pu-erh of the day. Sheng or Shou
I made some Meng Song Dai tribe 2003 bamboo pu-erh today for myself and a friend. I have wanted to do a bit of research on Meng Song tea, in part to answer Sammerz314’s question about bamboo pu-erh tea. I did discover a bit of info not directly pertaining to the bamboo Meng Song, but some about the area itself on this page: http://www.jalamteas.com/pages/meng. I continue to enjoy the tea for its citrus edge, mellowness, and aroma, as well as its uplifting spirit. More investigation of bamboo pu-erh to follow. If interested you can read YS description here: http://www.yunnansourcing.us/store/product.php?id_product=175. Edit – here is more on tea and bamboo: http://icedtea.com/tea-industry/2012/the-leaf-and-the-wood-tea-and-bamboo-a-tale-of-two-friends/ Edit2 – here is another review with a good picture of this tea: http://www.pu-erh.net/reviewsfull.php?Review=4. Final edit (off to bed) with a bit more information about timing of the bamboo tea production: http://www.jas-etea.com/2011-imperial-handmade-traditional-dai-minority-bamboo-raw-pu-erh-15-grams/
Thanks for the update on the bamboo Pu-Erh, as well as the link to Jalam Teas (fascinating reading). I’m looking forward to your ratings on this interesting tea.
Happy Holidays Everybody! I hope you’re all enjoying the holidays with a nice cup of tea! =)
My sample of Yunnan Sourcing 2013 Jing Mai sheng smells just like my favorite Biluochun.
After cataloguing all my teas today and adding them to my cupboard on Steepster, I rewarded myself with a pot of 2004 Hai Lang Hao “Nan Nuo Bai Hao” sheng. It’s smooth, grassy and spicy with a slight smokiness developing in the aftertaste. I’m really enjoying it and hope that it will wake me up a bit, because I still have a lot to get done today.
That cataloguing project is inspiring! I need to do that as well. The tea sounds good too.
Yes, I was procrastinating as hard as I could by cataloguing my tea instead of editing my thesis! It’s a good job done though, because I now know exactly what I have and can ensure that future tea orders do not unintentionally duplicate anything I have already. Now that the cataloguing is done, I must cease procrastinating and do some work.
The tea is very nice and a change from my regular fare, being much smoother and less aggressive.
If i don’t catalog mine when they hit the mailbox i can’t keep up!Now Roughage I am off to spy your cupboard!
Still going strong with the 2004 Hai Lang Hao “Nan Nuo Bai Hao” today. It had a rest overnight as we laid into a bottle of cava for the evening while catching up on the programmes we missed due to the hectic work schedule before Christmas. Bit disappointed with the Christmas Dr Who, but we are interested to see where the programme goes next. Still, the tea continues to please and is not disappointing at all. It is a great comfort as I sit here editing. Actually, technically I am procrastinating while posting on Steepster, but editing is my main chore for the day.
I tossed a sample in my Yunnan Sourcing cart before checking out last night based upon your preliminary notes, and I’m looking forward to trying it. Thanks for sharing your thoughts. Good luck on editing your thesis! – Jeff
I’ve been focusing on the 2008 Menghai Qizibing from Puerh Shop for the past few days. I’ve tried different amounts of leaf and different steeping times while gathering my thoughts and notes and have really been enjoying it. It’s a sweet, medium intensity Shu with 5+ years of aging at a reasonable price. Will be posting a rating soon.
Having a 2007 Menghai 0732 tonight. Brewed this one up for the first time yesterday. It looks like any other Dayi sheng with typical compression to it. I pulled out 15 grams did a wash and was like well where is it. It brewed very light for the first 3 infusions. Some bitterness and some hints of greenness. I let the leaves stay in the Gaiwan overnight and went back to it today. The tea has opened up quite a bit. just a touch of smoke to it. It still has some bitterness, muted down the green and follows with a good sweetness to it. The only downside is this still doesn’t have the “legs” some other shengs do to carry it on. Got about 6 more today and it is much lighter. I will experiment with much longer steeps tomorrow.
Quite a lot you use, 15 grams? In a gaiwan?
Yesterday, I heard of a nice, economic way of steeping, just use 2 whole leafs and let it steep for 10 minutes.
I’m on the 2004 Hai Lang Hao again today. I had to head off to the university library to return books (don’t you hate it when they actually want them back?) so I chucked some in my yixing travel tumbler and brewed it grandpa style. It was very forgiving of this brutal approach and was just as good as when I brewed it properly. I’ve been topping it up all day and it is still going strong.
Today I am enjoying a 2011 Menghai Dayi “100 year” tribute Shou. The history and culture of tea is one of many reasons why I pursue this tea passion. I love to find teas with a special story – enhancing the mystery and beauty of the tea. This is such a tea – a tea that I would love even without a story but the story makes it even more special (and for me, even more enjoyable). I just added my first set of notes for this tea and I’m sure there will be more for it is a tea worthy of much pondering and enjoyment. Thanks to Mr. Mopar for calling my attention to this one with his tasting notes a few weeks ago.
Continuing with this 2011 Menghai Centennial Shou….
I’ve enjoyed this puer over the last four days. Each session relied upon the original 5g of tea for 3 steeps with 3-4oz of boiling water then each steep is dumped into a 12 oz travel mug to be enjoyed throughout the afternoon.
In total, I took the same leaves through 12 steeps and it held up quite well although there was not much left on the final day. Highly recommend this Shou!
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