What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
Nov 3rd, '08, 11:11
Vendor Member
Posts: 1990
Joined: Apr 4th, '06, 15:07
Location: NYC
Contact:
TIM
Re: Never tried Pu
I would start on a light pu first and work the way up stronger stuff:Robertwolf1 wrote:What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
http://www.theteagallery.com/2004_Silve ... 2004st.htm
Enjoy. T
Re: Never tried Pu
Try samples from Houde or from YSL that way you can buy quality and not be committed to an entire beeng.Robertwolf1 wrote:What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
Nov 3rd, '08, 12:51
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Re: Never tried Pu
If you are currently into blacks and or dark oolongs I would check out shu. And if you are into green and or greener oolongs would check out sheng.Robertwolf1 wrote:What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
Re: Never tried Pu
Robertwolf1 wrote:What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
http://cgi.ebay.ca/2008-Lao-Ban-Zhang-W ... m153.l1262
Nov 3rd, '08, 15:05
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Re: Never tried Pu
Puerhking has a good point here. Some people are almost entirely into just shu or just sheng.puerhking wrote: If you are currently into blacks and or dark oolongs I would check out shu. And if you are into green and or greener oolongs would check out sheng.
Vendors will usually tell you, or put the cakes in separate categories.. in English, these will usually be something like "raw", "green", or "uncooked" for sheng, and "ripe" or "cooked" for shu (ripe is really a better approximation of the meaning of shu in this context). If the type is written on the cakes, they will most likely just have the Chinese characters for 生 (shēng) or 熟 (shú) on them. You can also usually tell by the color and taste of the tea broth, and by the look of the wet leaves. Modern ripe cakes are usually ripened pretty aggressively, so it's typically not that hard to tell by looking at (or smelling) the dry leaf either.Robertwolf1 wrote:When looking at buying some are they labeled either shu or sheng? If not what do those words mean.
This thread:
http://www.teachat.com/viewtopic.php?t=6518
has some good close-ups of cakes, and on many of them, you can see the 生 character very clearly (fortunately, this is a pretty easy character to recognize).
By the way, just in case anyone was wondering how to say these words, "shēng" is pronounced sort of like "shung" (maybe a tiny bit towards "sheung"), with the tongue curled back further in the mouth than with a western sh sound, with a high flat tone, and "shú" is pronounced like "shu" with the same sh sound a rising tone. That's standard mandarin, but a lot of Mandarin speakers (especially Southern Chinese and Taiwanese) say the 'sh' sound as closer to just a straight 's' sound ('sung' / 'sue'). They also may pronounce it closer to "show" or "so" (phonetically) than "shoe".
Last edited by wyardley on Nov 4th, '08, 18:03, edited 1 time in total.
Nov 4th, '08, 17:47
Posts: 1936
Joined: May 22nd, '06, 11:28
Location: Trapped inside a bamboo tong!
Contact:
hop_goblin
Re: Never tried Pu
I ALWAYS recommend HouDe first as Guang stock has been thouroughly vetted.beecrofter wrote:Try samples from Houde or from YSL that way you can buy quality and not be committed to an entire beeng.Robertwolf1 wrote:What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
Don't always believe what you think!
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
Re: Never tried Pu
That silver tip is awesome, I still have some left. You can really push it with brewing time and no bitterness.TIM wrote:I would start on a light pu first and work the way up stronger stuff:Robertwolf1 wrote:What is a good one to start with?
Not looking for really cheap, just a decent quality to get me aquainted.
http://www.theteagallery.com/2004_Silve ... 2004st.htm
Enjoy. T