ZeroC wrote:Alright, so I've tried the following Puer teas, they all have a base flavor that I just dislike as much as I want to like these teas, i just don't.
Spring of Menghai * Menghai Dayi Puer Tea 2011 Raw
Xiaguan Red Karma Puer Tea Tuo Cha 2007 Raw
Ancient Mt. Old Tree * Haiwan Puer Cake 2011 Raw
5 Years Aged Brick * Haiwan Pu-erh Tea 2011 Ripe
and some tea I have no idea what the name was.
Are there other Puer teas I should give a shot before abandoning Puer?
shah82 wrote:My god, man, those are the dregs. Well, the Dayi and Xiaguan aren't, but they aren't really ready to drink for a few years, and still rather plebian anyways.
There is a point to puerh, it just costs lots of money today.
kyarazen wrote:could you describe that base flavour that you dont like?
kikula wrote:I'd also love some specific suggestions (sample sizes, not whole cakes) that don't break the bank or require large quantity purchases; always game. Between warnings that the decent stuff is terribly difficult to find and wildly expensive and the level of experience apparently required to select among the many available products, I've tended to just shy away. I think it perhaps needs a bit of demystification, like yixing pots. Anyone able to provide a little list?
Tead Off wrote: Begin with young tea and get to know what it's taste and aroma are all about. Then you can compare to older teas, both intermediate and fully aged to see what the fermentation process does over time. Young puerh is tasty and refreshing but you have to start with quality or else you run into the garbage and your enthusiasm for the tea diminishes. It took me years to understand that most puerh is crap and undrinkable. Stop wasting your time and money and get the good stuff.