Official Pu of the day

[kuánglóng]

Xiaguan Baoyan 2005 brick from die Kunst des Tees in Germany

Sometimes this is just the stuff I need to cope with the ongoing cr@p weather over here.

[kuánglóng]

2014 DXS (YongDe) (bannacha)

Perfumy, honey-like aromas that stay in the cup for quite a while. Taste wise there's no some healthy kuwei and a rather complex sweet floral honey profile that covers the entire cavity. Decent above-average dynamics and fast huigan leading to one of the deepest, most intense and complex aftertastes I've experienced in a while, lingering for more than 20 mins. There are some somatics as well, sneaking up up the cheeks, moving around the nose, the eyes and ears, apart from that I didn't notice (or miss) any noteworthy stimulative or calming effects.
I managed to get the last of these cakes last year but would happily buy more if they were still available - lovely stuff.

[Rui]

Xiaguan Baoyan 2005 brick from die Kunst des Tees in Germany

[William]

I just finished having a wild DXS from 2013 brewed in a early/mid 70s Hongni F1 SP.
I think I bought this DXS from Hojotea, albeit I am not completely sure. Amazing quality, whole leaves, good stamina, lovely flavors of pineapples, ripe grapes, green apples .. so many different flavors in just one tea. Despite being a young sheng, this particular tea always puts me on sleepy mode. Byee!

[Obritten44]

I'd like to start out by saying hi guys! This is my first post in this forum, but I've been avidly following it for almost a year. I acknowledge that I'm nowhere near as experienced as many of you guys(i.e. Shah8) but I'll do my best. Today I finished of my sample of the 2014 Bulang Beauty from TU I got this sample in my first order with Tea Urchin around 6 months ago. I've been taking my time with this one and it's really grown on me. It was really good when I first tried it, but my palate was rather undeveloped with puerh. It has some great lingering sweetness but what really makes this tea is the Qi. I started feeling it in my chest around the second steep. It quickly developed into sweating, and I became more focused. I'm still feeling it now almost 4 hours later. If I had to criticize anything the flavors didn't change a whole lot over the course of the session...not too disappointed because I loved its bulang base with prominent honey aftertastes. Of course when I went to TUs website the cake is now sold out.

[kuánglóng]

Enjoyed reading your review here! Nicely written!

Thank you, William

2015 Autumn Bang Dong Village [YS via greenteaguru]

Another affordable but surprisingly decent autumn sheng. Pretty strong flavors and aroma, sweet and beautifully balanced with strong notes of dark forest honey, turning more floral later in the session. This sheng has almost narcotic qualities; during the first few steeps my lips and gums felt a little numb and I almost fell asleep after 4-5 cups. One of the best part for me though was the intense perfumy aroma and leng xiang in the cold cup; add the long aftertaste, decent huigan and durability (10 interesting steeps out of the 5g/80ml) and you end up with some really nice value for those 40... Euros.

[jayinhk]

Got the Xiaguan teas in today--the Cang'Er smells incredible! Especially the 454g cakes. Put them in a corner to do their thing. I'll check on them in a few years.

[William]

2011 Autumn Bulang (Canton Tea - produced by YS)

Nothing to die for really but a decent daily drinker with a healthy dose of pungency and power and some unexpected twists and turns here and there.

Enjoyed reading your review here! Nicely written!

[kuánglóng]

2011 Autumn Bulang (Canton Tea - produced by YS)

Nothing to die for really but a decent daily drinker with a healthy dose of pungency and power and some unexpected twists and turns here and there.

[William]

Having breakfast with some Chatou (2012). Flavors of apricot/sweet dates mainly, it's so yummy!
It's amazing the stamina of this tea, it keeps going and going ..

[stevorama]

Steve, investment for the long haul. I don't expect to even touch any of those teas until 2027!

2016 Xiaguan tuo - perfect for drinking now! Until you can get your hands on 2017! Joking of course

Warming up this morning with a 2006 HongTaiChang shou from Tea-side. I like these Thai teas. Just noticed they have a 20% sale going right now.

[jayinhk]

That should get me through the weekend I think!

Better get drinking, that's a lot of tea!!

Drank the 2013 Theasophie Mu Yu shou pu er this morning. Still my favorite younger shou pu er.

Steve, investment for the long haul. I don't expect to even touch any of those teas until 2027!

[stevorama]

That should get me through the weekend I think!

Better get drinking, that's a lot of tea!!

Drank the 2013 Theasophie Mu Yu shou pu er this morning. Still my favorite younger shou pu er.

[jayinhk]

Great to hear stories from Yunnan. About to go there myself.

2006 CNNP 7581 shou puer (from TealifeHK) this morning. Working on my large pot fu - brewed 8g to 210ml zini teapot.

2012 YS Spring Xi Kong sheng this afternoon. Very pleasant and smooth feelings.

What did you think? That's one of the first shu pus created for the HK market, and stored the way shu pu here has been stored since the 70s (just a little dryer)! I like the sweetness and sweet flavors that comes from dry storage, but that's a classic recipe and always reliable.

Very pleasant and smooth. Obviously a bit drier storage compared to your others. I think a good version of this style. I tend to prefer a smaller leaf grade. Like your 2001 CNNP 7572. That's more humid stored I think too. Ginseng fragrance, yumm.

Glad you're enjoying it! I like 7572 a lot, especially South China dry storage. I have some 2007 on the site that is lovely, and the tongs of 2007 7572 I have next to me are developing lovely aromas since the heat and humidity are here early this year!

Just broke off the first sample of my dry storage 7572s to try. Smells quite good (raisin and cocoa) from the rinse and it's seen less than a year of HK dry storage. Brewing in a Fang Yuan Pai zisha lidded cup that was made for the HK market.

https://www.instagram.com/p/BTHsx5JlRkR ... e.hk&hl=en

Fueled by 7572, I just bought:

2012 Xiaguan FT XiaoTai 100g tuos, x 10 (1 kg)
2016 Xiaguan Nanzhao 454g cakes x 5 (2.27kg)
2016 Xiaguan Cang'Er 500g cakes x 5 (2.5kg)
2014 Xiaguan Cang'Er 250g tuos x 10 (2.5kg)
2013 Xiaguan Nanzhao 200g tuos x 10 (2kg)

Total weight: 10.27kg

That should get me through the weekend I think!

[stevorama]

Great to hear stories from Yunnan. About to go there myself.

2006 CNNP 7581 shou puer (from TealifeHK) this morning. Working on my large pot fu - brewed 8g to 210ml zini teapot.

2012 YS Spring Xi Kong sheng this afternoon. Very pleasant and smooth feelings.

What did you think? That's one of the first shu pus created for the HK market, and stored the way shu pu here has been stored since the 70s (just a little dryer)! I like the sweetness and sweet flavors that comes from dry storage, but that's a classic recipe and always reliable.

Very pleasant and smooth. Obviously a bit drier storage compared to your others. I think a good version of this style. I tend to prefer a smaller leaf grade. Like your 2001 CNNP 7572. That's more humid stored I think too. Ginseng fragrance, yumm.