What's wrong with my Pu??

[TIM]

Unless you live in Asia and have time and money on your hands... The statements of those whom believe spending time in the US looking for teahouses which serve educational Shu pu is really a waste of time and money. Sorry to break that to you. But it's very true. Perhaps we should revisit this topic in 6 months and you might understand more? Good Luck ~ Toki

[beecrofter]

Good Shu an be consistantly had from Menghai, Mengku, Haiwan,Nan Jian.
Try these before branching out .

[shah82]

cross out Mengku, especially since it's a Mengku shu that's the cause of this thread.

Add Yongde, Lancang Millenial, Li Ming, Li Ji, and Langhe.

Practically speaking, you're better off doing a complete set of samples from Menhai Dayi and picking from there. Worked for me, and I have a tong of shu I really like.

[MarshalN]

cross out Mengku, especially since it's a Mengku shu that's the cause of this thread.

Incorrect, because this is a "Yunnan Rongshi Yongde" pu, not the "Shuangjiang Mengku Rongshi" that we normally associate with the name Mengku.

And Spoonvonstup, if you find shu pu that is better than Dayi shu pu, let us know, but I'm not going to spend time and money drinking that stuff to find out. Dayi offers pretty much the complete range of shu pu I ever really care to drink. From the sound of it, some of us here have probably had more shu pu than you've had pu of any kind. I think like Tim said, after six months you'll know why we are saying what we're saying. I've spent many a days in teashops in China drinking all kinds of crap, and I can tell you right now that sampling shu pu outside of Asia randomly at local shops is just not worth the trouble. Go watch a movie instead.

[David Duckler]

Trying shu pu'er can certainly be risky. The name-brand shave some really solid stuff to be sure. Still, despite some inconceivably wretched stuff out there, I am with Spoonvonstup on branching out beyond name-brand. Years of tasting forces me to agree that you could in fact stick wit hthe bag names and be fine, while putting out less effort, but the really exciting stuff, the pu'er that takes you and demands all of your attention can be had from small workshops. Many do not even have labels. There are farmers in Yunnan that are starting to resent the big names and going out on their own to press tea. They don't have certificates, they are easy to fake, and easy to be ripped off by, but when you hit the right one, it will blow your mind. A farmer I met from Banzhang comes to mind. Two small workshops to try are Yongming and Longyunhao.

I object, in a way, to the idea (which is very American) that finding good pu'er is to be thought of in terms of putting out effort and getting dividends. The high risk of branching out is considered a waste. This is a shame. I blame the dishonest merchants out there for putting us all on our guard. Still, having worked with a lot of farmers in China, the best of them devote their whole lives to their tea. It is a spiritual profession for some. I feel like I should put in the work to try many teas simply to honor the labor of those who produce the best teas.

Many teahouses in America have pretty uninspired selections, to be sure. Some have incredible selections. It depends where you live. If you don't have the teahouse nearby, than finding tea friends to show you quality stuff is a good way to go. Perhaps instead of arguing about this on the forum, we should start a new thread with recommendations of small-label teas and leads on where to find them online. Many merchants now offer sample packs so that you don't have to invest in a brick. People new to pu'er could get the Menghai and Haiwan at their local teahouse, and then go online to see what people like us have to recommend, and pick up samples from vendors.

Clear, concise, and positive recommendations are the best way to convert new tea drinkers without overwhelming them in these technicalities.

[gingkoseto]

If more people give some names about their trusted shu manufacturers, eventually we may find that most people don't agree on most factories, and Dayi is the only one endorsed by most people. So I think MarshalN's initial comment about sticking to Menghai is quite reasonable.

I think CNNP has some good shu too. But meantime CNNP probably has got enough bad products to blemish its own reputation.

I also wonder what people think of Xia Guan French export tuo. It seems much fewer people ever mention it than the shu products of Dayi.

[MarshalN]

There are farmers in Yunnan that are starting to resent the big names and going out on their own to press tea. They don't have certificates, they are easy to fake, and easy to be ripped off by, but when you hit the right one, it will blow your mind. A farmer I met from Banzhang comes to mind. Two small workshops to try are Yongming and Longyunhao.

Please keep in mind my comments ONLY pertain to shu pu. I am all for small label sheng pu. I just don't think small label shu is worth the time and effort.

[MarshalN]

I also wonder what people think of Xia Guan French export tuo. It seems much fewer people ever mention it than the shu products of Dayi.

IMHO Export tuos are nice, but not at those prices

[bearsbearsbears]

A big factor in my high opinion of Menghai and larger factory shu pu is the potential health risk inherent in the production process of shu pu.

Shu pu is created by controlled composting (rotting) of tea leaves, in hot and humid conditions that are favorable to microorganisms, both good (turn maocha into shu pu) and bad (aflatoxins!). Dayi created and refined this process and is very sanitary.

I've been to smaller factories that make shu pu, and it's not a pretty site. In fact, see my photo below, where you can see this factory makes their own shu on the floor with a watering can:



This is exactly the kind of stuff you can be getting when you buy small label shu pu versus big factory.

[tieguanyin]

Nice pic BBB! Despite that, I have enjoyed Yunnan Sourcing's Yi Diang Hong ripe puerh. Definitely not a big factory production. I hear EoT is going to be carrying their own ripe puerh. Should be a decent offering and definitely not a "pile on the floor next to a watering can" processed shupu !

[auhckw]

I also wonder what people think of Xia Guan French export tuo. It seems much fewer people ever mention it than the shu products of Dayi.

IMHO Export tuos are nice, but not at those prices

I have some Xia Guan French Export 1996 ripe 250g tuo. Just had them today at the shop I bought. It is dried stored. Price is now about USD70.

It is quite nice but not great kind of taste. It is warm and smooth due to its aging, but if talk about flavor, newer Dayi is better.

[Drax]

I hear EoT is going to be carrying their own ripe puerh. Should be a decent offering and definitely not a "pile on the floor next to a watering can" processed shupu !

Yes, he included a sampling in a recent order, and it's pretty good, though it does need a little longer to air out (earlier he mentioned that he won't be selling it until late in the year for that very reason). I believe he also mentioned something about the shu being done in baskets...

[bearsbearsbears]

Nice pic BBB! Despite that, I have enjoyed Yunnan Sourcing's Yi Diang Hong ripe puerh. Definitely not a big factory production. I hear EoT is going to be carrying their own ripe puerh. Should be a decent offering and definitely not a "pile on the floor next to a watering can" processed shupu !

Ask for pics.

[TIM]

Love to see that also +1

[MarshalN]

Yes, he included a sampling in a recent order, and it's pretty good, though it does need a little longer to air out (earlier he mentioned that he won't be selling it until late in the year for that very reason). I believe he also mentioned something about the shu being done in baskets...

In the dozens of pics I've seen of shu pu being made, none have ever been anything other than "pile of leaves on the floor". I'd imagine doing it in basket would create issues, not least the composting process might not work properly. Yes, ask for pics.