Apr 22nd, '11, 02:20
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by bagua7 » Apr 22nd, '11, 02:20
YS 2009 Wu Liang Shan raw puerh.
Highly enjoyable
strong caramel aftertaste (hui gan) that is also kept on the lips but only for the first 5-6 brews, after that the tea loses its power and becomes rather soft but still enjoyable.
Mild qi is felt under the tongue but it takes a while to show up.
Some astringency but not the typical of young shengs.
Apr 21st, '11, 20:52
Posts: 2794
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Location: Arlington, VA
by Drax » Apr 21st, '11, 20:52
Enjoying Yunnan Sourcing's 2009 hand-braided wild arbor pu'erh tonight. Pretty good. Very strong, clean taste, and clearly very young.
And of course, the cake itself looks quite beautiful...!
Apr 21st, '11, 20:04
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by MarshalN » Apr 21st, '11, 20:04
whatsinaname wrote:Love that Dingxing. Just the right amount of win.
Traditionally stored tea FTW
Apr 21st, '11, 19:40
Posts: 104
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Location: at the bottom of a cuppa
by whatsinaname » Apr 21st, '11, 19:40
Love that Dingxing. Just the right amount of win.
Apr 19th, '11, 20:41
Posts: 2794
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Location: Arlington, VA
by Drax » Apr 19th, '11, 20:41
Trying out a sample of Jim's American Hao 1005, a shu.
It's a pretty nice, smooth shu. Drinkable now. I'm not really tasting any of the "multiple grades of whole leaf raw" that are also apparently in here....
Apr 17th, '11, 18:55
Posts: 2794
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by Drax » Apr 17th, '11, 18:55
2010 Grade A Green tuo from PuerhShop this evening. A simple, young sheng. I stocked up on these....
Apr 12th, '11, 20:27
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Location: on top of a mountain.
by gasninja » Apr 12th, '11, 20:27
Today im sipping on Nada's manmai a nice but not very strong flavor. Its kind of a let down from the smell of the dry leaves ( which are incredibly fruity and seem to promise much more). Not that the tea is disapointing at all just lite and crisp though still complex. The Qi is very nice, strong but comfortable. This is The first of the EOT teas that I've tried. I'm working my way up starting with what I think I will like the least and working my way to my imagined favorite. So if I'm right and this is the one I like the least. I should be ecstatic this is a nice pu.
Apr 12th, '11, 12:44
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by fdrx » Apr 12th, '11, 12:44
YS has included a free sample of an autumn harvest
Apr 12th, '11, 08:48
Posts: 104
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by whatsinaname » Apr 12th, '11, 08:48
Also, sorry for the drift folks. Love this thread!
More dingxing for me today. Will be breaking into the 90s Songpin from PuerhShop this week as well.
I may see a gaiwan of maocha today, too. Just feels right. BTW, how does the moacha from PuerhShop compare to other offerings? Any recommendations for "best" sources of maocha?
Apr 12th, '11, 08:43
Posts: 104
Joined: Dec 15th, '09, 21:03
Location: at the bottom of a cuppa
by whatsinaname » Apr 12th, '11, 08:43
I am in New Haven county, in the shadow of the Sleeping Giant. My fear is as you say, too dry in general.
What do you speculate would be the outcome of puerh stored in boxes here without further humidity/temp. intervention? I think you will say, "dry tasteless tea". Would you recommend a pumidor for a puerh stash in these parts?
Perhaps it was a mistake on my part to purchase tong quantities of Nada's 2010 offerings?
How would you proceed with regard to caring for puerh if you were in my situation?
MarshalN wrote:I think the dry winters in your house is a problem, and the summers aren't really wet enough. Where in NE are you? It's a big difference from, say, coastal Connecticut to inland MA.
Apr 12th, '11, 03:55
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by bagua7 » Apr 12th, '11, 03:55
gasninja wrote:I fell like I discovered Pu-erh after everyone else is getting over it.
Not me for sure. My modest home will welcome any free cakes; they can send me all their stuff if they like, for sure.
Anyway, YS has included a free sample of an autumn harvest (I disagree with this anti-Daoist practice) which was
quite astringent (2010) but
loaded with Qi and a
long lasting "gan" (several hours), a
meaty and delightfully
woody taste. I only had three brews, but I reckon this beast will last easily more than 15. A couple of pics:
Yunnan Sourcing 2010 "Autumn Mang Fei" raw puerh.
Last edited by
bagua7 on Apr 13th, '11, 02:17, edited 1 time in total.
Apr 10th, '11, 15:14
Posts: 682
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Location: on top of a mountain.
by gasninja » Apr 10th, '11, 15:14
2005 dayi 7542 woke me up at 8 this mourning its still going at almost 3:30. Definetly mellowed abit in 6 years.
Apr 10th, '11, 02:46
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Location: Los Angeles, CA
by debunix » Apr 10th, '11, 02:46
1980s (early) Snow Mark 7532 by The Essence of Tea today. I got a tiny sample of this and to stretch it out, brewed only 3 grams of it in a tiny yixing--each infusion about 40 mL. It's a lovely earthy sweet spicy tea. Mmm. Very tasty 'dirt'!
Apr 9th, '11, 21:26
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Joined: Mar 15th, '06, 17:43
by MarshalN » Apr 9th, '11, 21:26
I think the dry winters in your house is a problem, and the summers aren't really wet enough. Where in NE are you? It's a big difference from, say, coastal Connecticut to inland MA.
Apr 9th, '11, 20:15
Posts: 104
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by whatsinaname » Apr 9th, '11, 20:15
HMT~ high mountain tea~ gaoshan oolong. I favor Shiuwen's selections at floatingleaves.com.
MarshalN, please accept my gratitude for your tea scholarship. How do you feel puerh will fare for 20 years of storage in balmy New England?
My fix yesterday was a pinch of leaves (Dingxing), grandfather style, in my large gaiwan. Just enough dusty-musty to scratch that puerh itch.
Cheers!
