Dec 26th, '23, 15:08
Posts: 2
Joined: Dec 26th, '23, 14:36
by Psalmist » Dec 26th, '23, 15:08
December 26th 2023
I found a lovely sticky rice scented tea that comes in convenient mini bricks.
https://yunnansourcing.us/products/rice ... b113&_ss=r It's a pleasant and mild ripe Pu-erh. New to this but I get malt, rice grain, and a foresty kind of earthiness. It has a sweet finish. Looking forward to trying some more of this type of tea. I'm not sure if this will be my goto for rice scented tea yet, but it is quite nice. I plan to have some kind of rice scented tea always on hand. Made me grin from ear to ear first time I got a whiff of this.
Brewed one mini brick/100g water. 212f. Two 15 second washes. Waited 45 seconds for tea to unfold, then infusions at 15/20/25/35... seconds.
Nov 9th, '20, 03:21
Posts: 8
Joined: Aug 28th, '20, 01:00
by ceistu » Nov 9th, '20, 03:21
just curious what does it say.
I get some rice aroma from blue-sheng and another one-shu
Jan 6th, '20, 07:43
Posts: 56
Joined: Jan 26th, '15, 10:01
Location: Thailand
by PuerhCollector » Jan 6th, '20, 07:43
VIDEO
https://www.youtube.com/watch?v=r-5jl6n ... e=emb_logo
Welcoming the New Year 2020 with the 1990s Orange Mark, HK traditional (wet) stored. Fragrant aromas of talcum powder, age florals and wood accompanied by a heavier concentration of dark and age expression. The brew is rich and opulent, offering a thick mouthfeel with a pleasant sweetness and layers of age nuances. As the tea opens up, dark TCM emerges, dates, red wood, resins, vanillin, minerals within an array of dark organic herbs and root.
May 2020 be a good year for everyone
Aug 11th, '19, 18:45
Posts: 10
Joined: Jan 1st, '18, 19:50
by dmeht184 » Aug 11th, '19, 18:45
Can anyone help me find this cake?
Sent from my SM-N950F using Tapatalk
Apr 21st, '19, 07:17
Posts: 529
Joined: Feb 17th, '13, 12:34
by mr mopu » Apr 21st, '19, 07:17
HifideliTea wrote:
2011 Xin Hai sample pack
Drinking the Red – Bada+Bulang Shan Ripe.
After almost 8 years, very smooth, little astringency,
puer.jpg
This is a dang good one.
Apr 21st, '19, 00:18
Posts: 113
Joined: Jul 29th, '11, 10:48
Location: Singapore, Malaysia
by HifideliTea » Apr 21st, '19, 00:18
2011 Xin Hai sample pack
Drinking the Red – Bada+Bulang Shan Ripe.
After almost 8 years, very smooth, little astringency,
Apr 5th, '19, 21:26
Posts: 1592
Joined: Jul 21st, '10, 02:25
Location: Earth
by bagua7 » Apr 5th, '19, 21:26
HifideliTea wrote:
I was in Taipei recently and the Puerh prices there are insanely high. Ended up buying Taiwan Oolongs instead.
Just buy them from Western vendors, YS, EoT, W2T...more reliable and you know what you are getting.
For much I like Taiwan stuff they can't compete against wild raw pu or aged sheng. It's like climbing 1,500 m mountain vs the moon landing. That explains why the Taiwanese prefer pu!
Apr 5th, '19, 21:12
Posts: 1592
Joined: Jul 21st, '10, 02:25
Location: Earth
by bagua7 » Apr 5th, '19, 21:12
Jesus, I reckon YS 2012 Qiu Yun is possibly the best raw pu offering they got. Bravo Scott, bravo! Superb cake.
Mar 3rd, '19, 10:12
Posts: 113
Joined: Jul 29th, '11, 10:48
Location: Singapore, Malaysia
by HifideliTea » Mar 3rd, '19, 10:12
I was in Taipei recently and the Puerh prices there are insanely high. Ended up buying Taiwan Oolongs instead.
For the past 4-5 years, I have not purchased any puerh's as there's just too much to last me a lifetime.
However, at a trip to Malaysia late last year, I ended up buying a toong of Xigui, which I do not have a collection of, except for 2 balls (yes, compressed into the shape of a ball).
It's 2015 and I hope it will age well. The other toong is a Bulang shan.
Nov 20th, '18, 12:50
Posts: 15
Joined: Jan 9th, '18, 16:33
by chapka » Nov 20th, '18, 12:50
"That's No Moon," 2015 shou pu'er. Picked and processed in Simao, Yunnan, and aged in Seattle. 5g, rinsed twice and brewed in 150ml of water, starting with a 30 second infusion.
Okay, I bought this mostly for the novelty wrapper, but local Seattle teamaker Crimson Lotus sources good tea, and this is no exception. Rich, dark color, fading to peach in later infusions. Full flavored but not syrupy or harsh, more like malt than molasses. After four or five infusions it gets thinner but in a well-balanced way, just a nice subtle flavor.
Jul 5th, '18, 06:49
Posts: 529
Joined: Feb 17th, '13, 12:34
by mr mopu » Jul 5th, '18, 06:49
2016 Teadontlie
mrmopar drank 2016 Teadontlie by White2Tea
Excellent tea. The depth is coming out on this one. I did my usual 10grams to 100ml of water just off boiling and one rinse. The florality aroma of this one comes early. Sweetness almsxt like a gum taste comes in early. The later steeps lose much of the florality and the tea gets heavier and almost a touch viscous. Later steeps had the bitter aspects coming in. I played around in the leaves and would guess a couple of years leaf in this one. Nice leaf, and mostly 2 leaves and a bud. Found a couple that were almost able to stretch across my palm. Good tea to celebrate a bit with.
Happy Fourth of July to all. Let us remember the ones who gave us our freedom and still are on point to protect it.
Flavors: Floral, Heavy, Sweet, Thick
Apr 19th, '18, 11:14
Posts: 32
Joined: Feb 17th, '18, 22:51
by OCTO » Apr 19th, '18, 11:14
Had some 2015 Lao Ban Zhang and 2015 YiWu single origin (non blended) raw puerh.
How come no one shares photos of their brew?? It would be fun to dissect and learn more and share about the tea you had.
Cheers!!
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Jan 7th, '18, 20:49
Posts: 529
Joined: Feb 17th, '13, 12:34
by mr mopu » Jan 7th, '18, 20:49
Just had Healthy Leafs 2003 Infected Mushroom.
I set myself up some time to do this one. I was given a 10 gram sample of this to try. I heated the water and preheated the gaiwan. I tossed the sample in there after draining the water out and tossed it around. The aroma was pretty light.
Going with the vendors recommendation with a good 20 second rinse since it is a tuo and compressed tight. I let it sit an hour and came back to it.
First brew was light in color and a small amount of aroma woodsy and earthy. The brew was a bit silky and almost creamy in mouthfeel. There is just a tiny whisper of smoke in there. The brew has the wood notes and sweetness to it. I can see the jam note reference.
Second brew brought out some more notes. I can faintly get the juniper the vendor described along with some mineral and sweetness. There is an aftertaste of mint if you let this sit across your palate and breathe in a bit.
Third brew the wet leaf has started getting the whiskey barrel note to it. The brew is darker and full with the smoke coming back in but the sweetness and berry comes at the end.
I expect this one to brew a while and I will add an addendum to this. It keeps getting stronger and may outlast me on the session for today. I have no doubt that this will brew well tomorrow as well.
The thing about this tea is the aging. Not so dry as to not mature and not so wet as to get the mustiness that often accompanies it. This is right and one of the best, so far, Dali Tuos that I have had. I think if nothing else of trying this if you don’t mind the smoke touches in there. A sample if as good as the one I got will give you a great session with this tea.
Flavors: Creamy, Earth, Jam, Smoke, Sweet, Whiskey
Dec 14th, '17, 18:56
Posts: 1592
Joined: Jul 21st, '10, 02:25
Location: Earth
by bagua7 » Dec 14th, '17, 18:56
Bulang 2012 EoT. Deliciously bitter. Apricot is the dominant note. It never fades. A tough nut to crack.
