Official Pu of the day

[bearsbearsbears]

2006 Douji Yiwu
Sweet, licorice, buttery, soft mouthfeel...lasting about 15 infusions so far.

[shah82]

Heh, 3B, that description sounds like a Nannuo than a Yiwu! I've never tasted anything that was Yiwu, pretending to be Yiwu, or an acceptable substitutes for Yiwu, that was ever very root herbal. I've also never had anything like that last beyond about 12 meaningful cups.

As for why I drink the brick...

Well, it's for essentially the same reason Hobbes drank that Douji Banzhang when his residency was unsettled. I want good tea? I want *no fuss* good tea? I don't want to feel guilty for drinking said good tea? Then I whip out that brick. Relatively expensive (tho' now cheap--ish compared to peers in hedons), but not such a refined tea that you care about your settings.

Plus, I'm also just danged used to it and its quirks. Wasn't very sweet, but very woody and a bit tannic today.

I did decide I want *moar* good tea and finished off the '09 Zheng Si Long Yishanmo with 1.7g of '04 Yang Qing Hao Special Reserve. My lord, that was gooooooooood. The younger tea provided big taste while the older tea, which is danged potent for all its lightness, contributed extreme refinement. Sometimes, a little judicious blending of leftovers too small to be served on their own makes for unique sessions.

[bearsbearsbears]

Heh, 3B, that description sounds like a Nannuo than a Yiwu! I've never tasted anything that was Yiwu, pretending to be Yiwu, or an acceptable substitutes for Yiwu, that was ever very root herbal. I've also never had anything like that last beyond about 12 meaningful cups.

I thought the same when I got the licorice note. I'm on infusion 21 now, and the licorice has since disappeared. There's still flavor in the brews but I couldn't name it. At infusion 20 the first hit of camphor cooling.

Also interesting how much the leaves expanded after the 15th infusion or so. I didn't think the leaves could drink more, but they're almost at the top of my gaiwan now.

It's monotone and expensive, but if I'd tried this tea when it first came out and was cheaper, I might have bought some.

[nickE]

American Hao 0909 from Puerhshop. This is made from Bada material and I'm proud to say I could taste it. If I was given this as a blind tasting, I'd have said it was a bad version of EoT's Manmai. It's got no mouthfeel, the leaves are terribly broken, and the bitterness slices across the tongue. However, I did recognize that grassy, smooth Bada taste.

[auhckw]

2003 Qiu Xiang Raw - 500g Beeng


Dry leaves. Beeng quite loose. 6g:140ml

2 flash rinse,
1st - 15s, 2nd - 15s, 3rd - 30s, 4th - 30s, 5th - 45s, 6th - 45s


7th Brew - 1m

Quite unique taste tea. A bit smokiness. No bitter. No astringency. Not too strong. Quite easy/smooth to drink for its age. Feels very warm when drinking.


Wet leaves. Big leaves.


My Zhuni teapot after 3 months of usage...

[TIM]

03 Dayi 'Organic' green cake. Taste great with leftover chocolate truffles.

[shah82]

I'm pretty curious about the early 2k Dayi. There were lots of interesting ones. How was this different from a recipe cake of that age, say an 8582?

[TIM]

I'm pretty curious about the early 2k Dayi. There were lots of interesting ones. How was this different from a recipe cake of that age, say an 8582?

Lighter, easier and mellower. Yielding less infusions compare to Menghai 2000 and earlier. But again, I don't drink 8582 production after 2000.

[shah82]

Now that is interesting...What Dayi products are good after 2000, and why is 2000 such a marker? I get 2005, mebbe ~1995, but why 2000?

[TIM]

Now that is interesting...What Dayi products are good after 2000, and why is 2000 such a marker? I get 2005, mebbe ~1995, but why 2000?

I dont know, and I dont pretended to know... coz, if they only start 7542 or 8582 after 2002-2003, then why do I care for it.

To me, its like drinking a Moët & Chandon from Napa. http://www.chandon.com/

[shah82]

Alright, I have no clue what you're talking about, but the wiki is hilarious...

http://en.wikipedia.org/wiki/Moët_%26_Chandon

[AdamMY]

A sample from Hou De. '98 Chung Cha 8582.

Sadly no pictures right now.

[debunix]

2010 Spring Nan Nuo - Shi Tou Xin Zhai Mao Cha from Norbu, loose young sheng. This is a little more assertive than the Wuliang Shan I've been drinking more often, and takes a little more careful handling to avoid any bitterness.

I brewed up a thermos of this one, quite carefully balancing the infusions, even reinfusing a bit at the end to get the strength where I wanted it, and then my tea-loving colleague who I'd been looking forward to sharing it with was out today. Bummer. But the others of us who drank it had some really fine tea!

[auhckw]

Just came home from tea marathon with 3 other friends. Start from 11am till 6:30pm.

19 tea...

JDX:-
Dayi 2009 - 7572 Ripe Puerh
Dayi 2010 - 70th Ripe Puerh
Dayi 2009 - 7542 Raw Puerh
Dayi 2010 - Sport Raw Puerh
Dayi 2010 - Tiger Raw Puerh
Dayi 2010 - 70th Raw Puerh
Dayi 2010 - Bada Raw Puerh
CNNP 1997 - (forgot the name) Raw Puerh

Qiu Xiang:-
Q-Xiang 2003 - Raw Puerh
Q-Xiang 2005 - Raw Puerh
Q-Xiang 2004 - Raw Puerh
Q-Xiang 2010 Autumn - TieGuanYing RM60/100g
Q-Xiang 2010 Autumn - TieGuanYing RM90/100g
Q-Xiang 2010 Autumn - TieGuanYing RM150/100g

Tacha:-
Tacha 2010 - Manoir Raw Puerh
Tacha 2008 - Bulang Raw Puerh
Tacha 2007 - Yue Chen Yue Xiang Ripe Puerh (Longan Xiang)
Tacha 2007 - Nuer Ripe Puerh (Her Xiang - Lotus)
Tacha 2005 - Gong Ting Ripe Puerh (Nai Xiang - Milk)

[Drax]

Wow, that's a lot of tea!

You're still alive, so that's a good sign.

But how was all of that tea??