pu-erh of the day. Sheng or Shou

Tonight it Master Han’s 2012 Sheng Pu’er from Verdant. Definitely tasty and thicker. I’m not all that familiar to the Ai Lao mountain just yet, but can definitely see myself trying more from this area. Also – Wu Liang mountain area as well. Fascinating landscape and geography. Certainly some higher mountains for puerh.

Still with that 96 sheng. If my count is correct, I am on the 14th steeping and its still showing nice character, character that can be described as walking into a damp cave and licking the moist walls.

Tasting a Wang Bing, ‘Zi Yo Cha’ 2013, from the Xishuangbanna Yi Wu tea growing area. Made from purple tea leaves. Light, golden, color. Young, balanced and subtle taste, with still some herbal green tea notes. Very elegant and fine tea.

http://www.puerh.fr/article/wang_bing_2013_tout_sur_les_nouveaux_millesimes.htm

You guys have been busy! I have a 2004 Haiwan sheng up next after the Menghai finishes up. I want to thank everyone for all the great posts on this discussion!

2007 Ronzhen Imperial Concubine Green Puerh Tea Cake has been in the cup this evening. Can’t believe the sweetness! It taste like a great sweet black. Unbelievable.

1999 Mini Menghai Sheng from David Lee Hoffman. I tried this tea, which comes in a 100g cake, a couple of months and was somewhat disappointed. At the time, the tea still had an overwheling (atleast to me!) smokiness to it. The tea seems to have mellowed down as the smokiness is essentially gone! Showing very nice age and promise. This tea can be seen here: http://thephoenixcollection.com/order/tealist.pdf .

6 grams / 150 mL

I created and tasted a true adulteration today in the pursuit of something noble. I made… a Vanilla Latte tea for a friend whose blood runs Starbucks Soy Vanilla Lattes. It included a flavored shu pu-erh, a flavored oolong, and a flavored black. Needless to say, I will not be drinking this one myself, outside of the initial testing to ensure that it would be good enough for her. :P

I’ve been eyeing my Eight Horses Shu Pu-erh Tuocha since last night… I might give in today. I’m so hesitant since I only have a handful left. (Edit: I totally gave in: http://tea-pet.tumblr.com/post/69713838664/shu-cha-setup)
If I get good news today, I will be making some rather large pu-erh purchases to increase my collection as a reward for myself. Fingers crossed I will definitely be getting more of my beloved Qizi from Yezi Tea.
Any suggestions for other purchases? I have a list of the ones that I will most likely get, but I would love suggestions as well!

I came across a website with some wonderful pictures and video from Yunnan which discusses pu-erh in depth. Here is a link: http://hojotea.com/article_e/puerh_e.htm to continue our travelogue.

I decided to give the 2008 Shou Fuhai 7568 another try today. I used about 6 grams to 140 mL of water. The soup came out a dark red/brown. Just as before (a couple of months back), I am not enjoying this tea. The tea has fishy notes which I am not fond of. Perhaps a few more months? Years? We shall see. Has anyone had the 2008 Shou Fuhai 7568?

Sorry, if this has been posted before, however I’ve found this article of the 26 Mountains of Yunnan to be informative and somewhat clarifying to all the different mountain names used on various pu’er bingchas. http://www.the-leaf.org/The_26_Mts_of_Yunnan.html Its nice knowing what other mountains surround or can be grouped with the more famously known mountains.