Official Pu of the day

[nickE]

Alright, tasting the 2010 YS Gedeng today. First thing I noticed was a very strong bean-y taste, doesn't really seem like a Puerh to me. Not bad, and actually quite complex. Nice huigan that lasts for a while. I think the aroma is really what's throwing me off, doesn't smell like a young Puerh, more fruity and maybe some vanilla. Really drying to my throat for some reason, no bitterness at all. The leaves look great at least. Not a huge fan of this ATM, I'll probably just let it sit in the cabinet for a while.

I also tried the 2008 Dehong brick a few days ago, which I enjoyed immensely. It's got nice durability along with a buttery-ness that I've never found in Puerh. Glad I bought that brick.

Lastly, that Lincang mini cake was sample a while ago. It was really cheap, so I wasn't expecting much but I was pleasantly surprised. The session developed nicely, and it does have great mouthfeel just as Scott said.

I've noticed that my expectations (which are highly influenced by price) change the way I perceive a tea. I'd say that the Gedeng is right on the edge of being worth what I paid, the Dehong brick is worth every penny, and the Lincang is a cheap but decent choice.

[Dass]

2010 - Dayi 70th Anniversary Ripe


*Picture not mine

There is 2 version of this. Ripe and Raw. I didn't have the chance to taste the Raw, but managed to get some Ripe samples.

It is quite unique as in it has some additional taste in it compared to the usual ripe. I cannot tell what kind of taste, and not sure whether that kind of taste is good or not but it sure is quite unique.

Tasted for the 3rd time, but the feeling of ??? is there every time... hmmm

I do not drink Cooked tea but I tasted this tea and like the unique taste too.

[TIM]

Had a nice 2006 Guoyan "You Le Meets Nan Nuo" from YS.
It smells fine and has a pleasant taste. I think it is really worth the price for drinking now. And look at those leaves!

Thats such a bizarre looking plantation leaf

[auhckw]

2010 - Dayi 70th Anniversary Ripe


*Picture not mine

There is 2 version of this. Ripe and Raw. I didn't have the chance to taste the Raw, but managed to get some Ripe samples.

It is quite unique as in it has some additional taste in it compared to the usual ripe. I cannot tell what kind of taste, and not sure whether that kind of taste is good or not but it sure is quite unique.

Tasted for the 3rd time, but the feeling of ??? is there every time... hmmm

[shah82]

I stopped buying shus like that because they take a very long time to be pleasurably drinkable, for shu. At least 3 years, and probably more like 6-10 years.

[auhckw]

2010 - Dayi Gao Shan Yun Xiang Shu (High Mountain) - Ripe


*Picture not mine

Took some sample of this. It is nice to drink but seems like any other ripe. No "wu dui" fermentation taste. Nothing memorable.

Now the leaves...



...not fully fermented eh?

[Marco]

Had a nice 2006 Guoyan "You Le Meets Nan Nuo" from YS.
It smells fine and has a pleasant taste. I think it is really worth the price for drinking now. And look at those leaves!

[Marco]

1997 Heng Li Chang Bu Lang Sheng Puerh
Aged sheng puerh tea from Essence of Tea,

Really loved reading and watching debunix. Thanks a lot.
Now I have to taste by myself

2007 Hailanghao Bulang.

I tried the 2008 Hailanghao "Star of Bulang" - is this one similar? Mine has been very bitter - to harsh for me

[shah82]

I'm getting a sample of Houde's Jing Mei Tang bulang. Mostly as a study because I want to know how my '10 Nada bulang will age. If this is any good, then you'd be better off getting from Houde, time and shipping considered. That $5 kills, when they have comparable things to overseas.

It is interesting that the 2007 HLH doesn't have all that much bite. There are several different modes of Bulang. Grain bulangs like Nada's, fruit bulang (sorta like Mansai), and sweet bean bulangs from around LBZ are the ones I am aware of. Hopefully, the JMT bulang is roughly similar to Nada's so I can compare.

[nickE]

2007 Hailanghao Bulang.

Brewed this is up and immediately felt parallels to the 2010 EoT Bulang that I sampled earlier this year. This definitely has a bit of age on it, soup is orange-ish and the bitterness is pretty subdued for a Bulang. The mouthfeel is great and it has the same fruitiness that I got from Nada's Bulang.

The obvious question now is which is better? To me, the tip of the hat definitely goes to EoT. It has lovely leaves while these are pretty torn up. Also, I got a feeling of unrestrained power from Nada's; I do not get that from this HLH. In this case I'd pay the extra $20 to get the Bulang from Nada (were I searching for a young Bulang).

[nickE]

Nice review Debunix, and pics too!

The only thing I might suggest is to increase your leaf to water ratio, maybe 5g for that gaiwan. I find that, especially with aged sheng, some subtleties are lost if the pot is not completely stuffed. Of course, YMMV.

[debunix]

1997 Heng Li Chang Bu Lang Sheng Puerh
Aged sheng puerh tea from Essence of Tea,

First try with this aged puerh. Using tap water, small porcelain gaiwan, 2 grams of tea, and 60-75mL water with each infusion. Water is just off the boil.

Dry leaves smell of sweet rich soil.



First a flash rinse, then 20 second first infusion: sweet, earthy, anise, a hint of herby/spicy but no bitterness. The liquor turns my golden shino cup to deep red-orange.



30 seconds 2nd: sweet, earthy, thick, liquor and a little bitter
30 seconds 3rd: sweet, earthy, little bitter
30 seconds 4th: still sweet, earthy, no bitter, bit of fruity
45 seconds 4th: sweet, earthy, little spiciness/resinous but not bitter




60", 60", 60", 90"—color lightening, still sweet, mellow, earthy, bits of caramel and raisin or plum
2’, 2’, 3’—starting to lose it, heading towards sweet water. Going to try one more at 5 minutes—and there is still something there, even earthy and sweet coming forward despite having just eaten a mint. It’s not strong, but not quite just sweet water yet. Nice pu!




The big question I was trying to answer with this order from Nada was how much better aged puerhs are than my current young shengs and shus. While this is a very smooth and pleasant tea, I can’t say that I love it 5 to 10 times more than some of the lovely but quite inexpensive young pus I’ve gotten from other sources.



It’s definitely smooth and mellow in a way that has no parallel in my young shengs, but it is approached by the better of my young shus, and the young shengs have other attractions like smokiness and umami that are absent in teas like this.

[bearsbearsbears]

Lancang Tea Factory 2009 shu recipe 0081 (marked "10" on neifei & neipiao). Probably 2008 fall material (pressed January 2009). It's soily, woody, makes me salivate, sweet--not terribly interesting but very comforting on a rainy day. No off flavors and forgiving when you brew it. A good tea to bring to work.


2009 Lancang Factory 0081 Shu Bing - wrapper 1 by bearsbearsbears, on Flickr


2009 Lancang Factory 0081 Shu Bing - back by bearsbearsbears, on Flickr

[gingkoseto]

I am drinking a CNNP 2008 tuo made with tea leaves from Burma It's not the aromatic type that I like the most and I was very reluctant to drink it when it's only 1 year old. But I had never had any tea from Burma and couldn't wait to try it out. The flavor is not very aromatic, but with great strength and only limited bitterness. The leaves are in wonderful shapes.

[debunix]

2007 Rui Cao Xiang 'Wu Liang Wild Arbor' Sheng from Yunnan Sourcing, brewed a little cooler than usual at first (180 degrees), smooth but complex, with some elements of umami, smoky, herbaceous, sweet, and earthy. This one can be aggressively bitter if I'm not careful, but treated gently, it is lovely. I think it will keep beautifully.