pu-erh of the day. Sheng or Shou

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Sammerz314 said

Today is a 2000 CNNP Lincang shou. This is probably my best shou. The wet leaves release an aroma that is, due to a lack of words to describe it, woody with subtle fruitiness in the background. The soup is a dark red, reminiscing a finely aged Port. Very clear. The tea is woody with a subtle fruitiness in the background, just like the aroma. What is surprising to me is that this tea has a very noticeable hui gan. My first experience with a shou showing Hui Gan. Very nice shou tea. 8.2/10

JC said

I love this Shou. To me is a playful cross between sheng and shou, possibly because of the light fermentation. Honestly, I will pick more lightly fermented Shou in the hopes of finding a treasure.

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Roughage said

I’ve not been posting much lately due to having my nose stuck firmly to a rather large grindstone (which is why I have not yet sent you some tea, mrmopar [pulls guilty face] ), but I have been enjoying a 2010 Boyou Hongyu for the past few days. It’s rich, smooth and quite filling. Right, now to continue grinding my nose away …

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Sammerz314 said

Sheng today. In particular, a Wild Jungle Green loose Puerh from David Lee Hoffman. The tea has some smokiness to it.. a smokiness that brings back childhood memories of cooked chorizo. Personally, I am not very fond of this profile.. albeit, it is different from the stuff I’ve been drinking lately. Conclusion : different and interesting but just not my cup of tea.

JC said

I was having some of that one yesterday at work. I’m not very fond of the taste though it takes me to old camping trips near wild wood fires (I like that), but I have to admit I like the sweet aftertaste. Is one of those that I very rarely drink but still retry every once in a while.

A friend told me he has another loose green Puerh that is not smoky and very sweet at the end, I’ll have to check which one.

Sammerz314 said

Ye, I feel the same. I rarely drink it but retry it every now and then. He has a few good loose puerhs. Have you ever had the vietnam border loose shou? I think that is among my favourite cooked puerhs.

JC said

I haven’t. I’ve been meaning to try a few of the Vietnam border and Vietnam black river Shou. I had a small portion of a black river and it was really thick and pleasant with the first steeps being sort of woody yet warming.

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Chahai said

Hey all, may the puerh river never dry out in your chahais!
It’s cold misty morning in the North of Thailand,
and I’m enjoying nice and smooth 2013 Yue Chen Yue Xiang shu puerh- got it in Kuala Lumpur, in Evergreen- their fist attempt at “house puerh”- Menghai material, nice and smooth, no wodui residue in taste and aroma, earthy in moderation, and nutty.

mrmopar said

Nice sometimes these private made puerhs are nice. Good leaves to start and a person who will put their name on it usually means great tea.

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Sammerz314 said

Another sheng this morning. In particular, a 2010 American Hao LBZ. Wonderful tea with a somewhat grape-like aroma and really strong, almost-instantaneous hui gan. Very different profile from your more common puerh profiles. The sounds of Debussy complements this tea well.

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Roughage said

I’m really enjoying a 2010 Fu Hai Cooked Loose Puerh that a friend sent me because she has decided that she does not like puerh. It’s very good: quite light and earthy but rich and showing the potential for some serious depth.

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mrmopar said

Having a Yunnan Sourcing “Yong De Blue Label” shou. Had this over the course of the last two days. It has been a good cup to come home to after the cold weather. This tea seems to be lightly fermented. It gives an oak type note with sweetness and a touch of bitterness but not in an unpleasant way. I think the high bud count in this will make it sweeter in the future. I don’t quite get the molasses in it but this has been a good tea and it re-steeps very well. A good buy for a younger shou to age. 15 grams in the Yixing started with a 10 second steep and added 5 to each from there.

sansnipple said

Had this one today as well, It’s smooth and tasty, though not thick enough for my taste, my cake is starting to develop some nice flavors (including a touch of molasses i think) and i think it could age into something really great if I had the patience. However, from the same region (and fairly close in price) the 2011 organic cake from Yong De Zi Yu Tea Factory that i have outclasses it in pretty much every way.

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K S said

Sheng or shou? Probably sheng but honestly I am not entirely sure if this is even a puerh. Actually, I’m not sure if this is considered tea or an herbal. I am talking about the flowering tea cake made from the camellia tea tree flowers. So completely different. It is kind of the missing taste link between yabao and dehydrated camellia flowers. Yabao is actually made from buds and this isn’t but the taste is slightly similar. To me, the early taste was horse scent and pinewood with apple and chamomile notes. The later cup was more leathery and sort of green oolong tasting. A very interesting and different experience.

sansnipple said

I think Yabao is made from the leaf-shoot buds, not the flower buds.

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sansnipple said

Anyone have any experience with Chawangshop’s Huang Pian Gushu cakes, or similar? They’re so cheap that they’re really tempting to try, but are they even worth the cost of shipping them? also any recommendations from their vast and confusing Hei Cha selection?

Yang-chu said

I’ve purchased a couple minis from them and they’re a real step above the ones normally sold.
I’ve got a couple reviews on the one’s I’ve drunk.

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Sammerz314 said

2007 Mengku Single Estate Organic series today. I find this tea to be very nice. It has aged, what I suspect to be in dry conditions, nicely in 6 years.

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