Oct 25th, '14, 07:47
Posts: 1144
Joined: Jul 10th, '13, 01:38
Location: Japan.
by William » Oct 25th, '14, 07:47
chrl42 wrote:Teaism wrote:Just had a few rounds of the same tea, 2005 DXS with different water. The tap water here although filtered is extremely extremely bad for tea for the last few months/weeks, so I stepped up the experiments with the tap water and found an acceptable way to go around it.
Given a choice, I would rather buy my favourite bottled water but out of convenience, tap water is still practical for daily brew. I normally order 120 litres (minimum amount) of natural spring water from wholesaler and hate to keep up with storage space.
If there are still issue, I may have to revert back to the water wholesaler.Sigh!
Hmmm...overdrunk the DXS2005 as a result. So officially there is only one (overdosed) Pu for today.
Cheers!
What a coincidence. I've just finished DXS (forgot the year).
I've bought this Bing as a supporting role for Xigui last year, a lot cheaper than Xigui. Have been into Lincang stuffs lately....Puerh prices are crazy these days
I also brewed some DXS today, from this year's harvest. What a nice coincidence!
Oct 25th, '14, 07:04
Posts: 1885
Joined: Mar 22nd, '08, 22:26
Location: Yixing
by chrl42 » Oct 25th, '14, 07:04
Teaism wrote:Just had a few rounds of the same tea, 2005 DXS with different water. The tap water here although filtered is extremely extremely bad for tea for the last few months/weeks, so I stepped up the experiments with the tap water and found an acceptable way to go around it.
Given a choice, I would rather buy my favourite bottled water but out of convenience, tap water is still practical for daily brew. I normally order 120 litres (minimum amount) of natural spring water from wholesaler and hate to keep up with storage space.
If there are still issue, I may have to revert back to the water wholesaler.Sigh!
Hmmm...overdrunk the DXS2005 as a result. So officially there is only one (overdosed) Pu for today.
Cheers!
What a coincidence. I've just finished DXS (forgot the year).
I've bought this Bing as a supporting role for Xigui last year, a lot cheaper than Xigui. Have been into Lincang stuffs lately....Puerh prices are crazy these days
Oct 25th, '14, 06:23
Posts: 709
Joined: Jan 5th, '13, 09:10
by Teaism » Oct 25th, '14, 06:23
Just had a few rounds of the same tea, 2005 DXS with different water. The tap water here although filtered is extremely extremely bad for tea for the last few months/weeks, so I stepped up the experiments with the tap water and found an acceptable way to go around it.
Given a choice, I would rather buy my favourite bottled water but out of convenience, tap water is still practical for daily brew. I normally order 120 litres (minimum amount) of natural spring water from wholesaler and hate to keep up with storage space.
If there are still issue, I may have to revert back to the water wholesaler.Sigh!
Hmmm...overdrunk the DXS2005 as a result. So officially there is only one (overdosed) Pu for today.
Cheers!
Oct 23rd, '14, 16:39
Posts: 37
Joined: Aug 20th, '14, 12:36
by j.p.rich » Oct 23rd, '14, 16:39
BW85 wrote:j.p.rich wrote:Today I'm enjoying a 2000 Kai Yuan Green Stamp from EoT. Love the campfire aspect which is not overpowering but adds to the complexity. It seems to be just as tasty at work as when brewed at home which earns extra bonus points!
I also enjoy this cake a lot! Very interesting tea. It makes me curious to try the purple stamp, being pressed for the same tea house. Have you tried it?
No I have not, but share your curiosity. May be worth a sample the next time I place an order......
Oct 23rd, '14, 14:29
Posts: 394
Joined: Apr 17th, '14, 15:18
by BW85 » Oct 23rd, '14, 14:29
j.p.rich wrote:Today I'm enjoying a 2000 Kai Yuan Green Stamp from EoT. Love the campfire aspect which is not overpowering but adds to the complexity. It seems to be just as tasty at work as when brewed at home which earns extra bonus points!
I also enjoy this cake a lot! Very interesting tea. It makes me curious to try the purple stamp, being pressed for the same tea house. Have you tried it?
Oct 23rd, '14, 12:54
Posts: 37
Joined: Aug 20th, '14, 12:36
by j.p.rich » Oct 23rd, '14, 12:54
Today I'm enjoying a 2000 Kai Yuan Green Stamp from EoT. Love the campfire aspect which is not overpowering but adds to the complexity. It seems to be just as tasty at work as when brewed at home which earns extra bonus points!
Oct 23rd, '14, 07:24
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK
by Rui » Oct 23rd, '14, 07:24
Today I have been sipping a sample of "2006 Little Gold Melon Shu" pu'erh which I received from White2Tea with my order of other pu'erh teas.
It is a very nice tea with a very nice sweet and creamy taste.
The amount of tea used was 6.8gms for around 150 - 200ml of water and I am now one my 4th stepping which I brewed for around 30 to 40 seconds.
p.s. I am a beginner when it comes to pu'erh and I really prefer teas that are not very astringent so please take that in mind when reading my comments.
Oct 22nd, '14, 11:57
Posts: 37
Joined: Aug 20th, '14, 12:36
by j.p.rich » Oct 22nd, '14, 11:57
Today is my second go-round with TU's 2014 Gao Shan Zhai. I'm struggling to pick up the aromas here, perhaps my fall allergies are interfering? But their Qi and flavor descriptors are accurate once again, so far my favorite 2014 offering from the Urchin.
Oct 21st, '14, 21:03
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Oct 21st, '14, 21:03
Today enjoying more of Norbu's 2008 bamboo-aged Yiwu, a favorite that continues to shine. Glad I still have a fair stock of it....and wish I'd bought more. It does well in careful gongfu brewing for one, or thermos brewing for all day or for a crowd. Still caramel-sweet, herbal and earthy notes, grounding, comforting and delicious.
Oct 19th, '14, 19:43
Posts: 147
Joined: Jul 27th, '14, 14:18
Location: ny
by drinking_teas » Oct 19th, '14, 19:43
debunix wrote:2011 Yunnan Sourcing "Sha Tou Sheng Yun" Ripe Puerh--despite the word sheng in the title, clearly a tasty earthy plummy shu pu. It's brewing up quite pleasingly in my Petr Novak 'bizen' pot.
i've also had shengpu that had the word "shu" in the name. transliteration is a strange thing
Oct 19th, '14, 17:48
Posts: 394
Joined: Apr 17th, '14, 15:18
by BW85 » Oct 19th, '14, 17:48
2012 bulang from EoT. So very powerful! I try to brew this tea with a lighter touch and lower leaf ratio than I usually use. Plenty of bitterness to keep in check, as you would expect with young bulang. Beautiful high notes that enter the upper palate after swallowing, lingering in the nasal cavity. Both the taste and fragrance linger for an impressively along time
Oct 19th, '14, 14:44
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Oct 19th, '14, 14:44
2011 Yunnan Sourcing "Sha Tou Sheng Yun" Ripe Puerh--despite the word sheng in the title, clearly a tasty earthy plummy shu pu. It's brewing up quite pleasingly in my Petr Novak 'bizen' pot.
Oct 17th, '14, 23:23
Posts: 29
Joined: Jun 30th, '10, 05:19
Location: Malaysia
by sung8891 » Oct 17th, '14, 23:23
So we managed to get up a group to drink old tea in Singapore. Yay!!!! A lot of the more serious drinkers don't seem to be on teach at though. We went to Michael's place called Enjoy Tea. He had proper brewing utensils and good water which a lot of the shops in Chinatown did not seem to have. He was a gracious host indeed because the first time I went in there I was empty handed and he still brewed me his 3 best teas which were very good yancha indeed. So we met up yesterday and had a brew of Gyg beeng fr 60s
Ma Huang fr 70s
Per war 4 gold coin liu bao
We all ended up getting tea drunk after those brews and I really enjoyed meeting up Singaporean tea drinkers.
Oct 17th, '14, 16:46
Posts: 688
Joined: Jul 7th, '08, 19:06
Location: ostensible universe
by puerhking » Oct 17th, '14, 16:46
Drinking the 08 Lin Ying Hao Longpa gushu from Chawang shop today. Nice semi-mature flavors. Leather, wood, grain, dried orange peel and a floral hint on the finish. Good stuff.
Oct 15th, '14, 21:50
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Location: in your tea closet
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by kyarazen » Oct 15th, '14, 21:50
bankung wrote:Yes, there are tea produced from ~100-400 years old assamica in the north of Thailand around Chiang Rai. (Doi Wawee?) which I sent to kyarazen long time ago.
But, but.. the taste is far from good as I recall, be it the quality of the leaves or the processing. Those who own the trees just started producing puerh last year as it became so famous and pricy. They are oolong specialist though. (which quality is not that great either)
thanks for chiming in
there are also trees and several scattered plantations (including a huge one formerly belonging to HTC) in chiangmai. the next time a friend goes up to lamphun to pick up some buddhist paraphernalia for me i'll get him to do some "intelligence scouting".
haha! its not that "bad" tasting, i'm sure in a few years time they will improve on material selection and processing with chinese/taiwanese inputs. i'll take the thai leaves over many autumn yunnan harvests. the most unique things observed from thai tea so far is a distinct rear/ending note, observed it in your samples and one of the HTC cakes formerly imported by CGH trading over here. reminiscent of a taiwanese rougui.. it couldnt shrug off a certain "gaoshan" characteristic despite being of the transplanted wuyi specie and processed traditionally.
