pu-erh of the day. Sheng or Shou

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Sammerz314 said

Drinking a sample of Ming Qian Chun Jian sheng from David Lee Hoffman. This tea has aged remarkably since 2008! I will definitely be ordering a few of these bings!

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mrmopar said

Had a 2007 Menghai 7452 shou. Been drinking lots of sheng lately time for a shou. First infusion very light and mellow no flavor really stood out. Second steep noticeably darker brew. Got semi sweet chocolate and vanilla. I think this is a lighter fermented shou as the flavor is much milder than a comparable 7572 or 7752. Very nice easy to drink.

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Javan said

Today’s sheng pu-erh is the classic Xiaguan Jia Ji (green box) tuocha from 2012 in this case. I tend to like Xiaguan’s teas, they seem to resonate with me. In any case my note on this one says: “Quite a nice young sheng pu-erh it has a pleasant alfalfa like green taste with a hint of depth and a touch of astringency and a hint of orchid and melon smell/taste on the finish. Very pleasant to my taste for a young sheng. I look forward to watching its development.” I rated it at 85 pts with some upward room as it ages. It is fairly inexpensive and available here: http://www.yunnansourcing.us/store/product.php?id_product=293.

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Hey all,

I am returning from Xishuangbanna and just finished our harvest last week; this year’s production is absolutely extraordinary.

Autumn chi, spring aroma, all in the hand-crafted organic and artisan tea.

One family. One farm. One Tea.

I am happy to send out free samples if anyone can cover shipping. $3 each sample, enough for 3-5 pots :)

Yang-chu said

how do we act on this offer? i’m game.

Javan said

Okay, I just found your other thread on Steepster, and sent money via paypal for a sample. Thanks!

mrmopar said

Excellent tea. Nick glad to see you back! Have a returned box the postal service didn’t get delivered. They tore it up :(. Are you still pressing the spring cakes at 357 grams? I think if tax time goes well time to stock one an age it. Are you back stateside?

JC said

I’m in as well!

Sammerz314 said

pretty excited to try your tea =)

Do you have a page for this tea on Steepster so I can do a tasting note when I try it? :)

mrmopar said

Stephanie, I think they are in the database on the site.

Yang-chu said

I’m still waiting…

JC said

I got mine today, so yours must be on its way. :)

Found it!

Sammerz314 said

Have not received mine yet.

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Javan said

Sheng day! 2011 Yunnan Sourcing “Autumn Gua Feng Zhai” Raw Pu-erh of Yi Wu. 7.3 grams of robust leaved tea in a 185 ml yixing teapot for 30 seconds yields a strongly flavored but balanced tea with what my wife calls spicy flavors (which she enjoyed). Flavors are very long lasting and perhaps a bit intense at the moment for me but I think this is a good one to hold onto for mid term aging. Quite finely balanced between earth and grassy elements with citrus in the background, and a hint of orchid. Strong and enjoyable to me. More info on the US site here: http://www.yunnansourcing.us/store/product.php?id_product=194

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mrmopar said

Currently woking on a 1998 Cnnp 7542 that is really fantastic. I had this one last night and I have carried it into today. This tea has a nice hit of camphor and I believe it has been dry stored. It is not as dark as a “traditional” or a “wet” stored sheng. It actually brews a semi-dark golden color. It coats the tongue with a slight pine and sweet note. You can feel this one after you drink it warming the core of your body. A very nice one to have to drink after a long work day . I am very thankful to the one who sent this as it is an exceptional tea to have.

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Sammerz314 said

Enjoying a cup of 2009 Wild Wuliang Sheng. This is a very fine tea that exhibits notes of honey.

Sammerz314 said

Its been atleast 15 minutes and I still have the notes of honey in my mouth. Incredible Hui tian.

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Sammerz314 said

This morning is a 2003 Chang Bao Jing Mao sheng. This tea brews a dark amber soup with floral notes with an aged kick to it.. a very sweet tea. The body is not very impressive as I find it rather light. It does, however, leave a nice aftertaste in the mouth. Overall, good tea.

Yang-chu said

Where did you score this tea?

Sammerz314 said

Sorry, I just noted this reply now! This sample was sent to me by Scott at YS.

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Sammerz314 said

In light of Canada’s hockey victory, I’ve decided to treat myself to a steeping of this wonderful 1980s Menghai Yiwu Spring Buds 7532. This is another special tea that excites the soul. The wet leaves release a sweet wood-like character and a soup, that is remarkably clean, that brings cherry wood to mind. On the palate, this tea has a pure, sweet woody note with a thick body to it. This tea is also pretty dynamic as there seems to be a peak of sweetness near the end of its profile. Clean, sweet, dynamic with a pleasant hui lian. Very good tea in my books.

Kamyria said

1980… wow. Sounds amazing.

Yang-chu said

Nice!

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mrmopar said

Had a 2012 Yunnan Sourcing “XIN BAN ZHANG”. This is a nice loose compressed cake that broke apart easily. It has a slight mineral taste with a touch of bitterness on the tongue. It has a very thick mouthfeel to it that is followed by tongue tingling after drinking it. I have done 9 infusions so far and it is carrying on well. A pretty nice young sheng with a nice floral aroma.

Yang-chu said

there’s supposed to be a severe bite o’ bitter that has a huigan of sweet with the Ban-zhangs. Your thoughts.

mrmopar said

A little touch of bite and astringency but no where near some of the other shengs I have tried. Lots of new shengs are so bitter they are hard to drink. Mayhaps this one has “aged” some to diminish this a bit. I have a pretty high bitter threshold so my tolerances may be a bit higher. Overall I enjoyed this one.

mrmopar said

I pushed this one a little more and I got the harder bitter notes when I steeped over 10 seconds/

Yang-chu said

Have you tried “bitter nail” tea. They sell it in Chinatown. Just wondering how the taste might compare.

mrmopar said

Yeah I have some it’s called “kuding” or bitter nail. I have some somewhere and this may be a reason to dig it out and try it for comparison.

Yang-chu said

Yeah, kuding is used in some Chinese herbal formula. It’s favoured among the southern-style herbalists. The type you’ll find in many N. American China towns, since they all hail from Canton.

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