Nov 11th, '16, 09:25
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by jayinhk » Nov 11th, '16, 09:25
ethan wrote:jayinhk wrote:
Drinking 2008 Menghai Hong Yun Yuan Cha...so incredibly soft and floral after a year in HK. Best example of high grade shu I've had yet!
I did not know pu could be soft & floral. Is it also sweet?
Not sweet at all, but maybe in a few years.
This is ripe pu erh made with tips, and dry stored in Kunming for eight years before most of a year of Hong Kong dry storage, which really made it come into its own with the heat and humidity here. Really exceptional tea!
Nov 11th, '16, 09:29
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by jayinhk » Nov 11th, '16, 09:29
mr mopu wrote:jayinhk wrote:Bought the following today:
Three tongs of shu produced for a Hong Kong tea company (2016 stuff) under their own label
10 x 2016 7581
10 x 2014 7562
1 x 2013 Xiaguan FT Peacock cake (organic)
5 x 2010 7542
5 x 2014 7572
10 x 2007 Xiaguan Horseback tuos (100g)
2 x 2007 Dayi Hou Pu ripe cakes (500g)
8 x 2007 Xiaguan 8653
Drinking 2008 Menghai Hong Yun Yuan Cha...so incredibly soft and floral after a year in HK. Best example of high grade shu I've had yet!
The Hou Pu ,Thick Ripe Cake is a good one.
Yup, I've had one aging for most of the year. The aroma's really sweetened up and it smells very promising!
Just bought more tea (11/11 sales in China):
5 x 2007 Xiaguan Special Grade Raw Tuos (100g)
10 x 2007 Xiaguan Jia Ji Tuos (100g)
8 x 2007 Dayi 7572
10 x 2010 Dayi V93
2 x 2007 Dayi V2
The raw really needs ten years of HK dry storage to come into its own, but the shu comes along much, much faster once it hits our climate here. I'm overwhelmed by how well Kunming storage shu comes along in a year! It should come along even quicker at my new office since it tends to be warmer and more humid than my home (I run air conditioning at night).
Nov 12th, '16, 17:03
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by Alucard » Nov 12th, '16, 17:03
jayinhk wrote:Bought the following today:
Three tongs of shu produced for a Hong Kong tea company (2016 stuff) under their own label
10 x 2016 7581
10 x 2014 7562
1 x 2013 Xiaguan FT Peacock cake (organic)
5 x 2010 7542
5 x 2014 7572
10 x 2007 Xiaguan Horseback tuos (100g)
2 x 2007 Dayi Hou Pu ripe cakes (500g)
8 x 2007 Xiaguan 8653
Drinking 2008 Menghai Hong Yun Yuan Cha...so incredibly soft and floral after a year in HK. Best example of high grade shu I've had yet!
That's it? Will there be enough for the family
Nov 12th, '16, 17:04
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by Alucard » Nov 12th, '16, 17:04
The official pu for last several days is a mix: shu from yunnan sourcing, sheng from chawang, w2t, and yunnan sourcing.
Nov 12th, '16, 19:58
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by jayinhk » Nov 12th, '16, 19:58
Alucard wrote:jayinhk wrote:Bought the following today:
Three tongs of shu produced for a Hong Kong tea company (2016 stuff) under their own label
10 x 2016 7581
10 x 2014 7562
1 x 2013 Xiaguan FT Peacock cake (organic)
5 x 2010 7542
5 x 2014 7572
10 x 2007 Xiaguan Horseback tuos (100g)
2 x 2007 Dayi Hou Pu ripe cakes (500g)
8 x 2007 Xiaguan 8653
Drinking 2008 Menghai Hong Yun Yuan Cha...so incredibly soft and floral after a year in HK. Best example of high grade shu I've had yet!
That's it? Will there be enough for the family
I bought a few kg more after that. You're right, sttill need some for the family though.
Nov 13th, '16, 06:58
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by Xeractha » Nov 13th, '16, 06:58
I drank a 2006 LYH Banna old tree (raw). I changed my water filter and now it tastes way better than the first time. Nothing special but it's not flavourless. The first time I didn't feel any sweetness unlike now. Though I wouldn't buy the whole cake, for the price it's drinkable.
I wonder if cold brewing the used leaves will produce anything drinkable.
One thing is sure. After drinking more than a liter this tea makes me lazy. I should do my "homework" but I don't even want to get up for nature's calling.
Nov 15th, '16, 16:53
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by stevorama » Nov 15th, '16, 16:53
2006 "Lo Lo" Huang Pian sheng brick. From Theasophie tea. So densely pressed! Many balanced and stable brews. I gave out before it did. Surprising for huang pian.
Nov 15th, '16, 23:55
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by jayinhk » Nov 15th, '16, 23:55
500ml Factory 1 pot session...nice pot from the 70s. Brewing maocha from a HUGE tree in Myanmar. Such a lovely orchid aroma and flavor in infusion one, and intense! Smooth and amazing cha qi. I poured hot water on for another infusion and the tea was very sweet. This is lovely tea, and after 10 and 30-minute long infusions, this tea can still go another round!
Nov 16th, '16, 03:41
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by Rui » Nov 16th, '16, 03:41
2013 Spring Jingmai mountain sheng from Tea Urchin.
Nov 16th, '16, 06:08
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by kuánglóng » Nov 16th, '16, 06:08
Been lying in bed with a nasty infection for the last couple days, no hot drinks at all, just ....loads of water and sleep.
Looking forward to a short session with a buddy tonight, got some nice new shengs to try.
Nov 16th, '16, 23:28
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by gasninja » Nov 16th, '16, 23:28
2001 Mengku YYX thin wrapper in a 140 ml factory one shui pin from the 70s. While so many of my teas seem to be improving in leaps and bounds. This tea seems to getting a little flat. Its a shame I have a piece of a thick wrapper YYX I can hardly tell that it's the same material. The thick wrapper has some larger leaves . It feels like there is a bit of old tree material. But the thin wrapper cake feels like it is 100% taidi cha . I wonder if I just got a bad(ly blended)cake .
Nov 17th, '16, 01:13
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by jayinhk » Nov 17th, '16, 01:13
2007 Haiwan 7588. This tea was terrible when it came in from Kunming, but after less than a year of home storage, all of the unpleasantness is gone. It tastes like a delicate, more refined 7581 that still needs some time to really come into its own. Pleasant date/jujube aromas and super smooth. Can't wait to see what it's like next year!
Nov 17th, '16, 12:06
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by shah82 » Nov 17th, '16, 12:06
gasninja wrote:2001 Mengku YYX thin wrapper in a 140 ml factory one shui pin from the 70s. While so many of my teas seem to be improving in leaps and bounds. This tea seems to getting a little flat. Its a shame I have a piece of a thick wrapper YYX I can hardly tell that it's the same material. The thick wrapper has some larger leaves . It feels like there is a bit of old tree material. But the thin wrapper cake feels like it is 100% taidi cha . I wonder if I just got a bad(ly blended)cake .
I'm always happy to see you in the comments, GN!
Lots of complaints about the aging of this cake... Be interesting if the shicang indeed has a different set of leaves.
Nov 17th, '16, 15:31
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by pedant » Nov 17th, '16, 15:31
teaside 2014 0380 sheng. the sample i got is in maocha form. fruity with sweet thick taste. pretty tasty stuff. this is the style of young sheng that i really enjoy atm.
reminds me a bit of hojo da xue shan.
Nov 18th, '16, 07:19
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by jayinhk » Nov 18th, '16, 07:19
2005 CNNP 8582 (HK traditional storage). I've never had 8582 before--I thought it would age like 7542, but nope! Completely different. Much sweeter than 7542 with significant camphor. Also smoother and less thick mouthfeel than I'd get from 7542 from the same year.
I quite like this tea and I'm amazed at how different it is from 7542.
