Jun 11th, '11, 00:38
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by bearsbearsbears » Jun 11th, '11, 00:38
MarshalN wrote:In the dozens of pics I've seen of shu pu being made, none have ever been anything other than "pile of leaves on the floor".
Pile of leaves on the floor is not a bad thing when the floor is cleaned with disinfectants between pilings, the pile's temperature and appearance is constantly monitored, and workers wear some equivalent of clean suits.
But clearly in my pic above, the floor is not clean and the process not well monitored or controlled. And that factory presses a relatively well known label.
Jun 11th, '11, 07:08
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by tieguanyin » Jun 11th, '11, 07:08
bearsbearsbears wrote:tieguanyin wrote:Nice pic BBB! Despite that, I have enjoyed Yunnan Sourcing's
Yi Diang Hong ripe puerh. Definitely not a big factory production. I hear EoT is going to be carrying their own ripe puerh. Should be a decent offering and definitely not a "pile on the floor next to a watering can" processed shupu
!
Ask for pics.
Why don't you ask Nada
?
Jun 11th, '11, 10:35
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by nickE » Jun 11th, '11, 10:35
tieguanyin wrote:Nice pic BBB! Despite that, I have enjoyed Yunnan Sourcing's
Yi Diang Hong ripe puerh. Definitely not a big factory production. I hear EoT is going to be carrying their own ripe puerh. Should be a decent offering and definitely not a "pile on the floor next to a watering can" processed shupu
!
I have a mini tong of the YS 2009 Yi Dian Hong Shupu. It's very reliably woody, sweet, and thick. Nothing special but I enjoy it.
I also received a sample of EoT's Shu, smells nice. Looking forward to trying it out.
Jun 12th, '11, 15:33
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by nada » Jun 12th, '11, 15:33
tieguanyin wrote:bearsbearsbears wrote:
Ask for pics.
Why don't you ask Nada
?
Here you go...
The hessian sacks are necessary to insulate the tea while fermenting and allow the temperature to reach the necessary level. These (or similar blankets) are used no matter which method of fermenting - on the floor or in a basket. They are stained from the fermenting tea.
The bamboo baskets allow more control over the temperature of the fermentation (the tea is separated from the cold floor - allowing more even fermentation of the pile) and also more control over hygiene.
Last edited by
nada on Jun 12th, '11, 18:34, edited 1 time in total.
Jun 12th, '11, 17:57
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by Drax » Jun 12th, '11, 17:57
Wow, now that's a huge basket...! Thanks for sharing the photos... the sample was pretty tasty. I will be looking forward to trying it out again after it's aired a bit more!
Jun 12th, '11, 18:33
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by nada » Jun 12th, '11, 18:33
This (in the photos) was one the producer was fermenting last Spring - our basket was a bit smaller! He fermented ours towards the beginning of this year, just finishing it a couple of months ago.
Jun 12th, '11, 23:27
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by TIM » Jun 12th, '11, 23:27
nada wrote:This (in the photos) was one the producer was fermenting last Spring - our basket was a bit smaller! He fermented ours towards the beginning of this year, just finishing it a couple of months ago.
This is very interesting Nada, thanks for sharing your photos and process. What level of "cook" is your new shu? And what area is the moacha from? Cheers~T
Jun 12th, '11, 23:41
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by nada » Jun 12th, '11, 23:41
It's fairly lightly fermented. I still wanted to keep some life in the leaves.
The maocha is a blend of 80% Mansai & 10% Bulang (both the same old tree maocha as I used in my cakes last year), along with another 10% Lao Man'e old tree.
It needs some time at the moment to air before being ready. The wodui flavours are still a bit fresh, I'm pretty hopeful though - it's pretty good already in later infusions.
