Official Pu of the day

[bonescwa]

You can do that with any kind of bowl lol just find one that's a good size

[Frisbeehead]

Loose pu from the 80s. Nothing too exciting but nice and solid.

Hey this is kind of off topic, but what is that bowl called that you have the yixing in? I've been looking for one but can't figure ou what they're called. I've seen them used to season pots as well.

[Puerlife]

I drank Haiwan tea for the first time ever today, gifts from a tea buddy that he purchased in Malaysia, a 2010 sheng and a 2009 shou, both fangcha. Both were a pleasant surprise but the sheng was about five times better because sheng > shou. It has been raining all day so it was a good day for two full sessions.

[the_economist]

Loose pu from the 80s. Nothing too exciting but nice and solid.

[gasninja]

Strong taste.
There was a bit of. Cha qi but I would not call it strong.
The storage was overly dry then the past two years have been spent in a zip lock bag.

[shah82]

strong taste or strong qi?

stored as in too dry?

[gasninja]

06 douji LBZ hmmmm it is a decent tea. It is still strong after 9 years. I would guess there may be some gushu LBZ giving back bone to a Taidi cha base.

But this tea has been poorly stored so who knows.

[tenuki]

2007 Douji Yi Wu wild arbor 200g

Average in taste and aroma, decent mouthfeel and aftertaste - super energetic, almost to a fault.

I got this cake for 25 bucks in 2007 or 8. Showing some age and I'm happy with it. I have much better cakes, but this one will do on a Wednesday afternoon. Hope I can sleep tonight....

[Rui]

Enjoying very much my sample of 2015 Yunnan Sourcing "Man Zhuan" Ancient Arbor Raw Pu-erh. Quite yummy although it is a very young tea.

[Tead Off]

2003 Tai Lian Zhengshan Da Ye brick. 12 year tasting. This is a tea I'm starting to enjoy a bit. There is still smokiness, but when it clears, it's a nice tasting, relaxing tea that would be a good daily drinker. A lot of its roughness is gone, but my wife says it still sticks in her throat. It has a thick mouthfeel and I can see this aging gracefully for many years to come. Leaves are of nice quality and not particularly chopped up.

[shah82]

You missed out on the '08 Red and Blue Douji blends. Those are supposed to be the best.

Sad about the '09 7542. The '02 I'm munching away at is definitely not thin tasting. The 2009 was always noted for being a bit...different tasting, if you look at the older part of the B&B thread.

2008 8582 tastes and smells good to me, but I cannot handle the fragments left in my tin, so I reserve it for days with heavy breakfasts first.

Your description of the 2006 8582 and 7582 sounds intriguing. Is the 8582 superior in mouthfeel to its younger counterpart as well? The humidity thing strikes a nerve to me since I think that factory cakes really does need more than my climate can quite give.

I had the '07 An Xiang. I had a pretty good time, relatively honey and forest with decent mouthfeel.

I am very tired of the very high pollen count in Atlanta making my throat irritable. It gives me panics that the tea is drying out to a horrible mess, oh what shall I do, every year until I figure what's going on.

[gasninja]

Wow this forum has been pretty slow lately.

Today I have been checking the status of a few of my big factory tongs. Which is a mild form of self punishment. But it's raining out and I'm stuck inside anyway.

Douji
2009 Hong Dadou I bought this tong in 2010 without sampling it first. It was my first tong purchase. I did not open It until last year. I was pretty surprised that it was not a tuition tong. This tea continues to come along nicely. Not bad for 90 dollars a tong.

2009 7542 meh aIm not very hopefull about this one. Very thin.

2008 8582 a little better but this could just be my. Natural preference for a larger leaf recipes.

2006 7582 this is the DayI that I have the most hope for. It has developed a decent mouthfeel. And has more depth to the flavor profile.

2006 8582 much better than the 2008. This is probably due in part to the more humid storage condition of this tong before I bought it.


I dug out a cake of my 05 7532. But I can only take so much punishment in one day. I do feel a little wierd not sure if it's from all the tea or the pesticides on the tea.

[kiwi303]

2011 Dayi Silver Peacock Raw Puer (101) from JKTeashop.

First last and middle thoughts on this is it is bitter.

I'm brewing in a little stoneware carved teapot which makes half a cup of the Rice Pattern tea cup I use for most of my chinese teas.

There's a bit of sweetness staying behind once the bitter edge leaves after swallowing, but it's not a tea I particularly like... My first Sheng, and if I was a newcomer to teas and this was my first ever Puerh, I don't think I would be buying puer again.

This sample pack is going into the back of a cupboard to be ignored for a few months or a few years...

[Puerlife]

I'm writing on my phone so I'll have to keep this short. I
visited Khun Zhang and his wife Shan Shan yesterday on Bangkok. She asked me what I wanted to drink. Music to my ears. A started with the 2007 Fulu Yuan cha. It tastes a lot like the 2012 version but stronger.very powerful qi but very astringent and not sweet. This one is truly designed to be aged long term.
Then 2014 Xigui and 2014 Guafengzhai. Both are excellent. The completist needs both; they are both fantastic, but The Xigui costs a lot less and is in no way inferior. I was tea drunk like I haven't been in a long time before we finished the first tea; after the second and third, wow, even more so. Tried both of these when they were very young; they have come a long way in just one year and I have reconfirmed that I don't really like brand new sheng but love when it's a little over a year old.
a fantastic tea outing with people who are a delight to hang out with.

[PurplePotato]

Sometimes, when drinking puer, I can't help feeling like this recent xkcd comic.

Started the day drinking EOT's 2010 Nannuo. When brewed in a gaiwan this tea is actively sweet and pleasant with a nice calming energy. That is, until I finish the session, and the sweetness eventually breaks down and is replaced by an uncompromising roughness. And yet, I've been gaiwaning this one quite a bit. Today, I finally bothered to brew this tea with an yixing, with a higher leaf/water ratio. I could taste the roughness mixed within the sweetness, waiting to menace me as usual, but fortunately it never did.

Later, I decided to take the leaves out of their bunched up state and into a larger gaiwan to be able to more fully expand and finish things off. Feeling frisky, I decided to add four leaves (count em!), of 2012 Nannuo acquired from w2t, and went for a long steep. The 2012 dominates the brew, which kinda tastes like rancid hazelnut skins. Which, while not as bad as it sounds, is not really pleasant either. Causes some interesting tongue and top back of the mouth feel - dried peanut butter perhaps? Feels a bit spacey, so if it's not about the taste then it's good