+1tony shlongini wrote:For the type of long term storage you're looking at, I'd stick with famous recipes from established brands. You don't want to find yourself saying "Who the hell is Mengyang Guoyan?" twenty five years from now- they may be long out of business and a faded memory by then.
It's a pretty sure bet that items such as Menghai's 8582 and 7542 will still be recognized in years to come.
With most vendors (whether ebay or other online vendors), just set the quantity of cakes to 7. If you order multiples of 7, I think they will know you want a tong, though it never hurts to drop them a note about it too. Some will give you a free cake or a quantity discount (YSLLC gives you an 8th cake when you order most of the standard Menghai cakes).depravitea wrote:I was interested in possible getting a tong of Menghai beengs, but I have only used eBay for pu purchases and don't really see that as an option.
Anyone whose bought a tong, how did you go about it??
Perfect. Thanks very much. I really appreciate everyone's help. I know this isn't exactly a new subject/bunch of questions.wyardley wrote:With most vendors (whether ebay or other online vendors), just set the quantity of cakes to 7. If you order multiples of 7, I think they will know you want a tong, though it never hurts to drop them a note about it too. Some will give you a free cake or a quantity discount (YSLLC gives you an 8th cake when you order most of the standard Menghai cakes).depravitea wrote:I was interested in possible getting a tong of Menghai beengs, but I have only used eBay for pu purchases and don't really see that as an option.
Anyone whose bought a tong, how did you go about it??
If the vendor doesn't have any discount pricing that comes off automatically, it's always a good idea to email them to see if they'll give you a quantity discount, though.
So they still do tong stickers? I read that this was discontinued.oldmanteapot wrote:Glad to be of help.
When you receive your Meng Hai Dayi order, make sure you check out the security sticker has not been tampered with. I'm sure they will be well intact when you purchase with reputable online vendors.
Cheers!
They still do. You'll find stickers on the wrapping paper of the tong as well as on individual cake wrapping. But I will suggest you to get several different cakes rather than a tong of single cake because it seems that you are still in the progress of finding your taste preference.depravitea wrote:
So they still do tong stickers? I read that this was discontinued.
Glad I was misinformed
+1betta wrote:They still do. You'll find stickers on the wrapping paper of the tong as well as on individual cake wrapping. But I will suggest you to get several different cakes rather than a tong of single cake because it seems that you are still in the progress of finding your taste preference.depravitea wrote:
So they still do tong stickers? I read that this was discontinued.
Glad I was misinformed
Yeah, you're rightbetta wrote:They still do. You'll find stickers on the wrapping paper of the tong as well as on individual cake wrapping. But I will suggest you to get several different cakes rather than a tong of single cake because it seems that you are still in the progress of finding your taste preference.depravitea wrote:
So they still do tong stickers? I read that this was discontinued.
Glad I was misinformed
lolThank you for this oldmanteapot. I've not been drinking sheng for very long, I think 2006 was the first time I had decent young sheng, but it does seem to me that the more I hear about how nice young sheng is the more I see nice young sheng available and talked about. The general idea that I got back then was that sheng needed to be aged for 20 odd years before being enjoyable, now it seems people are approaching the new harvest like shincha and enjoying it just as much.oldmanteapot wrote: Newer Sheng Pu are made drinkable from the very beginning, where as traditional methods of Pu production dictates that Sheng has to be aged before it can be consumed. There's a cloud of uncertainty hovering over the 'ageability' of Pu that is made this way. No one knows how well Sheng of his nature would age. There are no back referencing on this, unless it's made the traditional way... and this is rarely found since 2005 onwards.
Hi Depravitea,depravitea wrote:I was wanting to jump in before there's nothing worth saving, you know? I appreciate and agree with what you're saying, I just got interested in tea later in life than I would have liked, and so I missed out on quite a bit. Kind of playing catchup.
Proinsias wrote:...sheng needed to be aged for 20 odd years before being enjoyable, now it seems people are approaching the new harvest like shincha and enjoying it just as much.
Do you know what the differences are pre and post 2005 in production methods?
Definitely making sense. I appreciate you taking the time to keep answering all these questions. Thanks very much.oldmanteapot wrote: Hi Depravitea,
I understand how you feel. I had similar sentiments when I returned after taking a couple of years break when my sons were born. Like I mentioned in my earlier reply, there are good Shengs out there. Just that the market is flooded with an oversupply of Sheng. Quality varies too much too. 2007 & 2008 were below average years for Pu. But with the general Pu World being more informed and educated about the quality of tea, criterias of selection and etc, manufacturers have to be more aware and careful in how they make their Pu. Otherwise, it might not be in good demand at all! So, I'm looking ahead beyond 2010. Hopefully we could have more decent Pu floating in the market by then.
I hope I making some sense here... hehe...
Cheers!
Hi Depravitea, I understand your feeling. I used to be the same situation as yours and I must admit that my patience is most likely not better than yours eitherdepravitea wrote: I'll still save the 2008 beengs I got for my son though.
