Pretty sure he was kidding!debunix wrote:What does it matter if you're enjoying the tea you're drinking?Rui wrote:Compared to some of you guys I am such a wimp in my choice of pu'er teas...
May 31st, '16, 23:33
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Re: Official Pu of the day
May 31st, '16, 15:42
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Re: Official Pu of the day
What does it matter if you're enjoying the tea you're drinking?Rui wrote:Compared to some of you guys I am such a wimp in my choice of pu'er teas...
Re: Official Pu of the day
Compared to some of you guys I am such a wimp in my choice of pu'er teas...
Sipping a very mild and sweet 2001 High Mountain Wild Tree Purple Tea Cake of Lincang from Yunnan Sourcing.
http://yunnansourcing.com/en/otherfacto ... ncang.html
Sipping a very mild and sweet 2001 High Mountain Wild Tree Purple Tea Cake of Lincang from Yunnan Sourcing.
http://yunnansourcing.com/en/otherfacto ... ncang.html
Re: Official Pu of the day
Having a 2011 Bu Lang from Teanami today.
Leaf seems to be very nice with hints of a drier storage aroma.
I got 9.8 grams out for brewing in the gaiwan. Water was heated to 208f to start with. I heated the gaiwan and tossed the dry leaf in and shook it around. Opening the lid the aroma gives a bit of mineral and damp hay in there. Rinsing the leaf for about 5 seconds the aroma goes to a honey sweet hay type of aroma. Brewing the first cup, it doesn’t come across as a heavy type of brew. Semi-sweet and a bit of oily viscosity.
Second brew after letting the leaf absorb a touch are quite stronger. The tea starts to push the bitterness that Bu Lang is known for. The viscosity comes up as well. It hits the tip and side of the tongue well. Some tobacco is in there as well. Sitting back the tingle lasts a bit.
Successive brewing awakes it well. The wet leaf exudes the aroma so well.
Steeps 3 to 5 The activity moves back more in the mouth and throat. The sweetness after the sips will play in there as well. There is just a hint on my palate of smoke in there. This isn’t as astringent as some of the younger teas I have had but it packs a punch under all that sweet aroma the wet leaf gives off. For fans of Bu Lang and Mang Fei this will be right up your alley.
Flavors: Bitter, Hay, Honey, Mineral, Thick, Tobacco
Leaf seems to be very nice with hints of a drier storage aroma.
I got 9.8 grams out for brewing in the gaiwan. Water was heated to 208f to start with. I heated the gaiwan and tossed the dry leaf in and shook it around. Opening the lid the aroma gives a bit of mineral and damp hay in there. Rinsing the leaf for about 5 seconds the aroma goes to a honey sweet hay type of aroma. Brewing the first cup, it doesn’t come across as a heavy type of brew. Semi-sweet and a bit of oily viscosity.
Second brew after letting the leaf absorb a touch are quite stronger. The tea starts to push the bitterness that Bu Lang is known for. The viscosity comes up as well. It hits the tip and side of the tongue well. Some tobacco is in there as well. Sitting back the tingle lasts a bit.
Successive brewing awakes it well. The wet leaf exudes the aroma so well.
Steeps 3 to 5 The activity moves back more in the mouth and throat. The sweetness after the sips will play in there as well. There is just a hint on my palate of smoke in there. This isn’t as astringent as some of the younger teas I have had but it packs a punch under all that sweet aroma the wet leaf gives off. For fans of Bu Lang and Mang Fei this will be right up your alley.
Flavors: Bitter, Hay, Honey, Mineral, Thick, Tobacco
May 28th, '16, 05:01
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Re: Official Pu of the day
90s 7581 (TW storage) in a big porcelain pot, dim sum restaurant style. Drinking from one of my mom's handpainted Jingdezhen cups from the 80s. Lovely drinking this tea this way; nice and light and not too strong. I quite like drinking my shu this way nowadays. I taste black tea and sweet and sourness today, along with the clean date/jujube flavor I love this recipe for, but since I'm brewing it light, the flavor isn't as intense (boo). Hoping to find some well stored 7581s in Yunnan, but I can always go back to Taiwan for more, I guess!
Re: Official Pu of the day
2013 Yunnan Sourcing Da Si from GreenTeaGuru in UK. A very pleasant apricot tasting and slightly sweet followed by a light bitter taste. Great tea already but it sounds like being one of those that would be even better in the future.
Re: Official Pu of the day
I got a Dayi from them. Legit real deal cake.daidokorocha wrote:Well, I got a package in two days ago from Health Tea House with two mini puer cakes in it. I just finished the first tasting of the 2006 yr LongYu Yunnan Raw Puer tea Cake. Link is below
http://www.ebay.com/itm/141721625831?_t ... EBIDX%3AIT
This cake is $5.50 per 100 grams with free shipping. I think if you get it on Ali Express it is nearly a dollar cheaper. If you do the math for how much a 350 gram cake equivalent would be, from ebay it would be $19.25. Again, that includes shipping.
The smell of the cake is earth, smoke, menthol. Wet leaf smell is sweet wood and smoke. The taste is smooth smoke, very smooth earth, slight cooling effect. As steeps go on, it becomes a little bit juicier and more white fruit-like with some lasting sweetness. Slight, pleasant bitterness with quite high astringency. This could just be the way I brewed it and the fact that I used a significant part of the cake for one steep. The liquor is amber-orange, reminiscent of roasted oolong colors depending on the intensity of the steep. Much darker than what it shown in the pictures. Overall, it delivers many elements I desire in a shu with some of the elements I prefer in a sheng. Lingering aftertaste is floral and a feeling of mouth/throat being coated is present.
I can only comment on this relative to the 2005 CNNP 1938 Anniversary Yi Wu Zheng Shan Pu-erh I have been drinking. All other puerh lately has been shu, despite my preference for sheng. I prefer the CNNP personally since I like acidic, sour sheng with a slightly lighter liquor, but I think I will put in another order for two or three more of this Long Yu cake after I compare to the Yunnan Sourcing stuff I have coming in.
Re: Official Pu of the day
Well, I got a package in two days ago from Health Tea House with two mini puer cakes in it. I just finished the first tasting of the 2006 yr LongYu Yunnan Raw Puer tea Cake. Link is below
http://www.ebay.com/itm/141721625831?_t ... EBIDX%3AIT
This cake is $5.50 per 100 grams with free shipping. I think if you get it on Ali Express it is nearly a dollar cheaper. If you do the math for how much a 350 gram cake equivalent would be, from ebay it would be $19.25. Again, that includes shipping.
The smell of the cake is earth, smoke, menthol. Wet leaf smell is sweet wood and smoke. The taste is smooth smoke, very smooth earth, slight cooling effect. As steeps go on, it becomes a little bit juicier and more white fruit-like with some lasting sweetness. Slight, pleasant bitterness with quite high astringency. This could just be the way I brewed it and the fact that I used a significant part of the cake for one steep. The liquor is amber-orange, reminiscent of roasted oolong colors depending on the intensity of the steep. Much darker than what it shown in the pictures. Overall, it delivers many elements I desire in a shu with some of the elements I prefer in a sheng. Lingering aftertaste is floral and a feeling of mouth/throat being coated is present.
I can only comment on this relative to the 2005 CNNP 1938 Anniversary Yi Wu Zheng Shan Pu-erh I have been drinking. All other puerh lately has been shu, despite my preference for sheng. I prefer the CNNP personally since I like acidic, sour sheng with a slightly lighter liquor, but I think I will put in another order for two or three more of this Long Yu cake after I compare to the Yunnan Sourcing stuff I have coming in.
http://www.ebay.com/itm/141721625831?_t ... EBIDX%3AIT
This cake is $5.50 per 100 grams with free shipping. I think if you get it on Ali Express it is nearly a dollar cheaper. If you do the math for how much a 350 gram cake equivalent would be, from ebay it would be $19.25. Again, that includes shipping.
The smell of the cake is earth, smoke, menthol. Wet leaf smell is sweet wood and smoke. The taste is smooth smoke, very smooth earth, slight cooling effect. As steeps go on, it becomes a little bit juicier and more white fruit-like with some lasting sweetness. Slight, pleasant bitterness with quite high astringency. This could just be the way I brewed it and the fact that I used a significant part of the cake for one steep. The liquor is amber-orange, reminiscent of roasted oolong colors depending on the intensity of the steep. Much darker than what it shown in the pictures. Overall, it delivers many elements I desire in a shu with some of the elements I prefer in a sheng. Lingering aftertaste is floral and a feeling of mouth/throat being coated is present.
I can only comment on this relative to the 2005 CNNP 1938 Anniversary Yi Wu Zheng Shan Pu-erh I have been drinking. All other puerh lately has been shu, despite my preference for sheng. I prefer the CNNP personally since I like acidic, sour sheng with a slightly lighter liquor, but I think I will put in another order for two or three more of this Long Yu cake after I compare to the Yunnan Sourcing stuff I have coming in.
Re: Official Pu of the day
The wait for the 2016 teas is driving me to distraction. 
Re: Official Pu of the day
Sipping 2015 Autumn Misty Peak raw pu'er tea. At the moment I am trying to finish the tea cake before I get the 2016 Spring version.
Re: Official Pu of the day
1995 Keyixing shu brick. Sublime and lasting many steeps. It's still recovering from a long journey and getting mauled by US customs, but quite enjoyable.
Re: Official Pu of the day
Sipping some tea from a 2014 Yi Wu mini tuo made up of whole leaves. These things are not cheap but they contain whole tea leaves. It has matured well in my pumidor for the last year or so and the liquor has now started turning very light orange. The soup is fairly smooth with very light astringency and no bitterness. My guess time has come for me to use them up.
May 22nd, '16, 21:24
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Re: Official Pu of the day
2008 Dayi Hong Yun Yuan Cha (shu). This is a 100g minicake made with very good small leaf material. I made the mistake of using a lot more tea than usual; smaller leaves deliver their payload much more quickly, so I'm using flash infusions. The first few infusions upset my tummy because they were so strong. I forgot how quickly this tea brews and used longer infusions than I should have. I should've diluted them down, but the tea tastes so delicious that I didn't want to dilute the flavor.
Flash infusions make for less flavorful tea with this shu. In future I'll grandpa brew small chunks of this stuff so I get a full-flavored brew without too much of a tummy upsetting punch. This is really lovely shu and I should pick up more to age as I think it'lll be amazing with another ten years of HK storage.
Flash infusions make for less flavorful tea with this shu. In future I'll grandpa brew small chunks of this stuff so I get a full-flavored brew without too much of a tummy upsetting punch. This is really lovely shu and I should pick up more to age as I think it'lll be amazing with another ten years of HK storage.
Re: Official Pu of the day
After a year absence from the board, 2008 Bulang Shan Imperial Grade from Crimson Lotus Tea is what I'm surfing around sipping tonight.
May 15th, '16, 04:59
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Re: Official Pu of the day
Drinking some knockoff 2005 7542 I've had aging in HK for four to five years. This tea has changed dramatically in that time. I put a large chunk into a F1 heini pot and I'm brewing it with flash infusions. I haven't brewed pu erh with a stuffed pot like this in quite a while. I'm getting interesting variations between the infusions; the last one was warm black tea with some kind of sweet citrus. Really quite pleasant. The last time I brewed this tea, I used a small amount of leaf and it wasn't bitter at all, but brewed in this manner it can get bitter very easily indeed. I can see this tea going for thirty or more infusions!