Very much underwhelmed by this tea, somehow.
Re: Official Pu of the day
2nd day of tasting the 2006 Xizhihao Lao Banzhang (yin/black wrapper) from both the home and the offsite storage.
Very much underwhelmed by this tea, somehow.
Very much underwhelmed by this tea, somehow.
Re: Official Pu of the day
Maybe, still can tell a bit, the wine storage cake is slightly... fuzzier?
Re: Official Pu of the day
Yep. Would you agree the difference is less obvious visually now than 4 days ago?MarshalN wrote:The one in the back is the home stored one
Re: Official Pu of the day
Tasting the 2006 Xizhihao Lao Banzhang (yin / black wrapper).
4 days of being at home (the tea, I mean), can we now see any visual differences between the home vs. the offsite storage? If yes, which one is from the offsite storage? This photo was taken mere minutes before this post.
(The previous side-by-side photos were taken ~1 hour after being taken out of storage.)
Hi-res photo here
4 days of being at home (the tea, I mean), can we now see any visual differences between the home vs. the offsite storage? If yes, which one is from the offsite storage? This photo was taken mere minutes before this post.
(The previous side-by-side photos were taken ~1 hour after being taken out of storage.)
Hi-res photo here
Re: Official Pu of the day
Today I tasted the 2005 Yanqinghao Yiwu Chawang that I took out of my offsite storage a few days ago (see several posts above dated Oct. 13, '12 on the subject and the tea in question). Admittedly, I was quite nervous on what to expect out of it. A flat, lifeless tea?
This initial tasting, to my relief, showed that the tea is very much alive: full of taste and aromas, acidity, viscosity/mouthfeel, and clean subtle energy. I loved it.
If the other teas from the offiste are showing as well as this one, I should think to send them back to bed again without hesitation. It's too early to draw that conclusion, however.
This initial tasting, to my relief, showed that the tea is very much alive: full of taste and aromas, acidity, viscosity/mouthfeel, and clean subtle energy. I loved it.
If the other teas from the offiste are showing as well as this one, I should think to send them back to bed again without hesitation. It's too early to draw that conclusion, however.
Re: Official Pu of the day
Today a sample from a TeaChat pal. Spring buds!
Sunny side up, straight to top of head awakening qi.
Sunny side up, straight to top of head awakening qi.
Re: Official Pu of the day
It will be quite an exercise to do a side-by-side tasting of these teas, but I will start on Monday or Tuesday. For better or for worse.
In the meantime, I have been trying out the 2012 Spring Yibang "Big Tree Forest of Wu Family" pu'er. I will have to try it out a few more times before feeling sure about it. Nevertheless, I was pretty charmed by it.
In the meantime, I have been trying out the 2012 Spring Yibang "Big Tree Forest of Wu Family" pu'er. I will have to try it out a few more times before feeling sure about it. Nevertheless, I was pretty charmed by it.
Re: Official Pu of the day
It does seem like the home stored tea has more of the sheen you associate with well aged teas, although the proof is in the taste
Re: Official Pu of the day
Unfortunately, the beengs from the home storage have retained a lot more oil.
As mentioned in the chat earlier, 73% RH at 60F is fairly dry compared to the baseline for puer storage, due to the 'relative' nature of humidity. Colder air can hold less water. Probably, with your water bowl and slightly higher temps in the house, the actual moisture content there is greater. Breezy airflow can also contribute to drying out the surface of the cake, my collection is pretty buttoned up in a wooden chest unless I am fishing something out.
I have my fingers crossed that the off site cakes taste great, I don't think they will be bad. But in my view, what is lost can't be brought back, with respect to the oil.
As mentioned in the chat earlier, 73% RH at 60F is fairly dry compared to the baseline for puer storage, due to the 'relative' nature of humidity. Colder air can hold less water. Probably, with your water bowl and slightly higher temps in the house, the actual moisture content there is greater. Breezy airflow can also contribute to drying out the surface of the cake, my collection is pretty buttoned up in a wooden chest unless I am fishing something out.
I have my fingers crossed that the off site cakes taste great, I don't think they will be bad. But in my view, what is lost can't be brought back, with respect to the oil.
Re: Official Pu of the day
Since we are discussing a bit about storage, I took a few things out of my off-site storage, which apparently is kept at 60'F and 73% humidity. I mentioned before that the humidity level at the off-site was at 60%, and apparently this is not the case.
The reason I took these beengs out is to do a side-by-side visual and tasting comparison with the same teas I keep at home, where I keep my pu'er teas in a closed cabinet with a bowl of water in the corner to keep things less dry. Btw, I don't keep the '05 YQH Yiwu Chawang at home, so it's alone in the photos below.
I haven't tasted these beengs side-by-side yet. So first, here are the photos I have taken of them for comparison. The whole (untouched) beengs are the ones from off-site and I place them on the right side and on the bottom when the cakes are stacked together. So, the ones from home are always on the left side or on the top when stacked.
Let me know what you think from these visual hints. I have some thoughts, but I'd rather hear yours first, if you have a moment to spare. Thanks.
1. L-R: '05 YQH Yiwu Chawang, '06 XZH LBZ (yang), '06 XZH LBZ (yin), '01 Menghai Special Order Yiwu "One-leaf"
2. '05 YQH Yiwu Chawang
3. '06 XZH LBZ (yang)
4. '06 XZH LBZ (yin)
5. '01 Menghai Special Order Yiwu "One-leaf"
The reason I took these beengs out is to do a side-by-side visual and tasting comparison with the same teas I keep at home, where I keep my pu'er teas in a closed cabinet with a bowl of water in the corner to keep things less dry. Btw, I don't keep the '05 YQH Yiwu Chawang at home, so it's alone in the photos below.
I haven't tasted these beengs side-by-side yet. So first, here are the photos I have taken of them for comparison. The whole (untouched) beengs are the ones from off-site and I place them on the right side and on the bottom when the cakes are stacked together. So, the ones from home are always on the left side or on the top when stacked.
Let me know what you think from these visual hints. I have some thoughts, but I'd rather hear yours first, if you have a moment to spare. Thanks.
1. L-R: '05 YQH Yiwu Chawang, '06 XZH LBZ (yang), '06 XZH LBZ (yin), '01 Menghai Special Order Yiwu "One-leaf"
2. '05 YQH Yiwu Chawang
3. '06 XZH LBZ (yang)
4. '06 XZH LBZ (yin)
5. '01 Menghai Special Order Yiwu "One-leaf"
Re: Official Pu of the day
2007 Yiwu Chen Guang He Tang
Brewing a little lighter than usual today. Still lots of sweetness but enough hay and bitterness to balance. Aftertaste goes on forever, decent throatiness. Yum!
A note for nerds, I warmed up the last photo by a few degrees from what I feel is the most correct white balance in order to make the color of the tea brew more accurate. It was a little 'washed out' in the original photo. Please forgive me!
Re: Official Pu of the day
I'm not really sure, either.
Right now, I will say that mellowing is an increase in mid-range flavors, like honey or leather. Softening. The body does increase, I think. It could mean getting stale, but I think all puerh gets stale on one level or another. It's a matter of ensuring a dynamic aging process that keeps the ball rolling.
What I consider true stale-ness is a flat taste. Especially with a harsh feel in the throat.
Right now, I will say that mellowing is an increase in mid-range flavors, like honey or leather. Softening. The body does increase, I think. It could mean getting stale, but I think all puerh gets stale on one level or another. It's a matter of ensuring a dynamic aging process that keeps the ball rolling.
What I consider true stale-ness is a flat taste. Especially with a harsh feel in the throat.