Seeker wrote:Thx for responses.
I wasn't sure about the EOT parameters, where are they posted? Or should I follow Tims suggestions for all?
I'll try shorter steep times.
BTW, I don't think my head got 'blown off' - I've experienced that with stronger young pu's, not this one. Essentially, the tarry character that I have found in this and virtually all 'vibrant' young pu's isn't a positive to my palate, and it is evident from the first whiff. I imagine that this and other intense characteristics are elements that would soften over many years of aging to yield beautiful complexity.
Re: the leaf size - I beg pardon for my lack of photographic skill, the dry leaf shot is on uber-macro and uber close up. The others are not as close to lens. And the leaves I chose for the wet leaf detail were representative of the avg size I think. Truth be told, I don't know what 'correct' leaf size looks like or measures in at - I'm just going on my recent experience of having brought one of my young binge in for assessment and finding out the leaves were too small, and they were just a little bit smaller than these.
Also, I believe buds and tips add character, however, aging 15 years they will be gone/disintegrated, so I imagine there should be only a small % of them in the mix?
I hope it's alright that I'm saying all this, and that I'm not offending anyone - my purpose is to share my honest thoughts, impressions, and experience and learning and see what responses come of it so that I might continue to learn.
I am an admitted novice, and I believe what I'm being taught is legit (altho deeply grounded in traditional chine tea values).
Oh, and Finally - I have a question for Tim and EOT - were you told the leaves were from old trees or did you see in person? This kind of 'selling' occurs a lot in the tea world, or so I've read as well as been told.
BTW - i'm taught buds/tips are milder in character and will be drinkable sooner which goes to the movement popular these days out of Yunnan to be able to sell tea now (which I imagine is an economic must for survival; having to age every "vintage" for 15 years would be extremely costly--in all ways to all people on all sides of this).
This makes sense to me, does it to you?
Just a bid of a history to share Seeker - The Best puerh tea came from buds/tips:
This is a rarest puerh golden melon which made entirely with Pre-Ming spring harvested buds (circa 1729).