Want to try an older Pu-erh. Wrote to Gordan at The Dragon Tea House. He recommended that I try the Yunnan Tea Research Institute series. Here is a link:
http://stores.ebay.com/Dragon-Tea-House ... idZ2QQtZkm
Does anyone here have any experience with these teas? Other sources of older Pu-erhs?
Thanks
David
Nov 23rd, '08, 23:47
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tenuki
2004 is the oldest cake at the link you posted. Is that what you mean by older?
When I think older pu I think 1980s, when I think old pu I think 1970s. But that's just me.
When I think older pu I think 1980s, when I think old pu I think 1970s. But that's just me.
Do something different, something different will happen. ( Gong Fu Garden )
Check out this thread:
http://www.teachat.com/viewtopic.php?t=6373
Unfortunately, there aren't too many trustworthy vendors in the west who sell good aged pu'er. However, there are some suggestions in that thread.
If you want something "older", at least older sheng, I would suggest trying something with decent storage from the mid to late 80s or before. Try samples first, before committing to buy larger amounts.
http://www.teachat.com/viewtopic.php?t=6373
Unfortunately, there aren't too many trustworthy vendors in the west who sell good aged pu'er. However, there are some suggestions in that thread.
If you want something "older", at least older sheng, I would suggest trying something with decent storage from the mid to late 80s or before. Try samples first, before committing to buy larger amounts.
Nov 24th, '08, 00:07
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Location: Gainesville, Florida
I agree with Tenuki that 2004 is still a young cake. I usually think of 8 to 12 years as adolescent sheng puerh. Having said that, most old pu is pretty expensive to drink with any regularity.
As much as I like Gordon's Dragon Tea House and Scott's Yunnan Sourcing, neither one is much of a source for older tea. Hou De is a good place to start looking for samples of some older teas. Guang is quite reliable. Most of the other purveyors -- and there are quite a few -- are more spotty and it is entirely possible to pay quite a bit for something that may strike you as just not good, maybe even bad.
As an aside, I am quite curious about those Yunnan Tea Research Institute cakes. I have never had any of their products and those prices are quite reasonable ... at least for the 2006 cakes.
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Thanks for finding that link, Wyardley. I forgot about that thread ... great info there.
As much as I like Gordon's Dragon Tea House and Scott's Yunnan Sourcing, neither one is much of a source for older tea. Hou De is a good place to start looking for samples of some older teas. Guang is quite reliable. Most of the other purveyors -- and there are quite a few -- are more spotty and it is entirely possible to pay quite a bit for something that may strike you as just not good, maybe even bad.
As an aside, I am quite curious about those Yunnan Tea Research Institute cakes. I have never had any of their products and those prices are quite reasonable ... at least for the 2006 cakes.
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Thanks for finding that link, Wyardley. I forgot about that thread ... great info there.
Guang is the proprieter of Hou De. If you look at the older thread I linked you to, there are several links to his site there.tacobell wrote: It's old for me as the oldest I have tried has been a 2007
Salsero, could you supply a link to Hou De or Guang?
I don't think you will notice that major a difference in the taste of a 2004 cake vs. a similar 2007 cake.
2004 is most definitely not "aged." It troubles me that so many online retailers are starting their "aged" sections at years 2004, 2003, 2002. I don't think anybody really considers these ages to be "aged." Aging takes place slowly, and all the time, so there isn't "not-aged" and "aged" tea, there are stages all between. I can notice differences at early as one year, some change notably within 6 month periods, depending on storage.
There is also a 5-year rule. This means that puerh goes through stages in 5-year intervals. Not true for all cases, but is a good general rule. I've noted that most 5-years are a lot like fresh ones, but have lost most obnoxious character. Like a baby who finally stopped crying.
10-year range is what I call adolescent, and I generally find them to taste acidic, complex, and quite tasty (most of what I have in this range has been wet-stored 7-8 year).
15-year is "aged" to me. 15-year has much more of a mud/matured lumber characteristic, and a much more developed chaqi. I don't have any opinions from there on, as I've tasted even less of this older puerh.
There is also a 5-year rule. This means that puerh goes through stages in 5-year intervals. Not true for all cases, but is a good general rule. I've noted that most 5-years are a lot like fresh ones, but have lost most obnoxious character. Like a baby who finally stopped crying.
10-year range is what I call adolescent, and I generally find them to taste acidic, complex, and quite tasty (most of what I have in this range has been wet-stored 7-8 year).
15-year is "aged" to me. 15-year has much more of a mud/matured lumber characteristic, and a much more developed chaqi. I don't have any opinions from there on, as I've tasted even less of this older puerh.
