pu-erh of the day. Sheng or Shou

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curlygc said

Finally getting around to the 2005 Xiaguan FT-8653 samples I got from mx-tea through Toby, iron and non-iron samples. It will be interesting to taste the differences, but in my opinion the non-iron needs more time. I’m assuming the iron might not be as far along and I’ll probably have the same opinion regarding that one when I get to it. Anyway, still too much sourness and smoke; maybe another couple of years and this will calm down enough for me.

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TeaLife.HK said

Drinking cha tou I bought at a tea market in Kunming. I bought an entire kilo of this stuff. It had a very slight edge to it that I didn’t like when I bought it, but that appears to have dissipated after a few months here, and the tea is much more mellow now. Really quite a pleasure to drink and easy on the guts. Sweet flavor that I can see breaking down into date/jujube with a few more years of HK dry storage.

Hey, Jay. I currently live in Kunming. which is the tea market you mentioned? I just started to explore varieties of tea after realize that i am in a right place to get good quality tea.

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Rui A. said

From around 6:30am I have been sipping 2010 Manjing Village in Jingmai raw pu’er. Beautiful old gold colour, completely clear, smooth and slightly sweet in the first few steepings.

Yang-chu said

How did it develop?

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TeaLife.HK said

Unknown maocha I bought in Kunming. Sold as Jingmai from this year (right). Tasted like strawberries and cream when I bought it, but it appears developed more tropical fruit flavors since I brought it home to Hong Kong. Still a note of fresh strawberries there, however, but the cream is gone. Still great drinking, though, and I’m excited to see how it changes over the years.

I carried 1.5kg of maocha in plastic/cloth bags onto the flight and off the flight since I didn’t want the leaves to get crushed. Kunming Customs didn’t bat an eyelid!

Yang-chu said

I had a bamboo stick from western Yunnan near the Viet border that tasted of strawberries and malt like Nestle Quick strawberry. I’ll see if I can dig that up.

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Wocket said

Had the W2T 90s Lan Yin Blue Mark today. It was stupendous.

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TeaLife.HK said

Yunnan Sourcing 2016 San Ke Shu in a Jianshui pot. Wow, this tea was much better in hongni! I might switch the Jianshui over to hongcha use as it took way too much away from what is a light sheng as is.

Bitterleaf said

How new is the Jianshui pot? They take a little longer to season in than Yixing, that’s for sure. They also tend to soften the tea, and perhaps overly so early on in its use.

TeaLife.HK said

Around four months old. With other pu and maocha it’s been fine, but with this pu there wasn’t all that much flavor to begin with!

I think Yixing hongni is just less porous

TeaLife.HK said

Alternative explanation…high humidity. When it gets too high, I can’t taste my pu! The leaves seem to lose aroma and flavor for a while. When it drops down it’s all good again

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curlygc said

The Treachery of Storytelling Pt. 2. It was certainly an experience!

Rasseru said

still on it? :P

curlygc said

Lil bit.

Rasseru said

the weekender

Rasseru said

‘something for the weekend, sir?’ as you get handed 10g of sheng

curlygc said

Well, I’m about steeped out on this. Thinking about going full on Lost Weekend and breaking out the 7g of WMD Mansa I have for tomorrow.

Rasseru said

its called ‘WMD’ ? :O

curlygc said

Yes! It’s from Bitterleaf teas. Haven’t tried it yet. Well, I tried the huangpian version, but the WMD is the full strength stuff.

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Roughage said

Drinking a 2005 Yan Qing Hao Tsang Liu today, and I’m off my face on tea right now as a result. Just so relaxed! The tea’s very good; bark/leather with underlying bitter-sweetness. Aftertaste is the least impressive thing about it. It’s warming on the tongue but really does not last. But I don’t care, because I’m totally tea drunk right now. I think I’d better have a lie down! :)

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Wocket said

I’m having the 2004 XG Gold ribbon Tuo, recently (but I think no longer?) available from Adventure in Every Cup.

It’s pretty clear why this was acclaimed as a better sort of XG tuo. It’s unmistakable Xiaguan, but not from the ashtray and uncleaned barbecue pit school therein. I enjoyed it quite a bit.

curlygc said

I’d be interested to hear how it compares to the 04 XG cake we just got from Wilson.

Wocket said

I will make a point of giving that a try in the next few weeks.

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