Official Pu of the day

[shah82]

I think most tobacco flavor is from a kind of baking and not oxidizing leaf per se. You don't really want young ODB, which, technically speaking, when referred to at the Cafe, because it really is a brick, and not a jincha, which is mushroom shaped. The formula does seem a bit different than in older years which were explicitly for tibetians. There are ODJincha as well, and really, those are the kind you want to have on hand. Jing Tea Shop has some as well as Jase-teas. There are actual ODB of age from Skip4teas.

[nickE]

Now drinking some 2008 Xiaguan Bao Yan Jin Cha (known as ODB over at The Cafe). I didn't really think that this was ready to drink yet but it's actually quite nice.

Usually I fill the gaiwan over half-way with dry leaves, but not with this stuff. It's still pretty harsh even at about one-third. However, it has nice fruity overtones and low notes of leather, dark woods, and really strong on the tobacco. I'll probably buy a few more of these mushrooms in the future; they are quite tasty for the price.

I also wonder how this would age past about the 20 year mark. The leaves are quite oxidized, which is where I believe the tobacco comes from, but I think this might also cause it to age into nothingness.

[nickE]

Drank Nada's 80s WangZi yesterday, very mellow & tasty.

[auhckw]

Just had a 'questionable' premium grade spring 2006 Lao Ban Zhang

[nickE]

However, as far as gushu is concerned, LBZ isn't really better than any other place with old, high quality tea trees, and depending on the mood, I'd much rather have Yibang, Gedeng, Mengxueshan, or even a high grade Bada gushu than LBZ. It's just harder to find and sample gushu from any of the not-so-obvious places.

Yeah, this is interesting as I also don't think it'd be worth paying the hefty premium for real LBZ. It can't be that much better...

I've also had Mansai today, actually--I saw that Nada's website indicated that Nada has sold out, so I decided to brew it.

Ah, just sold out! I just bought another cake, too.

Brewing up some of the 2008 Dehong brick from YS today, it's nice and light. Still has that buttery mouthfeel that I find interesting; it's also very fruity and I'm getting some decent kuwei from it this time.

[shah82]

I've come to the conclusion that Bada, Nannuo, Youle, and other tea growing areas close to major towns and cities are chronically undervalued. They also tend to be known so well that they are orthodox to the point of boring to jaded pu-head tastes. Other places, which are hard to get to, tend to have higher premiums because it's more easy for people to get a lockdown on most of the supply and exact monopoly rents. Lao Banzhang, for instance, along with its immediate neighbors, doesn't really produce a small amount of tea. Not enough to meet demand, but certainly enough such that normal people have heard of it and plenty have had some degree of experience with it, however adulterated. It's just a widespread understanding of a gushu taste. However, as far as gushu is concerned, LBZ isn't really better than any other place with old, high quality tea trees, and depending on the mood, I'd much rather have Yibang, Gedeng, Mengxueshan, or even a high grade Bada gushu than LBZ. It's just harder to find and sample gushu from any of the not-so-obvious places.

I've also had Mansai today, actually--I saw that Nada's website indicated that Nada has sold out, so I decided to brew it. My opinions are sorta like yours, but I've had 5yo namby pambies. Bada is, I suspect, eager to build thick texture as it ages, and delicate tastes in quality teas tend to *intensify* rather than fade away. So don't be to confident that the Bada won't always stay ahead.

[nickE]

Finishing up a session of Nada's 2010 Mansai. It's definitely a quality tea. However, I prefer the Manmai for drinking now... I think the Mansai will age better, it has more power and mouthfeel; right now, though, Manmai has better & more complex flavors.

[TomVerlain]

I just read a review of it on their page - someone did like it, but the notes at the bottom are [ 5 mins @ 200°F ]

reminds me of someone who used to "make" coffee by boiling grounds and water in an old spatterware enamel pan. Not for the faint of heart.

[entropyembrace]

Waiting for my YS shipment so I figured i would try Adagio's Yunan Pu Erh Gold from the Masters collection.. I think I liked my Raw Xiaguan Toucha from the Asian Market better actually..or at least more to my taste..
from this one i get..Mushroom..earth..damp basement..old wet cat?

unfortunately that´s about what most western vendors seem to think pu-erh is supposed to taste like

looks nasty to me...ugly brown with white mold spots...and that´s on the "pretty" vendor pic

and the price is ridiculous

and yes...anything from Xiaguan is likely to taste better...as long as it wasnt doused in water or buried in a garden or something

[iannon]

Waiting for my YS shipment so I figured i would try Adagio's Yunan Pu Erh Gold from the Masters collection.. I think I liked my Raw Xiaguan Toucha from the Asian Market better actually..or at least more to my taste..
from this one i get..Mushroom..earth..damp basement..old wet cat?

[the_economist]

had guests over today and made a shu pu: long sheng 0638 from 2006 i think.

its not bad, clean in taste. but my parents and their friends generally drink their pu with qiye dan (a practice they say they learned from people in kunming) so the flavours were mixed.

p.s.: any info on longsheng factory is welcome!

[nickE]

Looks tasty, argus!

Brewed up the last of a sample of the 90s Small Yellow label from EoT today. It tasted better than when I brewed it last; I don't think I would spend the money to buy a cake, though.

[argus]

2009 Mengku Ancient Rhyme Sheng

Really hits the spot on a cold evening, thoroughly warming the body. Bitterness is quite subdued for an 09 and the cake itself is a beautiful one

[Marco]

2002 Xiaguan "Jia Ji Tuo" Raw Pu-erh.. found it in a store locally..same thing looks like the sell over at YS. i am a Pu Noob so ..im exploring. anyone else had this?

With a Xiaguan (non-FT release), it's definitely going to be harsh/rough, especially if its been dry stored. I wouldn't expect too much out of it.

Speaking of mediocre tea, just had a session with the 2007 HLH Bulang. It was just plain bad today; no redeeming qualities. Maybe a slight fruitiness, but there is no mouthfeel, lots of astringency and a not-so-pleasing bitterness that I picked up on.

The Xiaguan Puerhs I tried have not been harsh at all. And there have been younger ones among them. And this one was really mild. Not comparable to the OTTI ones as ianoon mentioned. But it is cheap and really good for this price.
The HLH ones I tried are more on the harsh side - especially if they are young.
Seems to be a matter of company stile. Am I right on this?

Today I try some unknown PuErhs. I will be told which one they are when I am through. Nice blind-tasting.

[nickE]

2002 Xiaguan "Jia Ji Tuo" Raw Pu-erh.. found it in a store locally..same thing looks like the sell over at YS. i am a Pu Noob so ..im exploring. anyone else had this?

With a Xiaguan (non-FT release), it's definitely going to be harsh/rough, especially if its been dry stored. I wouldn't expect too much out of it.

Speaking of mediocre tea, just had a session with the 2007 HLH Bulang. It was just plain bad today; no redeeming qualities. Maybe a slight fruitiness, but there is no mouthfeel, lots of astringency and a not-so-pleasing bitterness that I picked up on.

Shah: I recently saw you talking about Gushu "magic" and I think I get your meaning. When I'm drinking something that is real wild arbor/old tree, there is just something about it that keeps me drinking. It is even enjoyable well past when most of the flavor is gone. I think this is the real value of Gushu.