Victoria wrote:Wow HD, that's a big order! After looking up some of your items and reading the descriptions, I want to order too.
Although as a total newbie who knows nothing about puerh, I do know that 2007 was not a good year for many teas. The way puerh is processed and then aged may change all that, but I'm just sayin'.
Both of these look good to me as well as the mini tuo
2006 Haiwan Remote Mountain Ancient Tree Pu-erh Tea
Haiwan * Certified Organic * Pasha Mountain Pu-erh Tea
if you had to get one item out of my list, get that 1 kg brick by mengku. so worth it, you can drink it now and it is super smooth, and you can also save it for aging. there is a cheaper cake of the same leaves but of 2007. also look into this haiwan purple bud cake, it is superb.
http://cgi.ebay.com/2006-Haiwan-Pure-Pu ... m153.l1262
2006 Haiwan Tea Factory * Purple Bud Raw Pu-erh Tea Cake * 357 grams
Purplish Red Bud Tea Description
Supervised by Zou Bing Liang
(on left: Jia Jia - Yunnan province famous trademark)
Yunnan pu-erh tea grows in the superior environment of low latitude, high altitude South Asian tropics and achieves many qualities of superior tea. Among pu-erh tea, purplish red bud tea is particularly valued.
During the hot, humid summer and fall seasons a portion of tea tree buds are purplish red colored. The source of the color is anthocyanin, which changes color along with cell sap acidity. High levels of acidity lead to red color, while medium acidity is more purple, and high alkalinity tends toward indigo. Anthocanin is a phenol material, and along with catechin is an important component in the medicinal effect of tea. Purplish red tea results from an inheritied reaction to unfavorable hot and humid summer environmental conditions, providing the tea tree with a mechanism for fighting scorching ultraviolet rays.
Pu-erh tea growing areas tend to be between 1000 and 2000m elevation. According to surveys, higher altitude tea growing areas receive as much as 8 times the ultraviolet light of lower altitude growing areas. During the dry spring tea season, the atmosphere tends to be quite dusty which serves to reflect, scatter, and absorb most ultraviolet light. Entering into the rainy season, atmospheric dust is frequently washed away by rain. These clean, clear atmospheric conditions allow virtually all UV light reach the surface. In order to resist damage from this shortwave radiation, tea leaves produce anthocyanin, which can reflect away a portion of the UV light hitting the leaves. Although a southern Yunnan tea field during the high of the summer is a sea of green, most eye-catching are the specks of purplish-red scattered throughout. Purple bud tea trees occupy approximately 1-2% of all tea trees, and occur with varying intensities of purple.
Purplish red bud tea has throughout history been regarded as a standard for quality tea. Lu Yu in the "Cha Jing" evaluating the color of tea leaves, came to the early conclusion: "bright cliffs and gloomy forests, purple is the highest and green the second". Purple tea features prominent fragrance and rich flavor. A small number of tea trees growing on the rocky slopes of Fujian's Zhengyi mountain, because of their red color, are given the famous name Da Hong Pao. It is believed this tea has the special ability to treat headaches. Another historically famous purple tea is Zhejiang province's Guzhu Zisun.
some more mini reviews shall be forthcoming in the near future. maybe.