New to Puerh

One of the intentionally aged teas, Pu-Erh has a loyal following.


Jan 30th, '11, 15:49
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New to Puerh

by HSL1291 » Jan 30th, '11, 15:49

Hey Guys,
I am new to Pu erh i just bought a 8 year old aged tibetan brick which I think is amazing. But I am looking for some more cakes and were wondering if people could tell me good places and the name of some starter Pu erhs. Thanks so much.

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Jan 30th, '11, 16:11
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Re: New to Puerh

by MarshalN » Jan 30th, '11, 16:11

Perhaps a little more detail is needed. What kind of brick is it? Raw or cooked? That may very well influence what we end up recommending.

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Jan 30th, '11, 16:43
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Re: New to Puerh

by nickE » Jan 30th, '11, 16:43

We need to sticky a "New to Puerh" topic that has some good info. This type of question comes up a lot.

Jan 30th, '11, 17:09
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Re: New to Puerh

by HSL1291 » Jan 30th, '11, 17:09

MarshalN wrote:Perhaps a little more detail is needed. What kind of brick is it? Raw or cooked? That may very well influence what we end up recommending.

I am unsure of which it was how do i tell the difference?

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Jan 30th, '11, 17:45
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Re: New to Puerh

by nickE » Jan 30th, '11, 17:45

HSL1291 wrote:
MarshalN wrote:Perhaps a little more detail is needed. What kind of brick is it? Raw or cooked? That may very well influence what we end up recommending.

I am unsure of which it was how do i tell the difference?
If it was something like this, than it's raw.

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Jan 30th, '11, 18:12
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Re: New to Puerh

by Drax » Jan 30th, '11, 18:12

nickE wrote:
HSL1291 wrote:
MarshalN wrote:Perhaps a little more detail is needed. What kind of brick is it? Raw or cooked? That may very well influence what we end up recommending.

I am unsure of which it was how do i tell the difference?
If it was something like this, than it's raw.
That brick is certainly what leapt to my mind... but those Xiaguan bricks are not typical raw pu'erh.

HSL -- how did the tea taste?

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Jan 30th, '11, 19:59
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Re: New to Puerh

by auhckw » Jan 30th, '11, 19:59

nickE wrote:
HSL1291 wrote:
MarshalN wrote:Perhaps a little more detail is needed. What kind of brick is it? Raw or cooked? That may very well influence what we end up recommending.

I am unsure of which it was how do i tell the difference?
If it was something like this, than it's raw.
1 month+ ago, I tried the slightly older version of that. 2001 version, Malaysian stored. The colour of the tea seems aged well. This tea is smooth, easy to drink but lacks the kick.

Being a 9/10 years old tea, price at about USD31. The price tells that it is an average grade pu. I would buy this for drinking now and not aging. I think this pu is running low on stamina...

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Jan 30th, '11, 20:14
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Re: New to Puerh

by nickE » Jan 30th, '11, 20:14

auhckw wrote: Being a 9/10 years old tea, price at about USD31. The price tells that it is an average grade pu. I would buy this for drinking now and not aging. I think this pu is running low on stamina...
Indeed, I've heard that the Baoyan stuff undergoes some type of baking or oxidization to make it more drinkable. I think this is what gives it the dark, tobacco taste. I wouldn't be surprised if this also altered its ability to age and stay powerful.

Nothing wrong with drinking them now, though. :)

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Jan 31st, '11, 12:29
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Re: New to Puerh

by bearsbearsbears » Jan 31st, '11, 12:29

nickE wrote:Indeed, I've heard that the Baoyan stuff undergoes some type of baking or oxidization to make it more drinkable. I think this is what gives it the dark, tobacco taste. I wouldn't be surprised if this also altered its ability to age and stay powerful.
Having tasted many examples of aged Baoyan, I can assure you that they turnout quite deliciously, at least from 2004 and before and when stored traditionally.

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Jan 31st, '11, 14:13
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Re: New to Puerh

by MarshalN » Jan 31st, '11, 14:13

bearsbearsbears wrote:at least from 2004 and before and when stored traditionally.
Is that the key though, especially the last part?

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Jan 31st, '11, 18:55
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Re: New to Puerh

by bearsbearsbears » Jan 31st, '11, 18:55

MarshalN wrote:
bearsbearsbears wrote:at least from 2004 and before and when stored traditionally.
Is that the key though, especially the last part?
With Baoyan or all sheng pu? :lol:

Baoyan are so compressed, even after traditional storage the tea probably tastes on the dry side.

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Jan 31st, '11, 20:22
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Re: New to Puerh

by auhckw » Jan 31st, '11, 20:22

Mind to share the definition of traditional storage?

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Jan 31st, '11, 20:49
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Re: New to Puerh

by bearsbearsbears » Jan 31st, '11, 20:49

auhckw wrote:Mind to share the definition of traditional storage?
See MarshalN's recent blog post here: http://www.marshaln.com/2011/01/traditional-not-wet/

Also, http://www.marshaln.com/tag/traditional-stored-puerh/ , in particular http://www.marshaln.com/2008/05/wednesday-may-28-2008/

Feb 14th, '11, 13:42
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Re: New to Puerh

by HSL1291 » Feb 14th, '11, 13:42

I was curious is there a blog or place to start looking for which ones try proper steeping techniques and such? I am just looking for a beginners guide to Pu.

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Feb 14th, '11, 14:21
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Re: New to Puerh

by Marco » Feb 14th, '11, 14:21

HSL1291 wrote:I was curious is there a blog or place to start looking for which ones try proper steeping techniques and such? I am just looking for a beginners guide to Pu.
The links in this thread are a good starting point. (We really should have a Pu FAQ :) )
http://www.teachat.com/viewtopic.php?f=20&t=14991

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