Official Pu of the day

[Frisbeehead]

I got 2 samples from YS yesterday, the newly added 2006 chang tai hao bulang and the 2007 Menghai 7452. Right now I am trying the bulang, and enjoying it very much.

Although I'd like to get a new gaiwan to use for shou. My only gaiwan under 150ml now is a ~60-70ml thin white porcelain gaiwan, and it doesn't retain heat well enough. Nor is it wide enough. So I'm considering getting that Ruyao gaiwan from White2Tea. It's thicker, wider, can hold 100ml, and looks cool.

My only complaint with shou is that the little bits of tea get everywhere when using a gaiwan. It's a bit of a pain, though I usually just let them be and continue brewing.

[Rui]

2015 Chawangshop Hekai raw pu'er

That is good stuff. Cotton candy.

Yes, thank you.

Thanks to Cwyn's article in her blog I tried it and then got myself two of these cakes. It has mellowed out even further in the last few months and became a very exciting daily drinker.

[mr mopu]

2015 Chawangshop Hekai raw pu'er

That is good stuff. Cotton candy.

[Rui]

2015 Chawangshop Hekai raw pu'er

[Rui]

Today I am back to 2015 Bosch raw pu'er from White2Tea

And again!

[blairswhitaker]

Hidden Peak's "unblended brick'' another master Wang selection.

served out of a lin's ceramic's kettle.

[blairswhitaker]

hidden peak's Lotus brick, A Master Wong selection.

Very nice!

served from a peter kou pot from taiwan.

[Rui]

Back to the 2015 Chawangpu Hekai Gushu Xiao Bing which seems to be maturing very well in my humidor setup.

[kuánglóng]

Just finished a long tea session with an old friend. Our favorite tea of the evening was a 2011 White Moonlight (月光白) I dug out from somewhere.
Looking forward to stocking up some different varieties of that tea and letting them rest in peace for a few years.

[debunix]

2007 White bud sheng from Norbu: this is a tea that I used to drink quite a lot, and I have several beengs still. It started out quite smoky--a taste that I enjoyed--and would transition to sweet and delicate liquor that was close to a white tea, but with a durability through many infusions typical of puerh. It moved towards the back of the cabinet as I my puerh explorations went wider.

Today, I'm brewing up the end of one of the beengs, and there is no smoke. It starts right out with delicate, sweet, with a little bit of earthy base. It is a pleasant change from the plummy rich sweet dark shus I've been drinking a lot lately, as much for their ability to hold up to brewing in advance for work as for taste preference--this white bud sheng will not stand advance brewing. It needs to be drunk quickly and hot.

[Rui]

Today I am back to 2015 Bosch raw pu'er from White2Tea.

Actually this has just reminded me to order another cake and other goodies taking opportunity of the Black Friday's gifts.

[William]

An old and generous tea collector shared a brew of early 1910s Song Ping Hao. It is very hard to comprehend such an old iconic tea, perhaps just a fleeting joy of impermanence and beauty.

Cheers!

Must be a once in a lifetime experience!

[Teaism]

An old and generous tea collector shared a brew of early 1910s Song Ping Hao. It is very hard to comprehend such an old iconic tea, perhaps just a fleeting joy of impermanence and beauty.

Cheers!

[Rui]

Usually I do not drink dark coloured teas but today I decided to make an exception: 2014 Laochatou Ripe Puerh Tea from White2Tea. My goodness but this tea is smooth and yummy.

[debunix]

2011 Hui Run of Bulang shu from Yunnan Sourcing: perfect on an afternoon of an office pre-holiday potluck, keeping alert after a rich heavy meal.