Official Pu of the day

[shah82]

I think that is a 2002 Mengku, not 2001. The red stamp on the left side should show 2002 on the bottom left corner.

[auhckw]

I think that is a 2002 Mengku, not 2001. The red stamp on the left side should show 2002 on the bottom left corner.

The photo didn't get a good focus on the small fonts. After zoom in, looks like a 2002 or 2003 (in chinese). Will check it out the next time there. They have few other mengku series, will try them too and note the date on the red stamp. Thanks for the tip.

[odarwin]

Gone through Aging Green Puerh - this is what it says in chinese on the large urn containing the loose pu. Taste is wet woody. I coudn't appreaciate it. Too wet for my preference.

loose pu is quite interesting most of the time... pardon me, and it might just be the picture, but brew and wet leaves doesn't seem to show its really wet stored? by the way, what age is this tea?

[auhckw]

loose pu is quite interesting most of the time... pardon me, and it might just be the picture, but brew and wet leaves doesn't seem to show its really wet stored? by the way, what age is this tea?

They don't know the age, so they label it gone through aging.

The leaves doesn't look so white like those wet stored, but the taste seems like it. So if i would speculate, it may be once wet stored.

I have heard that some tea which is once very wet stored, after keeping it dry for years the colour would change back to less white, but the taste would remain wet. I have not personally kept wet for so many years to see the changes...

[auhckw]

Wet or Mold?







Wet or Mold, I am surprise that some people like it and are buying them a lot. One man's meat is another man's poison.

[wyardley]

With tightly compressed and thick teas like tuocha, a little wet storage is (to me) essential for them to be drinkable. Try a too-dry-stored sheng tuo from the early 90s vs. a somewhat wet-stored one from the same time period and you'll see what I mean. A little white frost never hurt anyone.

[auhckw]

I think that is a 2002 Mengku, not 2001. The red stamp on the left side should show 2002 on the bottom left corner.

I just checked. The stamp says 2002.

I asked the shop why they label it 2001. Their explanation was, the tea is from 2001 but won award in 2002... hmmm

Somehow I don't buy the story completely, but I don't want to pursue further...

[auhckw]

2006 Xia Guan Ripe Tea Bag - Surprisingly good and smooth with sweet light taste

[auhckw]

2010 Dayi 70th anniversary Ball Raw - Limited edition for distributor

[auhckw]

2003 Menghai Yiwu Raw - Astringency cum slight bitter. That what I felt from infusion 1 to 5. The guy took the loose broken pieces from the beeng, which we speculate is the reason for such taste. Total disappointment.

[auhckw]

2004 Menghai Yiwu Raw - So 2003 was a disappointment, therefore we tried the 2004 version instead. Using the same gram, this taste lighter and has the slight similarity to the 2002 Wild Mengku I tried recently (few post before). I would prefer 2004 over 2003.

[TIM]

Shu 7671 from 2006.... I dare to venture to young cooked territory

3rd day of tasting. Mostly buds, good appearance, very clean... but still hard to convince me about young Shu Pu

[apache]

Shu 7671 from 2006.... I dare to venture to young cooked territory

3rd day of tasting. Mostly buds, good appearance, very clean... but still hard to convince me about young Shu Pu

You must be run out of sheng, now have to put up with young shu!

[TIM]

I dont mind Apache : ) As long as its good tea. I dont think I will run out of sheung... yet

[apache]

I dont mind Apache : ) As long as its good tea. I dont think I will run out of sheung... yet

I'm glad that you aren't running out of sheung, I was thinking might be we have to launch an appeal on TeaChat to donate our surplus modern big factories sheung to help you out ...