Official Pu of the day

[debunix]

Have had this sample of 2007 Yong De, Zi Yu factory "ecological old tree ripe cake" from Norbu. Tasty, earthy, lightly spicy and a bit of sweetness.

[kobold]

the Langhe "Lao Cha Tou" ripe pu-erh tea nuggets are both yummy & indestructible. buttery mouthfeel, sweet and thick. fragrant for shu. camphor. very consistent results with 50% increase steps. used 10g in a 180ml duan ni pot. after the 20th brew the steeping times became too long, so to finish it off boiled it in a cup of milk with good results.

[SilentChaos]

to finish it off boiled it in a cup of milk with good results.

Boiled in milk??

[kobold]

yep. to try gingko's way over here:
http://lifeinteacup.teatra.de/2011/06/0 ... -tea-milk/

[chado.my.teaway]

2004 Imperial Shu ) so delicate

[tenuki]

some ???? dayi old tree something something. Tasty. On day 3 and still thick and strong... I can't get over how 'twiggy' this tea is, half branch chop.

<click to enlarge>

dayipuer (1).png

Day 6 of this... Now a bit simpler, a bit smokey on sip only, but sweeter, and the aftertaste is to die for.

[puerhking]

2006 Chun Ming Tai Hua Mountain Wild Arbor

I have been waiting three years to get a decent cup of tea out of this and it finally came. I had pretty much given up. Tons of grain with some floral notes and dry orange peel in later infusions with a bit of astringency. Good mouthfeel....just a little dryness in the mouth in the last few brews. Nice to see something come into focus.

[chado.my.teaway]

2009 Zi-Ya Sheng Pu-erh- Wild Purple Bud Tree

Origin: Jingmai Mountain

Harvest: April 2009, before Qingming (5th April)

Cultivar: wild purple bud variety

[debunix]

Today enjoying the 2008 Yi Wu Bamboo-aged puerh from Norbu. I haven't had a gongfu session with this one in quite a while--it is so tolerant of bulk brewing for the thermos that I more often use it that way. It's easy to pass it and the other mellower puerhs over in favor of the trickier ones that I can only enjoy by gongfu brewing....so, they get undeservedly neglected.



I'm really loving the 'raptor' houhin by Shawn McGuire for gongfu sessions like this. Works beautifully.

[puerhking]

05 Changtai Yiwu Zheng Shan -

Mushroom and wood flavors dominate. Second day seems to be favorable for deeper flavor. Not super complicated...but does the bass notes well.

[debunix]

Today, a lovely afternoon with the 2009 Lao Mansa sheng puerh from Norbu. I shared it with office colleagues by taking round a shiboridashi plus a small pitcher of hot water and brewing up a cup for each of them on the spot--something I haven't done before, as a way to make this lovely but still tempermental young sheng more accessible. And now I'm getting a nearly endless series of infusions from it, mmmmm. Love this tea. Wish I'd bought an extra beeng or three when I got this one.

[AdamMY]

98 Chung Cha 8582 by Adam Yusko, on Flickr


98 Chung Cha 8582 (2) by Adam Yusko, on Flickr


on my 4th or 5th infusion, still going strong.

[TIM]

1950's Blue Label breathing....

[TomVerlain]

50's blue label - I have never had the pleasure ... let us know how it goes. It seems there are a lot of stems - I wonder if they add to the tea in a way we don't understand.

[AdamMY]

98 Chung Cha 8582 by Adam Yusko, on Flickr


98 Chung Cha 8582 (2) by Adam Yusko, on Flickr

Day two. Overnight brew was mighty pungent. Sadly this tea doesn't offer much more than Camphor with hints of Flowers.