apache wrote:Who knows, we might say the same thing with some of the expensive 2011 and 2012 cakes in a few years time.
This possibility frightens me.
I am not sure if the US market is ready for these level yet. Chen Yun Hao are made for aging, not for immediate consumption. Perhaps in another 5 years when people in the West have enough experiences with their "after 2004 stocks" and realize what really is good and what is not, or what are good for aging and why...shah82 wrote:Will you stock it somehow? I know nobody these days makes very many top end no-shit Yiwu, but be nice if at least one US based vendor sold a few cakes, though I can guess it would be north of $300, minimum.
Any news?shah82 wrote:Wow, decided to try Taobao, and the guy who had Chenyunhao is down to just one, from '01. I couldn't even find it in a taobao search...had to use google site:taobao.com to find--*again*.
Yes I appreciate the comment and find that Hong Ni is great for any tea but shines with Sheng of any age, however, when using it for younger Sheng, it truly eliminates any harsh notes or rough traces of youth, while preserving the aroma and sweetness. I have also recently found that Hei Ni is wonderful for young to middle aged Sheng and although it is more of an eraser in terms of aroma, it somehow mellows out and balances the strong Qi of these younger aged teas. Thanks!needaTEAcher wrote:Pretty sure wild trees, big leaves, old trees, and all that jazz. I've read some dissenting opinions that argue that all that noise is just marketing. The jury is still out on this end though (I need to drink a LOT more tea before I have an opinion one way or the other). Either way, I love this tea!
I'll double check details tomorrow when I swing by the shop. Interesting thought: someone told me that one theory for why Bulang Mountain produces such strong teas is because it is so windy that the trees grow stronger leaves! I don't really get the botany behind it, but then again I never do; but I like the thought nonetheless!
PS-Been drinking it from hongni and liking the experience (just a note for ImmortaliTEA)
I was taught that one of the current theories is that stronger wind leads to more powerful tea. I was also taught that we don't know, but that is one of the leading theories. As very much not a botanist nor chemical biologist, I have exactly zero idea on any of it! Make what you will.ethan wrote:Re:
Rough weather makes stronger, better tea trees. Perhaps. Perhaps not.
Millions of people starved to death in the Soviet Union because Stalin thought he could produce stronger plants to produce food by putting plants under duress. He ordered deliberate "challenging" (my word for failure to remember what words were used) farming to induce what grew there to become stronger & yield more food. Failure did not deter Stalin, & the program continued for years past its obvious complete failure. Shortages of food cost millions of lives, > than could be counted accurately. Also, some honest farmers, botanists., & other scientists that dared to challenge Stalin's theory, were sent to Siberia to starve to death in labor camps slowly.
Anyway, love to taste tea someday as good & powerful as what is discussed here however it got that way.
Sorry for the late reply IT. Just got power back from a week of darkness.... Feels good to have wifi again.ImmortaliTEA wrote:When you say high energy, are you referring to the more upbeat, high heart rate, sweating behind back and legs kind of energy one receives mostly from younger strong sheng ONLY or can high energy just mean strong Qi in general? What I mean is can any aged Sheng qualify for your definition of high energy or when a tea gets aged do you call it something different such as 'mellow' energy? Just curious because if high energy=strong qi then I was wondering why no one mentioned any aged Sheng teas because I personally think that the Qi of the older teas tend to be stronger overall but in more of a 'downer' euphoria type of way!