Official Pu of the day

[mr mopu]

Having a 2004 Yiwu sheng from Tribute Tea tonight.
Bought this a while back as my tastes are gravitating to the older stuff sometimes lately.
I opened the pack and got the aroma of soft hay like we used to stack in the barns in Summer.
The leaf was in good shape. Long twisty and wiry looking. i put it in the easy steeper to start out with. I gave a very quick rinse and the musty aroma of a tea of this age appeared.
I did two very quick steeps under 5 seconds each to start out. The brew gave a nice amber gold glow that spoke of it’s age. The sips gave a touch of mustiness of the old book many of these had that left quickly. The sweetness of this one came out very quick in the sips. The notes hinted at white peaches and stone fruits. I plan to steep this a while and sit back and relax a while with this one. No off notes of excess humidity or off storage. Just the hints at first that tell the story of this teas age. Nice, sweet with the fruit notes that make you keep sipping away. not an aggressive one but the nice subtle notes keep you going on this one.

Flavors: Hay, Peach, Smoke, Sweet

[puerhking]

04 Tong Chang Huang Ji Yiwu Chun Jian -

Wood, leather and old books. This had a bit of a humid nature to it initially. It seems that the storage notes have mostly abated. The chaqi is slight. Seems a bit less complex right now, but still good overall.

[drinking_teas]

Yesterday I enjoyed an ineresting afternoon session with a 1990’s Ding Xing Hao sheng (The Chinese Tea Shop). Good complexity. Solid character and flavor profile – sweetness and bitterness work nicely together to achieve a firm base upon which the subtleties of the additional flavors – hay, camphor, old book leather and stonefruit – reveal themselves throughout the tea session. Most noticeable is the strong Qi in this one – an “energy” that makes me feel very alive and rather happy. Lingering aftertaste. Decent endurance and steep longevity (10-12 infusions). Not the most flavorful sheng I have enjoyed but an interesting find indeed.

if you're interested in it this cake is $30 on taobao.

[mam2431]

Yesterday I enjoyed an ineresting afternoon session with a 1990’s Ding Xing Hao sheng (The Chinese Tea Shop). Good complexity. Solid character and flavor profile – sweetness and bitterness work nicely together to achieve a firm base upon which the subtleties of the additional flavors – hay, camphor, old book leather and stonefruit – reveal themselves throughout the tea session. Most noticeable is the strong Qi in this one – an “energy” that makes me feel very alive and rather happy. Lingering aftertaste. Decent endurance and steep longevity (10-12 infusions). Not the most flavorful sheng I have enjoyed but an interesting find indeed.

[Rui]

2014 Yunnan Sourcing Autumn Jiu Tai Po village raw pu'er tea. Really enjoying this 25g sample.

[puerhking]

06 Changtai Old Mr. Chen's Bada -

Mostly wood and grain with a touch of some storage flavors. A bit on the thin side but still tasty enough to be enjoyable.

[debunix]

Happy first-puerh-day!

So many teas, so little time to explore them all....pleasing to think I won't run out of interesting possibilities for new things to try, though.

[kiwi303]

My first Pu, a 2005 Changtai Yi Chang Hao "Heng Feng Yuan" RIPE, a 100gm Tuo from Ebay, shipped ex Hong Kong and arriving here before the cheap Aliexpress one ordered the week before which is still in transit.

First brew about 8 seconds, may have been a little long, first wash was 20 seconds and discarded. A strong not quite sweet taste, not sour, more Umami. No "fishy" flavour I have read of on the forums. Done in a glass pot and decanted into a glass cup.

The colour comes as a dark reddish amber, the smell reminds me of a thick leaf litter under a beech forest following a rainstorm, full, woody, musty but not composty. There are woody notes, some mushroom hints in the aftertaste, like Shitakii or golden Oyster, not the average button type, complex.

Feels thicker in the mouth than greens, a velvety feel to the liquor, flavours still working in the back of the throat after swallowing, an interesting drink.



I need more types, more factories, more years to try different puers.

[debunix]

2007 Menghai Dayi "Silver Premium" Sheng, still a lot of smoky with the earthy, but nice for a mellow afternoon.

[the_economist]

1995 Mengku from Origintea. Mellow and warm, very pleasant!

[AT333]

2004 Xiaguan Jia Ji Tou cha. The edges are smoothening out. Used to be a very strong tea for my liking. Now it is better

[Rui]

Sipping the last 6gms of 2014 Yunnan Sourcing Autumn Qing Mei Shan Old Arbor raw pu'er. I enjoyed ths tea's sample of 25gms.

[shah82]

mid '90s 7542.

yup, yup, yup, mmmmmm....

[debunix]

The collector's treasure box post prompted a little digging for the EOT 1993 7542, and I'm enjoying a remarkably mellow and sweet session with this tea now, brewed up in a small unglazed shibo by Petr Novak, mixing a couple of flash infusions in a Deishi shino hagi that feels just right with this mellow old tea. Mmmm. Too bad the rest of the office are all gone and I have to enjoy this one by myself. Pity.

[Zacherywolf7]

First of all, Teaism I am jealous of your life.

I have recently acquired white2tea's 2012 Spring Bulang Mini Cake. Plenty of bitterness and a relaxing, but alert qi. Notes of mineral, fruity honey like qualities and not much vegetal or fresh cut lawn notes like some other young puerh. Wrote about this one on my blog http://westcoasttea.blogspot.com/

Also thank you White2tea for the very generous sample of your OBSX. It was pretty good stuff, with an extraordinary first steep.