bit extra on a nice glass (bottle of spring water) It will reach its full potential.
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Re: Official Pu of the day

Postby kyarazen » Dec 28th, '13, 16:17

a kind gift from a friend :)

80's, hongkong type storage.

Image

the tea was matched with an 80s pot suitable for its oxidation state.
after a quick bake, the first two brews were delightfully sweet with the body dissipating after the 4th.
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Re: Official Pu of the day

Postby GreenwoodStudio » Dec 28th, '13, 17:16

Kyarazen, it's nice to see you here. Since I've become obsessed with all things agarwood I've seen your name a good bit in other online forums. Your Subitism burners seem to get rave reveiws! I've been working on some ceramic burners myself using a mica bearing clay :) I just wanted to say hello and it's nice to see you share a love of the leaf as well as the wood!
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Re: Official Pu of the day

Postby kyarazen » Dec 29th, '13, 10:48

GreenwoodStudio wrote:Kyarazen, it's nice to see you here. Since I've become obsessed with all things agarwood I've seen your name a good bit in other online forums. Your Subitism burners seem to get rave reveiws! I've been working on some ceramic burners myself using a mica bearing clay :) I just wanted to say hello and it's nice to see you share a love of the leaf as well as the wood!



hello. whoops.. i thought i could just creep into another forum without anyone noticing...

thanks for the kind compliments :) i love the wood a little more than the leaf still.. but its indeed really nice to "marry" the two hobbies together, a combination of sensory pleasures, and yet the omnipresent state of the processes involved.
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Re: Official Pu of the day

Postby Drax » Dec 29th, '13, 11:46

Thanks to TokyoB for dropping by earlier -- we managed to try a bunch of teas in a short period. Whew! With thanks to Origin Tea and HouDe...

20131229_102150.jpg
We came, we drank, we conquered.
20131229_102150.jpg (138.71 KiB) Viewed 651 times
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Re: Official Pu of the day

Postby Chip » Dec 29th, '13, 12:06

Drax wrote:Thanks to TokyoB for dropping by earlier -- we managed to try a bunch of teas in a short period. Whew! With thanks to Origin Tea and HouDe...

20131229_102150.jpg

Drax, thanks for sharing with us. Great photo and it's always nice hearing that TCers are getting together to share their TeaPassion!

Glad you had such a nice time sharing tea, maybe one day we can have a Mid-Atlantic Region TeaChat TeaPartaay! :mrgreen: :!:
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Re: Official Pu of the day

Postby mr mopu » Dec 29th, '13, 13:04

Chip wrote:
Drax wrote:Thanks to TokyoB for dropping by earlier -- we managed to try a bunch of teas in a short period. Whew! With thanks to Origin Tea and HouDe...

20131229_102150.jpg

Drax, thanks for sharing with us. Great photo and it's always nice hearing that TCers are getting together to share their TeaPassion!

Glad you had such a nice time sharing tea, maybe one day we can have a Mid-Atlantic Region TeaChat TeaPartaay! :mrgreen: :!:

+1 on the Mid Atlantic. Virginia is home .
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Re: Official Pu of the day

Postby Drax » Dec 29th, '13, 13:48

Did somebody say Partay? :D Sounds like a great idea, Chip, let's keep our eyes open for opportunities!
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Re: Official Pu of the day

Postby gasninja » Dec 31st, '13, 15:08

80s Moacha from Menghai factory .Perfect to this frosty New Years eve.
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Re: Official Pu of the day

Postby Teaism » Dec 31st, '13, 22:01

70s Cultural Revolution Sheng brick to usher in the new year. Smooth, sweet and fruity with aged aura. Yummy!
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Re: Official Pu of the day

Postby mr mopu » Jan 1st, '14, 00:54

Having a 2007 Menghai 0732 tonight. Brewed this one up for the first time yesterday. It looks like any other Dayi sheng with typical compression to it. I pulled out 15 grams did a wash and was like well where is it. It brewed very light for the first 3 infusions. Some bitterness and some hints of greenness. I let the leaves stay in the Gaiwan overnight and went back to it today. The tea has opened up quite a bit. just a touch of smoke to it. It still has some bitterness, muted down the green and follows with a good sweetness to it. The only downside is this still doesn’t have the “legs” some other shengs do to carry it on. Got about 6 more today and it is much lighter. I will experiment with much longer steeps tomorrow.
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Re: Official Pu of the day

Postby Teaism » Jan 1st, '14, 06:37

2005 wild spring DXS. Getting mellow but strong and thick with sweet undertones.

For Sheng, it is very important to follow the tea changes, over every few months over a many many years so that you can guess closely how the tea will evolve in future. This experience is very helpful in considering new tea.

Don't just buy tea and keep for it future but grow with tea by drinking it constantly over the years.
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