Official Pu of the day

[jayinhk]

Just bought a bunch of different Liming raw cakes and tuos as samples to see which I feel might have long term aging potential after reading Kuanglong's post.

Did you find any that went through some form of 'tropical' (HK, Guang Dong, MY, ...) storage?
FWIK Liming use a healthy amount of Bulang leaves in their recipes, pretty much like Dayi , but I don't get the jitters from their 7540.

(Sipping some more of that humid stored 2006 XG BanYao right now. 15 steeps and counting.)

I think they're all very dry storage, but I'll let you know when they come in. Should be about a week!

[kuánglóng]

Just bought a bunch of different Liming raw cakes and tuos as samples to see which I feel might have long term aging potential after reading Kuanglong's post.

Did you find any that went through some form of 'tropical' (HK, Guang Dong, MY, ...) storage?
FWIK Liming use a healthy amount of Bulang leaves in their recipes, pretty much like Dayi , but I don't get the jitters from their 7540.

(Sipping some more of that humid stored 2006 XG BanYao right now. 15 steeps and counting.)

[jayinhk]

Me too, Steve. Unfortunately I got the last few of those tuos and have no idea where to get them elsewhere. BTW, don't know if you know the Liming tuos I've mentioned, but I like them quite a bit, good power, pretty complex aroma and taste (probably heavy on terpenes with an interesting dominant theme that reminds me a bit of venetian balsam and linseed oil), and they survive some years of traditional storage without losing too much of their character.
The ones I got from Honza must have been stored in Kunming though ...

You mean you like the one from honza or prefer with more humidity? I've only tried a Liming shu pu er. I'll check them out.

I actually like both versions but when it comes to tropical storage I prefer some Liming teas over other, more famous factory stuff, not at last because many of their teas are organic.

Just bought a bunch of different Liming raw cakes and tuos as samples to see which I feel might have long term aging potential after reading Kuanglong's post.

Trying out EoT's 2017 Yiwu Guoyoulin. This is a remarkable Yiwu. Smooth, no bitterness, thick mouthfeel, a little huigan and a lovely, complex aroma of wildflowers. The aroma is so deep it smells almost like roses when I take a deep breath. Really lovely material. It appears to already be sold out, so I'm glad I got a sample of this! Bought another two hongni shuipings from EoT's most recent batch and this was thrown in.

[kuánglóng]

Me too, Steve. Unfortunately I got the last few of those tuos and have no idea where to get them elsewhere. BTW, don't know if you know the Liming tuos I've mentioned, but I like them quite a bit, good power, pretty complex aroma and taste (probably heavy on terpenes with an interesting dominant theme that reminds me a bit of venetian balsam and linseed oil), and they survive some years of traditional storage without losing too much of their character.
The ones I got from Honza must have been stored in Kunming though ...

You mean you like the one from honza or prefer with more humidity? I've only tried a Liming shu pu er. I'll check them out.

I actually like both versions but when it comes to tropical storage I prefer some Liming teas over other, more famous factory stuff, not at last because many of their teas are organic.

[stevorama]

Me too, Steve. Unfortunately I got the last few of those tuos and have no idea where to get them elsewhere. BTW, don't know if you know the Liming tuos I've mentioned, but I like them quite a bit, good power, pretty complex aroma and taste (probably heavy on terpenes with an interesting dominant theme that reminds me a bit of venetian balsam and linseed oil), and they survive some years of traditional storage without losing too much of their character.
The ones I got from Honza must have been stored in Kunming though ...

You mean you like the one from honza or prefer with more humidity? I've only tried a Liming shu pu er. I'll check them out.

[kuánglóng]

Thanks! Always on the lookout for traditional storage that still has aroma, huigan, stamina, etc

Me too, Steve. Unfortunately I got the last few of those tuos and have no idea where to get them elsewhere.
BTW, don't know if you know the Liming tuos I've mentioned, but I like them quite a bit, good power, pretty complex aroma and taste (probably heavy on terpenes with an interesting dominant theme that reminds me a bit of venetian balsam and linseed oil), and they survive some years of traditional storage without losing too much of their character.
The ones I got from Honza must have been stored in Kunming though ...
https://www.chawangshop.com/2010-zao-ch ... o-cha.html

[stevorama]

From a friend of mine in Malaysia (I have some nice stuff to trade ).
I bought a few of the same tuos with dry storage from a guy in Fujian some years ago but apparently he folded up business.
Kingteamall still have them in stock but I have no idea how they've been stored:
https://www.kingteamall.com/product/200 ... sheng-cha/

Thanks! Always on the lookout for traditional storage that still has aroma, huigan, stamina, etc

[kuánglóng]

2008 XG Jia Ji FT (Traditional storage)

Where did you pick that up?

From a friend of mine in Malaysia (I have some nice stuff to trade ).
I bought a few of the same tuos with dry storage from a guy in Fujian some years ago but apparently he folded up business.
Kingteamall still have them in stock but I have no idea how they've been stored:
https://www.kingteamall.com/product/200 ... sheng-cha/

[stevorama]

2008 XG Jia Ji FT (Traditional storage)

Where did you pick that up?

[kuánglóng]

2008 XG Jia Ji FT (Traditional storage)

Had to air out these tuos for a couple months to get rid of the heavy storage funk but now it's much more enjoyable, including the first couple steeps. There's still a healthy amount of good bitterness, decent balance with surprising sweetness, notes of red virginia, a bit of herbal medicine, mainly valerian, and not much XG smokiness. Pretty viscous dark rusty orange liquor, decent throatiness and huigan, almost too heavy heady qi and pretty good stamina. Anyway, this tuo goes straight back into storage for another couple years. Even though it's far from boring I'd pick any of my Liming tuos, a 2008 XG Happy or even dry stored standard Jia Ji tuo from the same year over this stuff - YMMV.

[mr mopu]

2017 Rock Rhyme Lincang Bangdong by gylxtea
Starting this out with an 8 gram sample. The dry leaf has a nice sweet aroma to it.
Using the duanni clay pot. I warmed the pot and poured the water out and tossed in the leaves. Aroma get sweeter in the steam.
Flash rinse and the aroma intensifies with more of the sweet aroma with some honey in there. First steep very quick into the cup. The teas seems well processed as there wasn’t much char in the filter. First sips, sweet , floral , honey in there some mineral and some middle tongue notes.
Second steep, tea gets much thicker and active. Still the underlying sweetness. The bitter has crept in which means shorter steeps as I continue.
I paused a few minutes to soak in. Aftertaste is pretty nice on this one.
Third steep, still strength in this one. Sweet and bitter mixing in. A little of the mineral slips back in as well. Still clean in the filter and the leaf is slowly starting to unfurl.

Flavors: Bitter, Floral, Honey, Mineral, Sweet, Thick

[stevorama]

2016 EOT Wuliang H. This tea has longevity. I brewed this steadily throughout my workday in a gaiwan (7g to 150ml) and it kept on giving. Brewed up a solid overnight brew too.

[ethan]

Bought in Yinge, Taiwan, loose Puerh supposedly 50 years old and organic.

I can only imagine what that one is like. Only once did I sip a 1970's loose pu'er and it was just divine.

This is not divine. I like how the earthiness is quite present though smooth and that I can enjoy drinking a lot of it, but it is not delicious, just tasty enough and satisfying. I was told it was half a century old but am suspicious of that because that age came up at 2 different shops at Yinge for puerh and once for oolong at Sun Moon Lake. I wonder if "more than 50 years old" is the prefered phrase for lying about teas' ages by those who are happy to lie. The shop specializing in aged oolong did not have tea that was 20, 30, or 40 years old; only 50 years old or fresh tea.

[Rui]

Bought in Yinge, Taiwan, loose Puerh supposedly 50 years old and organic. Does not offer many different flavors but takes care of my need (once or twice a month) for body and power in tea that I drink. Quickly gives satisfaction and qi that does not last a long time and smooth, earthy flavor that somehow does not get boring through a lot of infusions.

I can only imagine what that one is like. Only once did I sip a 1970's loose pu'er and it was just divine.

[ethan]

Bought in Yinge, Taiwan, loose Puerh supposedly 50 years old and organic. Does not offer many different flavors but takes care of my need (once or twice a month) for body and power in tea that I drink. Quickly gives satisfaction and qi that does not last a long time and smooth, earthy flavor that somehow does not get boring through a lot of infusions.