Mar 15th, '11, 23:45
Posts: 316
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Location: Philippines
by odarwin » Mar 15th, '11, 23:45
auhckw wrote:Had a small tea party with our tea forumer OldManTeapot (who came down from penang) and 2 other friends yesterday night. We drank a few pu, but this is worth mentioning.
8668 ZhongCha Kunming Red Stamp Iron Tea Cake Raw 1999/2000
*Picture not mine
This tea has a unique taste. The tea aroma is special, no smokiness, no bitterness, clean. This tea basically doesn't have much taste on the first 5 brew. It was light, but from the 6th brew onward the tea starts to perform. It's colour turns darker and is quite dark too from then. We drank up to about 10 brews and it still holds on and gets better. It can still continue, but we decided to change tea due to shortage of time.
The method of brewing is to soak it. Each brew was soak for about 3 to 5 minutes. OldManTeapot likes his tea to be soaked to test its performance, and this tea really can perform well even with soaking for so many brews.
I tasted this Pu sometime ago at a teashop, and the brewing method was using the usual no soaking method and it was totally a waste cause we stop at about 5th brew. This is probably the first pu that I tasted that shows it performance after so many brews later. I am impressed.
Tea courtesy of OldManTeapot. Thank you very much
i have a tong of this! and havent tried a single session yet!
thanks for the tip! ill be sure to try to brew it with long steeps. thou i used to have a sample before i bought the tong and remembered it to have a "forest-honey" aroma and taste
Mar 16th, '11, 00:08
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Location: Los Angeles, CA
by debunix » Mar 16th, '11, 00:08
odarwin wrote: a "forest-honey" aroma and taste
What an excellent term for describing a nice puerh! It brings to mind that sense of a mix of new growth on decaying logs, damp but lively soft humus underfoot, and a few small weedy wildflowers blooming, from a summer day in a mature forest.
Mar 16th, '11, 02:24
Posts: 1634
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Location: Malaysia
by auhckw » Mar 16th, '11, 02:24
odarwin wrote:
i have a tong of this! and havent tried a single session yet!
thanks for the tip! ill be sure to try to brew it with long steeps. thou i used to have a sample before i bought the tong and remembered it to have a "forest-honey" aroma and taste
How nice
There is a lot of money in that toong now
Market price here is about RM450 (USD145) to RM600 (USD193) per beeng.
Mar 16th, '11, 02:58
Posts: 316
Joined: Sep 12th, '08, 01:14
Location: Philippines
by odarwin » Mar 16th, '11, 02:58
auhckw wrote:odarwin wrote:
i have a tong of this! and havent tried a single session yet!
thanks for the tip! ill be sure to try to brew it with long steeps. thou i used to have a sample before i bought the tong and remembered it to have a "forest-honey" aroma and taste
How nice
There is a lot of money in that toong now
Market price here is about RM450 (USD145) to RM600 (USD193) per beeng.
193RM is quite expensive bro...
another really elegant tea is the mengku yyx. its a long lasting tea and very lovely floral garden aroma and taste. initially when i got my stash, it was plastic wrapped. i was quite disappointed by the taste. i took of a chunk, and wrapped it with mah jhong paper (thin brown paper) and placed it in a japanese "$0.99 shop" ceramic clay casserole and after 1-2 months inside, it had a virgin coconut oil scent to it, initially i thought something was wrong... but after brewing, it gave a really lovely, deep, and vibrant aroma and taste.
Mar 20th, '11, 23:56
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Location: Los Angeles, CA
by debunix » Mar 20th, '11, 23:56
2009 Lao Ban Zhang loose mao cha from Norbu. A bit of a difficult session tonight, because I keep getting distracted with the water on the tea--and this one needs serial flash infusions to get the best out of it.
Mar 22nd, '11, 20:08
Posts: 12
Joined: Mar 2nd, '11, 21:44
Location: Portland Oregon area
by BlackRoses » Mar 22nd, '11, 20:08
I bought a few ounces of a "plurge" tea for sharing with my son today for his 19th birthday. The Jar said it was 1998 Yunnan Pu'erh Golden Needle. I didn't sample but I did smell the loose leaf tea and looked closely at the "needles".... I had seen it there since I started going into the shop, and had read a bit online about how it should looks/smell.
It was heavenly!!! (after 1st 2-3 second rinsing dumped out) First few steepings the liquid was light gold very lightly tart yet floral with a touch of earth/forest, the 3-5 were deeper in color/floral/forest but sweeter yet richer......... the shop-lady suggested mixing the pu'erh I have with this gem.... not sure if I can bring myself to do that.
Mar 22nd, '11, 21:30
Vendor Member
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Location: Guilin, Guangxi China
by IPT » Mar 22nd, '11, 21:30
It sounds like a lovely birthday gift for your son.
Mar 23rd, '11, 22:15
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Location: Los Angeles, CA
by debunix » Mar 23rd, '11, 22:15
2006 Haiwan "Purple Bud" Sheng Puerh
Enjoying a gongfu session with this tea again. I love the mildly smoky start and the sweet finish, and tonight, I just forgot the third or fourth infusion as I was doing something else, returned five minutes later, and it was a little overdone—improved with a bit of dilution—but even before dilution, not bitter. I think this is one whose maturation would be interesting to follow, but I will probably drink it all, bit by bit, before it is old enough to vote.
Mar 24th, '11, 01:03
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by debunix » Mar 24th, '11, 01:03
Another pu of the day.....transition from work to home, where I continued a session with 2009 nLao Ban Zhang loose mao cha from Norbu. Another good dozen or so infusions, anise and sweetness. Love the long legs on this tea.
Mar 24th, '11, 11:50
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Posts: 1990
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Location: NYC
by TIM » Mar 24th, '11, 11:50
Currently, there are so many imitations on the market, and Dayi change this to Golden lotus silver needle in the late 1990s. But there is only one original White Needle Golden Lotus from Menghai Factory in the early 80s. Commissioned by Hong Kong vendor.
Which one do you think is the original? The taste of lotus leaf and waves of sweet floral are intoxicating. Especially from the original recipe of 2 to 3% fermentation with like white frosting covering the 1st grade bud ears could only deliver this amazing lotus character. Hence the name White Needle, Golden lotus.
http://3.bp.blogspot.com/_rNl5VRNLz_s/R ... h/WNGL.jpg
Mar 24th, '11, 15:05
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by brandon » Mar 24th, '11, 15:05
I think the one on the right has more 'grade 3' leaves than buds. Not real?
Mar 24th, '11, 15:48
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by TIM » Mar 24th, '11, 15:48
brandon wrote:I think the one on the right has more 'grade 3' leaves than buds. Not real?
Grade 2 instead. Great answer! Yes, not real
On 12th brew now. Honey, floral and sandalwood
Mar 25th, '11, 01:13
Posts: 316
Joined: Sep 12th, '08, 01:14
Location: Philippines
by odarwin » Mar 25th, '11, 01:13
TIM wrote:
Currently, there are so many imitations on the market, and Dayi change this to Golden lotus silver needle in the late 1990s. But there is only one original White Needle Golden Lotus from Menghai Factory in the early 80s. Commissioned by Hong Kong vendor.
Which one do you think is the original? The taste of lotus leaf and waves of sweet floral are intoxicating. Especially from the original recipe of 2 to 3% fermentation with like white frosting covering the 1st grade bud ears could only deliver this amazing lotus character. Hence the name White Needle, Golden lotus.
http://3.bp.blogspot.com/_rNl5VRNLz_s/R ... h/WNGL.jpg
tim, hope to see these more on your blog... thanks for sharing!
Mar 25th, '11, 20:26
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by brandon » Mar 25th, '11, 20:26
Mar 26th, '11, 02:37
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Joined: Jan 9th, '11, 19:16
by ejs811 » Mar 26th, '11, 02:37
Do you pair cigars with tea?
I'd be interested in some recommendations.
