Official Pu of the day

[jayinhk]

Drank the last of a free bag of loose shu a HK vendor gave me when I made a purchase. Really lovely everyday drinking loose shu!

[stevorama]

Started the day with 2003 Xinghai Wild Elephant Valley shou. Pleasant enough, but not as inspiring as previous sessions with it.

Moved onto a 2004 Manzhuan sheng acquired from Theasophie Tea. Floral. Very drinkable. Expansive and relaxing feel from it.

[stevorama]

1992 Da Ye Loose Leaf Sheng Puerh. A pleasure to drink. I would prefer that more such teas were readily available or that I bought more tonnage of this one.

[iGo]

Inspired by Ferg selling off his Origin Tea collection, I hit an sample of 1999 Kunming Factory Red in Red. Sweet and Smooth.

[jayinhk]

Yes, I'm surprised that such a light fermentation made it stink so much. I think I'll stick to gongting pu erh that I age myself!

I've seen product descriptions on YS stating that lighter fermentation needs longer aging for wo dui to dissipate. Not sure I understand that or if it applies here. This tea is 2014, so fairly young.

Could be the youth factor, but I had shu in Thailand that was lovely a few months after fermentation. Sweet and tasty. Not sure how that was achieved but it was damn good shu, and homemade!

[stevorama]

Yes, I'm surprised that such a light fermentation made it stink so much. I think I'll stick to gongting pu erh that I age myself!

I've seen product descriptions on YS stating that lighter fermentation needs longer aging for wo dui to dissipate. Not sure I understand that or if it applies here. This tea is 2014, so fairly young.

[jayinhk]

I believe it's how they get rid of old dianhong that's lost its aroma! Some humid storage would probably benefit it greatly!

I'd believe that. I also was thinking that more humid storage would help. The unique thing about this tea is the preservation of the buds, with hairs still intact. Must have been a very gentle fermentation.

Yes, I'm surprised that such a light fermentation made it stink so much. I think I'll stick to gongting pu erh that I age myself!

[stevorama]

I believe it's how they get rid of old dianhong that's lost its aroma! Some humid storage would probably benefit it greatly!

I'd believe that. I also was thinking that more humid storage would help. The unique thing about this tea is the preservation of the buds, with hairs still intact. Must have been a very gentle fermentation.

[jayinhk]

I was just looking at that a few days ago--I want to try some!

It's certainly unique. It appears like black tea with individual hairy buds. It carries the caffeine of buds and black tea too. It smells of dui wei, which has reduced some with 1 year storage in a ceramic jar. I think it might need more years of storage to improve. For the price it's certainly worth sampling!

I believe it's how they get rid of old dianhong that's lost its aroma! Some humid storage would probably benefit it greatly!

[stevorama]

I was just looking at that a few days ago--I want to try some!

It's certainly unique. It appears like black tea with individual hairy buds. It carries the caffeine of buds and black tea too. It smells of dui wei, which has reduced some with 1 year storage in a ceramic jar. I think it might need more years of storage to improve. For the price it's certainly worth sampling!

[jayinhk]

While travelling for the holidays I brought some 2014 Feng Qing "Golden Pu-erh" from YS to brew in a 85 ml porcelain pot. The tea is made of buds and slow fermented in bags. I've never been particularly enthusiastic about it, but it's brewing very well! Perfect way to finish up what I have left.

I was just looking at that a few days ago--I want to try some!

[stevorama]

While travelling for the holidays I brought some 2014 Feng Qing "Golden Pu-erh" from YS to brew in a 85 ml porcelain pot. The tea is made of buds and slow fermented in bags. I've never been particularly enthusiastic about it, but it's brewing very well! Perfect way to finish up what I have left.

[jayinhk]

2010 Fenghuang organic ripe tuo. Brewing in a 200-250ml Jingdezhen blue and white rice grain pot, and then pouring into a Factory 1 mug zisha mug I bought locally. Quite a nice combo and the tea is nice and smooth. The mug is really perfect for traditional storage pu/shu cha!

[jayinhk]

Wuliang shan 2016 (Hojo), from a gaiwan. Thanks to someone on a forum for mentioning apricot lately, now I can put a name on the smell when I open the wrapper. Very nice tea, I like it a lot.

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I described assamica green tea as having an apricot note this morning. You dont' use Instagram, do you?

It might have been that, so: thanks. No, I don't have instagram.

Ah, I asked about Instagram because I described the tea as having an apricot note on there. Wasn't me then!

[Henk]

Wuliang shan 2016 (Hojo), from a gaiwan. Thanks to someone on a forum for mentioning apricot lately, now I can put a name on the smell when I open the wrapper. Very nice tea, I like it a lot.

Sent from my D6503 using Tapatalk

I described assamica green tea as having an apricot note this morning. You dont' use Instagram, do you?

It might have been that, so: thanks. No, I don't have instagram.