First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty Pu
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What do you think is the key difference between the pots?chrl42 wrote:mid-90s Kunming fac. iron cake..has a humidity (didn't know Kunming had a humidity..argued with seller over this).
First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty Pu
70s Hongnis are very dense...it's a special mixed Hongni designed for Gongfu market - Oolong teapot (they used this Hongni during 5~70s, there are other types of Hongni as well. If brewing wetty pu, wet stays in the clay for long...but high quality or Gushu kinds are pretty good.Tead Off wrote:What do you think is the key difference between the pots?chrl42 wrote:mid-90s Kunming fac. iron cake..has a humidity (didn't know Kunming had a humidity..argued with seller over this).
First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty Pu
Just b/c a tea was made at the Kunming factory does not mean it was stored in kunming it's whole life. I have a mildly humidly storred 00 iron cake. And a flat out wet storred 01 red mark from Kunming Factory.chrl42 wrote:mid-90s Kunming fac. iron cake..has a humidity (didn't know Kunming had a humidity..argued with seller over this).
First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty Pu
Completely agree with you on the 2010 Manmai and Mansai. Drinking the Mansai was the first time that I thought a tea reminded me of a pork product. The Manmai was originally like a light, green tea. However it has now aged a bit and has a lightly orange soup.gasninja wrote:I felt like the Manmai was very clean and grassy originally typical Bada tea. Now the 2010 mansai had a meaty taste to it.apache wrote:EoT 2010 Manmai after 3 years of damp and cold storage seem to lose some of its awful umami taste. It's tea not beef consomme!
Today I pulled out my 2011 Mansai cake. This tea has changed into something nice.I have been really amazed at how much all my teas have aged over this summer.
The seller said the cake was in Kunming throughout his life..I dunno why I should explain this..gasninja wrote:Just b/c a tea was made at the Kunming factory does not mean it was stored in kunming it's whole life. I have a mildly humidly storred 00 iron cake. And a flat out wet storred 01 red mark from Kunming Factory.chrl42 wrote:mid-90s Kunming fac. iron cake..has a humidity (didn't know Kunming had a humidity..argued with seller over this).
First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty Pu
I'm curious about the contents of the argument.chrl42 wrote:mid-90s Kunming fac. iron cake..has a humidity (didn't know Kunming had a humidity..argued with seller over this).
First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty Pu
Not the kind of careful Guangdong storage..I've had some wonderful Puerh from Guangdong and Malaysia before.gingkoseto wrote:I'm curious about the contents of the argument.chrl42 wrote:mid-90s Kunming fac. iron cake..has a humidity (didn't know Kunming had a humidity..argued with seller over this).
First brewed with 70s Hongni SP, then changed to Di Cao Qing SP..became a different tea. DCQ is for wetty PuHow would you describe the "humidity" of the tea? Is it southern dry storage kind of humidity or humid storage kind of humidity?
I heard Kunming had a super big storm this summer (much stronger than its usual rain season storms) and many first-floor tea stores were flooded. But this doesn't happen very often in Kunming and careful store owners won't let their tea flooded no matter what.
On the other hand, I've seen some northern tea drinkers who would call a Guangdong dry stored tea "too wet". Different people have very different tolerance range for humidity.
Ok. I sort of understand it. If you still have some of it left, maybe it's interesting to see what it turns out in a few years. In my storage space, I have a small corner as "quarantine place" for teas that have unfavorable odor. But occasionally I would start feeling one or two of them are actually better than the rest of the criminals, and then I would pull them out from quarantine and create a "half way house" for themchrl42 wrote:gingkoseto wrote: 1)Wet overwhelms the base taste of a tea..when Shengs are aged, it gets various colorful tastes..but there's only one wet taste..so I don't need to spend more money on that, 2)When wet gets over control, it kills the strength of a tea (or Qi whatever they call). But when it's under control in humid areas, of course it gets wonderful teas with more ageing speed 3)Too much humidity can ruin one's body, I've heard some Chinese describe 湿=毒..its not some kind of aroma but odor..they are just much cheaper..I mean careless storage....just correct my statement..I'm pretty a beginner of Puerh