Official Pu of the day

[auhckw]

2010 Dayi Rabbit Raw
2004 Chai Dayi Raw
2001 Small Yellow Label Raw
2010 Dayi Lao Cha Tuo Ripe
2003 MengHai One Leaf YiWu Shan Raw

Winner.... 2003

[debunix]

Nasty to me is bitterness of young Qi found in young shengs; too much for me; I'd rather the wise Qi from older teas. Each to their own. Btw, I didn't try to offend you.

I was not feeling offended, just curious as to what could come across as 'nasty' in a tea that I found so very mellow and easy to work with. I am very sensitive to bitter tastes--it's why I can't drink coffee and drink tea--so it's something I'm very aware of when I'm drinking tea. I do have some favorite young shengs that have the potential to be very bitter--quite to the point of being 'nasty'--if I am not very very careful with them, but this was never one of those, so I was quite surprised.

I still am not sure what you mean by 'bitter qi'--mostly because 'qi' is still a confusing term. Does this mean that you perceive a bitter aftertaste, or that after drinking it you don't feel particularly well/energized/comfortable?

Again, I am not offended or insulted, just trying to understand something that puzzles me.

And yesterday's pu was the 2007 white bud sheng from Norbu, I enjoyed infusion after infusion for many hours, but that is definitely one that has the potential for unpleasant bitterness if I am careless with too much leaf and long brewing in the first infusions.

[rabbit]

2010 Dayi Rabbit Raw
2004 Chai Dayi Raw
2001 Small Yellow Label Raw
2010 Dayi Lao Cha Tuo Ripe
2003 MengHai One Leaf YiWu Shan Raw

Winner.... 2003

What did you think of the dayi rabbit? I wanted to try some.

[auhckw]

2010 Dayi Rabbit Raw
2004 Chai Dayi Raw
2001 Small Yellow Label Raw
2010 Dayi Lao Cha Tuo Ripe
2003 MengHai One Leaf YiWu Shan Raw

Winner.... 2003

What did you think of the dayi rabbit? I wanted to try some.

Too new too drink. Astringency kicks in in 4th brew. I stopped there.

[bagua7]

Nasty to me is bitterness of young Qi found in young shengs; too much for me; I'd rather the wise Qi from older teas. Each to their own. Btw, I didn't try to offend you.

I was not feeling offended, just curious as to what could come across as 'nasty' in a tea that I found so very mellow and easy to work with...

debunix,

I think it's due to latitude changes. I live in a very Yang country (Australia-South), hence earth (puerh tea) absorbs fire (heat of the country's location on the planet). The younger the puerh the less its ability to channel that fire. Just basic Feng Shui principle.

I'd love to try that puerh where you live, LA and see the difference between both locations. It would be a very interesting experiment.

I believe puerh tea will age lovely in the the city where I live, Brisbane
(damp and hot).

Note: I just brew some of that 2008 Yi Wu Bamboo...and the FS principle has proven to be true. The bitterness is a lot lower now as opposed to October 2010 (last time I had it). Well, I can guarantee this sheng will be fantastic in 10 years time. The problem is that my order was small...

[apache]

Yesterday was the 2005 Douji "Red Yi Sheng" and 5g of leaves last for the whole day. It is very nicely aged, but I can see still long way to go before it reach the peak. IMHO, it has some plantation material but there are enough other good leaves to make it interesting.

Today is 2002 Tai Lian "International ... Anniversary", in contrast with the Red Yi Sheng, this tea is more like at most a few years old tea. It brews up a thick soup with nutty taste.

[MarshalN]

it has some plantation material but there are enough other good leaves to make it interesting.

How do you know this?

[apache]

it has some plantation material but there are enough other good leaves to make it interesting.

How do you know this?

I can only guess, as I always have a reaction (not a pleasant one) with plantation tea, and that why I avoid any big factory stuffs.

[TIM]

2003 Dayi 'Organic' green cake 301. After 8 years of aging, it's finally ready to drink! Dried jujube and red date... Granny face powder Spring is here!

[TokyoB]

it has some plantation material but there are enough other good leaves to make it interesting.

How do you know this?

MarshalN - do you think there are no plantation leaves or just no way to be sure one way or the other?

[MarshalN]

it has some plantation material but there are enough other good leaves to make it interesting.

How do you know this?

MarshalN - do you think there are no plantation leaves or just no way to be sure one way or the other?

I don't have the ability to discern such things with certainty in a 6 years old sample.

[BioHorn]

2000 "Fo Cha Ji" Jing Mai Mountain Ripe Pu

Dug through some old YS samples trying to work through the shu I bought.

Cake has medium light compression. Copper to dark tint.
I think this cake may be moderately steamed...? If you know let me know please.
Am pleasantly surprised, was feeling like this was going to be a chore to work through.
It gave a very dark liquor with clear camphor notes that began turning a bit sweeter around brew # 6-7.
Going to leave it for now and restart tomorrow. Pretty nice stuff.


Brewed up a 8.5 g
Astringency - (none)
Smoke - (almost none)
Dryness-(mouth) - (strong, some, none)
Mouthfeel - (heavy to medium)
Hui gan - (some)
Flavor - (very good)
Overall value - (do not know)
Purchase again - (probably not)

[odarwin]

2003 Dayi 'Organic' green cake 301. After 8 years of aging, it's finally ready to drink! Dried jujube and red date... Granny face powder Spring is here!

these cakes looks yummy tim!

please do let us know how these turn out after brewing

[Dass]

2003 Dayi 'Organic' green cake 301. After 8 years of aging, it's finally ready to drink! Dried jujube and red date... Granny face powder Spring is here!

Could you show a picture of the back of a unopened cake and also a closer picture of the front paper.

Thanks

[apache]

2003 Dayi 'Organic' green cake 301. After 8 years of aging, it's finally ready to drink! Dried jujube and red date... Granny face powder Spring is here!

Could you show a picture of the back of a unopened cake and also a closer picture of the front paper.

Thanks

Also could you send us some free sample.